Delicious gluten free crackers that are free of the top 8 food allergens for my
baby son. I need to learn
to let go… This idea has taken over 5 years to come to terms with. My first baby is growing up at the speed of light. I recently lengthen his pants in preparation for the fall weather. He put on a pair of jeans a few days ago only to find they no longer fit. They’re too short now. What happened? His shirts are all of a sudden tight and just this morning he had trouble getting his shoes on.
Today was different. We walked into school and put his things in his locker. He skipped down the hall to his classroom ahead of me. He placed his folder in the bin and proceeded to move his name for cold lunch. He sat down at his chair and started talking to his friends.
He left me.
I quickly went over and gave him a hug and kiss goodbye. It was short and sweet but no lingering this time.
He forgot to say goodbye and give me a look. How could he forget me!? Last week he was still dragging his feet to leave the house. Today there was a spring in his step.
A part of me inside was screaming “Nooooo! He doesn’t need me anymore.” He’s growing up too fast
and I don’t I like it! No, I do like it. Love it. I was just caught off guard today. Don’t get me wrong, I want him to leave me and be independent someday. I just feel like it’s be sooner than I expected.
He was my first baby. So I think I’ll give myself a little slack. I’ll take baby steps in trying to let go a little at a time.
I love that kid! And to prove it, I made sure he felt the love at school while eating his lunch at his segregated “peanut free” table. Does your school have one? I happy our school proves this but it just makes me a little sad. He cannot chose which friends to sit with and the table includes all the grades K5-8th grade. So far he loves him companions but this is just another thing to make him feel different from the rest. I’m not going to complaining too much. I’d sacrifice anything for his safety as would any of you.
This recipe has quickly become a family favorite. Crunchy and crisp like a real cracker should be. They really remind me of Wheat Thin crackers. This version just happens to be gluten free, and contains a fraction of the sugar and sodium. It’s also free of sunflower oil and soy oil. That’s our limiting factor in finding safe packaged snack foods. I haven’t been able to find a single store brand cracker that is safe for Mr. Naughty. As with almost our entire diet, its up to me to make them.
I hope you like them! No, I hope you LOVE these! 😀
- 3/4 cup all purpose GF flour
- 1/4 cup sorghum flour
- 1/4 cup millet flour
- 2 T sugar
- 4 T palm shortening (or butter)
- 1/2 cup milk of choice + 2 T more if needed (not water)
- 1/4 tsp onion powder
- 1/8 tsp garlic powder
- 1/2 tsp salt + more for sprinkling
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp xanthan gum
- Combine all dry ingredients and mix well. Melt shortening in microwave and mix with milk. Add to dry ingredients. Mix by hand until dough forms.
- Take half of mixed dough and roll out between parchment paper to 1/16 inch thick . Use a pizza cutter to cut squares or any shape you’d like. Save the scraps and roll out the rest of dough.
- Gently place pieces on baking sheet in a single layer. The crackers won’t spread so you can fit all of them on 2 baking sheets.
- Bake for 11- 13mins. Watch for crackers to just turn golden brown around the edges. Allow to cool. Store in an air tight container for up to 1 week or freeze for grab and go snacks.