Crackers

[kolka]

Does anyone have a good cracker recipe? or maybe a flat bread that toasts nicely?

[Lisa]

Sorry, baking crakers are much too advanced for me.

I use rice crakers when I need to for myself, but also offer gluten crackers and others for guests.

Hopes others will post.

[mamaw]

I don't have the recipes near me at this minute but if you go on the delphi forums there are a few recipes also there look up the best of mierille. She has cracker recipes listed....I have made the cheddar gold fish ones before....

[lpellegr]

Bette Hagman's cookbooks have several cracker recipes. Most of them are sort of like Wheat Thins in texture. You make the dough, then roll it out directly on a baking sheet very thin, score with a knife, bake until crisp, and then break apart. Nothing like saltines or Ritz, unfortunately, but they are crunchy and salty and can even be reasonably healthy if you add nuts and seeds and flax. Let me know if you want specific recipes. Ooooh, now I'm hungry enough to make some tonight.

[Guest nini]

I tried to make some crackers once... big disaster. So now I stick with buying crackers. My daughter and I both like EnerG's crackers.

[kolka]

Bette Hagman's cookbooks have several cracker recipes. Most of them are sort of like Wheat Thins in texture. You make the dough, then roll it out directly on a baking sheet very thin, score with a knife, bake until crisp, and then break apart. Nothing like saltines or Ritz, unfortunately, but they are crunchy and salty and can even be reasonably healthy if you add nuts and seeds and flax. Let me know if you want specific recipes. Ooooh, now I'm hungry enough to make some tonight.

Hi, thanks for your recomendation. I've had LOTS of luck with Hagman's recipes, but I just tried the wafers using the 'French bread mix'. They were not good - had to toss them. Which book has the cracker recipe that you like?

[mamatide]

I like the Blue Diamond Nut thins:

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They're pretty widely available, considering I can get them where I live

There are several flavours. The plain and cheddar cheese are good. I'd love to find the smoke house ones.

[lpellegr]

Hi, thanks for your recomendation. I've had LOTS of luck with Hagman's recipes, but I just tried the wafers using the 'French bread mix'. They were not good - had to toss them. Which book has the cracker recipe that you like?

From "More from the Gluten-Free Gourmet" I have tried the Sesame Thins, but instead of cutting into squares and transferring to a baking sheet, I rolled them right onto the greased baking sheet and scored with a knife, then as they baked and got crisp I removed the crisp ones and let the rest bake a little longer. The Pecan Wafers on the next page are good, but very gritty if you use the recommended Brown Rice Cream cereal. Cream of Rice gives a better texture. Still gritty, but in a cornmeal sort of way rather than an aquarium gravel kind of way.

From "The Gluten Free Gourmet Cooks Fast and Healthy", the onion crackers are good but you have to reduce the salt - she wrote 3/4 teaspoon, but 1/4 is plenty. I used 1t onion powder instead of grated onion, and added 3-4T sesame seeds. The method she writes there for rolling and cutting the crackers is what I use for all of them. These taste a lot like Wheat Thins. I end up baking all of her crackers longer than she suggests so they get crisp. Sometimes the ones on the outside are done before the ones in the center, so take them off and return the rest to the oven. They keep well if you can keep from eating them all at once.

[hannahsue01]

My grandma makes a home made grahm cracker that is pretty good. She and one of her grandaughters eats them as crackers. I have yet to make them. She also crumbles them for pie crust. She also made chocalate ones and used them to make ice cream sandwiches.

[mamaw]

Could you post the recipe?

[kolka]

Yes, could you please post the recipe? Thanks.

[dragonmom]

Parmesian cheese shredded and put on a silpat in a 400 degree oven for about 5 minutes until brown around the edges. When cooled they are great .

[hannahsue01]

Graham Crackers

Ingredients:

¾ Cup margarine

½ Cup honey

1 Cup brown sugar

1 tsp. vanilla

1 ½ cups brown rice flour

1 ½ cups gluten free flour

2 Tbs. soy flour

1 tsp. xanthan

1 tsp. salt

1 tsp. cinnamon

3 tsp. baking powder

½-¾ Cups water

Ingredients:

Mix honey, margarine, brown sugar and vanilla. In another bowl mix dry ingredients, stir in alternately with water till soft ball. Fefriderate for 1 hour or more. Roll 1.2 of the dough on parchment paper, shape to fit jelly roll pan. Transfer to pan, cut into three inch squares and poke holes in the dough with a fork. Bake at 325 for 30 minutes. Then repeat with second half of dough. Cool. You can make into crumbs and make graham cracker crumb pie crust.

[Sweetfudge]

Here is the delphi link to The best of Mierelle:

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