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Found 13 results

  1. Did you know that Milton's Craft Bakers makes an outstanding line of gluten-free chips and crackers? I didn't, but was recently lucky enough to get to try out their Gluten-Free Himalayan Salt Baked Chips and their Gluten-Free Crispy Sea Salt Crackers. What really stood out about each of these wonderful gluten-free snacks was their lightness—since both are perfectly baked instead of fried, they tasted light, healthy, and very crunchy. The Crispy Sea Salt Crackers were perfect for dipping. I tried them with a jalapeno and artichoke dip, and they were wonderful, and I also had them with a sharp cheddar cheese on top. They seem to go great with everything, and are made with multiple grains including millet, brown rice, gluten-free oats, and corn. Likewise, the Himalayan Salt Baked Chips were similarly versatile, and were far lighter tasting than regular tortilla chips. Besides being gluten-free, the chips are also free of dairy, nut, soy, and eggs, and are made with corn, brown rice, lentils, and chick peas. Both snacks are non-GMO, Kosher, and don't contain any cholesterol. These outstanding snacks are a perfect addition to any party or event, or just to have as a snack on your own. They are gluten-free, but those who are not on a gluten-free diet will never notice this. Milton's Craft Bakers has done a great job making these wholesome, gluten-free snacks. Visit their site for more info.
  2. I recently discovered a new snack cracker called Laiki Red Rice Crackers, which I would recommend to anyone who likes a healthy snack cracker. Despite their delicious and complex whole grain taste, they are made with only three ingredients: wholegrain red rice, sustainably farmed palm oil, and sea salt. This means that they are a very allergy-friendly snack cracker that is suitable for just about anyone, and of course they are also gluten-free. A 21 gram package contains only 100 calories, and has 4% of your recommended daily fiber. They also make a black rice variety, which I plan to try next. For more info visit their site: laikicrackers.com.
  3. Another gluten-free junk food I didn't know I needed! Lol http://www.bakeryandsnacks.com/Manufacturers/Snyder-s-Lance-Industry-first-gluten-free-sandwich-cracker-is-major-innovation
  4. Ingredients: 2 Cups Flour (Replace with gluten-free flour blend) 1 Teaspoon Salt ¼ Cup Butter ½ Teaspoon Baking Soda ½ Cup Sour Milk 1 Large Egg Directions: Sift the flour, salt and baking soda into a bowl. Cut in the butter until very fine. Add the milk and egg and mix to make stiff dough. Kneed thoroughly, and then roll the dough very thin. Cut into squares or rounds and place on lightly buttered cookie sheets. Prick the crackers with a fork and then bake in a 400F degree oven for 10 minutes or until very lightly browned. If desired, crackers may be sprinkled with coarse salt.
  5. Crackers are usually thought of as crispy, baked things made out of flour (usually nutritionally-devoid refined white flour). Foods Alive's Organic Onion Garlic Flax Crackers are a whole different kind of snack, but they are way more nutritious, and also quite yummy! If asked to describe these crackers, I would say they’re like flat, crispy cakes of unprocessed flax seeds that have been compressed together. These are not the high glycemic rice, corn or potato flour/starch junk food crackers you’re used to – they’re 90% raw, USDA organic, and made almost entirely from a highly nutritious, unprocessed superfood that has shown some evidence of reducing heart disease, cancer, etc. etc.: flaxseed! All that might sound too nutritious to taste good, but these crackers are actually quite palatable. This onion and garlic variety is absolutely bursting with flavor. There's no weird consistency or anything like that going on either, as one might expect from eating, well, raw seeds (no, you don't have to be a bird to enjoy these)! Some gluten-free crackers that too closely try to emulate saltines or other 'conventional' crackers end up with a weird grainy texture that some find off-putting. There's nothing like that going on here: just seeds, and tasty stuff holding them together. For more information visit their website. Note: Articles that appear in the "Gluten-Free Food Reviews" section of this site are paid advertisements. For more information about this see our Advertising Page.
  6. It can be difficult for those trying to meet the requirements of multiple dietary restrictions. It becomes especially difficult for celiacs following a Kosher diet during Passover, as matzo traditionally contains gluten. Fortunately, Yehuda's gluten-free matzo not only fits the bill, but it tastes great! I might not be the most qualified person to evaluate the... well, let's say technical accuracy of this gluten-free version of matzo crackers. These are labeled Kosher for Passover and they're imported from Israel, but I am still not even entirely clear on the diet limitations of Kosher/Kosher for Passover, nor have I ever consumed matzo. However, I can say this: if my diet was restricted such that I could eat nothing but these crackers for a week, I really don't think I'd be that bothered by it! These honestly taste great – kind of like saltines, but I'd say I actually prefer these over saltines. They have a crispy texture, and a subtle wood-burned flavor that I quite enjoy. If you need gluten-free matzo for Passover, it's a no-brainer! Order these! Order them online at GlutenFreeMatzo.com. Note: Articles that appear in the "Gluten-Free Food Reviews" section of this site are paid advertisements. For more information about this see our Advertising Page.
