I adapted this recipe from someone else's recipe that was adapted from someone's inspiration that caught the attention of a baker and made its way onto a restaurant's menu which triggered a string of copycats. Who ever really knows how far a recipe travels until it reaches us, or how many times it is
This is a flatbread with a bit of a flavour bite.
Serve as a snack with desired toppings or serve to accompany soup or a casserole.
- 1/2 cup oil
- 1 tablespoon crushed red pepper
- Heat the oil, then add the crushed red pepper ... remove from stove and let it cool for awhile before pouring into a jar to store in the fridge for at least a few hours before using. I should have taken a photo of what happened when I - stupidly - poured the hot mixture into a glass Pyrex jar. Good thing I had placed the jar in the sink. Suffice it to say I lost both the oil and the jar.
- 2 teaspoons yeast
- 2 teaspoons sugar
- 3/4 cup warm water
- 2 tablespoons oil
- 1 cups Julie's flour mix
- 1/2 cup potato starch
- 1/2 cup brown rice flour
- (OR 2 cups of your own gluten-free all purpose flour instead of the above 3 flours)
- 1/2 teaspoon xanthan gum (if not included in your flour)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon baking powder
- sweet rice flour for handling
- chilli oil
- sea salt (optional)
- Proof yeast with sugar and water, about 10 minutes
- Pour yeast mixture and oil in mixer bowl.
- Add blended dry ingredients and beat until dough is smooth - a minute or two.
- Scrape into a bowl and let rest for a few minutes
- Divide dough into 4 portions and roll each portion as thin as possible, using as little sweet rice flour as possible to make dough manageable. Roll out on parchment paper ... covering dough with plastic wrap makes rolling much easier.
- Remove plastic wrap, brush dough with chilli oil, sprinkle with sea salt, if desired, and cut with a knife or a pizza wheel into desired shaped (do not separate)
- Slide dough with parchment onto cookie sheet.
- Bake at 400 degrees F for about 10 minutes. - The edge crackers will brown first, you may want to remove them and return middle ones to oven to bake a little longer.
Note - if you want less of a bite, sieve the pepper bits out of the oil before brushing the oil on the crackers.