#glutenfree #glutenfreebaking #sweetpotato
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Today I am going to show you how to make my Gluten Free Sweet Potato Crackers!
These crackers are not exactly the texture of a cracker, they are crisp when first out of the oven, but once cooled are more like a biscuit texture. Crisp them up by reheating in the oven.
I like to just eat these crackers, but they would be great with a meat and cheese platter, or dipped in soup!
If you have any questions let me know in the comments!
Below you can find the recipe and links to the products
For the Sweet Potato Crackers:
1 1/4 cups GF Flour + extra for rolling https://youtu.be/tbMUxLHqKTU
2 tsp baking Powder https://amzn.to/3AYmr0p
1 tsp Salt https://amzn.to/3AZBmHW
1/4 tsp Cayenne Pepper https://amzn.to/41hT7Nm
4 Tbsp cold Butter (57 grams)
1 heaping cup (about 1 1/4 cups) cold mashed Sweet Potato
Topping:
2 Tbsp Sesame Seeds https://amzn.to/3nzZ5Ly
3/4 tsp coarse Salt https://amzn.to/3M21kkl
Oven 350 F. Parchment lined cookie sheets.
Whisk dry ingredients together. Rub the cold butter into the dry mixture. Add in the sweet potato, stir until combined. Roll out on floured parchment paper, sprinkle on sesame seeds and coarse salt. Roll lightly to press the salt and seeds into the dough. Cut in squares. Bake for 20 minutes, flip crackers over and bake another 5-10 minutes, depending on the thickness of your crackers. Reheat any leftovers to crisp them up.
Rolling pin https://amzn.to/3nrIHgh
Bench scraper https://amzn.to/41blvRd
Cookie sheets https://amzn.to/41flmvL
Cooling rack https://amzn.to/3nxsw0K
Silicone spoon https://amzn.to/3HERjqI
Pyrex measuring cup https://amzn.to/3LFBrFm
Cookie spatula https://amzn.to/4299XPA