Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 01-09-2014, 05:49 PM   #1
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,167
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
Almond-Arrowroot Crackers


I recently came across a recipe for a Crispy & Flaky Gluten-Free Thin Crust (for pizza) by Brittany Angell on RealSustenance website (via Pinterest). It looked so intriguing that I adapted it and created the BEST, crispiest crackers today! It has no egg, and that pleases me greatly and I believe adds to their crispness. I’m very happy with the taste of my tried-and-true Almond-Flax Crackers but was looking to see if I could come up with an even crisper cracker. I tweaked her recipe, adding a few things, changing amounts to see what would I couldn’t be happier! The final result was SO good, I’ve now made them 3 times and they just blew my Almond-Flax Crackers out of the water. Even my non-low-carb hubby likes these.

This is a really BIG recipe that makes two full sheet pans of 48 crackers each. Half the recipe if you do not want that many. That said, they do keep well and stay crisp in a loose-lidded ceramic canister on my counter for 2 weeks or so, better than any of my other cracker recipes keep for me.

Now I look forward to trying Brittany’s crust, as written, as a crispy pizza crust! Maybe even some cinnamon Sopapillas! I'm thinking this recipe has some other dessert applications as well, like maybe a flaky piecrust that will stand up to wet pie fillings?

INGREDIENTS:

3 c. lightly packed almond flour (weighed out it was 11 oz. (311.8 grams)
4 T. arrowroot flour/powder
2/3 c. flax meal (I use a 50:50 mix of dark & golden)
2 tsp. baking powder
1 tsp. sea salt
1 T. onion powder
2 tsp. coarsely ground black pepper (optional, but really good in them)
2 T. oat fiber (for flavor) DO NOT SUB OAT BRAN OR OAT FLOUR!
¼ c. grated Parmesan Cheese (for flavor only)
3/4 c. warm tap water
2 T. extra virgin olive oil

DIRECTIONS: Line two large sheet pans (mine are 11½ x 17) with parchment. I use plastic gloves to press crackers into my pans, but if you don’t have ant, cut a third piece or parchment for using in rolling out the “dough”.

Stir the warm water and olive oil together in a small bowl. Measure out all the dry ingredients in a separate larger bowl. Stir well with a fork. Add the water-oil mixture to the dry ingredients and blend well with the fork. Divide the somewhat crumbly “dough” in half in the bowl. Crumbling half the mixture onto each parchment-lined pan. Preheat oven to 350º. Wearing plastic gloves, press dough in first pan all the way to the edges. It will be very thin but WILL reach the edge of the pan. I like to roll the surface with a straight-sided glass I own. If rolling with a rolling pin, cover crumbles with parchment and roll as evenly as possible all the way to the edges of the pan. You’ll likely have to finish the edges with your fingers (use a piece or plastic wrap if need be). With a large chef’s knife, score the rolled dough into rows of crackers 6 x 8 (48 crackers). Repeat with the second half of the dough in the second pan. Pop the pans into the now preheated 350º oven and bake for for 22-25 minutes. Do not over brown! As ovens vary, you want to start checking them at 20 minutes. When lightly browned around the edges of the pan, remove and re-score with the chef’s knife. Cool completely. Break apart, and enjoy! Store remainders in either a plastic zip bag or I just use a ceramic canister on my counter. These stay crisp and will keep for around 2 weeks. Mine get eaten within 2 weeks, so I honestly don’t know if they would keep longer or not.

NUTRITIONAL INFO: Makes 96 crackers, each cracker contains:

28.4 calories
2.38 g fat
1.32 g carbs, .68 g fiber, .64 g NET CARBS
.97 g protein
7.6 mg potassium
37 mg sodium
<10% all other nutrients
__________________
Peggy
My recipe website: http://buttoni.wordpress.com/
buttoni is online now   Reply With Quote

Sponsored Links
Old 01-09-2014, 07:01 PM   #2
Very Gabby LCF Member!!!
 
Tweaker Geek's Avatar
 
Join Date: Jun 2002
Location: USA
Posts: 3,327
Gallery: Tweaker Geek
That's an interesting recipe, Peggy, and your crackers look great! I assume you used blanched almonds (flour) and the rustic look comes from the dark flax meal?
Tweaker Geek is online now   Reply With Quote
Old 01-09-2014, 07:26 PM   #3
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,167
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
Thanks, Tweaker. Yes and Yes to both questions. I may try them with all golden flax next time just to see how I like them, but I kinda like the nutty taste of the dark in crackers.
buttoni is online now   Reply With Quote
Old 01-09-2014, 08:28 PM   #4
Senior LCF Member
 
JHoberer's Avatar
 
Join Date: Jul 2012
Posts: 814
Gallery: JHoberer
Stats: 283/177.0/170, 5'10.5", 38
WOE: 1/08: Atkins, 8/11: HCG, 7/12: JUDDD, 10/12: HCG
Those are gorgeous!!!! The photo is so clear and close up I can almost smell them!
JHoberer is offline   Reply With Quote
Old 01-10-2014, 06:47 AM   #5
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,167
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
I have to work on rolling them more evenly. The ones on the left in the pic were from the outer edges of the pan; the noticeably thicker ones on the right were obviously from the center of the pan. Getting them uniformly thick is so darn hard to do IMHO, even with a rolling pin or straight-sided glass. Any tips out there on that issue?
buttoni is online now   Reply With Quote
Old 01-10-2014, 04:38 PM   #6
Very Gabby LCF Member!!!
 
