Crackers (wheat, corn, coconut free)- Per 1 ounce serving
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
WET:3/4 cup Safflower Oil1 1/2 cups Water, tapDRY:1 Tablespoon Baking Powder2 teaspoons Baking Soda5 cups Gluten Free Coconut Free All Purpose Flour (See other recipe for specific ingredients)1 tablespoon Onion powder1 tablespoon Garlic powder1 teaspoon GROUND DRIED Rosemary1 tsp Salt
Combine all Dry ingredients (Flour, soda, baking powder, spices, salt). Stir well.
Combine Wet ingredients.
Pour wet into dry and mix well with a spoon.
Dough should be sticky and fairly damp (more so, than say play dough).
Turn dough out onto parchment paper (best to do this in 2 batches). Put another piece of parchment paper over top and roll to cracker thinness. Move to cookie sheet and REMOVE CAREFULLY the TOP piece of parchment paper.
Use the top sheet of paper for the bottom sheet of the next set of crackers. Cover with paper, roll out, move to second cookie sheet.
Remove paper. Can rinse it off with water and hang to dry for next time you do crackers.
Take sheets and score to dough with a pizza cutter to make shapes of crackers you would like - rectangles, squares, triangles, etc...
Put both sheets into cold oven. Turn temperature to 350 and bake for 1 hour 10 minutes.
Should be browned on edges and mostly dry. Take out of oven, flip over, remove parchment paper, and put back into oven. Turn oven up to 400. Bake 20 more minutes until completely dry.
Take out and let cool ON A RACK so do not get moist on the bottom. Store in refrigerator. Makes 32 ounces of crackers, figuring 1 ounce per serving.
Can use in making salmon patties and meatloaves. Also good with cheese or tuna salad.
If wanting to make sweet crackers for dessert, swap out pumpkin pie spices and cinnamon for the stew-style spices.
Serving Size: 32 1-ounce servings
Combine Wet ingredients.
Pour wet into dry and mix well with a spoon.
Dough should be sticky and fairly damp (more so, than say play dough).
Turn dough out onto parchment paper (best to do this in 2 batches). Put another piece of parchment paper over top and roll to cracker thinness. Move to cookie sheet and REMOVE CAREFULLY the TOP piece of parchment paper.
Use the top sheet of paper for the bottom sheet of the next set of crackers. Cover with paper, roll out, move to second cookie sheet.
Remove paper. Can rinse it off with water and hang to dry for next time you do crackers.
Take sheets and score to dough with a pizza cutter to make shapes of crackers you would like - rectangles, squares, triangles, etc...
Put both sheets into cold oven. Turn temperature to 350 and bake for 1 hour 10 minutes.
Should be browned on edges and mostly dry. Take out of oven, flip over, remove parchment paper, and put back into oven. Turn oven up to 400. Bake 20 more minutes until completely dry.
Take out and let cool ON A RACK so do not get moist on the bottom. Store in refrigerator. Makes 32 ounces of crackers, figuring 1 ounce per serving.
Can use in making salmon patties and meatloaves. Also good with cheese or tuna salad.
If wanting to make sweet crackers for dessert, swap out pumpkin pie spices and cinnamon for the stew-style spices.
Serving Size: 32 1-ounce servings
Nutritional Info Amount Per Serving
- Calories: 112.8
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 197.5 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 0.1 g
- Protein: 0.7 g
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