The next thing on my list to make with Heritage Wheat is crackers. Purchased gluten-free crackers are fine, but making GF crackers is daunting. With the gluten available in the Heritage Wheat, the process should be better. I tried one recipe that was quite simple, but called for the dough to be rolled out to 1/8”, which was far, far too thick. Instead I found a recipe from King Arthur Baking that worked very well. The dough doesn’t take long to mix, but then sits in the fridge overnight. Rolling it out thin and cutting it wasn’t hard, just took a little time. I did over bake some at the edges, and some in the middle didn’t crisp, so I stuck those back in the oven with the door open and the oven off. I think next time I make these I will bake them for about 10 minutes, then turn off the oven, crack the door, and let the crackers cool in the oven.

Surprisingly, these crackers tasted better on day two. They were also quite lovely crumbled into my tomato soup. Mmm.

Ok, so the soup came from a can, but the crackers were home made!