Tweaker Geek's Avatar
 
Join Date: Jun 2002
Location: USA
Posts: 3,327
Gallery: Tweaker Geek
No tips, I have the same problem; I'll be checking in to see if anyone else does.
Tweaker Geek is online now   Reply With Quote
Old 01-11-2014, 12:49 AM   #7
Very Gabby LCF Member!!!
 
Join Date: May 2007
Location: Sonoma County, CA
Posts: 3,195
Gallery: watcher513
I don't know but maybe one of those small 2 sided/sized pastry/pizza rolling pins. The rolling pin part is about 4.25" on one side and 2.5" wide on the other side? Norpro makes one.
watcher513 is offline   Reply With Quote
Old 01-11-2014, 08:55 AM   #8
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,167
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
I just bought a marble rolling pin (heavy as can be) and I'm going to try that on my next batch and see how the extra weight helps with that issue.
buttoni is online now   Reply With Quote
Old 01-13-2014, 06:53 AM   #9
Very Gabby LCF Member!!!
 
drjlocarb's Avatar
 
Join Date: Feb 2010
Location: Indiana
Posts: 4,345
Gallery: drjlocarb
Stats: 274 /219/190
WOE: vlc/NK
Start Date: LC-1999,jan2010 274 NK 1-1-13 at 244
I have been thinking about rolling pin guide rings for this very problem. Have any of you tried them?
drjlocarb is offline   Reply With Quote
Old 01-13-2014, 11:05 AM   #10
Very Gabby LCF Member!!!
 
PaminKY's Avatar
 
Join Date: Mar 2003
Posts: 3,352
Gallery: PaminKY
Quote:
Originally Posted by drjlocarb View Post
I have been thinking about rolling pin guide rings for this very problem. Have any of you tried them?
I have some but haven't used them yet, will have to try on these. I also saw a rolling pin in a catalog that I get that had a different method of setting the thickness that I liked, I think it was Kitchen Krafts.
PaminKY is offline   Reply With Quote
Old 01-13-2014, 02:31 PM   #11
Major LCF Poster!
 
millergirl1976's Avatar
 
Join Date: May 2011
Posts: 1,696
Gallery: millergirl1976
Stats: 166.6/148.0/135<- 28in waist
WOE: Low carb
Start Date: Restart. 3/31/14
So nice!
millergirl1976 is offline   Reply With Quote
Old 01-13-2014, 06:03 PM   #12
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,167
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
I tried my marble rolling pin on my last batch and it did a VERY nice job for me, even on the center crackers. I think that is going to work out for me.
buttoni is online now   Reply With Quote
Old 01-17-2014, 07:04 PM   #13
Junior LCF Member
 
Join Date: Sep 2013
Location: Wisconsin
Posts: 17
Gallery: ReenieKay
Stats: 243/161/150
WOE: Lower Carb/sugar free/gluten free
Start Date: Off and on Lw carb since October 2003
Looks good. I love Brittany's Chocolate Chunk Cookies.
ReenieKay is offline   Reply With Quote
Old 01-17-2014, 07:13 PM   #14
Very Gabby LCF Member!!!
 
drjlocarb's Avatar
 
Join Date: Feb 2010
Location: Indiana
Posts: 4,345
Gallery: drjlocarb
Stats: 274 /219/190
WOE: vlc/NK
Start Date: LC-1999,jan2010 274 NK 1-1-13 at 244
Quote:
Originally Posted by PaminKY View Post
I have some but haven't used them yet, will have to try on these. I also saw a rolling pin in a catalog that I get that had a different method of setting the thickness that I liked, I think it was Kitchen Krafts.
And what method would that be. I think the thickness of the LC cracker is important.
drjlocarb is offline   Reply With Quote
Old 01-18-2014, 04:36 AM   #15
Major LCF Poster!
 
dianafoot's Avatar
 
Join Date: Dec 2005
Location: southern US
Posts: 1,205
Gallery: dianafoot
is the grated Parmesan the green can stuff or packaged or off a solid block? These look wonderful, Peggy--I am dying for some crispy crackers to go with soup and cheese! Do you think they might have a cookie application? Can't wait for you to try pie crust and get back to us.
dianafoot is offline   Reply With Quote
Old 01-18-2014, 06:21 PM   #16
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,167
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
I tend to just use the green can stuff for my crackers, Diana. I tend to use the fresh grated Parm for most other recipes though. Either would be good in these.

Funny you should mention the other applications. I've been thinking maybe a piecrust for certain not-so-wet fillings or crisp cinnamon wafer-like cookie, too. Just can't find time lately to try either.
buttoni is online now   Reply With Quote
Old 01-21-2014, 11:59 AM   #17
Senior LCF Member
 
Join Date: Sep 2007
Posts: 893
Gallery: Ann Lytle
Peggy, the crackers look great, but I thought arrowroot was really high in carbs. Am I wrong?.................... Ann
Ann Lytle is offline   Reply With Quote
Old 01-21-2014, 06:58 PM   #18
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,167
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
It is moderately high, Ann, but there's only 4 Tbsp. (28 net carbs) in the entire TWO pans full of crackers (96 crackers), so not much in each one.
buttoni is online now   Reply With Quote
Old 01-22-2014, 04:16 AM   #19
Senior LCF Member
 
Join Date: Sep 2007
Posts: 893
Gallery: Ann Lytle
Thanks Peggy will have to get some, I gave mine away when I started L.C....... Ann
Ann Lytle is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 07:10 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.