Re: Rice Cracker Question for Heidi

[Guest guest]

>Hi Heidi,

>

>I'm trying to go GF (again...) and I went out and bought and Sons plain

rice crackers. When I opened the package they smelled " rancid " the way grains

in bulk bins or flour smells off...a bit bitter, I suppose. Well, I ate them

anyway and they tasted fine and gave me that crunch I LOVE...just wanted to know

your fave brand as you've probably tried them all.

>

>TIA,

>

>

Hmm. I have tried them all. The issue with just about all of them is that they

are not made in GF facilities so I'm still iffy on them, but Hot Kids is one I

like ... because they are thick and crunchy. Trader Joes' are good too.

Sometimes they are old in the stores so they ARE rancid. Find a good source!

-- Heidi

[Guest guest]

Anybody has a recipe for making these rice crackers?.... or similar crackers

using maize/corn [i.e. masa harina...]

TIA

Dedy

Re: Rice Cracker Question for Heidi

>Hi Heidi,

>

>I'm trying to go GF (again...) and I went out and bought and Sons

plain rice crackers. When I opened the package they smelled " rancid " the way

grains in bulk bins or flour smells off...a bit bitter, I suppose. Well, I ate

them anyway and they tasted fine and gave me that crunch I LOVE...just wanted to

know your fave brand as you've probably tried them all.

>

>TIA,

>

>

Hmm. I have tried them all. The issue with just about all of them is that they

are not made in GF facilities so I'm still iffy on them, but Hot Kids is one I

like ... because they are thick and crunchy. Trader Joes' are good too.

Sometimes they are old in the stores so they ARE rancid. Find a good source!

-- Heidi

[Guest guest]

>Anybody has a recipe for making these rice crackers?.... or similar crackers

using maize/corn [i.e. masa harina...]

>

>TIA

>

>Dedy

I've tried ... mix some flour with some water,

and a little baking soda and salt if you want, and spread

thin and bake at a low temp. Or pour out thin and bake

to get round ones (I have a hard time getting them round).

Any flour will do. A Silpat mat helps a LOT. Experiment

with the dough: some people make a thicker dough and

roll it. You can add oil for a richer cracker. I made some

with dried onions and Italian seasoning that were pretty

good.

What is hard is getting them crispy. The only way

I was able to do it consistently without burning

them was to put them in the dehydrator.

-- Heidi

>