darkemeralds (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
darkemeralds) wrote2010-05-06 08:16 pm
darkemeralds) wrote2010-05-06 08:16 pm
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Wheat Thins. Only no wheat. And not that thin.
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.
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.
Re: You Can Be Too Wheat or Too Thin
Re: You Can Be Too Wheat or Too Thin