Skip to main content

Gluten-Free Crackers

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.


Comments

Popular posts from this blog

Lectins - What are they?

     Lectins are carbohydrate-binding proteins.  They have been around for thousands of years.       Through trial and error, any animal, including man, learned how to avoid the ones that made them feel bad, and eat the ones that didn't.  For a detailed discussion of lectins purchase the book, The Plant Paradox by Steven Gundry, MD.       There is a specific lectin that has gained a lot of attention these days, but is really just a minor player:  gluten .   Many people assume that manufactured foods that are called "gluten-free" are also grain free.  Not so.  Where wheat, barley, and rye are eliminated, when you look at ingredients, you will probably find they have been replaced with corn, rice, or teff; which all contain forms of lectins similar to gluten.  Other products often found in them may include soy or other bean flours, which of course also contain lectins.     ...

Plant Paradox Friendly Peach and Pecan Muffins

I love my go-to muffins, but today I just needed something a little different.  Peaches, Pecans, and Nutmeg are the difference, plus I swapped out the sorghum flour for amaranth flour.  My homemade peach jam sweetened with stevia and erythritol is very good with them too! Have fun making and eating them!

Grain-Free Harvest-Spice Cookies

This is the time of the year I have traditionally loved cooking with pumpkin.  Since I am eating Lectin Free I have had to look for a way to meet that need by tricking my taste buds into believing I am eating pumpkin. My friend Shelly, who is eating a Keto diet, gave me a cookie yesterday at the quilting group we belong to.  One bite and I said, "I MUST HAVE THAT RECIPE!"  She sent me a link this morning. I manipulated it for my specific eating needs, went immediately to the kitchen, and this cookie is what I came up with.   If you can afford to cook with Monk Fruit, do so.  It has an awesome sweet flavor.  If not, then like me, mix Stevia and Swerve together as indicated in the recipe.  It will still give you an awesome soft cookie with all the traditional fall tastes we have grown to love.