Tag: Gluten Free

4-Ingredient Low Carb Almond Crackers

These biscuits are both gluten free and low carb.

Ingredients

  • 400g Almond Flour (20g carbs)
  • 2 Large Eggs (1.5g carbs)
  • 1 tsp Salt (0g carbs)
  • 2 tbsp Chia Seeds (1g carbs)

Directions

  1. Mix dry ingredients together
  2. Add eggs and mix until it looks like a dough
  3. Flatten 1/2 dough between 2 pieces of parchment paper until it is about 1/16″ thick
  4. Bake at 180C for 12-minutes

This cracker is a great base for other crackers if you add other herbs and spices, for example:

  • Rosemary & Garlic
  • Garlic & Parmesan

This recipe makes two trays of crackers, which I cut into 6×6 or 36 crackers. Using Wooworth’s Brand Almond Meal / Flour this makes biscuits with about 2 grams of carbs per 6 x cracker serve.

Using Psyllium Husks in Gluten Free Baking

Xanthan and Guar Gum is a common addition to Gluten Free baking to make up for the lack of binding that comes from the lack of gluten. Both Guar and Xanthan Gum can be difficult for some people to digest, and can lead to bloating and digestive problems.

A natural replacement for Xanthan and Guar Gum can be Psullium Husks. Finding the correct ratio for the replacement of the Gums for Psyllium Husks has always eluded me, until I read The How Can It Be Gluten-Free Cookbook Volume 2.

Here are the ratios that the book recommends:

  • Baked Goods (except drop biscuits) – 2 tsp Psyllium Husk to replace 1 tsp Xanthan or Guar Gum
  • Drop Biscuits / Cookies – 5 tsp Psyllium Husks to replace 1 tsp Xanthan or Guar Gum

Woolworths Macro Psyllium Husk