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I really believe that this recipe, which I'm calling "Pan Head" is going to be the next "Fat Head" in terms of keto doughs. The idea for this came from seeing Vernaz use paneer in here flatbread/naan recipe, which I'll link to below. This recipe also uses lupin flour, which lends a hearty, wheat-like flavor to these crackers, resulting in something that resembles Wheat Thins in both texture and taste.
For storage, you can put these in any container or zip top bag. I do recommend throwing a desiccant packet in with them to keep them dry and crisp. Here's what I use: amzn.to/2LAWQRr
IF YOU DON'T HAVE A SCALE: 135g of paneer that has been through the food processor equals about 1.25 cups, unpacked.
IF YOU CAN'T GET PANEER: You may be able to substitute queso fresco (Mexican crumbling cheese). In my experience this is a higher moisture cheese than paneer, so it will likely affect your cooking time.
Vernaz's video: • KETO/GLUTEN FREE NAAN/...
Printable recipe with macros: seriousketo.com/appsnacks/pan...
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