Here is the recipe for the crackers I use. I got it from an internet chat room and like it the best of all the cracker recipes I have tried. I should note that the wheat protein isolate I use is the long chain Arise 8000 type. I do not know if the results would be the same using the Arise 5000 type of WPI.

1/2 pound shredded cheese (mozarella, pepperjack, or cheddar)
1 stick of butter
1 cup Wheat protein isolate
1/2 cup pecan meal (you may also use almond meal)
1/2 t salt
1 Tbls minced garlic (from a jar)
(you can add other herbs and spices to your taste. I usually add a Tbls of chili powder, but depending on the cheese, you can let your creativity run wild.)

Cream the cheese and butter on medium speed until blended, usually about 3-4 minutes. Add the rest of the ingredients and mix until well blended. Divide the dough into 3 or 4 portions and roll each portion into the shape of a log. I like to make the logs about 1 & 1/2 inches in diameter. Wrap the logs in wax paper and chill a couple of hours, or overnight. Using a sharp knife, cut the logs into slices about the thickness of a dime and place the circles on a parchment paper or sil pat lined baking sheet, leaving a little room between circles. Bake in a preheated 375 degree oven for 15 minutes, until golden brown around the edges. (For extra crispy crackers, let them bake a little longer.)

__________________
Henry

Thank you, Henry!

Everyone . . . these little crackers were absolutely delicious! Crispy and tasty!

I'd better check my WPI . . . don't remember which one I have . . .

__________________
Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

Thanks, Henry!

I understand that Honeyville now carries both types of WPI (8000 and 5000). Next time I "stop in" there, I'll get some of each. The 5000 for my biscotti and the 8000 for your crackers!

I'd like to try your crackers using a mild flavored cheese like mozarella, replacing a teaspoon of butter with sesame oil and then putting in (or on?) a bunch of sesame seeds. I love anything that tastes like sesame and crunches. (Throw-back to my early youth, when a crusty loaf of Italian bread from Mondello's - literally rolled in sesame seeds - was a Sunday regular at the table.)

__________________

Maggie, sesame seeds will work well. The original recipe also used sesame seeds with mozarella, but not the nice touch of adding sesame oil. That sounds great.

__________________
Henry

Hmm. I checked my WPI and it's from locarber.com. I tried going to the site to check which WPI it was and the site is gone. You get some sort of funky administrative page. Tried Google and the links came up as "missing." Another site to bite the dust? Or perhaps under reconstruction?

After finding a link on Google to a discussion of "locarber" on this site, it was the dicussion we had about 5000 vs. 8000.

So, I guess my question is what will happen if I try making these crackers with the 5000 from Trish? I'd prefer NOT to order another WPI if I can avoid it . . . .

__________________
Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

Alida, Here is a link where a comparison of lowcarber WPI to Honeyville WPI was made in Maggie's biscotti. At the time Honeyville only sold the Arise 8000 WPI. Teelbee's article should give you an idea of some of the differences.
http://www.lowcarbeating.com/bb/show...light=biscotti

__________________
Henry

Thanks, Henry! Of course, Maggie's biscotti and your crackers are two different animals. The biscotti needs to be light and crunchy, the crackers, dense and crunchy. But one of the things TB mentioned was how much "heavier" the 8000 was compared to the 5000. I think I am going to try these this weekend. I may put a little more 5000 in the recipe. I'll report!

__________________
Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135