Do you treat it the same way as baking soda which needs some source of acid in the recipe, either added or inherent in the main ingredients - or does it work alone, like baking powder does? I think "follow the recipe you already have" is a safe assumption.
There isn't one absolute answer that's perfect for all cases. No need to reinvent the wheel. Can I just add some to make my crackers more crunchy? I wouldn't use any leavening agent in a recipe that didn't even call for one.
If your current cracker recipe has no baking soda, no baking powder, and no other leavening agent, I say carry on making it the same way. Try a new recipe if you like - there are lots of them.
Bake for 8 to 10 minutes or until crackers are firm to touch. Cool completely on rack. Recipe adapted from the website againstallgrain. I made a second batch of these crackers, subbing in craisins and pumpkin seeds, creating a red-and-green version that would be appropriate for Christmas-party tables. To make dough: In food processor bowl, combine almond flour, olive oil, water, salt, raisins, 2 teaspoons sunflower seeds and rosemary. Grind until thoroughly combined.
Add remaining 1 teaspoon sunflower seeds. Pulse once or until just roughly chopped. Note: Dough will be fairly lumpy with bits of raisins and sunflower seeds visible. To roll out dough: Remove dough from bowl. Using hands, shape into a ball. Place between 2 sheets of parchment paper. To cut dough: Remove top sheet of parchment.
Using pizza cutter, cut dough into 1 large square. Then cut into small squares. Save scraps. Reroll to make more crackers. Carefully transfer parchment paper to cookie sheet. I bought and used a digital scale to measure the flours for this recipe, and I justified the purchase after noting that more and more recipes I see these days list measurements by weight, which is more accurate than volume.
To make dough: In medium bowl, whisk together whole-wheat flour, all-purpose flour, poppy seeds, sesame seeds, salt and baking powder. Add oil. Stir until combined. Add water. Stir to combine and create dough. Turn dough out onto floured surface. Knead 4 or 5 times. Divide dough into 8 equal pieces. Cover with tea towel. Allow to rest for 15 minutes. Line baking sheet with parchment paper.
Place on parchment-lined baking sheet. Note: If there is room on baking sheet, repeat with second piece of dough. Thanks so much, Linda! Looking forward to a true Sabbath. Melissa, thank you for this recipe.
We make our own crackers in my home, but this recipe looks much easier. I like to use refined coconut oil, as it is a great shortening, without the overwhelming flavor of our regular coconut oil.
God bless. I love crackers, but rarely buy them. I guess because I never really go through the section of the store that has them. Thanks for sharing it. Because my blood sugar was getting out of control and I finally had to get it together on eating right. One of the things I needed to do was to drastically cut my carbs.
One of those that was a problem for me was pasta. Have you ever seen an official serving of pasta? Any suggestions? I am very lactose intolerant so every thing has to be dairy free. I am also new to a gluten free diet. Thank you for sharing! I was wondering what the gadget is that you are using to cut the crackers is and where to get? Thank you Holly. I just made these and they are pretty good.
I would doctor them up a bit more next time and roll them out even thinner than I did. I would add some more seasonings since they were a little on the blander side. So I drizzled with a little olive oil and sprinkled on Italian seasoning and that helped. This was easy to prepare and clean up. I used an electric mixer to make it go fast. The music on your video was extremely distracting. It is so loud I had a hard time hearing your voice at times. I really wanted to hear what you had to say not listen to your music.
If they had the texture of pita, it sounds as if some gluten got developed, which tends to happen if you knead the dough instead of just kind of pushing it together into a sometimes crumbly ball. With crackers, like biscuits, muffins, and pie crust, less is more. You have to be so rude about? I wonder if you can make these gluten free by substituting gluten free flour for the flour in the recipe?
Sharon, you could definitely try, you may need to play with the moisture level as gluten free flours tend to need more liquid. Let me know how it turns out if you try it. I just want to say you have an amazing website. I am thoroughly enjoying it. Thank you! I have tried several of your recipes and they have all been successful.
I try to self sustain and make as much as I can myself. Melissa, These crackers have been made on two occasions and were a great hit each time. Thank you for posting it. I multiplied it by 4 to get the amount needed. I would like to know the nutritional information on these. The secret is the butter French gal here! But next time, I will try using less. I think the crackers will still taste good and they will be a little healthier. Really great! Im serving them with homemade clam chowder.
I will make these often. Great, simple and delicious recipe. This is exactly what I was looking for- a good, solid cracker recipe that I could tweak according to my mood.
Try adding in some powdered spinach, so good. Just made these yummy crackers. Substituted flour for whole wheat oat flour. They are so awesome! Used butter buds as butter substitute. Next time will double the recipe. They are like or better than store bought wheat thins. Thank you so much for awesome recipe.
Yes, the one this recipe comes from, it has lots of gems in it. Your recipe worked out great! Melissa, please tell me how I could substitute Einkorn flour in these and leave out the honey and maybe use stevia.
They look wonderful! Thank you in advance for your kind assistance. Thank you so much for this recipe. Cracker prices where I live are crazy I live in the country where the Sabbath is indeed on Saturday, haha. To the recipe: I did roll these out between two sheets of parchment paper and found that the thinner the better — they crisped more. I also needed to bake a bit more than 10 minutes to get them to be crispy.
Next time I will try grapeseed or coconut oil as someone suggested because anything made with butter is way too tempting for me and that means none left for the kids for whom they are intended!
This recipe worked perfectly and tastes like the best store-bought crackers, or better. My almost 2-year-old, who would like to live on crackers, keeps asking for more, and my 4-year-old tried to run off with half the tray!
Thank you so much Christine! Eliminate process food you say and then you tell us how to make crackers with processed flour….
When you cut a grain it is exposed to oxygen and deteriorates just as an egg deteriorates when the shell is cracked open. Flour is made by extracting all the nutrition of the grain and then artificial nutrients are added back…this is as artificial as it comes and rancid too….
It says fresh ground flour, I personally use both hard white wheat and spelt, it works with any flour. Thank you, Melissa, for sharing this recipe. How long do you envision these lasting assuming you had a near-infinite supply? I also love them with cheeses or dips. The recipe makes a sizable batch and literally costs cents to make.
And that makes a lot of sense to me! If you want a delicate, thinner version, try this ethnic cracker bread recipe from legendary chef Joanne Weir. I got a taste and it was SO tasty! Preheat oven to degrees F. In a medium bowl combine the flour, salt, pepper, and warm water until dough forms.
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