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Old 04-17-2012, 22:18   #211
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Quote:
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Gramma... I use 3/4 cup water to a HALF a recipe. (I always make a half recipe because it's only me eating them and that's two trays.) I find it isn't really necessary to wet the dough more than what takes to soften the psylium and make it stick together. Afterall, one of the purposes of baking is to dry them out. With less water in the dough, it takes less baking time to get crisp.

Also, I let the dough sit at least 15 minutes before scooping it out. Many times it's a half hour or more because I get sidetracked doing something else.

I know others use a silpat, but they stick really bad to mine, so I am staying with the parchment paper.
Lol, I make a whole recipe and its only me!! I gobble them down pretty fast, not a chance ever of them going stale!!

I used about that same proportion of water in my full batch. 1.5 cups instead of 2. Will go with less next time. May try once more then on parchment. I just so dread all the time spent pulling the paper off the crackers and the broken pieces created by doing that! I just might give your individual cracker method a try too. The time spent forming the crackers in the beginning probably equals all the time I spend peeling paper!

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Old 04-17-2012, 22:22   #212
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Quote:
Originally Posted by grammaB

Lol, I make a whole recipe and its only me!! I gobble them down pretty fast, not a chance ever of them going stale!!

I used about that same proportion of water in my full batch. 1.5 cups instead of 2. Will go with less next time. May try once more then on parchment. I just so dread all the time spent pulling the paper off the crackers and the broken pieces created by doing that! I just might give your individual cracker method a try too. The time spent forming the crackers in the beginning probably equals all the time I spend peeling paper!
Barbara I also make a full batch & on the rare occasion they start to lose their crispness I just whack them back in the oven for 5 minutes & they taste just as good.
I use 2 cups of water & haven't had a problem taking top layer of baking paper off

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16/12/2011

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Old 04-17-2012, 22:30   #213
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There must be a difference in the ingridients here in Norway and what you use.
I use 2 cups of cold water in this reciepe, and if I wait more than five minuts, the dough is so hard it is impossible to work with. Then I have to add some more water.
My dough is dryer than on your pictures VeeJay.
Which kind of Psyllium hulls are you using?

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Old 04-17-2012, 22:33   #214
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Barbara I also make a full batch & on the rare occasion they start to lose their crispness I just whack them back in the oven for 5 minutes & they taste just as good.
I use 2 cups of water & haven't had a problem taking top layer of baking paper off

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The top paper that I use to flatten them isn't the problem, it is the paper they bake on. It gets all crinkled from the moisture and maybe that is why it sticks. I think VeeJay may be on to something in that you really only need enough water to soften the psyllium to make them stick together. Maybe it is my elevation, about 3700', or my oven that is part of the problem. Maybe I just need more psyllium?

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Old 04-17-2012, 22:41   #215
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My dough is dryer than on your pictures VeeJay.
Which kind of Psyllium hulls are you using?
Whole Foods "365" brand Psyllium Husk whole flakes.

Re: wrinkled parchment paper.
Even with less water, the paper wrinkles. However, since it's a much smaller piece, it's not much of a problem.

I peel the paper off and turn the crackers over after 40 minutes. Even for a full sheet (which I do occasionally) the paper peels off easily with the thicker dough. I experimented today with scraping the crumbs off the parchment circles, and using the other side for the next batch. Worked just fine (I'm frugal by nature and hate to waste expensive supplies).

Here's my baking schedule: 325F for 20 minutes, turn oven down to 250F, bake another 20 minutes, peel off paper and turn over, then turn oven down to 200F for another 20 minutes. I seldom have to bake any longer, but if they aren't crisp, I'll keep them in the oven and open the door for another 15-20 minutes.

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Old 04-17-2012, 22:42   #216
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Quote:
Originally Posted by grammaB

The top paper that I use to flatten them isn't the problem, it is the paper they bake on. It gets all crinkled from the moisture and maybe that is why it sticks. I think VeeJay may be on to something in that you really only need enough water to soften the psyllium to make them stick together. Maybe it is my elevation, about 3700', or my oven that is part of the problem. Maybe I just need more psyllium?
I use natural psyllium, after I add the water I leave the mix for about 10 mins before dividing in half for each tray, the mix is a bit sticky but not hard

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DX 29/10/2010

A1C 7.1 Chol 8.4 Trigs 1.5 HDL 1.9 LDL 5.8

16/9/2011

A1C 6.2 Chol 5.1 Trigs 1.o HDL 2.1 LDL 2.5

16/12/2011

A1C 5.5 Chol 7.7 Trigs 0.9 HDL 2.4 LDL 4.9

Metformin 500mg ER 1 per day
Fish Oil 3000g
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Old 04-17-2012, 22:47   #217
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Lol, I make a whole recipe and its only me!! I gobble them down pretty fast, not a chance ever of them going stale!!
I know what you mean. I'm finding new toppings all the time and have to use some restraint or that'd be all I'd eat.

I bake some of these every few days - each batch is a different "flavor". I've used all kinds of seasonings for these. Then there are the sweet coconut "cookie/crackers" with shredded coconut in them and sweetened. They are really good. I've yet to try adding sunflower seeds, but just bought some yesterday so they will be next on the list.

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Old 04-17-2012, 22:57   #218
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Quote:
Originally Posted by VeeJay

I know what you mean. I'm finding new toppings all the time and have to use some restraint or that'd be all I'd eat.

I bake some of these every few days - each batch is a different "flavor". I've used all kinds of seasonings for these. Then there are the sweet coconut "cookie/crackers" with shredded coconut in them and sweetened. They are really good. I've yet to try adding sunflower seeds, but just bought some yesterday so they will be next on the list.
Oooh sunflower seeds hadn't thought of that, adding to my shopping list as we speak
I love adding onion flakes, garlic salt & grated cheddar cheese, they are so yummy with mashed avocado or salami & cheese as a snack with a glass of wine!

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DX 29/10/2010

A1C 7.1 Chol 8.4 Trigs 1.5 HDL 1.9 LDL 5.8

16/9/2011

A1C 6.2 Chol 5.1 Trigs 1.o HDL 2.1 LDL 2.5

16/12/2011

A1C 5.5 Chol 7.7 Trigs 0.9 HDL 2.4 LDL 4.9

Metformin 500mg ER 1 per day
Fish Oil 3000g
LCHF
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Old 04-17-2012, 23:52   #219
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Whole Foods "365" brand Psyllium Husk whole flakes.
I guess thats the problem, I dont use whole flakes but a powder, something like this
Source Of Life Products :: Supplements :: Psyllium Husk :: Powder :: Certified Organic Psyllium Husk Powder

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Old 04-18-2012, 00:02   #220
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Ah-ha! That certainly does explain it. The powder would probably be at least twice as absorbant as the whole husks.

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