gluten free pesach crackers

Makes 4 flat breads and 8 crackers naturally gluten free, vegan and not too potato flavoured

125g (4oz) potato flour
50g (2 oz) ground almonds
pinch salt
4 tbsp cold water
2 tbsp vegetable oil

Sieve the almonds and flour into a bowl and add the salt. Stir half the water and oil together then mix this slowly into the dry ingredients to make a dough (pastry consistency) adding a some of the remaining water if needed ie dough not coming together. Divide the mixture in half.

For the Bread

Take half the mixture and divide into four and roll out between cling film (saran wrap). To about 2mm thickness. Meanwhile heat a frying pan or skillet. Fry breads individually for 2 minutes on each side.

For the Crackers

Take the remaining mixture roll out between cling film (saran wrap). Cut into 8 pieces, and transfer to a potato flour dusted baking tray. Prick over with a fork and bake for 10-12 minutes in a preheated oven at 200ºC Fan, 180C, 450ºF, Gas Mark 8 - or cook in a frying pan/skillet for 3-3½ minutes on each side. Allow to cool.

If you like you can add some crushed garlic or dried herbs into the mix pre-cooking.

Gluten Free Pesach Flat Bread & Crackers