Now that I'm trying to get my levels down, I am desperate for snacks I can munch on without guilt. Cheez-Its are my favorite temptation...so we found a recipe for low-phe "cheese" crackers. I haven't made them in many years and couldn't find all the same products as in our original recipe...but it still worked well.
1 1/2c. Low-Pro Baking Flour (I used Country Sunrise or LoProfin)
1/2c. cheese sauce mix (I used country sunrise)
1 1/2t. baking powder
salt to taste
1/3c. butter flavored Crisco
1/4 c. water
Mix dry ingredients. Cut crisco in mixer or food processor until it is crumbly. Add water and mix until moistened. Divide dough in half keeping unused portion covered.
|"Dough" looks like this|
Roll out to 1/8' thick or less (thin is better) between 2 pieces of wax paper ( I used saran wrap in the picture...it doesn't work as well- I ended up rolling it out directly on the pan).
|Roll out very thin|
Cut with a pizza or pastry cutter.
|You should try to make better lines than I did :)|
Pierce each with a fork or toothpick. Bake on 500 for 4-5 minutes. Let cool and enjoy. Repeat with second half of the dough. They will store well in ziplock bags...but mine never last long so I can't tell you how long they stay fresh.
50g of crackers = 17.5mg/PHE
If they are too chewy, roll thinner next time
If they burn they are too thin.
Be conservative on the salt until you find the best amount that works for you. You can always shake salt in the bag after they are done to add more...it won't stick as well but it taste the same.