soggy crackers

[cactus]

I know this will have been asked already, and I did the search thingy but I can't find an answer,

My crackers always come out lovely and crisp, but no matter how I keep them with in days they are soggy, Ive tried in the fridge, out the fridge, lid on the container and lid off, is there some trick that Im missing?

and how long do the burger buns keep on adverage, cos mine tasted great when I first made them, I keep them in the fridge(not sure if I need to) but since there is only me eating this stuff it sits there for yonks, anyway when I tryed one today, about a week after making them they tasted a bit odd, so I chucked them.


thanks for all the info.

[temackh]

i had a hard time making and keeping crackers. ziplock bags seem to work pretty good for the last batch. what recipe are you using for crackers? i am now having trouble getting the wax paper off (and i probably ate some wax paper by accident). but the crackers are stillcrisp and its been 5 days. terri

[sweetgoddess]

hmmm....i keep my flax crackers in a sealed tupperware container and have also kept them in loosely wrapped saran. Either way they stayed good for a long time. I dont keep them in the fridge.
Are you sure you are dehydrating them long enough? Or, maybe its something you added..what are you putting in them?

Blessings~

[Allison]

You can toss them back in the dehydrator to recrisp them. Personally, mine do not get soggy, so I assume you are not drying them long enough in the first place. I keep mine in a tupperware-type container.

[CAdreamer]

My flax crackers always stay crispy, although I don't like them as much as others do. My husband likes them though. My other crackers stay crispy sometimes and other days they get softer. I've learned not to care so much about the crispiness as the taste. I'm not trying to mimic store bought crackers that crackle in your mouth, but have little or no real taste. I love the taste of my crackers and vary the recipe to get a little different taste from time to time. I added a little more cayenne to the ones I made this morning, and they're pretty zippy !!

[rawpriestess]

I keep my flax crackers in a tightly seeled tupperware container, and they stay really nice.

I took some to a non-raw food person's home and they put them in a loose lidded rubbermaid thingy, the next day they were kind of rubbery, so I told them to re-dehydrate them, they didn't have a dehydrator so tossed them.

They live about an hour away, so I couldn't just run over and get them.

So, you need to keep them in an air tight container, or they will absorb the moisture out of the air, or so me thinks.

And IF they get spongy or such, then re-dehydrate them until they are crisp.

I can keep burger buns in the freezer forever, in a zip lock bag, but I don't keep them in the frige.

[RawTruth]

and how long do the burger buns keep on adverage, cos mine tasted great when I first made them, I keep them in the fridge(not sure if I need to) but since there is only me eating this stuff it sits there for yonks, anyway when I tryed one today, about a week after making them they tasted a bit odd, so I chucked them.If I make the burger buns thick like, well, burger buns ... they last about a week tightly wrapped in the fridge. I do not freeze them. Sometimes I make the same recipe but roll it like bread rather than form in buns and it lasts longer. I'm wondering if the buns were dehydrated enough. Don't you just love that recipe, though?

[cactus]

thanks for all your help, and yep I do keep them in "tupperware" type containers, at the mooment I use Alissas recipe for flax crackers and I use the onion bread, after what you have all said, I would say its because Im not drying them long enough cos Ive tryed all the othe things, it also looks like I'm not drying the burger buns long enough either, trouble is Im so darned impatient, when I first started I would check like every hour, and even got up in the night to check them, now I have learnt to just leave them alone,
I think I will just try drying everything longer now, and yes I do love that burger bun recipe, at first I was dubious because a get sick when I eat any grains, but I had read that if you sprout them you don't get the gluten so I tryed it and Im not sure what it does to them but I can tolerate them that way,so I was most impressed, I don't like the spouted wheat so I always use buckwheat, I feel so lucky to have found somethings I can eat that don't make me sick and fit in with the gluten free life I have to lead.
thanks again

[Allison]

My onion bread does not get really crispy either. I haven't tried dehydrating it longer.

[RawTruth]

Cactus, the reason the buckwheat doesn't bother you is because it is not a grain.

You're not concerned about your onion bread not being crispy, right? Just the crackers. I've never even tried to get the onion bread crispy -- to me the characteristic that makes it a "bread" is its flexibility.

[cactus]

no, I like the onion bread how it comes out, infact its one of my favourite things, I so love the way it tastes and smells, as for buckwheat, yeah I know its not a grain, but I couldn't eat it before, the only way it doesn't make me sick is sprouted, grain or not, the first time I spouted it I didnt wait long enough, like I said before, I am soooo impatient, so I think some of the grains hadnt spouted and I ended up feeling terrible, then I tried it again, this time I waited till I could see nice long tails, and I was as right as rain, a lot of people don't like the taste of buckwheat, but I just love it, :)