Crackers - Page 26

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Crackers - Page 26


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Old 04-01-2013, 01:24   #251
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i learned to use a dough scraper and they are better than ever...not a lot thicker than the seeds are and so good! They make good dippers for guacamole, etc.




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Old 04-01-2013, 15:51   #252
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Quote:
Originally Posted by Patdart View Post
i learned to use a dough scraper and they are better than ever...not a lot thicker than the seeds are and so good! They make good dippers for guacamole, etc.
What does a dough scraper look like and where did you get one? That sounds awesome. I need to find a good substitute for dipping in my guacamole and salsa/sour cream mixtures. I get tired of always using veggies, and even a small handful of tortilla's will cause a rises in my bg's.

I think I might know what you are talking about, but please explain how you use it for the crackers. Thanks!

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Old 04-01-2013, 15:53   #253
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All of mine look like this, because they're essentially freebies from KAF. Google the term 'bench knife' and you'll prob'ly find more examples.

(understand that this picture shows the scraper plunged into a pile of dough . . . )




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Old 04-01-2013, 16:43   #254
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Mine is plastic shaped like a flat blade as the one Shanny shows...I looked at them on Amazon and this is very similar to mine http://www.amazon.com/Plastic-Dough-Scraper-3-75-x5-75/dp/B00BGEOVD6/ref=sr_1_109?s=home-garden&ie=UTF8&qid=1364827132&sr=1-109&keywords=dough+scraper



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Old 04-01-2013, 20:29   #255
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I think I actually have one of these Never knew what it was for!!!! I'm not much of a baker, and what I usually made was from a box, so some of these things are new to me (even though they've been around forever).

I will have to try and find mine because that sounds awesome to make the crackers that thin.

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Old 07-23-2013, 21:55   #256
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I used the psyllium powder and accidently left out one cup of the water and rolled them up between two sheets of parchment paper. Baked in half the time and came out perfectly. It wasn't until I copied the recipe for someone else that I realized I had only used one cup of water.

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Old 07-23-2013, 21:59   #257
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The baking is just the means to dry the dough out.

The less water, the shorter the baking time - that's for sure. I only use enough water to hold the dough together for rolling out.

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Old 05-03-2014, 05:53   #258
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A good friend of mine told me that she'd seen sesame seeds at Family Dollar for far cheaper than those in the grocery store and we bought all they had for $1 apiece per bottle. I have them stored in my extra fridge right now.




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Old 05-03-2014, 14:55   #259
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A quick question: Are the flax seeds whole and not ground?

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Old 05-03-2014, 17:09   #260
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Yes - what I use are whole flax seeds.




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