I stopped eating flour-based foods and most processed foods in January 2013.
While much of the transition to gluten-free, low-carb eating has worked well for my family, I've really missed eating crackers and chips.
Yup. It's the simple things in life that inspire me. ☺
I used to love to nibble from a box of Wheat Thins crackers from time to time. So there were supposed to be 8 servings of crackers in a box of Wheat Thins? I guess I missed that part. Ha!
Recently, I saw a recipe for Sour Cream and Chive Crackers on Low Carb So Simple.com. Could a homemade, gluten-free, low-carb cracker actually be as good as that website promised?
I decided to give it a try. And I was astounded with the amazing results! I changed up the recipe a little bit, making it work better for my finicky taste buds, and here are my results:
Preheat oven to 250° F (100° C). Holding a small bunch of green onion tops or chives, use kitchen scissors to snip them into very small pieces, or use a knife to slice them thinly. In a medium bowl, combine all ingredients with your hands or a heavy spoon. Knead dough until smooth, approximately 30-60 seconds. Divide dough into two balls.
Place each ball of dough on a separate baking sheet lined with parchment paper or a Silpat silicone baking mat. Cover each dough ball with a piece of parchment paper. With a rolling pin or pastry/pizza roller, roll the dough as thin as you can - the thinner the dough, the crisper the cracker. Remove the top parchment paper.
Cut the dough into 1" or 2" squares with a knife, pizza cutter, or pastry wheel. The pastry wheel does a nice job of giving the crackers that zig zag look. ☺ I use my grandmother's 80-year-old pastry wheel, but this one would work well, too.
Place baking sheets in the oven and bake for 50-60 minutes, checking several times so make sure the crackers don't get too brown or burn. Lower heat if they are getting too brown but aren't quite crispy enough yet. Cool completely and break into squares.
After crackers have cooled, store them in airtight containers or ziplocks. They will stay crisp for at least 4-5 days...if they last that long!
Here's the free printable version for your 3-ring binder:
Hi! I'm Julieanne!