Originally Posted by blissful
Beth and Bucky, lol.
I bought some saltines, they turn to paste in my mouth and then convert to glucose........white flour. I bought some really nice grainy crackers, wish I knew what they were. Do you think I could use rye and wheat flour with white flour to get a more grainy cracker? Anyone have tips for this?
Here's a recipe for some crackers that have none of that "turn to paste in my mouth" effect: Seedy Crackers
. It has rye, wheat, oats, and seeds. I just made it for the first time. Turned out really yummy.