4

votes

Any recommendations for non-wheat, "minimal" crackers?

Answered on August 19, 2014
Created May 28, 2012 at 2:36 PM

I eat a fairly paleo diet, mostly the higher fat, lower carb side of things (some inspiration from Art Ayers and Kurt Harris), and seem to do perfectly well with dairy, which is great because I love cheese! However, much as I do enjoy it just sliced along with fruit/nuts/salad, sometimes (particularly for the gooey cheeses) you really can't beat having something crispy to balance it on.

Given the fact that this is entirely taste-motivated and probably not "optimal", still - what are your "least damaging" crackers/cheese biscuits, for those of you who just need something to put cheese on occasionally?

5662d1262516ccbd70249e7aeaf58901

(681)

on May 29, 2012
at 05:20 AM

I think plain rice crackers may even be superior to wheat ones when it comes to cheese. They have a more subtle flavor.

D5d982a898721d3392c85f951d0bf0aa

(2417)

on May 29, 2012
at 05:06 AM

Once you wipe the excess salt off...I like them, but MAN, salt-city!

5ef574d7893bc816ec52e04139e9bc09

(6097)

on May 29, 2012
at 04:59 AM

^ Or, you know, mildly irritates.

7660f5a0ec906d3922d79b20f3434ecc

(788)

on May 28, 2012
at 08:40 PM

Note that they do contain fermented soy sauce if you are wary of soy.

4de2c59d682664a54cfcd4f0979e1115

on May 28, 2012
at 06:19 PM

Yes! Nut Thins are really great.

01eb62476756ea980bf8fc048179d4bc

(374)

on May 28, 2012
at 03:40 PM

rye has gluten in it, buyer beware

F5a0ddffcf9ef5beca864050f090a790

(15515)

on May 28, 2012
at 02:47 PM

Good question! Gluten kills!!!

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16 Answers

1
0d0842381492a41b2173a04014aae810

(4875)

on May 29, 2012
at 04:43 AM

Crispy bacon.

Also, grilled slices of red pepper.

1
E36cb992cf0a5eba8b97a359c15f38b3

on May 28, 2012
at 04:31 PM

I sometimes get the plain old rice crackers. (Ingredients: rice.) They work for what I want them for and are relatively bland if you're looking for a vehicle for gooey cheeses. Alternatively you could make almond flour crackers. They're easy and fast; and recipes are easily google-able.

5662d1262516ccbd70249e7aeaf58901

(681)

on May 29, 2012
at 05:20 AM

I think plain rice crackers may even be superior to wheat ones when it comes to cheese. They have a more subtle flavor.

1
D63a9a7789b948a1e88647f6c0e504ca

on May 28, 2012
at 03:03 PM

Feng Shui rice crackers. No oil at all.

7660f5a0ec906d3922d79b20f3434ecc

(788)

on May 28, 2012
at 08:40 PM

Note that they do contain fermented soy sauce if you are wary of soy.

1
01eb62476756ea980bf8fc048179d4bc

(374)

on May 28, 2012
at 02:43 PM

I usually get Blue Diamond Nut-Thins if I'm having cheese-munching guests. They're made of almonds, rice flour, some potato flour. I imagine there's some vegetable oil in them, but as you stated, this is not ideal. Definitely not the worst!

4de2c59d682664a54cfcd4f0979e1115

on May 28, 2012
at 06:19 PM

Yes! Nut Thins are really great.

D5d982a898721d3392c85f951d0bf0aa

(2417)

on May 29, 2012
at 05:06 AM

Once you wipe the excess salt off...I like them, but MAN, salt-city!

0
Eb5ad630bb366c5f7dcf656810aa3f95

(506)

on June 02, 2012
at 04:41 PM

Thanks for all the suggestions, folks. I've had some success with my own recipe actually; one part almond flour, one part potato flour, two parts rice flour, salt, 3 tbsp light olive oil and a splash of water, rolled out thin and baked in a lowish oven for about 15 minutes. Gives quite a nice crunchy (if slightly "pastry-ish") cracker which works perfectly well as a transport medium for a gooey reblochon!

