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Old 04-16-2011, 11:38 PM   #11
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Originally Posted by blissful View Post
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.
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Old 04-17-2011, 01:23 PM   #12
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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.
Thank you taxlady! I'll give them a try, I have flax and sesame seeds.
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Old 04-17-2011, 03:03 PM   #13
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Thank you taxlady! I'll give them a try, I have flax and sesame seeds.
I hope you like them. They are really easy to make
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