Non-trans fat saltines?

[sapphirestar]

Does anyone know of any saltines or saltine-like crackers out there that don't have the trans fat/hydrogenated stuff in them? I've always had a fondness for these plain old crackers, but every brand I've looked at has these icky fats that I'm trying to avoid.

The health food stores around here don't seem to have anything comparable. The closest I've seen is Barbara Bakery's Wheatine crackers, and they just aren't plain enough. I know it's weird, but sometimes I really like very plain things!

Or, has anyone made anything saltine-like at home?

TIA!

[Aubergine]

kiddo, are you in luck! i instantly thought of this recipe because i thought to myself, "why would anyone want to make their own saltines?"
now i know.

A Superior Saltine

I'm Just Here for More Food, Alton Brown

Yes, I realize that store-bought saltines are cheap and readily available, and that's why no one makes them. But if we did make them every now and then, we'd realize that in the rock-scissors-paper game of life, easy and tasty beats out cheap and readily available every time. These crackers are elegant enough to be served as the bread at a fancy-schmancy dinner party.

The Dry Goods
2 cups all purpose flour
1 tsp salt (see Note)

The Fat
4 Tbs unsalted butter, frozen

The Liquid
1 large egg, beaten
1/2 cup milk

The Extras
2 Tbs melted unsalted butter for brushing on top
Flour for rolling out the dough
Kosher salt for sprinkling on top (see Note)

Place an oven rack in the middle of the oven and preheat to 350 deg.

Assemble the dough via the biscuit method (see below), but let the fat sit for a few minutes after you grate it into the flour, before rubbing it in. Your crackers will be less crumbly and they won't try to rise.

Turn the dough out onto a lightly floured surface and roll to about 1/16" thick. (Use rolling pin bands that you place on either end of your rolling pin, or run through a pasta roller.)

Cut into the shapes of your chopice with a pizza/pastry cutter.

Use a metal spatula or offset cake spatula to move the crackers to a baking sheet lined with parchment paper.

Bake for 30 - 35 minutes, or until golden. Bruch with the melted butter and sprinkle with the sale. (Note: I like Welsh sea salt but kosher's good, too. Just don't use table salt ... please.)

Cool on a rack and store in an airtight container for up to one month.

Yield: 45 to 50 crackers.

Variation:

Crank your oven to 350 deg. Melt a stick of butter in a metal bowl (right on the stovetop). Dip the cracker in the butter, lay it on a rack, and bake until toasty brown. Cool and serve on a bread plate just like fancy French bread. Yum.

Biscuit Method

1. Scale or measure all ingredients. Chill or freeze Fats.

2. Combine the Liquids and beat well.

3. Take the Dry Goods for a spin in the food processor for 3-4 pulses, then move to a large bowl. (i use a whisk for 60-90 seconds for sifting-S.)

4. Rub Fats into the Dry Goods until about half the fat disappears and the rest is left in pea-sized pieces. Place in the freezer to keep the fat solid.

5. Make a well in the center of the Dry Goods/Fat Mixture. Pour the Wet Works into the well and quickly mix using a rubber spatula or wooden spoon.

6. Turn the mixture out onto a piece of wax paper or parchment--dusted with enough flour to make the dough manageable--and knead briefly.

7. Roll or pat out the dough, cut and bake according to the recipe's instructions.


the above is AB verbatim, not me, except for my note in #3. Sapphire, this recipe isn't for the faint of heart, but if it's anything like others of his i've tried, i'm betting you'll be pleased. i expect a full report!

p.s. there have been problems with typos in this book; if you encounter anything that you're not sure of, post back and i'll check the Errata list his agent emailed me.

suzanne
(my MB good deeds are officially done for this week):D

[Aubergine]

p.s. i assume you'll recognize my 3-4 typos (like sale for salt); i detest and mistrust the "edit" function here.

[sapphirestar]

Thanks, Suzanne! They really don't look that difficult, and I'll bet they are great fresh baked. I will give them a try and report in. Thanks so much for typing that in!

[Aubergine]

sapphire, i'm glad that you got the recipe and thanked me.:) run with it, and let us know what happens. i've long been intrigued with the notion of making my own crackers (only my favorite snack item also), ever since i saw Sara M. demonstrate a cheese cracker recipe several years ago. otoh, since Triscuits don't have Trans-fats, i'm good to coast with them for a while.