Wheat Thins. Only no wheat. And not that thin.

[darkemeralds]

I followed the recipe for Gluten Free Puff Pastry pretty faithfully, but sadly, it did not result in puff pastry.



There's consensus in the gluten-free baking world: you will experiment a lot and fail sometimes, and when you fail, see if you can use the failure for something else.

So, I cut my partly-baked GF no-puff pastry into small squares, salted them up, put them back into a slow oven, and toasted them till they were crispy. And I called them crackers. Very, very buttery crackers. They are too noisy to eat at my desk at work, but they made a lovely accompaniment to tuna salad this evening.

Comments

You Can Be Too Wheat or Too Thin

[executrix]

I bet they would be really good in the tiffin with a French Picnic (e.g., cold meat, ratouille, shredded carrots in vinaigrette, Camembert & grapes), on a day when you could get outside to eat so the decibel factor wouldn't be a problem.

And if cut into long, thin strips they could be grissini and go along with a selection of salumi, olives, and insalata caprese

Re: You Can Be Too Wheat or Too Thin

[darkemeralds]

You have the BEST food ideas! Shredded carrots in vinaigrette is one of my favorite salads, and it would be really good with these loud boys. You're right about the outdoor picnic, too.

And I love the breadsticks idea. Anything gluten free is less sturdy than anything gluten-stablized, but I could do demi-grissini. What fun!

You watch: next time I do this recipe with an intention of crackers, I'll probably get puff pastry. (In which case, Napoleons here I come.)

Re: You Can Be Too Wheat or Too Thin

[executrix]

I bet some shredded cheddar or parmesan would make a very acceptable cheese straw even if it didn't have much loft.

Re: You Can Be Too Wheat or Too Thin

[darkemeralds]

I suppose one could roll out the six-times-turned puff pastry dough, and then introduce the cheese in a sort of...seventh turn type of thing? Hmm. Interesting ideas!

Re: You Can Be Too Wheat or Too Thin

[executrix]

Or use the cheese in lieu of some of the butter?

Re: You Can Be Too Wheat or Too Thin

[darkemeralds]

Now I'm picturing a sort of cheesy butterball kind of thing for the butter packet itself. Like, finely grated cheddar or Parmesan blended into the butter, then the whole thing re-formed and refrigerated before the wrapping and turning process.

That could totally work. Something really sharp and piquant would be great. I'm going to try this tonight.

And if the result turns out to be actually puffy puff pastry, then yum. Cheesy vol-au-vents. Heavenly!

Re: You Can Be Too Wheat or Too Thin

[executrix]

Also, IF cheese in the pate THEN cayenne.

Re: You Can Be Too Wheat or Too Thin

[darkemeralds]

Oh, decidedly! Good point.