This month we are making Daring Bakers history as our September challenge is vegan and/or gluten free. For the first time ever, the torch has been passed to Alternative Daring Bakers, Natalie from Gluten A Go Go, and co-host Shel, of Musings From the Fishbowl.
Many of the Alternative Daring Bakers must change a recipe to fit dietary restrictions or lifestyle decisions. They are a pretty smart bunch. They can take an egg laden, glutenized, nutty, sugar loaded concoction and transform it into a masterpiece. My hat is off to every alternative baker for educating us.
Our hosts chose something savory this month, the recipe for Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice .
This challenge allowed for large helpings of creativity and personality. Free range was given in flavour choices for the crackers and dip/spread choices. You could make the Lavash Crackers either with wheat flour or we could make them gluten free. All the dips had to be vegan and gluten free.
This challenge was much less time consuming than some of our past ones. Because it was a relatively quick challenge, I made it three times. Each time I tweaked the recipe flavouring and finally, I adjusted the liquid to yield a better gluten free cracker.
The first time, the crackers barely rose and they were the hardest gluten free Frisbees to take to the air. It wasn't a fault of the original recipe. Gluten free recipes need more liquid because the xanthan gum competes with the yeast and the yeast loses. It can't grow, bubble and lift the dough without more liquid. My next attempt doubled the liquid of the original recipe and there was a much better result.
Each cracker attempt had different flavours of flour and spices.
#1 Millet based flour with cinnamon and sugar
#2 Garbanzo flavoured flour with oregano and thyme
#3 Teff/sorghum flour with caraway and fennel seeds, sprinkled with coarse salt
We paired the crackers with hot pepper jelly and hummus because I have no imagination when it comes to vegan dips...
...but I make an amazing pate!Thank you Shel and Natalie, this quick recipe allowed me to experiment a little more with my gluten free side. Much much appreciated!
You can check out the other Daring Baker exploits by clicking on the Daring Bakers Blogroll.