We love a cheeseboard here at Domestic Sluttery, but we remain firmly divided on the value of oatcakes. Our Siany and Laura are amongst the haters, while I am definitely a fan; I don't think a cheeseboard is complete without them. I can understand why people don't like the sawdusty varieties that tend to come in those biscuits-for-cheese selections you can buy. I'm sure I can change a few minds with these oatcakes.
The problem for us gluten free-ers is that, even those of us who are fine with oats, it's hard to find any oatcakes that are actually gluten free. Even oatcakes made from just oats (lots have wheatflour in there, too) aren't made from certified GF oats so they're out. For a bunch of people who can't eat any of the usual crackers on a cheeseboard, this is frustrating (to say the least). If you can't tolerate oats, try using quinoa flakes or some gluten free porridge (the type made from flaked rice) instead.
Oatcakes (makes 12-16 oatcakes)
- 150g gluten free porridge oats
- 35g lard, melted (if you have some, rendered bacon fat is especially good in here)
- a pinch of salt
- hot water
- Preheated your oven to 180°C/350°F/gas mark 4.
- Combine the oats, oil and salt in a bowl and add the water, a little at a time, until you have a thick paste.
- Divide the mixture between two 20cm sandwich tins and press to cover the surface.
- Score the surface to make 6 or 8 wedge shapes in each tin.
- Bake for 25-30 minutes, until golden brown.
- Cool your oatcakes on a rack and store in an airtight container.