When I was growing up we ate all kinds of crackers with all kinds of food; something my husband and I continued doing after we got married (28 years ago! 😊)
Then last year I started eating lectin free which means striving to be wheat free. I scoured the internet for something that I could use (they also can't have any rice or potato flour in them) to meet my cracker addiction. Nothing.
My next thought was, if I can make bread that is compliant, why can't I also make crackers?
A lot of other cooks must have thought the same thing because I began seeing different kinds of "gluten-free" and "paleo" cracker recipes pop up in blogs and Facebook groups.
Some of them tasted okay, most just tasted nasty and bland. So . . .You guessed it, I started experimenting until I came up with one that I liked the taste of, but more important, that my dog and husband also liked.
My recipe calls for two XL eggs. If you only have large eggs on hand, then use three. If you have small or medium use four. Why so many? This is the only moisture in the recipe and the eggs are also necessary to bind the almond flour together.
I have been busy with canning, quilting, and writing projects and I haven't made any in months. But this morning I made some - yummy! I had forgotten how good they taste, and how awesome my house smells after baking them.
Let me know if you make them and what your taste buds think.
Then last year I started eating lectin free which means striving to be wheat free. I scoured the internet for something that I could use (they also can't have any rice or potato flour in them) to meet my cracker addiction. Nothing.
My next thought was, if I can make bread that is compliant, why can't I also make crackers?
A lot of other cooks must have thought the same thing because I began seeing different kinds of "gluten-free" and "paleo" cracker recipes pop up in blogs and Facebook groups.
Some of them tasted okay, most just tasted nasty and bland. So . . .You guessed it, I started experimenting until I came up with one that I liked the taste of, but more important, that my dog and husband also liked.
My recipe calls for two XL eggs. If you only have large eggs on hand, then use three. If you have small or medium use four. Why so many? This is the only moisture in the recipe and the eggs are also necessary to bind the almond flour together.
I have been busy with canning, quilting, and writing projects and I haven't made any in months. But this morning I made some - yummy! I had forgotten how good they taste, and how awesome my house smells after baking them.
Let me know if you make them and what your taste buds think.
Comments
Post a Comment