![]() Add the water-oil mixture to the dry ingredients and blend with the fork to form a solid ball of dough. Measure out all the dry ingredients in a large bowl. Stir the warm water and olive oil together in a small glass to mix well. Thicker areas don’t cook well thinner areas will burn quickly. The key is to get the cracker dough thin and even in the pan. I use plastic gloves to press crackers into my pans, or sometimes I cut a third piece or parchment, lay it on top and roll out the dough that way, using my gloved fingers to finish off the edges evenly. oat fiber (omit for gluten-free version)ĭIRECTIONS: Line two large sheet pans (mine are 11½ x 17) with parchment. flax meal (I use a 50:50 mix of dark & golden)Ģ T. lightly packed almond flour (weighed out it was 11 oz. VARIATION: Omit the black pepper and add 1-2 T. Round version made in silicone muffin molds/liners I show numbers below for the round version also. dough per round cracker, I only got 66 round crackers. You can also make round crackers that are slightly thicker but just as crisp (a bit more trouble & time consuming). That’s much better than any of my other cracker recipes keep for me. That said, they do keep well and stay crisp in a loose-lidded ceramic canister on my counter for 2 weeks or so. Half the recipe if you do not want that many (tasting them will change your mind next time □ ). This is a really BIG recipe that makes two full sheet pans of 48 crackers each. It isn’t suitable for Primal-Paleo unless you omit the oat fiber and cheese. This recipe is not suitable for Induction due to the oat fiber and arrowroot flour. I also added a bit of oat fiber for a flour-y flavor, crunch and fiber. Let me say up front, my method for making the crackers does not read at all like the original recipe, but it sure produces a crisp cracker that STAYS crisp for days and days! I changed amounts of come ingredients, added a couple things and definitely spiced them up a bit! Those changes and additions are noted below in blue, including the oven temperature. These are delicious by themselves, with butter, toppings, dips or cheese! Even my non-low-carb husband likes these! I think the crisping magic here are the arrowroot and oat fiber, so I don’t recommend omitting or substituting for those two ingredients lest you end up with a totally different textured cracker than mine. Since the predominant flavor is black pepper, I’m going to change their name to Black Pepper Crackers now. This cracker is so good, I’ve now made this recipe probably 50 times or more in 14 years. I’m making crackers today, so I thought I’d share it with my readers once again. I adapted the pizza crust recipe to create what has become the BEST cracker recipe for me in my 14+ years of low-carbing. It was too thin and brittle for my taste……….definitely more like a cracker. After making her recipe, I decided it was more cracker like than pizza dough like. Her sight and domain appear to have since shut down. To me, Potter's are the ideal picnic cracker.Early on in my low-carb journey I came across a pizza crust by Brittany Angell on that intrigued me. They're great snacks on their own (very snappy), but they're also just terrific with soft cheeses and Alpine styles. I love Potter's Wisconsin Rye and their Caramelized Onion. I'm more of a baguette lover than a cracker person to be honest, so it takes a lot for me to experience cracker revelation. It was the perfect texture, like a dense pie crust, with the right amount of toastiness to be a perfect bestie for whatever was on top.”Īnother advocate is the contributor and author Tenaya Darlington “My all-time favorite cracker company is Potter's from Wisconsin. I had the opportunity to really spend some time with it recently as Kowalski's had a 2-day seminar with Round Robin access to so many cheesemaking celebrities! We enjoyed the winter wheat cracker as an accompaniment to all, from the prestigious Pleasant Ridge to some tasty dill havarti from Bruce Workman. It is a regular cracker, just straight up and honest. They are the perfect vehicle for a wedge of all of our bloomy rind cheeses and a dollop of our fresh chevre-warning: they are highly addictive!” She also mentions that the Cranberry Hazelnut Crisps won a Good Food Award this year.Ĭontributor and author of The Cheeses of Wisconsin, Jeanette Hurt is also a fan of Potter’s Crackers as is Nerud who says, “Potter’s is a really well crafted, small-batch organic cracker with lots of flavors. Potter’s Crackers have legions of fans including Leslie Cooperband, co-owner of Prairie Fruits Farm & Creamery who says, “I love Potter's Crackers Cranberry Hazelnut crisps and caramelized onion crisps.
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