How have you handled the soaking? This is one of the reasons I have not done crackers lately, except with sprouted flour. Otherwise, the dough would be way too wet to get the grain sufficiently soaked.

I use alot of water on my hands when making a cracker that tends to split during rolling. I keep the dough a little on the dry side so it can take the additional water during rolling.

I’ll keep my eyes peeled for some cracker science.

I wonder if Cook’s Illustrated or any of your clever readers have similar guidance for making crackers? I’ve been experimenting with gluten-free or low-gluten crackers for months now (about 6 batches so far, all more or less successful but I haven’t hit on the just-right recipe yet) and haven’t found much in the way of guidelines. I did a Google search for recipes and compiled a bunch and have been using them as inspiration for my own experiments, just to get a feel for the ingredients (various combinations of almond flour, hazelnut flour, coconut flour, garbanzo bean flour, rice protein powder tend to figure in my concoctions) but getting a blend that rolls out without sticking yet holds together has been tricky. (I do know to use eggs with coconut flour, thanks to a comment somebody posted with a recipe somewhere.) I usually use a teaspoon each of guar and xantham gums but skipped them this time, and ended up having to add some sprouted spelt flour that I still have on hand. They taste good, but are still not yet perfect.

So, cracker science, anybody??

Hope your Christmas was full of blessings.

Congratulations on the awards.

Thank you for the cookie texture tips. They’ll definitely come in handy. I usually try not to deviate from baking recipes, but most of the time I can’t help myself since I like to improvise when I cook.

I hope you’re having a peaceful and relaxing Christmas. Big hugs to you, Wardeh!