Well: Going Crackers for Homemade Crackers

In this week’s Recipes for Health, Martha Rose Shulman explains why even the simple cracker can be improved in the home kitchen.

There are plenty of whole-grain crackers on store shelves, but none taste as good to me as those made at home. You can use a mix of grains and flours to make them, including gluten-free varieties like millet, buckwheat and rice flours, and top them with any number of seeds, herbs or spices. They’re quick to mix together and very easy to roll out….

I sprinkle my crackers with everything from sesame seeds to za’atar, Parmesan and chili powder. I also like to use delicious black seeds known as both nigella and charnushka, which are used in Indian and Middle Eastern cuisines to flavor breads and other pastries.

Here are five new ways to make crackers.

Sesame Crackers: The recipe has been tweaked over the years to produce a wholesome, rich, nutty flavor.

Buckwheat Crackers With Sesame: Perfect with smoked salmon, these crackers have an earthy, nutty flavor.

Olive Oil Crackers: Top these crackers with a Middle Eastern spice mix — or make your own.

Cheddar Cheese Crackers: A healthier version of those ubiquitous yellow-orange squares.

Gluten-Free Rice and Millet Flour Crackers: Use a little butter to make these crackers; with only olive oil, the crackers will be too dry.