Comments on: Whole Wheat Graham Crackers http://gnowfglins.com/2007/03/27/whole-wheat-graham-crackers/ Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season" Sun, 12 Feb 2012 22:33:39 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Jen http://gnowfglins.com/2007/03/27/whole-wheat-graham-crackers/comment-page-1/#comment-39119 Jen Mon, 21 Mar 2011 13:28:29 +0000 http://suchtreasures.com/?p=1122#comment-39119 These look wonderful....do you have recommendations what to use for a gluten free modification that would produce a similar result? Thanks for all the great inspiration! Jen These look wonderful….do you have recommendations what to use for a gluten free modification that would produce a similar result?

Thanks for all the great inspiration!

Jen

]]> By: Becky http://gnowfglins.com/2007/03/27/whole-wheat-graham-crackers/comment-page-1/#comment-38912 Becky Thu, 10 Mar 2011 18:03:48 +0000 http://suchtreasures.com/?p=1122#comment-38912 Thats what I did wrong! I did a total of 1/3c. sweetener & couldn't figure out why they were so dry. I added more coconut oil & some water. They are in the oven now, we'll see how they turn out! :) Thats what I did wrong! I did a total of 1/3c. sweetener & couldn’t figure out why they were so dry. I added more coconut oil & some water. They are in the oven now, we’ll see how they turn out! :)

]]> By: Wardeh http://gnowfglins.com/2007/03/27/whole-wheat-graham-crackers/comment-page-1/#comment-37276 Wardeh Thu, 06 Jan 2011 16:38:28 +0000 http://suchtreasures.com/?p=1122#comment-37276 Thanks, Heather! Thanks, Heather!

]]> By: Heather http://gnowfglins.com/2007/03/27/whole-wheat-graham-crackers/comment-page-1/#comment-37269 Heather Thu, 06 Jan 2011 05:01:00 +0000 http://suchtreasures.com/?p=1122#comment-37269 Soak your oats separately with water, whey and a dash of rye flour (or leave out the rye) for 24hrs, dehydrate and grind. I usually do this in a large batch and store the dehydrated, unground oats in the freezer. Soak your oats separately with water, whey and a dash of rye flour (or leave out the rye) for 24hrs, dehydrate and grind. I usually do this in a large batch and store the dehydrated, unground oats in the freezer.

]]> By: Wardeh http://gnowfglins.com/2007/03/27/whole-wheat-graham-crackers/comment-page-1/#comment-30986 Wardeh Mon, 24 May 2010 15:45:20 +0000 http://suchtreasures.com/?p=1122#comment-30986 Mindy - Yes, that is right. It makes a lovely flavor. :-) Mindy – Yes, that is right. It makes a lovely flavor. :-)

]]> By: Mindy http://gnowfglins.com/2007/03/27/whole-wheat-graham-crackers/comment-page-1/#comment-30979 Mindy Mon, 24 May 2010 15:02:22 +0000 http://suchtreasures.com/?p=1122#comment-30979 I feel silly asking this, but I just want to be sure i understand...that's 1/3 cup *each* of honey and molasses? I have some sprouted flour right now, and I'd love to try these! My boys miss graham crackers. :) I feel silly asking this, but I just want to be sure
i understand…that’s 1/3 cup *each* of honey and molasses?

I have some sprouted flour right now, and I’d love to try these! My boys miss graham crackers. :)

]]> By: Cass http://gnowfglins.com/2007/03/27/whole-wheat-graham-crackers/comment-page-1/#comment-30218 Cass Wed, 12 May 2010 16:12:48 +0000 http://suchtreasures.com/?p=1122#comment-30218 I have been making a recipe similar to this that is a modification of an Alton Brown recipe from Food Network (I adore Alton & usually his recipes require only a little tweaking to be WAPF friendly). I use sprouted flour (I invested in a grain mill awhile back & I have never been sorry) but his recipe calls for 1 1/2 oz milk. I wonder if that would be enough to soak the four in? Could be switched to yogurt of kefir I would think. I like to make a double batch & grind up the ugliest crackers to freeze for easy graham cracker crusts. I also like to add a bit of cocoa & cut them into shapes with a cookie cutter. I've made some fun ice cream sandwiches with these & the kids say they are "better than the store's" which is the highest praise possible in this house! Alton suggests rolling b/n 2 sheets of parchment which is what I do. http://www.foodnetwork.com/recipes/alton-brown/graham-crackers-recipe/index.html Happy baking! I have been making a recipe similar to this that is a modification of an Alton Brown recipe from Food Network (I adore Alton & usually his recipes require only a little tweaking to be WAPF friendly). I use sprouted flour (I invested in a grain mill awhile back & I have never been sorry) but his recipe calls for 1 1/2 oz milk. I wonder if that would be enough to soak the four in? Could be switched to yogurt of kefir I would think. I like to make a double batch & grind up the ugliest crackers to freeze for easy graham cracker crusts. I also like to add a bit of cocoa & cut them into shapes with a cookie cutter. I’ve made some fun ice cream sandwiches with these & the kids say they are “better than the store’s” which is the highest praise possible in this house! Alton suggests rolling b/n 2 sheets of parchment which is what I do. http://www.foodnetwork.com/recipes/alton-brown/graham-crackers-recipe/index.html Happy baking!

]]> By: Wardeh http://gnowfglins.com/2007/03/27/whole-wheat-graham-crackers/comment-page-1/#comment-29489 Wardeh Thu, 08 Apr 2010 21:39:10 +0000 http://suchtreasures.com/?p=1122#comment-29489 LaNae - I think it could be reduced, but also realize that it is the liquid in this recipe. So if they dough is too dry, then consider adding some milk or water to get the dough back to being wet enough to hold together. Also, LaNae, I have not converted this recipe to a soaked recipe. At this point, I'm not sure how to do it because there's no liquid with which to do that. In light of that, I'd recommend using sprouted flour if you can. LaNae – I think it could be reduced, but also realize that it is the liquid in this recipe. So if they dough is too dry, then consider adding some milk or water to get the dough back to being wet enough to hold together.

Also, LaNae, I have not converted this recipe to a soaked recipe. At this point, I’m not sure how to do it because there’s no liquid with which to do that. In light of that, I’d recommend using sprouted flour if you can.

]]> By: LaNea http://gnowfglins.com/2007/03/27/whole-wheat-graham-crackers/comment-page-1/#comment-29481 LaNea Thu, 08 Apr 2010 16:49:36 +0000 http://suchtreasures.com/?p=1122#comment-29481 I just made thses wonderful crackers. I was wondering if the amount of molasses/honey can be decreased? My body didn't react well with it. Would that affect the structure of the dough? I just made thses wonderful crackers. I was wondering if the amount of molasses/honey can be decreased? My body didn’t react well with it. Would that affect the structure of the dough?

]]> By: appliejuice http://gnowfglins.com/2007/03/27/whole-wheat-graham-crackers/comment-page-1/#comment-1961 appliejuice Sat, 31 Mar 2007 13:15:30 +0000 http://suchtreasures.com/?p=1122#comment-1961 Hi Wardeh, Me again. :lol: I just looked in my dehydrator book and it says I can dry these crackers at 110 to 118 degrees for 4 to 6 hours. I am going to try and get these done before soccer today, so they'll be ready tonight. :) <em>That's great! How did they turn out?</em> Hi Wardeh, Me again. :lol: I just looked in my dehydrator book and it says I can dry these crackers at 110 to 118 degrees for 4 to 6 hours. I am going to try and get these done before soccer today, so they’ll be ready tonight. :)

That’s great! How did they turn out?

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