0
07c86972a3bea0b0dc17752e9d2f5642

on May 29, 2012
at 04:57 AM

It's not crispy, but cheese on a slice of dry salami is nice. As for crackers, my favorite is Back to Nature Sesame Seed rice crackers thins. They really don't taste much of sesame, maybe just a little more toasty flavor. They are nice, salty and light and they don't have that "branny" aftertaste that a lot of rice crackers have. They make really great peanut butter cracker sandwiches too. Now that's really not Paleo, but I do indulge once in awhile.

0
8496289baf18c2d3e210740614dc9082

on May 28, 2012
at 06:27 PM

Here's a recipe for pork-bread/crackers from a fellow paleo-hacker:

http://paleohacks.com/questions/122385/what-do-you-think-update-on-pork-bread-usage-with-recipe#axzz1w5aYxXmh

If you're concerned about the oils used to make the pork rinds themselves or the quality of the meat, scroll down to @monaLisa's comment, where she gives a link to make your own pork rinds, which you could then use to make the pork-bread!

0
71d9dc42827b1e4758f9b46b6829b3de

on May 28, 2012
at 05:41 PM

Mary's Gone Crackers. They're available in the Southeast US at Whole Foods and Kroger. I'm sure you can get them online as well.

0
747f9c27424619fe3ae717c7455c292e

on May 28, 2012
at 04:15 PM

The blue diamond nut thins are delicious, but I've found that nuts exacerbate my acne (due to a probable dysbiosis I'm trying to resolve) if I eat crackers I usually get the thin Asian rice crackers (kame brand at my supermarket).

But crackers are actually not that hard to make. I haven't bothered, but my father made a few batches of garlic flavored crackers using rice flour and tapioca flour and they were delicious.

0
A1081af52b61372dbb3ed572d88968f4

(425)

on May 28, 2012
at 03:45 PM

Have you ever tried Brad's Raw Chips? They are basically ground and dessicated veggies - no oil, no cooking. Come in range of flavors like Kale, Beet, Red Bell Pepper and even Sweet Potato. A friend brought them buy for a dinner gift once and now I order direct as I can't find anywhere locally.

0
7841848bd0c27c64353c583fb7971242

(7275)

on May 28, 2012
at 03:41 PM

You could bake/roast your own potato chips. Potato and cheese go well together.

0
363d0a0277a8b61ada3a24ab3ad85d5a

(4642)

on May 28, 2012
at 03:32 PM

Since you're ok with dairy - I like to make cheese crackers - you just finely grate a hard, dry cheese (like parmigiano reggiano, parmesan, pecorino romano, etc.) and put the grated bits into little mounds on a cookie sheet (over parchment paper is best) and bake at 325-350 degrees F until the edges are browned and crisp and the middle still might be bubbly. Take them out and let them cool, and they are so delightful.

0
7e1433afbb06c318c4d90860d493c49d

(5959)

on May 28, 2012
at 03:27 PM

Our local healthfood store carries the raw crusts from these folks:

http://maukfamilyfarms.com/

0
1e8b0544791fa695c718834e7a040642

(388)

on May 28, 2012
at 03:22 PM

I make these crackers when I want a crispy, salty snack, and they're great with cheese. If you want something simpler w/o seeds, you can leave them out, and add a bit more almond flour instead... But the seeds add great flavor.

grainfree everything crackers

0
667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 28, 2012
at 02:50 PM

Ryvita rye crackers are nice. Easily available and quite minimal ingredient.

01eb62476756ea980bf8fc048179d4bc

(374)

on May 28, 2012
at 03:40 PM

rye has gluten in it, buyer beware

0
Bcb2f5436d11467e89123680c046b858

(1356)

on May 28, 2012
at 02:47 PM

I LOVE Nut-Thins crackers, which are made with almond flour, rice flour, potato starch, & safflower oil. I'm not kidding myself, these are definitely a processed food and not at all paleo, but at least they are gluten free.

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