  7. At this point, there are lots of gluten-free crackers on the market. While many of them taste great, a lot of them contain soy, corn starch and/or rice flour, which can be problematic for some people. Additionally, not all of them are Kosher. Absolutely Gluten-Free Toasted Onion Crackers not only taste great, but they're Kosher, gluten-, corn-, rice- and soy-free as well. Having these crackers around the office has been great. They remind me of water crackers: they have that light, airy, crispy texture that makes them just perfect for overeating. These crackers are more flavorful though, which I would partially attribute to them being made primarily from tapioca and potatoes. They also have a subtle stone-baked flavor that complements the toasted onion well. I have enjoyed these both out of the bag (eaten by the handful), and with soft cheese. They're a yummy, adaptable snack and I highly recommend them. Order them online at GlutenFreeMatzo.com. Note: Articles that appear in the "Gluten-Free Food Reviews" section of this site are paid advertisements. For more information about this see our Advertising Page.
  8. So often I hear people asking how to make their own healthy, gluten-free snacks. The following nut cracker recipe is easy, inexpensive, and yes it's also healthy. Feel free to substitute the nuts and seeds listed below for other nuts or seeds of your preference. I always like to soak my nuts before using them; soaked nuts are much easier to digest. Crunchy Nut Crackers Serving Size: Makes around 30-40 (depending on how the size of cracker you make.) Ingredients: 2 cups mixed nuts of your choice: (cashew, almonds, pumpkin seeds and flax seeds work well) 1 egg 2 tbsp filtered water 1 1/8 tsp Himalayan salt Options: Top with sea salt, anise seeds, nigella seeds or some other seeds of your choice.To make: Preheat the oven at 360°F (180°C). Line two baking sheets with parchment papers. Grind nuts into a flour consistency in a blender or food processor (food processor usually works best). Add egg, water and sea salt and stir around with a wooden spoon until the mixture comes together in a quite stiff dough. Divide the dough into two and place them directly on the parchment papers. Roll them out to two rectangles, about 0-1 inches thick. If the dough sticks to the rolling pin you could roll it with parchment paper covering the dough. Use a knife to cut them in slices or squares. Spray some water on them and top with the seeds. Bake for about 10 minutes. Tip: Stay close and keep an eye on the oven, these crackers burn easily. Store them in jars or out in the open if you eat them within the first couple of days.
  9. Ingredients: 2 cup Tapioca Flour (or starch - same thing) 1 tablespoon Baking powder ¾ teaspoon Salt 1 cup Finely grated Cheese (I use Pecorino Romano for rolls and pizza. Use ½-1 cup sharp cheddar for crackers.) 3 Large Eggs 1 tablespoon Olive oil 3 tablespoons Milk Directions: Mix dry ingredients and then add wet stuff. Mix together until it's the consistency of cookie dough or moist play dough. You might need to add flour or milk about 2 tablespoons at a time until it's right. It depends on humidity, how large the eggs actually are and other factors that I haven't figured out yet. You can refrigerate it at this point for up to an hour. For rolls - you want it a bit on the moist side. Spray non-stick spray on your hands and shape into about 12 balls. (Or drop like drop biscuits.) Bake at 375F for 12-15 minutes. For pizza crust - add a shake of garlic and a tsp. of Italian herbs to dough. You want it just a bit less moist than for rolls. You can either make it into one large pizza crust or 6-8 mini crusts. Put dough on cookie sheet sprayed with non-stick spray. Spray a piece of plastic wrap and place on top of dough. Roll with a rolling pin to about 1/3 inch thick. (For mini pizzas you can just use your hands to pat down to the right shape and thickness.) Bake at 375F for 10-12 minutes, depending on size. Top with pizza toppings and bake until cheese is bubbly. For cheese crackers - You want the dough to be more like Playdough. Refrigerate for 20-30 minutes before rolling out. Roll out on a cloth well dusted with tapioca flour, about 1/8 inch thick. Cut into 1 inch squares or with mini cookie cutters. Bake at 375F for about 10 minutes. Watch closely and take out when crackers start to brown. Store in tightly sealed container.
  10. The other day I tried a bag of Crunchmaster Multi-seed Gluten-Free Crackers, which are a healthy oven-baked cracker, and I must say that they are an outstanding and very tasty gluten-free cracker. In addition to being gluten-free they are also all natural, low sodium and cholesterol-free. In addition to their great taste, what I really like about these crackers is the fact that they are made with whole grains and seeds, including brown rice meal, sesame seeds, quinoa seeds, flax seeds and amaranth seeds. One serving size of 15 crackers packs a whopping 2 grams of dietary fiber and 280 mg of Omega-3, so these crackers are an excellent source of dietary fiber and Omega-3. I also really love the resealable bag that they come in, which helps to keep them fresh after you open them. Each cracker is shaped like a hexagon, which happens to be perfectly suited for adding your favorite toppings like cheese, dips, lunch meats or veggies. I would recommend these crackers to anyone who is looking for a healthy, gluten-free snack, or as a healthy addition to your child’s school lunch. They would also be a hit at any party or gathering, especially when combined with your favorite dips and toppings. Note: Articles that appearin the "Gluten-Free Product Reviews" section of this site are paid advertisements. For more information about this seeour Advertising Page.
