Rice Crackers

[Guest guest]

In the process of trying to make wafers for communion, I have made rice crackers

which my children claim taste exactly like plain rice crackers from the store.

 

Thanks to Barb for sending along the Karaites Matsa Recipe because that is what

I used for a base. I replace the wheat flour with sweet rice flour, skipped the

coriander because I didn't have any, added extra water (bout 1/2 more) because

finer ground flours need more liquid and voila Rice Crackers.

 

My suggestion is roll them out sandwiched between sheets of parchment paper and

then use a preferred shape to cut them out. The lid from one of my spice jars

is the perfect size.

 

I think next time I will experiment with seasonings. Any one thing that nori

sheets would powder well enough to add it to the dough?

 

BL

 

 

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