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Socca - Neapolitan Flat Bread
(good Pizza base)
















































(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

Available on kindle

TO ORDER AT AMAZON.COM CLICK HERE

TO ORDER AT AMAZON.CO.UK CLICK HERE

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Gluten Free Quinoa Crackers

Vegan, Parve, Yeast Free and quick to make

If you use quinoa flour miss out the stages to make the grain into flour. You can also use this as a pancake mix by adding an egg. Shown with homemade jam - unfortunately I over baked this batch but still really good



100g (3.5 oz) quinoa grain (seeds) or flour
50g (2oz) potato flour (farina)
¼ tsp salt
80ml (3fl oz) water

If you are using quinoa grain (seeds), soak in warm water for a minute to remove the soapy bitter taste it can have. Heat a dry skillet or frying pan on the hob. Rinse quinoa in a sieve, add to hot pan to dry off and toast slightly (2 minutes).

Remove pan from heat and carefully pour grain into a liquidizer or coffee grinder and zap to turn into flour.

**Decant into a mixing bowl, add the potato flour, salt and the water. Mix into a dough. Form the dough into 6 pieces about the size of a golf ball. Reheat the skillet/pan. Roll the dough out between cling film (saran wrap) as thinly as you can handle and cook in the pan for about 1½ minutes on each side. Repeat with remaining dough.

Can be used immediately as unleavened bread or if you allow to cool turns into a reasonable cracker


**start here if using quinoa flour