My husband just hasn't found a good cracker since going gluten free, and he loved his butter crackers. I adapted this recipe from several different ones I found online. Now, I have to keep my kids, who don't follow a gluten-free diet, from eating them so that Dad will have some for the next day! These are not light and flaky, but the taste is there. And now, my husband can welcome back peanut butter and crackers, cheese and crackers, or plain crackers for nomming on into his life. Also, you can likely add seasonings like garlic or sprinkle with Parmesan instead of salt to kick things up a notch.
Ingredients
- 0.5 cups tapioca flour
- 0.5 cups brown rice flour
- 0.25 cups white rice flour
- 1 teaspoon white sugar
- 0.25 teaspoons xanthan gum
- 0.5 teaspoons salt
- 0.25 cups butter , softened
- 5 tablespoons whole milk
- cooking spray
- sea salt to taste
Instructions
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1
Whisk tapioca flour, brown rice flour, white rice flour, sugar, xanthan gum, and 1/2 teaspoon salt together in the bowl of a stand mixer fitted with the whisk attachment. Cut in butter, using the whisk attachment, starting on low speed and working up to medium speed until mixture resembles coarse crumbs, stopping occasionally to scrape down the sides and bottom of the bowl.
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2
Gradually add milk while the mixer is on low. Gradually increase speed; mix until batter is well combined. Cover the bowl; let dough sit for 15 minutes.
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3
Preheat the oven to 325 degrees F (165 degrees C) with an oven rack in the center position. Coat 2 sheets parchment paper with cooking spray.
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4
Place dough on 1 coated sheet parchment paper; top with remaining 1 sheet parchment paper, coated-side down. Roll dough to 1/8-inch thickness. Remove top sheet parchment; even thickness of dough edge by patting any edges back towards the middle if they're thinner to prevent burnt edges.
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5
Cut dough into cracker shapes using a pizza cutter; prick each with a fork. Slide parchment paper with crackers onto a baking sheet; transfer to the oven.
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6
Bake in the preheated oven for 3 minutes. Sprinkle with sea salt. Continue baking until crackers are golden and crisp, 18 to 25 minutes. Cool on the baking sheet or transfer crackers to a wire rack to cool.
Nutrition Facts
Per serving
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