This gluten-free cracker recipe lends itself to all kinds of possibilities. As is, these crackers are similar to Saltines or table crackers. If you prefer a lightly sweeter cracker like a Ritz, you can increase the sugar to a tablespoon. Looking to make dairy-free and gluten-free crackers? Use plant-based butter in place of the unsalted butter called for in the recipe. If you are using plant-based butter, I suggest using the kind that comes in sticks. When using salted butter, you may want to omit or cut back the salt called for in the recipe.
You can get creative with these gluten-free crackers by adding different dried herbs and spices to the dough. Some of my favorite combinations are rosemary & garlic, chipotle lime (use Tajine seasoning), curry, black pepper, herbs de Provence, ranch seasoning, BBQ seasoning….the possibilities are endless.
The dough will seem a little wet at first, but after it rests, it is easy to handle and roll out with a light dusting of flour on the counter. You can use any shape cutter you like, or go old school with a ruler and a knife to make square or rectangle crackers.
If you are looking to make a variety of different crackers, check out my Gluten-Free Cheese Cracker recipe .
Gluten-Free Crackers
This versatile cracker recipe can be made into larger fancy crackers with herbs and spices for adults or cut into fun shapes for the kid in all of us.
Ingredients
- 140 grams 1:1 gluten-free flour blend
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 56 grams cold, unsalted butter, cut into small cubes
- 75 grams water, ice cold
Instructions
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In a medium-size bowl, whisk together the flour, salt, baking powder, garlic powder and any other seasonings you might be using.
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Add the butter and, using a pastry cutter or your finger tips, work the butter into the flour until it resembles coarse meal.
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Add the water, and mix by hand until well combined. Press and knead until there are no dry bits, and you have a cohesive dough.
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Cover in plastic wrap, and rest in the refrigerator for 20 minutes.
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Preheat the oven to 350 degrees. Line two baking sheets with parchment or silicone baking mats.
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Remove the dough from the fridge, and divide into two pieces. Refrigerate one while you roll out the other.
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Roll the dough out as thin as you possibly can (⅛-inch thick). The thinner your dough, the more crisp your crackers will be.
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Cut your crackers into squares or any shape you desire, and transfer to your baking sheets. If you are making square crackers or large rounds, poke holes with a fork to ensure even baking. Re-roll your scraps to make more crackers.
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Bake for 10 minute, rotate the pans, and continue to bake for another 8-10 minutes until the crackers are crispy with golden edges. The time will vary based on the size and shape of your crackers.
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Transfer to a wire rack to cool.