Farina di Ceci and Rice Flour Crackers Recipe
Recipe based on Rice and Besan Crackers
(Lori's Lipsmacking Goodness Blog)
1-1/2 cups rice flour
1 cup farina di ceci (Chickpea flour)
6 Tbsp. finely grated Parmigiano-Reggiano
1 tsp. baking powder
1 Tbsp. kosher salt
1-1/2 Tbsp. garlic powder
1 Tbsp. onion powder
6 Tbsp. of sesame seeds
1/3 cup of olive oil
1/2-3/4 cups water
1. Line a baking pan with parchment paper or a silicone mat.
2. Sift all the dry ingredients together in a large bowl with a fork. Add the olive oil to the dry ingredients and mix until well combined. Gradually add the water, kneading in between additions. The dough should be soft but not sticky. When you have finished adding the water, knead the dough until it becomes fairly tender, about 1 minute.
3. Separate the dough into ten squares. With your hands, work the dough into long, thin rectangles. With a rolling pin, roll out the dough to about 1/2" thickness. Add a bit of water to the dough if needed to prevent the dough from cracking. Pass the dough gently through a pasta machine, set on the largest setting and roll it through. You can give it another pass through on a smaller setting if you like, or let it be. Alternately, roll out the dough to 1/4" thickness. Cut the dough with a cookie cutter, a knife or simply lay the rolled dough out as is. Transfer the dough to the baking sheet. Sprinkle the dough with more sesame seeds, or any dried herb you like. Press them gently into the dough.
4. Bake in a preheated 375 degree oven for 10-12 minutes or until golden brown. Cool on a wire rack and serve when completely cooled, 15-20 minutes.
Yield: 10 long ribbons or about 4 dozen crackers