How to make
For these gluten-free crackers, I grind the chickpea flour myself, but the same amount of ready-made flour can be used.
If you are going to grind it yourself, you really need to have a powerful appliance, since the grains are very hard. Do not be alarmed by the sound that will be produced in the beginning when you grind them, this is completely normal.
I do it in a Thermomix on the Turbo setting, by grinding them a few times to grind the chickpeas nicely and then I adjust it for 30 seconds to 1 minute on the 10th speed and so that a fine chickpea flour without impurities is obtained.
Add the other two types of flour, cold butter in pieces, salt and two or three spoons of milk or whey to it (I have some left over from making homemade yellow cheese, but use milk if you do not have whey)
I knead it directly in the appliance itself, but of course you can do it by hand. The dough is brittle due to the lack of gluten, so it would be difficult to roll out and cut out the crackers.
For this reason, shape small balls and flatten and thin them out. If it is soft and difficult to shape, I add more of one of the flours.
The shape does not have to be perfect, but the thickness should be the same for all crackers to bake evenly.
Arrange them in two trays and bake them one after the other at 190 degrees in a preheated oven for about 12 minutes. Keep an eye on them, so that they don't burn.
They are ready when they start smelling nice and aquire an appetizing color on the edges - the surest indicator.
I leave them to cool in the trays and then I arrange them in a bowl and serve them with a favorite homemade spread or to munch on at any time of the day.
Crumbly and very tasty crackers with chickpea flour.