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    You are in: Home / Recipes / Low-Sodium Whole-Grain Crackers Recipe
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    Low-Sodium Whole-Grain Crackers

    Low-Sodium Whole-Grain Crackers. Photo by AltaJoy

    1/5 Photos of Low-Sodium Whole-Grain Crackers

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    Total Time:

    Prep Time:

    Cook Time:

    48 mins

    30 mins

    18 mins

    Shelby, the wannabe chef's Note:

    Trust me- you won't miss the salt in these crackers. I have no idea where I got this recipe, but these are sooo good. I love them. I have no idea what to compare the taste to; so you'll just have to try it yourself and find out! :]

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    Ingredients:

    Yield:

    small t ...

    Units: US | Metric

    Directions:

    1. 1
      In medium bowl, stir together first 5 ingredients. Add water and oil. Using rubber spatula stir until dough forms. Gather dough into a ball. Divide dough in half.
    2. 2
      On lightly floured surface, roll out each dough half to a 14 inch square. Cut each square into 3 1/2 inch squares, then cut each smaller square diagonally in half to form triangles. You may have to add a little water in every now and then if it gets too dry. Place triangles, 1/2 inches apart, on ungreased baking sheets.
    3. 3
      Bake in 350 degree oven for 18 minutes or until golden brown. Remove from baking sheets; cool on racks. Store in airtight container. Makes 64 crackers.

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    Ratings & Reviews:

    • on October 01, 2008

      I was looking for a no salt snack food for my mom who has to watch her salt intake.I made a batch of these and the only thing I did differently was I used 1 tbsp of flax seeds+1 tbsp of seasame seeds.I did as another reviewer suggested and rolled out my dough on a rimless cookie sheet,and scored them with my pizza cutter,this was very quick!The first ones got a little too brown because I rolled them too thin,and the second pan were a little too thick I think.I would say the hardest part was getting them to right thickness. They were bland at first(or so I thought!) but I found myself "tasting" them again and again until I realized I really like them! They sort of remind me of a cross between wheat thins and stone wheat crackers.Hubby said he thought they were missing something, yet he ate about three handfuls of them so I think he likes them:)I will definitely make these again,Thanks ShelbyI had no idea I could make homemade crackers yum!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 07, 2007

      45

      I mixed this dough by hand but next time will use the food processor, which will take only seconds. I did add about 1/4 tsp. salt because I'm not concerned about the salt content and wanted the flavor. I would add a bit more next time. To make it easier, rather than rolling and cutting individual crackers and having to transfer them to the baking pans, I sprayed large cookie sheets without sides with Pam, and rolled the dough right on the pans all the way to the edges. Scored them with a pizza cutter, and broke apart after baking. Very easy and only took about 15 minutes. I did need to add about 2 T. more water to the dough to get it to hold together, maybe because I substituted oat bran for the wheat germ. I covered the dough with plastic wrap and let it rest for 30 minutes before rolling out. I cut the dough in half and formed each half into a square, which made it easier to roll out onto the almost square cookie sheet. Nice flavor and texture.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2005

      55

      First, the inevitable substitution list: white whole wheat flour for whole wheat flour, 1/4 cup wheat bran for all the wheat germ, and omitted the sesame seeds all together (only because I didn't have any in the house). These crackers baked up so nicely! I am so pleased! They are a bloody lot of work, however, especially if you're anal about getting the crackers thin enough (like I was), so set aside anywhere from 1-2 hours. Definitely work with small pieces of dough (I broke mine into about 10 small pieces). I found it necessary to re-moisten the reserved dough every so often with about a tablespoon of water per tenth, as it became dry and tough to work with-- and this was during a humid November north Texas evening! But I think this problem was caused by the bran-for-germ substitution. However, I was a virgin cracker baker before this, so those less green than I may not have the aforementioned problems. I'm pleased with the number of crackers this made: it filled an 8-cup or 1.9 liter plastic container! We'll have crackers-and-cheese brown bag lunches for my son for 2 weeks! These crackers work well with or without accompaniment-- I've had them with American cheese, and I'm trying hummus next, then canned tuna & mayo "salad", then...who knows! My husband eats them right out of their container, and I could, too. These beat out Wheat Thins any day! Thanks so much for sharing this recipe-- we'll probably enjoy this recipe for years and years to come!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Low-Sodium Whole-Grain Crackers

    Serving Size: 1 (736 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 41.5
     
    Calories from Fat 19
    46%
    Total Fat 2.1 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 0.4 mg
    0%
    Total Carbohydrate 4.9 g
    1%
    Dietary Fiber 0.7 g
    2%
    Sugars 0.4 g
    1%
    Protein 1.0 g
    2%

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