Homemade Whole Grain Crackers Recipe - NYT Cooking

There are plenty of whole-grain crackers on store shelves, but none taste as good to me as those made at home You can use a mix of grains and flours to make them, including gluten-free varieties like millet, buckwheat and rice flours, and top them with any number of seeds, herbs or spices They’re quick to mix together and very easy to roll out
There are plenty of whole-grain crackers on store shelves, but none taste as good to me as those made at home. You can use a mix of grains and flours to make them, including gluten-free varieties like millet, buckwheat and rice flours, and top them with any number of seeds, herbs or spices. They’re quick to mix together and very easy to roll out. “Healthy” crackers can be hard and dry, but this week’s offerings are not. I use olive oil in all of them, and some work best with a small amount of butter. I’ve been making sesame crackers for decades, tweaking my recipe over the years. They have a wholesome, rich, nutty flavor.

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