I had the great pleasure of meeting and chatting with Shauna James Ahern a.k.a. "the gluten free girl
", last month, at Blogher Food
. She is warm, honest, engaging and gluten free. We chatted about our kids, food, parenting and life. Although the conversation was short, it felt comfortable and I knew it wasn't going to be the last time that she and I chatted about everyday stuff.
Hence, when I received an email from her (at the suggestion of my favorite gal
), to participate in a gluten free baking challenge, I accepted immediately. I had purchased her book, gluten-free girl and the chef
, right after meeting her and I had tagged many recipes I wanted to make. While I have been working on my Thanksgiving menu for the past week, crackers and dips are part of that menu. Although I have already made and frozen my "mac 'n cheese coins" as well as my "Parmesan spicy straws", I thought, what the heck, another cracker wouldn't hurt anyone. Plus, these crackers would compliment my roasted ratatouille dip so well!
I had most of the ingredients in the house as I have been experimenting (unsuccessfully) with alternative flours, slowly altering some of my most favorite recipes. So, creating these crackers wasn't much of a challenge at all. In the recipe instructions, Shauna mentions that the dough isn't as easy to work with as a dough made with gluten. However, I did not have that experience. I found the dough so incredibly easy to use. I followed the recipe almost exact, except for a slight alteration, adding a sprinkling of Parmesan to the top of the crackers(prior to baking). These are delicious. I enlisted my friend's daughter, whom is 12 and has been gluten free for half her life, to be the taste tester. She highly approved. And I know you will, too!
Whether you are gluten-free or not, this book
is worth adding to your library. There are tons of recipes that inspire healthy eating without using white flours and white sugars. I cannot wait to make the multi grain waffles!
Buy this book
, to get the recipe for these crackers and make one of your favorite dips to compliment them. Here's mine:
Roasted Ratatouille Dip
yield: 1 1/2 cups
1 very large eggplant, peeled and cubed
1 red bell pepper, cored and cubed
1 orange bell pepper, cored and cubed
1 small zucchini, cubed
1 purple onion, diced
3 garlic cloves, minced
2 Tbls. olive oil
2 tsp. kosher salt
1 tsp. ground pepper
1 Tbls. tomato paste
splash of red wine vinegar
• preheat oven to 400*. line a sheet pan with heavy duty foil and spray with cooking spray.
• throw all the veggies on the sheet pan and toss with olive oil. sprinkle with salt and pepper. mix with your hands.
• roast for 45 minutes, rotating pan half way through.
• let cool. once cooled put roasted veggies in the bowl of a food processor. pulse, but don't puree. add tomato paste and splash of red wine vinegar.
• serve room temperature. store the leftovers in the fridge for 3-5 days.
Labels: crackers, eggplant, Gluten Free, roasted vegetables, rosemary, shauna james ahern