Crackers

garina · Post by **garina** » Tue Jan 17, 2012 2:04 pm

I make lots of chicken soup and I like to eat crackers with it, and the only white crackers I've found so far is the Glutino Original, which are good, however, for only 8 crackers, there is 22 g of carbs along with 140 calories. I can easily eat more than 8 crackers, so I'm looking for crackers that are GF and low-carb.

Anyone know of any?

garina

Stanz · Post by **Stanz** » Tue Jan 17, 2012 2:46 pm

http://www.foodshouldtastegood.com/#/home/

Their whole grain chips are gluten free, in fact I think all their chips are, they are delicious with hummus and more like a cracker than a chip, that's what I use, Garina.

Connie

desertrat · Post by **desertrat** » Tue Jan 17, 2012 3:46 pm

I agree with Connie! I love, love, love their olive and sweet potato. Great with Cedar's hummus, all of which you can buy at Whole Foods!
Mandy

Post by **tex** » Tue Jan 17, 2012 5:02 pm

Garina,

If you want to try making your own, here's a recipe from Beth Hillson's newsletter, (from The Gluten Free Pantry):

Water Biscuits aka Saltine-like Crackers

These wonderful crackers are easy to make and can be stored at room temperature for several days.

* 2 cups Gluten Free Pantry French Bread and Pizza Mix or Gluten-Free Pantry All-Purpose Flour
* ½ tablespoon sugar
* 1 teaspoon baking powder
* ½ teaspoon salt
* 4 tablespoons cold butter, cut into small pieces
* 4-5 tablespoons cold water
* Olive oil
* Coarse salt

Preheat oven to 375 degrees. Combine mix, sugar, baking powder and salt. Add butter and rub into flour mixture until texture is crumbly. Add water a tablespoon at a time until dough forms a firm ball. Spray a flat surface with vegetable spray. Roll out dough to 1/8 inch. Cut out 3 or 4-inch rounds. Place on a parchment-lined cookie sheet, prick all over with a fork, brush with olive oil and sprinkle with coarse salt. Bake 15-20 minutes or until light brown. Cool and store in an airtight container.

Tex

Kari · Post by **Kari** » Tue Jan 17, 2012 5:05 pm

Hi Garina,

The only crackers I eat are Edward and Sons Rice Snaps - they come in different flavors. I prefer the sesame flavored, but right now I have the brown rice - 8 crackers are 60 calories with 13g total carbs.

Love,
Kari

MBombardier · Post by **MBombardier** » Tue Jan 17, 2012 5:37 pm

Elena's Pantry http://www.elanaspantry.com/gluten-free-recipes/snacks/ has several cracker recipes.

Lesley · Post by **Lesley** » Tue Jan 17, 2012 8:09 pm

Most of the recipes for crackers, if not all, use almond flour. I can't have almonds. Any idea what I can substitute? Can I use chestnut flour?

Robin · Post by **Robin** » Tue Jan 17, 2012 8:27 pm

I do make my own sometimes but why bother. I am with Karri on this one. The brown rice crackers are pretty good! I top them with salmon or crab for lunch (since I cant have my chicken soup

boy do I still miss it).

Robin

MBombardier · Post by **MBombardier** » Tue Jan 17, 2012 10:49 pm

I would think any nut flour would do (or coconut flour) if you are making your own crackers. When you can't have rice, that pretty much knocks out any commercially-made cracker. And if you can't eat potatoes or corn, that knocks out chips. What's a person to do who's wild for something crunchy? i've made zucchini chips, but they're just not the same.

Tex, I know you are going to bring up pork rinds, but forgive me... I don't like them!

Stanz · Post by **Stanz** » Tue Jan 17, 2012 10:52 pm

I don't believe that the Food should taste good chips have almond flour, Lesley, if you go to the link you can find what ingredients are in them.

Lesley · Post by **Lesley** » Wed Jan 18, 2012 12:12 am

I didn't quite understand what you said. I did follow the link to see, and they all use almond flour and/or rice flour, neither of which I can eat. Also, they make a lot of use of eggs, and those are out for me too. I have been trying to figure out how to make something resembling crackers. My bread failures I have toasted until crisp, and used as crackers, but they don't stay crisp although they taste quite nice when fresh.

So many recipes use ingredients I daren't touch. And others require too many substitutions so I can't get them to work, hard as I try.

It's a problem Marliss. I can't figure it out. Can you?

mbeezie · Post by **mbeezie** » Wed Jan 18, 2012 6:56 am

Crunchmasters has a line fo gluten free crackers that my family likes (I no longer eat crackers so I haven't tasted them). http://www.crunchmaster.com/home.aspx I found a 6-pack box of these at Costco last weekend.

Mary Beth

Post by **tex** » Wed Jan 18, 2012 9:01 am

Marliss wrote:Tex, I know you are going to bring up pork rinds, but forgive me... I don't like them!

I hear you - I'm not really a hog about them myself.

I haven't eaten any in a long time.

How about sweet potato chips, though. A lot of folks like them.

Tex

Brenda · Post by **Brenda** » Wed Jan 18, 2012 11:48 am

Anyone want to share their opinion on use of egg substitute?

Also, Lesley a quick zap in the microwave for your toasted bread failures/crackers may help refreshen although it may or may not crisp.???

Brenda[/quote]

Lesley · Post by **Lesley** » Wed Jan 18, 2012 1:02 pm

Brenda,
It might work with the BREAD, but after I have toasted them, or dried them out the microwave will make the texture even worse. The failure is not in taste, which is why they make good crackers. They are not rising enough and are too dense as bread, which is why they make good crackers. Really good crackers. But they don't keep like crackers.

I have to use egg substitute since I can't have eggs. I do want to try to bake eggs into something and see if they bother me. Might as well be bread. Adam can eat if if I can't.
If you are asking about tolerance. Yes, I can tolerate it. I can't tolerate flax seed goo except as gel for my hair, so the commercial replacement is mandatory for me.
Clearly I can tolerate the ingredients.