Try this Caraway Saltines recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 g or 0.5 pound (2g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 160 C / 320 F.
- Measure solid and liquid ingredients in a food processor.
- Pulse a couple of times and mix thoroughly.
- Put dough on a baking tray lined with baking sheets. Pour some olive oil on the dough ball, cover with another sheet of paper and roll really thin.
- Peel off the upper layer of paper carefully. Slice dough any way you'd like with a knife: I made small diamond shapes but you could make a puzzle if you feel like it! ??
- Bake at 160 C / 320 F for 15 minutes or until golden brown. As the dough layer is really thin, pay attention in the last minutes of baking: things could get a little toasted really fast!
Swapping standard wheat flour for a composite of millet, buckwheat, brown rice, and tapioca starch fundamentally alters hydration dynamics, requiring exact measurements to prevent a crumbly dough. These alternative flours lack gluten networks, meaning oil and water must be distributed evenly via food processor pulses to bind the starches adequately before rolling.
- Roll the dough to a thickness under two millimeters between parchment sheets; excess thickness traps moisture and prevents crispness.
- Bake strictly at 160 C / 320 F for 15 minutes, watching closely near the end because alternative starches transition from golden to burnt rapidly.
- Slice the raw sheet with a fluted pastry wheel or knife prior to baking to ensure clean fracture lines upon cooling.
- Store completely cooled crackers in an airtight container for up to one week to maintain snap.
Precision during the rolling phase dictates success when eliminating gluten structure. Proper moisture control ensures a stable shelf life without commercial additives.
