High-nutrition crackers made from Gluten-Free Amaranth flour include amaranth crackers. You will be amazed at the health benefits of Amaranth flour.
Amaranth plan benefits include: lowering cholesterol, supporting the digestive system, and being a good source of protein. They also help in weight loss, strengthen eyesight, and act as antioxidants. These crackers made from Amaranth are suitable for gluten-intolerant people.
Are you going bald? Smile. These Amaranth crackers may help. Baldness can also be treated with Amaranth flour. The zinc strengthens the hair follicles in Amaranth.
Amaranth is a native of Mexico and Central America. It is rich in vitamins, minerals, protein, and other nutrients, so it was soon exported to different parts of the world. It is still mainly grown in Central America and is a popular food.
Gluten-Free Amaranth Crackers made with Amaranth Flour
A few days ago, I received some beautiful millets from Pristine Organics. I was overwhelmed with joy the moment I opened the package. It was Amaranth flour. Only then did I decide what I would do with this flour. These Amaranth crackers were baked without any brainstorming.
You can also try my whole-wheat sourdough crackers if you need Amaranth flour. They are just as delicious as the Amaranth Crackers.
These crackers are a great snacking partner for gluten-free and guilt-free. The addition of sesame seed added crunch to every bite. These crackers can be kept in an airtight container for up to a week after they are baked.
These crackers are essential for me to have in my travel bag. These crackers are delicious without any dip. They’re loaded with garlic, herbs, and chili flakes.
You can bake the dough immediately after preparing it, but I recommend letting it rest for at least 12 hours to get the best flavor. Let’s not waste time; let’s get on to the recipe.
Gluten-Free Amaranth Crackers Recipe
Take sourdough discard/starter and Amaranth flour, brown Sugar, salt, Chili flakes, mixed herb, Butter, garlic powder, and in a mixer.
I used salted Butter for this recipe. Use your fingertips to mix Butter and dry ingredients until the mixture looks like breadcrumbs.
To bind the dough, add one tablespoon of water at a given time. Please do not add more water; we need to create a firm dough. Bind the dough and wrap it in cling wrap.
The dough should be kept in the refrigerator for at least 12 hours. The starter will work on the dough for 12 hours to enhance its flavor and add sourness. You can bake the cookies immediately after you have prepared the dough. However, the flavors will only be fully matured in this case.
After 12 hours rest, place the dough on two sheets of parchment and roll it to a thin 1 1/4 inch thickness.
Keep the oven at 160 degrees Celsius while you prepare for baking.
Use a cookie cutter or a sharp knife to cut the shapes you want from the rolled dough sheet. Use a fork to poke each cracker.
All the shaped crackers should be placed on a lined baking sheet. For cookies and crackers, I prefer a lined baking tray. To preserve the shape, avoid greased baking trays. These Amaranth crackers can be baked in a 160°C oven for 20 minutes or until the edges are golden.
The tray should be taken out of the oven after 20 minutes. Allow the crackers to rest on the hot tray for 5-10 minutes. Pirates can be broken if not moved immediately to the cooling rack.
Allow the Amaranth crackers to cool, and you can enjoy them guilt-free anytime.
You won’t be able to stop at one. These crackers will remind you of the famous Monaco biscuits after your first bite. This recipe will please your friends and family. Please leave a comment to let me know what you think.
Ingredients.
#BreadBakers is an informal group of bread-loving bakers that meets monthly to bake bread using a common theme or element. Follow our Pinterest board here. This home page also contains links that are updated every month.
Each month, we host and choose the theme/ingredient. This month’s theme is ” Bread With Seeds.”
- Honey Bread – What Smells so Good?
- Brioche Buns – Inspired Meals
- Cheddar Poppy Seed bread Sticks Food Lust People Love
- Dinner Rolls with Seeds in Paper Tea Cups – Sneha’s recipe
- All Sourdough Bagels – A Day in the Life on the Farm
- Gul Poli–Tilgul Poli – Jaggery & Sesame Seeds StuffedIndian Flatbread by Cook With Renu
- Kaak – Sara’s Taste Buds
- Nordic Stone Age Bread All That’s Left Are The Crumbs
- Poppyseed Rolls from Ambrosia
- Seeded Sourdough Boule – Bread Therapy
- Leek Levain and Seeded Turmeric from A Messy Cook
- Sesame Crackers From Anybody Can Bake
- Sesame Scallion bread Karen’s Kitchen Stories
- Wholewheat Poppy seed Dinner Rolls – Sizzling Tastebuds
Ingredients
- 150gm Amaranth Flour
- 50 gm Butter Salted
- 1/2 tsp salt
- 5 gm Brown Sugar Powdered
- Starter for Sourdough Discard 30gm
- 1 tsp Garlic powder
- 1 tsp Chili Flakes
- 1 tbsp Mixed Herbs
- 2 tbsp water
Instructions
- Take sourdough discard/starter and brown Sugar and salt. Add Chilli flakes, Butter, and Garlic Powder.
- Use your fingertips to mix Butter in dry ingredients until the mixture looks like breadcrumbs.
- To bind the dough, add one tablespoon of water at a given time.
- Wrap it in cling wrapping and place it in the refrigerator for 12 hours.
- After 12 hours of rest, place the dough on two sheets of parchment paper. Roll it out to 1/4-inch thickness.
- Keep the oven at 160 degrees Celsius while you prepare for baking.
- Use a cookie butter cutter or sharp knife to cut the shapes you want, and poke each cracker with a fork.
- Bake the crackers in their shaped forms on a baking tray lined with parchment paper for 20 minutes.
- Bake the tray for about 20 minutes.
- Allow the baked crackers to rest on the tray before moving them onto a cooling rack.
- Ready to serve are amaranth crackers with sesame seed.
Notes
- This recipe has been tested and proven to work. The final result will also be changed if you wish to alter any ingredient.
- This recipe can be made with any gluten-free flour
- Butter is a flavor enhancer and binder. It is not worth replacing.
- You can also add spices of your choice.
- The flavor can be enhanced by 12-hour refrigeration
- The dough should be kept firm. Add no more water.