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.
Servings: 9 (6 crackers each)
Calories: 91kcal
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
- In a medium-size bowl, whisk together the flour, salt, baking powder, garlic powder and any other seasonings you might be using.
- Add the butter and, using a pastry cutter or your finger tips, work the butter into the flour until it resembles coarse meal.
- 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.
- Cover in plastic wrap, and rest in the refrigerator for 20 minutes.
- Preheat the oven to 350 degrees. Line two baking sheets with parchment or silicone baking mats.
- Remove the dough from the fridge, and divide into two pieces. Refrigerate one while you roll out the other.
- Roll the dough out as thin as you possibly can (⅛-inch thick). The thinner your dough, the more crisp your crackers will be.
- 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.
- 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.
- Transfer to a wire rack to cool.
Nutrition
Calories: 91kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 260mg | Potassium: 46mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 155IU | Calcium: 30mg | Iron: 1mg