Barley crackers, next day verdictPosted: 23 July 2011
They still taste great. Not as good as they were when still warm shortly after being taken out of the oven, but only slightly less so. I’ve made another batch, this time with 1 tablespoon of oil instead of 1 tablespoon plus 1 teaspoon, and I added 0.5 teaspoon of xanthan gum. That seems like a lot of xantan gum to me but we’ll see. It’s potent stuff. It’s sort of an alternative to egg whites.
Barley flour looks like it will be fun to play with.