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dana_schuller_4652195

hoover, Alabama

Member since Jan 2006

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Reviewed Graham Crackers

Mar 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Really nice and crisp - I thought I'd failed and made graham bread because I added too much milk to get it into rolling form at the end. Being a majority of whole wheat flour prevented the gluten from forming too much, I suppose. I simply left the crackers in the (turned off) oven after about 25 mins to dry out and they are excellent! I'll try these...

Reviewed Graham Crackers

Mar 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Really nice and crisp - I thought I'd failed and made graham bread because I added too much milk to get it into rolling form at the end. Being a majority of whole wheat flour prevented the gluten from forming too much, I suppose. I simply left the crackers in the (turned off) oven after about 25 mins to dry out and they are excellent! I'll try these...

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