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I made these and they were soooo good. Thought I would share.
http://www.nourishingdays.com/?p=2345
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Almond Crackers
A great grain free alternative.
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#1
Roda 
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- Group: Advanced Members
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- Joined: 29-November 08
Posted 05 November 2009 - 10:44 PM
Me:
Celiac disease(positive blood work/biopsy- 10/2008), gluten free oat intolerent, Hashimoto's Thyroiditis/Disease, Raynaud's Disease
DS2(age 7):
celiac disease(positive IgA tTG, no biopsy- 11/2010)
DS1(age 11):
repeated negative bloodwork and negative EGD/biopsy. Started on a gluten free trial(8/2011). He has decided to stay gluten free due to all of the improvements he has experienced on the diet.
Celiac disease(positive blood work/biopsy- 10/2008), gluten free oat intolerent, Hashimoto's Thyroiditis/Disease, Raynaud's Disease
DS2(age 7):
celiac disease(positive IgA tTG, no biopsy- 11/2010)
DS1(age 11):
repeated negative bloodwork and negative EGD/biopsy. Started on a gluten free trial(8/2011). He has decided to stay gluten free due to all of the improvements he has experienced on the diet.
#3
momxyz
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Posted 06 November 2009 - 01:14 PM
Roda, on Nov 6 2009, 01:44 AM, said:
yes these do sound good!
Just curious. What is the consistency of the dough like? when I make my brown rice basil crackers, I press the dough into a flattened rectangular shape on the buttered pan. Then using a pizza wheel, I slice the dough into squares...
was wondering if you think this would work with your dough?
#4
Roda
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- Group: Advanced Members
- Posts: 2,403
- Joined: 29-November 08
Posted 06 November 2009 - 03:43 PM
momxyz, on Nov 6 2009, 04:14 PM, said:
yes these do sound good!
Just curious. What is the consistency of the dough like? when I make my brown rice basil crackers, I press the dough into a flattened rectangular shape on the buttered pan. Then using a pizza wheel, I slice the dough into squares...
was wondering if you think this would work with your dough?
Just curious. What is the consistency of the dough like? when I make my brown rice basil crackers, I press the dough into a flattened rectangular shape on the buttered pan. Then using a pizza wheel, I slice the dough into squares...
was wondering if you think this would work with your dough?
It probably would work. I used my marble rolling pin to roll the dough out between two sheets of waxed paper. My 4 year old had fun cutting them out with cookie cutters. I just rerolled the rest and cut out more. The dough was not stickey but moldable.
Edit: If you wouldn't mind I would love your recipe for the brown rice basil crackers. They sound good.
Me:
Celiac disease(positive blood work/biopsy- 10/2008), gluten free oat intolerent, Hashimoto's Thyroiditis/Disease, Raynaud's Disease
DS2(age 7):
celiac disease(positive IgA tTG, no biopsy- 11/2010)
DS1(age 11):
repeated negative bloodwork and negative EGD/biopsy. Started on a gluten free trial(8/2011). He has decided to stay gluten free due to all of the improvements he has experienced on the diet.
Celiac disease(positive blood work/biopsy- 10/2008), gluten free oat intolerent, Hashimoto's Thyroiditis/Disease, Raynaud's Disease
DS2(age 7):
celiac disease(positive IgA tTG, no biopsy- 11/2010)
DS1(age 11):
repeated negative bloodwork and negative EGD/biopsy. Started on a gluten free trial(8/2011). He has decided to stay gluten free due to all of the improvements he has experienced on the diet.
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