Sourdough Butter Crackers - Flaky, crispy and buttery!
Sourdough butter crackers are crispy, flaky and oh so buttery! A quick and easy sourdough recipe that can be mixed and baked right away or long fermented in the fridge. It's a great way to use sourdough starter discard. Crackers are delicious served on their own or with a warm bowl of soup!
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정말 쉬운 파 크래커!???? (먹어 본 사람만 아는 특별비밀 맛! Crackers Recipes, Crispy! Snacks Recipe)
파향 가득
짭짤한 파 크래커
[파크래커]
[재료]
박력분 150g
우유 60g
녹인 무염버터 30g
소금 2g
이스트 2g
베이킹 소다 1g
쪽파 35g
깨 10g (생략 가능)
1. 반죽은 오래 치대지 않고 짧게 재료만 섞어주듯 반죽합니다
2. 반죽을 얇게 펴줄수록 더 바삭합니다
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How to Make the Best Gluten-free Bread | Easy Gluten-free Sandwich Bread Recipe
Learn how to make the best gluten-free bread! In this video we’re making an easy gluten-free sandwich bread recipe! It's also dairy-free! The recipe is super simple and uses basic ingredients! This bread can be sliced and enjoyed on its own, used in sandwiches and you can also freeze it. This is the fluffiest and tastiest gluten-free bread I have ever tasted and believe me I have tried many! Even my boyfriend who isn’t gluten-free loves this bread and always asks me to bake a new loaf!
Gluten-free breads in the grocery stores are quite expensive and often a bit dry! This bread is every coeliac’s and gluten intolerant’s dream! It’s so delicious and not dry at all and actually quite easy to make????
In this recipe I used all purpose gluten-free flour mix, which is basically a mix of rice flour, corn starch and potato flour☺️ Pretty much any kind of all purpose gluten-free flour mix should work well in this! If your flour mix already contains psyllium husk, you don’t need to add any psyllium to the dough. Same thing if you are using regular non gluten-free flour, no need to add psyllium, it’s only needed for gluten-free baking. The loaf pan I used was: 12 x 20 cm / 5 x 8 inch
Ingredients:
1 1/2 cups warm water (360 ml)
4 1/2 teaspoons of dry yeast (11 g)
1 tablespoon psyllium husk powder (if your flours don’t already contain it)
3 tablespoons maple syrup or honey
3 tablespoons olive oil
2 teaspoons salt
2 - 2 1/2 cups all purpose gluten-free flour mix (480 - 600 ml)
2 egg whites
Here’s the full written recipe:
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3 Homemade Cracker Recipes for Your Favorite Store-bought Brands
Today, we have 3 homemade cracker recipes for your favorite store-bought brands! We are making Ritz Crackers, Cheez-Its, and Wheat thins. These are the ultimate copycat recipes! Not only can we achieve the flavor of these iconic brands that we know and love, but we can also do it without all the added junk. So, get ready for a fresh, flavorful, and homemade version of your favorite crispy treats.
Chapters:
0:00 Intro
0:06 How to Make Cheez It Crackers
5:00 How to Make Ritz Crackers
8:58 How to Make Wheat Thins
13:01 Outro
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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Homemade Graham Crackers That Taste Better Than Store-Bought
Homemade Graham Crackers
Today I'm going to show you how to make graham crackers at home.
These healthy graham crackers are made with less sugar and less fat than regular.
Oatmeal graham crackers are great as a snack, but they're also good as a breakfast.
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✅Blueberry Scones with Oats:
✅1-minute Brownie in a Mug:
✅Healthy Waffles:
✅Healthy Oatmeal Carrot Cake:
This is why you'll love these graham crackers:
Taste better than store-bought crackers!
They're super easy and quick to make!
They're lower in fat and sugar!
They're great for snack or even breakfast!
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HOMEMADE GRAHAM CRACKERS RECIPE
(makes 15 crackers)
Ingredients:
1 cup ground oats or oat flour (100g)
1 cup whole wheat flour (100g)
1 tbsp tapioca or cornstarch
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
3 tbsp butter (45g)
3 tbsp unsweetened applesauce
1/4 cup honey or maple syrup (60ml)
NUTRITIONAL INFO (per cracker):
92 calories, fat 2.8g, carb 15g, protein 1.7g
Preparation:
In a mixing bowl, mix the dry ingredients (oats, whole wheat flour, cornstarch, baking soda, cinnamon and salt). Grate the cold butter and mix it in.
On a side, combine the wet ingredients, applesauce and honey.
Pour the wet ingredients into the dry mixture, and mix with a wooden spoon, until the dough starts to form. Cover and let it rest for 10 minutes.
Transfer the dough onto a working sufrace and gently press couple of times.
Roll out the dough between two pieces of parchment paper.
Cut into crackers using a ruller and pizza cutter. Transfer the whole sheet into a baking tray, and give it a quick freeze (10-15 minutes).
Bake at 350F (180C) for 15 minutes. Let it cool in the tray for 10 minutes, then transfer onto a cooling rack.
Enjoy!
Sourdough Recipes for Beginners Cheese and Pumpkin seed Sourdough Crackers
Sourdough Recipes for Beginners shows you how to make an easy Cracker using your sourdough discard. Recipes for Sourdough beginners are not hard. You can make more than just bread!!!
0:00 Intro and ingredients
2:21 Mixing
3:12 rolling out the dough
5:26 Finished Product and tasting!
These crackers for great with this PUMPKIN STEW!!
Click Below to purchase the Great River Dark Rye Flour!
I made a double batch on the show. A single batch makes 2 large crackers like shown in picture.
1 cup whole white wheat flour (regular all purpose or whole wheat can be used)
1 cup dark rye flour (you can substitute here as well)
1 cup sourdough discard
1/2 - 1 teaspoon salt
1/2 seasoning (i used sage)
4 Tablespoons softened butter
1 t olive oil
1/4 cup pumpkin seeds (pepitas)
1/4 - 1/2 cup finely shredded cheese
Mix all ingredients together and chill in fridge for 30 minutes. Roll out onto parchment paper until dough is 1/16 inch thick. Spread 1 t olive oil over cracker. Poke holes with a fork all along cracker. add pumpkin seeds (pepitas) and sprinkle with cheese.
Bake at 350 degrees for 20 - 40 mins. Cracker will be slightly flexible still until cooled.
Break cracker into bite size pieces. If some parts of large cracker aren't crispy you can put back in over and get the harder. I put some pieces in a 250 degree oven, then I turned oven off and left them in there for an hour.
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