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Date: | Sun, 22 Dec 1996 15:13:24 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hi,
I solicited one of the recipe newsgroups for a cracker recipe that
hopefully I could change. Here is the original and my version. The
crackers turned out excellent, (actually beyond my expectations for
an experiment!)
Dennis
CRACKERS
Homemake Crackers
Source: Elaine Hunter - Internet
This recipe has been changed to be hopefully gluten and lactose free. They
turned out quite good. How close to the original recipe in texture they
are, I can't say.
Original
3 Cups Unbleached all-purpose flour
1/2 Teaspoon salt
1 Cup soft-margarine
1 Cup low-fat cottage cheese
In a large bowl, mix flour and salt. Cut in margarine and cottage cheese
until the mixture forms a dough. Wrap dough in wax papaer and chill for at
least 1 hour.
Roll out dough 1/8 inch thick in floured surface. Cut into shapes with a
knife or cookie cutter. Place on greased baking cheet and pierce with a
fork. Bake at 450 degrees, 12-15 minutes or until lightly browned.
My Version - Half of the Original recipe - Makes about 40 crackers.
1/2 Cup Sweet rice flour
1/2 Cup Rice Flour
1/2 Cup Tapioca Flour
1/4 Teaspoon salt
1/4 Teaspoon baking soda
2 Tablespoons Onion Powder
1/2 Cup soft margarine
1/2 Cup Lactose free cottage cheese
About 3 tablespoons toasted Sesame Seeds
About 2 Tablespoons course salt.
Place flours, salt, baking soda, onion powder in a bowl. Mix well. Add
margarine and cottage cheese. Using your hand continue mixing until a dough
forms. Kneed a little. Place in frig. for about 10 minutes. Spray grease
cookie sheets.
Form 1/2-3/4 inch balls from the dough. Place on the cookie sheet and
flatten with the bottom of a glass to between 1/8 - 1/16 inch. Sprinkle
each cracker with some toasted sesame seeds and course salt. Again, gently
pat the topping into the cracker.
Bake at 450 degrees for about 9-10 minutes. Be careful. They like to burn.
Remove crackers and place on a wire rack to cool and crisp up.
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