  11. Ingredients: ½ cup teff flour (dark or ivory) ½ cup sorghum flour ½ cup tapioca flour ½ cup cornstarch ½ cup almond or pecan meal ½ teaspoon xanthan gum 1 ½ teaspoons salt 1 ½ tablespoons baking powder 1 teaspoon cinnamon ¾ cup (1½ sticks) butter or margarine ¼ cup honey 1 cup brown sugar 1 tsp. vanilla 1-2 tablespoons water if needed Directions: Preheat oven to 325F. Grease two 12" x 15 1/2" baking sheets. In a medium bowl, whisk together the teff, sorghum, tapioca and cornstarch flours, almond meal, xanthan gum, salt, baking powder, and cinnamon. In a separate mixing bowl, beat together the butter, honey, brown sugar, and vanilla. Add in the dry ingredients and mix by hand. This should form a soft dough ball that will handle easily. (You probably will not need the water, but add small amounts if necessary. Divide the dough into 2 balls. Place each ball on a cookie sheet and over with plastic wrap; roll it out until it covers the sheet and is about 1/8 inch thick, like pastry dough. Cut with a pastry wheel into 3" squares. Prick each square with a fork 5 times. Bake for about 25 minutes using one pan at a time. This recipe makes about 5 dozen crackers. Even though you cut these before you bake them they bake together so I use a knife and cut again as soon as I take them out of the oven. Try to use two identical cookie sheets or jelly roll pans, or bake them one at a time - I found that my dark colored pan cooked it too fast.
  12. 1 cup gluten-free flour mix* ¾ teaspoon xanthan gum 1 cup brown rice flour ½ teaspoon baking soda ¼ cup soy or quinoa flour ½ teaspoon salt ½ cup packed brown sugar 7 tablespoon chilled butter-cut into pieces 1 ¾ teaspoons cinnamon 3 to 4 tablespoons cold water 1 teaspoon baking powder 3 tablespoons honey 1 teaspoon vanilla Mix together flours, brown sugar, cinnamon, powder, soda, xanthan gum, and salt. Using your fingers, work the butter into the dry ingredients. Stir in 3 tablespoons, honey and vanilla. If dry add a bit more water (1 tablespoon at a time). Gather into a soft ball sized ball and refrigerate at least one hour (I usually leave it overnight, covered). Roll out to 1/8 to ¼ inch thick (I use parchment paper), cut into squares, prick lightly with fork and sprinkle with cinnamon sugar before baking. (I skip the last step if we are going to frost them). Bake at 325F for 12-15 minutes. * Bette Hagmans Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread). Garfava Bean Flour 2/3 part Sorghum Flour 1/3 part Cornstarch 1 part Tapioca Flour 1 part
  13. Use good quality cheese and plenty of it. This turns out a tender cracker that is layered like the best pastry. The flavor is of toasted cheese. Adapted from Crackers! by Foust and Husch. 2 cups fine rice flour 1 teaspoon salt ½ teaspoon cayenne pepper (optional; more for a hotter cracker) 1 teaspoon finely ground mustard seed 6 Tablespoons (¾ cup) butter or margarine, softened 12 ounces cheddar cheese, shredded 3 egg yolks 2 Tablespoons water Salt for the tops (optional) Preheat the oven to 350 degrees F. In the food processor or in a large bowl, combine 1-½ cup flour (reserve ½ cup), salt, cayenne and ground mustard. Cut the butter into the flour mixture until it resembles coarse meal. Mix in the cheese. Stir well until the cheese is evenly coated. In a separate bowl, mix together the egg yolks and the water. Add the egg mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball. Add more flour from the reserved half cup, as needed, to make a workable dough. Wrap the dough in wax paper and chill one hour. Divide the dough into two equal portions for rolling. On a gluten-free- floured surface or pastry cloth, roll out to a circle approximately ½ inch thick. The dough will be crumbly and a bit hard to manipulate, but dont let this worry you, it doesnt hurt the final product. Cut this circle in four equal pie segments. Gently lift each of the segments one at a time and, without rotating them, stack them so that the straight edges form the sides of a square. Press this gently and roll it out again. (This is what makes the cracker flaky.) Repeat cutting, lifting and rolling out two more times. Roll the dough thinner the last time, about 1/8 inch thick. If desired, sprinkle top lightly and evenly with salt and roll over it lightly with the rolling pin. With a sharp knife (or rolling pizza cutter, if you have one), cut the dough into 1-inch squares and place them on an un-greased baking sheet. Prick each square 1 or 2 times with the tines of a fork. Bake for 10 minutes. Remove any crackers that are already browned through. Turn the rest and bake an additional 5 or 6 minutes, or until medium brown. Remove to a rack to cool. Yield: 70-80. For another variety, leave out the cayenne, mustard and cheddar cheese and substitute 12 oz. Feta cheese. This makes a cracker with a little tang to it. I suspect you could substitute any hard or crumbly cheese.
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