Gluten Free crackers | By Dr. Priti Nanda Sibal
In this Hinglish cooking demonstration, Dr. Priti Nanda Sibal walks viewers through a gluten‑free cracker recipe that leverages nutrient‑dense seeds and nuts. She begins by lightly roasting half a cup of flax seeds and half a cup of poppy seeds, emphasizing that over‑roasting should be avoided. Brazil nuts are added for their selenium content, and optional curry leaves can be included for flavor. After roasting, the mixture is finely ground in a mixer, then combined with a pinch of cumin, salt, and turmeric. Water is added to form a smooth, slightly oily dough—its greasiness is natural due to the oil released by the seeds and nuts. The dough rests in the refrigerator for about 20 minutes. It is then rolled into thin circles, placed on parchment paper on an OTG tray, and baked at a moderate temperature (approximately 180 °C) for about 15 minutes per side, with a flip halfway through. No additional oil is required, but a light brush of coconut oil or desi ghee can be used if the dough feels too dry. The finished crackers are crisp, energy‑rich, and suitable for those avoiding gluten. Dr. Sibal concludes by encouraging viewers to try the recipe, customize it, and share feedback.
Chapters
More from Dr
BHRT - transformational health journey if a 42 year old women #BHRT #HormoneBalance
Transform Your Health Naturally with Functional Medicine | Dr. Priti Nanda’s Success Story
hypothyroidism and ozone therapy - talk at Ozone Conference by Dr Priti Nanda Sibal
