I'm kind of amazed there aren't a lot of low carb crackers on the market yet, at least none I've seen yet. They're actually pretty easy to make. Much more forgiving than bread or cake things.

I've tried a couple of cracker recipes using Wheat Protein Isolate instead of flour, or using a combination of flours. I'm still experimenting because the texture isn't 100% perfect yet, but I've had some yummy experiments to eat. Some a little TOO crunchy, some stuck to the pan like you wouldn't believe, but all in all, they were edible!

This last batch was more like a cheese cookie, than a cracker. I used quite a lot of oat flour, some soy, some WPI and some almond meal. It's a too delicate cracker though, a bit too crumbly, though it is utterly delicious. The texture reminds me of almond cookies. These taste kind of a lot like Cheezits!

I'll try to guess at my recipe, I modified it a lot and had to dump in more flours to get the dough to be stiff enough.

1/2 cup butter
1-1.5 cups of shredded sharp cheddar
1 egg yolk

Cream them together (I used food processor) until they're a nice creamy mixture. Soften the butter a bit first. Add salt and pepper to taste.

In a bowl mix up about 2 cups of flours (I'm experimenting with this still, I used about .5 cup almond, .5 oat, .75 cup wheat protein isolate, .25 soy flour). But I had to add more oat flour to get the dough to clump rather than cream. Next time, I'll use more WPI and soy I think. The WPI is very gluey and will make it stick together more. I think the course flours like the oat and almond tend to make it more crumbly.

Don't get me wrong, the crumbliness is kind of nice, but it's too crumby for a cracker!

Ok, mix together the flours real well, then add them to the butter/cheese mixture until it forms a nice dough ball you can work with. Mine was, even after adding a lot more flour, still pretty sticky and wet.

Then you take the dough, split it into two dough balls. Roll the dough ball out by hand into a log, make the circumference cracker sized. Wrap the logs in cling film and freeze them for 30-45 minutes (30 wasn't enough for my dough). Cut them into 1/4" crackers, put them on a greased cookie sheet about 1/2" between each (they don't spread, I do them closer).

Paint the crackers with the egg white you didn't use when you used the yolk up above, gives them a nice brown finish. And maybe sprinkle a bit of salt on them.

Bake at 375 for about 12-14 minutes. You might want to turn the pan around halfway through. My oven seems to cook faster in the back.

Remove from the pan and let them cool on a plate.

Makes about 50 crackers.

Once I perfect a cracker recipe, I'll post it. But this should serve as something of a guideline. It is pretty hard to go wrong with crackers, IMHO. You can use things like parmesean cheese, spices from the cupboard, cheeses, herbs, nuts, all sorts of things to give them flavor.

Substitute Wheat Gluten for WPI if you don't have it.