By Laurie150 on January 15, 2007
Photo by Laurie150
Photo by Laurie150
"Homemade crackers. My family says that they taste just like "Breton" crackers. Below, I actually used more starch and less flour combination (still totaling 3/4 cup). I also didn't really measure the Italian seasoning or garlic powder."
Serving Size: 1 (233 g)
Servings Per Recipe: 1
"I am really impressed with these crackers! They have to be the best GF crackers I've made. I didn't have any sesame seeds on hand today, but they are fine without them. I actually got 31 crackers out of the recipe. I used a votive candle glass as my cutter. Super! thanks for the recipe!"
"Quite good for GF crackers. I tried to follow the recipe as closely as possible. I used olive oil instead of sunflower oil, and just milk for the soy milk. (I don't have dairy allergies.) They weren't difficult to roll out; I oiled the counter slightly with olive oil, and wrapped my rolling pin with plastic wrap to keep it from sticking. I rolled the dough quite thin, and cut it into squares with a knife. It was easy to transfer the crackers to a baking sheet using a very thin spatula. I didn't have parchment paper, but waxed paper worked fine. Next time, I would bake them a little less and add more salt and seasonings. But for the time and effort, and ingredient cost, they are worth making."
"These are absolutely amazing! thank you for the recipe! I absolutely love them. I only cooked them for about 8 mins or so and they came out perfect. I got about 20 crackers, but i made big and small ones. I am going to try them on my salad as croutons."
"I didn't get 25 crackers ethier, more like 10. Anyway, these were very good, great flavor, but maybe a little too crunchy. But good for a gluten free cracker!"
"I didn't think they tasted anything like Breton crackers, but these are the best GF crackers I've made anyway. I have no idea how you got 25 crackers though...I made these smaller than a Ritz and quite thin and only got 15. Thanks for the recipe!"