7 Reviews of Low-Sodium Whole-Grain Crackers

From: GertieMcFlirty

On Nov 14, 2005

First, the inevitable substitution list: white whole wheat flour for whole wheat flour, 1/4 cup wheat bran for all the wheat germ, and omitted the sesame seeds all together (only because I didn't have any in the house). These crackers baked up so nicely! I am so pleased! They are a bloody lot of work, however, especially if you're anal about getting the crackers thin enough (like I was), so set aside anywhere from 1-2 hours. Definitely work with small pieces of dough (I broke mine into about 10 small pieces). I found it necessary to re-moisten the reserved dough every so often with about a tablespoon of water per tenth, as it became dry and tough to work with-- and this was during a humid November north Texas evening! But I think this problem was caused by the bran-for-germ substitution. However, I was a virgin cracker baker before this, so those less green than I may not have the aforementioned problems. I'm pleased with the number of crackers this made: it filled an 8-cup or 1.9 liter plastic container! We'll have crackers-and-cheese brown bag lunches for my son for 2 weeks! These crackers work well with or without accompaniment-- I've had them with American cheese, and I'm trying hummus next, then canned tuna & mayo "salad", then...who knows! My husband eats them right out of their container, and I could, too. These beat out Wheat Thins any day! Thanks so much for sharing this recipe-- we'll probably enjoy this recipe for years and years to come!

From: melting pot

On Nov 30, 2005

I'm sorry, I think I kind of thought these were going to turn out like a cookie, because of the sugar in them. Nope, but thats okay. They just weren't what I was expecting. They're very plain by themselves, but great if you have them with something. Now I feel I have truly learnt to appreciate them. I used very finely chopped walnuts in place of wheat germ, and I thought these needed to be a bit more crispy so I baked my frist batch for 26 minutes...but you know what, all my other batches which I only baked for 18 came out exactly as crunchy! :D So at least I guess with this recipe you don't have to worry about over cooking huh. ANyway, I'm really acquiring a taste for these. Thankyou!UPDATE: added some lime juice in with the water, and sprinkled about 1 1/2 tablespoons cracked pepper in for a lime and pepper flavour...HIGHLY RECOMMENDED!!!

From: kokeshi doll

On Aug 7, 2007

I mixed this dough by hand but next time will use the food processor, which will take only seconds. I did add about 1/4 tsp. salt because I'm not concerned about the salt content and wanted the flavor. I would add a bit more next time. To make it easier, rather than rolling and cutting individual crackers and having to transfer them to the baking pans, I sprayed large cookie sheets without sides with Pam, and rolled the dough right on the pans all the way to the edges. Scored them with a pizza cutter, and broke apart after baking. Very easy and only took about 15 minutes. I did need to add about 2 T. more water to the dough to get it to hold together, maybe because I substituted oat bran for the wheat germ. I covered the dough with plastic wrap and let it rest for 30 minutes before rolling out. I cut the dough in half and formed each half into a square, which made it easier to roll out onto the almost square cookie sheet. Nice flavor and texture.

From: KLHquilts

On Mar 6, 2007

I'm so glad I trusted you! (Re: your opening remarks.) I didn't miss the salt. These were GREAT crackers — extremely yummy. We'll definitely keep making them and eating them!

From: delish #2

On Oct 1, 2008

I was looking for a no salt snack food for my mom who has to watch her salt intake.I made a batch of these and the only thing I did differently was I used 1 tbsp of flax seeds+1 tbsp of seasame seeds.I did as another reviewer suggested and rolled out my dough on a rimless cookie sheet,and scored them with my pizza cutter,this was very quick!The first ones got a little too brown because I rolled them too thin,and the second pan were a little too thick I think.I would say the hardest part was getting them to right thickness. They were bland at first(or so I thought!) but I found myself "tasting" them again and again until I realized I really like them! They sort of remind me of a cross between wheat thins and stone wheat crackers.Hubby said he thought they were missing something, yet he ate about three handfuls of them so I think he likes themI will definitely make these again,Thanks ShelbyI had no idea I could make homemade crackers yum!

From: hannah234

On Mar 19, 2008

These were SO good! I couldn't find wheat germ so I used 1/2 c. wheat bran instead. They turned out great! They have a wonderful nutty flavor. Easy too! Thanks!

From: okinok

On Jul 5, 2008

Really tasty and pretty easy. I simplified by mixing ingredients in my bread machine (though not kneading as long). Some of the crackers I rolled directly onto an oiled cookie sheet with flat sides as recommended by another reviewer. For my pans with lips, I did roll on the counter. I let my 4 year old son cut some with the cookie cutter which was moderately successful (it made him happy). I did add 1/2 tsp salt though I don't know how much difference that made. I also used regular oats, not quick. Like another reviewer, I used "white" whole wheat as opposed to the standard red wheat since it has a milder flavor. Finally, I didn't have sesame seeds so I omitted those.