I have been thinking of writing this post for a long time, since some readers ask me why I post recipes labeled “gluten free” in this blog. Is gluten-free diet just a trend or fad? Is there more to it? Read on… What is Gluten? Gluten is the protein (a long chain of amino acids)
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Making gluten free crackers does not lend itself to using only whole grains, since keeping the flours together in the cracker requires starch. I have been working on getting the starch (tapioca and white rice flour) to a minimum. Almond flour adds a nutty flavor and addition of xanthan gum helps with the binding too.
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