Since switching to a gluten-free diet, my husband simply hasn’t discovered a nice cracker, and he adored his butter crackers! This recipe is a combination of several others that I was able to obtain online. So that dad has some for the next day, I now have to restrict what my non-GF children eat! Although they are not light and flaky, the flavor is unmistakable. Welcome back cheese and crackers, peanut butter and crackers, and plain crackers for snacking! Additionally, I would anticipate that you could amp it up by adding flavors like garlic or Parmesan in place of salt.
| Prep Time: | 30 mins |
| Cook Time: | 21 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 6 mins |
| Servings: | 10 |
| Yield: | 40 crackers |
Ingredients
- ½ cup tapioca flour
- ½ cup brown rice flour
- ¼ cup white rice flour
- 1 teaspoon white sugar
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- ¼ cup softened butter
- 5 tablespoons whole milk
- sea salt to taste
- cooking spray
Instructions
- Mix tapioca flour, brown rice flour, white rice flour, sugar, xanthan gum, and 1/2 teaspoon salt in the bowl of a stand mixer set with the whisk attachment; cut in butter using the whisk setting, starting on low and working up to medium, stopping occasionally to scrape down the sides and bottoms, until mixture resembles coarse crumbs.
- Slowly pour milk into butter-flour mixture while mixer is on low. Gradually increase speed and mix until batter is well mixed. Cover bowl and let dough sit for 15 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Spray 2 pieces parchment paper with cooking spray.
- Roll dough on 1 of the sprayed sheets parchment paper. Top with the other parchment sheet, spray-side down, and roll dough to 1/8-inch thickness. Remove the top sheet and pat any edges back toward the middle if they are thinner than the rest to prevent burnt edges on the crackers.
- Cut dough into cracker shapes using a pizza cutter and prick each square with a fork. Place parchment paper with crackers on a baking sheet and place on the middle rack in the oven.
- Bake in the preheated oven for 3 minutes. Sprinkle sea salt over crackers; continue baking until crackers are browned and crisp, 18 to 25 minutes. Cool on the baking sheet or transfer crackers to a wire rack.
- I like to keep butter on the counter in a butter bell. This gives me instant access to soft butter for meals or baking.
- Also, I would guess these would freeze just fine, but I’ve never had any around long enough to freeze them and I don’t have an air vac system to test out that storage method.
- If you have Expandex(R) tapioca flour, you may want to try that in place of the tapioca flour, but I don’t have access to that up here in Alaska.
- The dough can be placed in the refrigerator after mixed in Step 2. Just take it out 15 minutes before using so it can warm to room temperature.
Nutrition Facts
| Calories | 106 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 126 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
yum!
I made these for my gluten-free family members. They thought these were pretty good, but that was early on in their quest for something to replace what they used to be familiar with. I will update this as they are more in tune with their new dietary needs. They were easy to make, and they seemed pretty good to me though not very crispy.
This is an excellent recipe. I used the flours listed, in their exact amounts. The method was spot on, down to the timing needed in the oven – 18 minutes exactly. They are very good, and even though it is written that they aren’t light and fluffy, don’t think they are going to be heavy. Definitely a keeper recipe. Thank you for the recipe.