View Full Version : How do you keep your crackers flat when dehydrating them?
07-22-2007, 01:40 AM
I'm wondering how you all keep your crackers flat when you are dehydrating them. Mine always curl up at the ends and then won't fit in one slot. What is the secret to making them flat like the photos I've seen of other people's on here.
Usually I do mine at 105 degrees. Rawcutter has a picture of a really flat cracker for a sandwich here. http://www.rawfoodtalk.com/showthread.php?t=23704&page=4 (post 57)
I'd love to know the secret to this.
07-22-2007, 10:03 AM
Maybe you are spreading them too thin? Dunno
07-22-2007, 11:30 AM
My guess would be that you're spreading them too thin too. I make my really thick when I put them in and they get thinner as they dry.
07-22-2007, 12:35 PM
I have never had them curl up like that, they always lay flat for me..
As the others were saying, try making them thicker and/or adding more flax to the mixture.
07-22-2007, 12:49 PM
Put a book on top? Okayyyyy! Just kidding. Some stay flat, others curl. I like curled crackers. :D
07-22-2007, 12:51 PM
When I'm soaking the flax seeds in water I use alot of water. Then add alot of vegetables to the mixture.
07-22-2007, 01:06 PM
Thanks everyone for your responses. I use a staight flaxseed/water mixture when I do it like 2 cups ground flax to 3 cups of water. Maybe I am spreading them too thin or drying them too long. Usually I have all 9 trays filled so hate when one tray has to take up two slots.
Think I'm going to try a recipe since I'm using one now I made up and I think as ocean spray said maybe adding something else to the mixture would help and making them thicker.
I really like super thin crackers so when it starts to curl I just flip it. I don't make separate crackers though. I spread the mixture on the teflex, about 1/2 through drying time I take it off the teflex then when the edges start to curl I flip it. When it's completely dry, I just break it into little pieces. If you actually make little cracker rounds or something like this, my technique wouldn't work so well because you'd have to flip each cracker round and who has time for that! Or... as others have stated, you can make them thicker but I'd personally go for a little curled edge and a nice thin crunchy cracker than a flat thick not-as-crunchy cracker.
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