Saturday, March 5, 2011

Free of Everything - Oatcakes

We eat a lot of bread (at least it feels that way, since I seem to always be buying it in every shape and size) and, of course, flour is in everything I bake. Lately, I have heard a lot of bad things about wheat and gluten – intolerance; allergies; feeling lethargic and puffy... It seems there are many people who are allergic without even knowing about it. I am considering seeing a nutritionist, but I thought I would try out a wheat-free, gluten-free (although there is some debate about oats), sugar-free, dairy-free option for a healthy snack or alternative to bread or toast at breakfast. Although they are very, very plain, they can be eaten on their own. Otherwise, top them with smoked salmon, peanut butter or anything you would normally eat with bread or crackers.

3 cups (250g) gluten-free rolled oats
1/4 tsp baking soda
a pinch of sea salt
1 Tbsp olive oil (traditionally butter or fat is used)
3/4 cup (180ml) just-boiled water
gluten-free flour for dusting
  • Preheat oven to 400°F (200°C).
  • In a large bowl, combine the oats, baking soda and salt. 
  • Add the oil and water, stirring with a wooden spoon to combine and make into a dough. This can get a bit sticky, so you may need to wet your hands and knead it a bit to make smooth dough. 
  • On a dry surface, sprinkle some flour on the board and on a rolling pin. Using a third of the dough at a time, roll out as thinly as possible. Cut into circles and bake on an ungreased baking tray for 15-20 minutes until the edges turn golden. 
  • Let cool completely on a wire rack.

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