As I have been saying, I am going closer to Paleo for myself, and a little less stringent with my family with the lower carbs, but very strict with the gluten free. I really feel that there are major health benefits for everyone to be gluten free, regardless of whether you have allergy reasons. The anti-nutrient properties of Flours, and really all gluten products are just astounding...so INFLAMMATORY to our bodies...no wonder so many people have some kind of issue or another related to gluten with more and more popping up daily at doctors offices. Gut permeability, LEAKY GUT, which is what is so often caused when we consume gluten products in our diet can lead to SO MANY health issues. More and more about this is being discovered in research, and in fact they are actually in production for a DRUG for leaky gut as I write this. As they found out that LEAKY GUT is an issue, they went to work on how they could manipulate this issue pharmacological. I have mixed feelings here. When you stop things from crossing this barrier, it may very well start to heal, but what all is getting stopped, could the good nutrients get stopped by not natural, pharmacologically produced drugs also???? And on the opposite spectrum, now that they know how this barrier works, they are also in formulation of drugs to actually CAUSE a leaky gut. That right folks. The idea is if they cause this leaky gut situation then the drugs they create can then cross this gut barrier into the blood system, solved x,y, or z problem...but at what cost???? WE already know that when a leaky gut occurs all sorts of issues can occur, GI problems, skin issues such as eczema, possibly its being linked to metabolic syndrome, and the list goes on. Its a scary world out there!!!!! OK, that was a heck of a tangent....
This was supposed to be about
OUTRAGEOUSLY GOOD GLUTEN FREE CHEESE CRACKERS
(adapted from a recipe on www.lifeasaplate.com)
2 c almond flour
1/2 c whole wheat GF mix of choice
1 1/2 cups good quality cheddar ( I used hoop cheddar)
1/4 tsp sea salt
1/2 tsp baking soda
4 tbsp finely grated Parmesan Regiano
3 T olive oil ( or coconut oil )
Mix together flours, salt, and baking soda.
Add in cheeses.
Add in the egg and then slowly drizzle in the oil.
Beat slowly until mixture is doughy. Should be mostly firm and make a ball easily.
( I do all of this in my Kitchenaid mixer.)
- Preheat oven to 350degrees F.
Place a long sheet of aluminum foil on your counter, rub with small amount of cooking oil. Place your ball of dough on center of sheet and flatten to rectangular shape with your hands. Cover with sheet of plastic wrap. Slowly roll out the dough as thinly as possible in a rectangular shape. Remove plastic wrap and using a pizza cutter or ravioli cutter lightly cut out your crackers into the shape you want them, as in above picture. Now on each individual cracker using a tooth pic, or skewer poke hole in each in a pattern ( this allows for more air circulation therfore crisper crackers).
Next you will place the aluminum foil with cracker dough directly on a preheated baking stone in your oven and bake for 10 min in your oven, or until darkened and crispy. ( If you don't have a stone, just place on a baking sheet.)
I swaney ya'll, these are the real thing- they are so yummy!!! My kids, my hubbie, my parents, my friends, all gave a huge thumbs up!!!!