Crispy corn crackers

Preheat oven to 400 F.

Pour into a small bowl

1/2 cup buttermilk
2 tablespoons psyllium husks

stir well and let sit for at least 30 minutes. The psyllium husks will absorb all of the buttermilk and you’ll be left with a doughy gob.

Sift together

1 cup cornmeal
1/2 cup whole wheat flour
1 teaspoon salt
1/4 teaspoon baking soda

into your mixer’s bowl.

Put the paddle on your mixer and slowly stir in the buttermilk and psyllium husk mixture, about a teaspoon at a time. As it gets incorporated and the dry ingredients start looking crumbly you can turn up the speed on your mixer.

Mix together

2 tablespoons oil
1/2 cup buttermilk

and add to the crumbly dry ingredients, mixing well and forming a soft moist dough. Wrap in plastic and let rest for 30 minutes or more.

Form into four balls.

Flatten the balls one at a time and on a piece of parchment paper cut to the size of your flat cookie sheet, roll out to 1/16th of an inch thick. Cut into cracker-sized rectangles. You can cut off the rough edges and put the scraps back with the other balls, or not, and have some crackers with rough edges.

Slide the cookie sheet under the parchment paper and bake for 20 minutes, then take them out of the oven and with a spatula flip all of them, then bake for 5 more minutes.

I used a double layered cookie sheet; if you use a regular one you may not need to bake them as long. In that case, check them after 10 and 15 minutes; when they’re nicely browned on the bottom they’re ready for flipping.

You can jazz them up in many ways. The original recipe also called for 2 tablespoons grated cheddar cheese and 1/4 teaspoon ground cayenne pepper.

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One Comment on “Crispy corn crackers”

  1. This is the most versatile of the fiber supplements. Just use it.


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