I’ll be honest: when it comes to some things, I’m a creature of habit. As much as I love trying new food, if I find one that I like I tend to stick to it. So, while I discovered Nairn’s gluten free range years ago, after trying their wholegrain crackers and chocolate oat biscuits and liking them a lot, I settled on them and then never really tried anything else by the brand. If it ain’t broke, don’t fix it… right?
Nairn’s recently sent me some other items from their range to try, and how my cracker-filled eyes have been opened! We all know the struggle with gluten free bread – either it’s a great texture but filled with holes, or intact but with a consistency that resembles polystyrene. Instead, crackers are my go-to: they’re just as versatile in terms of putting ingredients with them, and are equally filling but without the heavy stodgy feeling that bread often leaves you with.
I’ve tried quite a few cracker and oatcake brands, but Nairn’s is one of the best I’ve had – the taste and consistency is always spot on. I will happily eat their wholegrain crackers plain (and I know I’m not the only one), but decided to take the opportunity to have a bit of fun with some different toppings. I topped the seeded wholegrain crackers with cheddar cheese and sun dried tomato, which gave a nice contrasting texture to the crunchy bite of the base; while the thicker seeded oatcakes have a slightly softer consistency that perfectly complemented the flaky tuna and sliced olives.
The latest addition to the Nairn’s range is a couple of varieties of gluten free cracker flatbreads – which I was really excited to try, as I’ve not had one in SO long (plus, everyone loves something new). They come in Original and Rosemary & Sea Salt flavours, and both are now going to be mainstays in my kitchen cupboard – their bigger size makes several of them together feel like a decent light meal rather than just a snack. And, while the Original is appetising enough on its own, the Rosemary & Sea Salt offers an extra touch of subtle seasoning that complements any topping you add to it – in this instance it was prawns and finely diced cucumber. After all these savoury toppings, I decided to give into my sweet tooth and topped the Original flatbreads with cream cheese, blueberries and a drizzle of honey – let’s just say it was a total game changer and you definitely need to try it yourself.
So next time you’re stood in the supermarket looking forlornly at the hole-ridden bread, walk on by and go straight to the crackers – they’re just as versatile, have a failsafe texture and won’t fall apart as you lift them out the packet. What will you top yours with?