Gluten Free Butter Crackers Food

GLUTEN-FREE BUTTER CRACKERS

Steps:

• 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.

EASY GLUTEN-FREE CRACKERS (DAIRY-FREE, VEGAN)

Steps:

• Preheat oven to 400F (200C) and line a large baking sheet with a silpat or parchment paper.
• Combine flour, salt, olive oil, and 1/4 cup of water in a mixing bowl and mix well until you get a homogeneous dough. (If dough is too dry, add a little extra water at a time until you get a smooth and pliable dough that isn't sticky. If dough is too wet, sprinkle a bit more of gluten-free flour and mix until the dough is no longer sticky.)
• Using a rolling pin, roll the dough between two pieces of parchment paper until it's very thin (roughly 1/8-inch thick). Make sure to maintain the same thickness throughout.
• Remove the top piece of parchment paper and slice dough into small 1.5-inch squares.
• Separate the cut-out dough squares and transfer them to the prepared baking sheet, placing them in a single layer at least 2 inches apart.
• Use a fork to prick 2 lines of holes on the surface of each square of dough.
• Brush each square with olive oil and sprinkle a little salt over.
• Bake crackers until they are crispy and golden brown (approximately 15 to 20 minutes), rotating the sheets halfway through.
• Allow crackers to cool completely on the baking sheet before serving or storing.

CRISPY KETO BUTTER CRACKERS (GLUTEN-FREE, PALEO)

Steps:

• Preheat oven to 350F.
• Mix almond flour, salted butter or ghee and an egg together in a bowl until well-mixed.
• Place dough onto a sheet of parchment paper.
• Press dough down and cover with a second sheet of parchment paper.
• Using a rolling pin, roll dough out until it reaches a thickness of approximately 1/6"-1/8" (3 mm -4 mm). For a crispier cracker, thin dough out a little extra.
• Remove top sheet of parchment paper, and use a pizza cutter to slice dough into approximately 1"x1" squares (25 mm x 25 mm)
• Sprinkle salt on top of the dough, and gently press into surface of dough.
• Use the top sheet of parchment paper to line a baking sheet. Move squares to the baking sheet, ensuring that there is some space between each square.
• Bake dough for 12-16 minutes, or until edges begin to brown. For crispier crackers, you can bake an additional minute or two. NOTE: cook time varies greatly depending on your oven and the thickness. It's best to watch the crackers closely so they do not burn.
• Store in an air-tight container for 4-5 days at room temperature. These are best enjoyed in the first few days, when they are the crispiest.

GLUTEN FREE HERBED CRACKERS

Steps:

• Mix flour with baking powder, herbs, and sea salt.
• Add melted butter and buttermilk and blend well by hand or with a mixer until a slightly stiff dough forms.
• Divide the dough into four equal parts. Roll out each quarter of the dough to 1/8 inch thickness on cookie sheet-sized pieces of unbleached parchment paper.
• Cut the dough into square-shaped crackers about 1x1 inch. Brush sprouted crackers with some more melted butter and carefully place parchment paper on a cookie sheet.
• When this process is complete for all 4 sections of dough (about 200 crackers), bake cookie sheets in a 300 F/ 150 C for 30 minutes.
• Reduce heat to 200 F/ 93 C and continue to bake for 3 more hours or until the herbed crackers are dry and crisp.
• Remove from the oven and cool. Store in airtight containers in the pantry or the refrigerator.

SCD GLUTEN FREE CRACKERS

Steps:

• Preheat oven to 160 C (325 F).
• Combine almond flour, cheese, baking soda and salt in a bowl.
• Separately blend the eggs, butter, cottage cheese and garlic really well in blender. Add to almond flour and mix together.
• Roll out dough between waxed paper until very thin, transfer to baking paper lined cooking tray and then run bread knife over it in a criss cross fashion to score breaking marks for crackers.
• Bake for 8 minutes, turn then bake another 6 minutes until lightly brown. Separate crackers.
• If storing these crackers they will need an extra baking after they are cooled so that they retain their crunch. Reheat oven to 95 C (200 F) bake for further 15 to 30 minutes.

THE BEST HOMEMADE GLUTEN FREE CRACKERS RECIPE (EASY TO MAKE)

Steps:

• Preheat oven to 425 degrees F
• In a large mixing bowl combine oat flour, brown rice flour, almond flour, flax meal, salt, pepper, olive oil, and water
• Mix well and then knead dough with your hands until it holds together in a ball.
• Separate the dough into two small balls and place on a baking sheet between two pieces of parchment paper.
• Using a rolling pin, roll out the dough as thin as possible (~1/8 inch thick).
• Next, slice the dough into squares (no need to pull them apart) and sprinkle with sea salt or other spices to your liking.
• Place in the oven and bake for 8-10 minutes or until the crackers begin to slightly brown.
• Remove from oven and allow to cool completely before breaking apart and serving with your favorite hummus or cheese.