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Recipe Servings: a cookie sheet full Prep Time: 5 minutes , then baking/cooling 45 minutes Description: These rye crackers are great. Will work with other flours. Allergens: Corn, Fructose, Fruit/vegetable, Gluten, Grain, Rye, Sugar Ingredient List:

Qty	Name
1 cup	rye flour
2 TBsp	oil
1/4 tsp	salt
1/8 tsp	baking powder
sprinkle of	salt , over top
3 TBsp	water , to start

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Instructions: Preheat oven to 350 degrees. Grease a cookie sheet.
In bowl, combine dry ingredients, then add water as needed to make a moist piecrust-like dough. Place dough onto cookie sheet, top with wax paper, and roll it thin, rolling from the middle. It will probably almost cover the sheet. Cut into squares, lightly salt the top and bake for 15 minutes. Remove outside crispy crackers and place on a rack. Then seperate the other crackers and place them back into the TURNED OFF oven for 20-30 minutes. Cool on the rack.

I forgot to say--when using a flour which doesn't contain gluten, you can add something like a raw egg to help hold it together!

The above picture is of oat thins. When using a flour without gluten, don't roll them as thin as usual. They must be a little thicker and are impossible to hold together without somthing like an egg. I bet the egg substitutes listed on this site would work.
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Miscellaneous: Created: September 20th, 2007
Last Updated: July 2nd, 2008
Source of Recipe: adapted from The Yeast Connection Cookbook
Filed Under: Appetizers, Dinner, Lunch, Vegan, Vegetarian




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