Vegan Thickeners - The Vegetarian Resource Group

BUCKWHEAT PEANUT
BUTTER CRACKERS
(Makes approximately 150 to 200 1-inch
crackers)
Looking for a gluten-free cracker?
This is the perfect option. Freeze
the dough for later use, or store it
wrapped in plastic for up to a week
in your refrigerator.
2 cups buckwheat flour
1 1 /2 cups potato starch
1
/4 teaspoon salt
1-1 1 /2 cups hot water
3
/4 cup peanut butter
Preheat oven to 350 degrees. Line
a baking sheet with parchment
paper. In a large bowl, combine
flour, potato starch, and salt.
Blend well. Combine hot water
and peanut butter in a blender or
in a separate steep-sided bowl with
a hand blender. Add liquid mixture
to dry ingredients and mix until a
stiff dough is formed. You should
be able to gather it up into a ball;
if not, add more flour or water to
achieve desired consistency.
Cut a section of the dough off
and roll it out on a lightly floured
surface to a 1 /4-inch thickness. Cut
into 1-inch squares. Gather the
remainder up and roll it out again
to cut more. Repeat until all of the
dough has been used. Bake for 35
to 40 minutes or until hard. It is
important to bake until hard, or
the crackers may become rubbery.
Note: These crackers are very crisp.
If you cut back the potato starch
to 1 cup, the crackers will be less
brittle.
Total calories per cracker: 17
Carbohydrates: 2 grams
Sodium: 10 milligrams
Fat: 1 gram
Protein: 1 gram
Fiber: