Gluten Free Smoky Crackers Food

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.

KIDS CAN MAKE: HEALTHY, GLUTEN-FREE CHEESY CRACKERS

Steps:

• Whisk together the egg white, vinegar and 3 tablespoons water in a small bowl; set aside. Refrigerate the egg yolk in a small bowl, covered, until ready to use.
• Pulse the flour, cornstarch, salt, baking powder, mustard, paprika and turmeric in a food processor to combine. Add the butter, Cheddar and Parmesan, and pulse until the butter is completely broken up. Pour in the egg white mixture, and pulse until the dough comes together in a ball. (It's OK if it's a little wet.)
• Transfer the dough to a large piece of plastic wrap, and pat it into a 1/2-inch-thick round. Wrap it up, and refrigerate to chill and firm up the dough, about 1 hour.
• Position 2 oven racks at the top and bottom third of the oven, and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• Roll the dough out on a large piece of parchment (to keep it from sticking to the counter) to about 1/8 inch thick. Cut shapes out with a 1 1/2-inch cookie cutter, and transfer the cutouts to the prepared baking sheets, spacing them about 1/2 inch apart. Gather and reroll the scraps and cut out more crackers; repeat with any remaining scraps. (Dust the dough with flour if you find it too sticky.)
• Whisk 2 teaspoons water into the egg yolk. Brush the tops of each cracker with the mixture. Sprinkle each with some sesame seeds, poppy seeds and the tiniest pinch of salt.
• Bake 2 baking sheets of crackers at a time, until the crackers are deep golden brown on the bottom, about 20 minutes, rotating the sheets about halfway through. Let cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely. Bake the remaining cutouts.
• Store the crackers at room temperature in an airtight container for up to 2 days, or freeze them for up to 1 week.

GLUTEN-FREE SMOKY CRACKERS

Steps:

• Preheat oven to 400 degrees. In a large bowl, whisk together flour blend, paprika, and salt. Add oil and 1/4 cup water and stir until a ball forms. Form dough into a disk and roll out between sheets of parchment paper to 1/8-inch thickness. Peel top parchment from dough and cut dough into 1-inch squares (do not separate squares). Lightly brush top with water and sprinkle with salt. Transfer dough on parchment to a baking sheet and bake until crisp and slightly puffed, 25 to 30 minutes, rotating sheet halfway through. Let crackers cool completely on sheet on a wire rack, then separate.

SAVORY CRACKERS (GLUTEN/CASEIN FREE)

Steps:

• Preheat oven to 350°F and grease cookie sheet, use parchment, or use a silicone baking mat (that is what I used).
• Mix together flours, gum, soda, salt, seasonings.
• Mix together oil, honey, and stir into flour mix. Add sesame seeds, then milk and vinegar. Start with the 2 tablespoons of milk, and see if you need that splash more.
• Roll out thinly, then use a cookie cutter to make into crackers (I used a small circle, about the size of Ritz).
• Bake for about 12 minutes (they start to brown nicely, then flip and bake for about 4-8 more. Depends how thick you made 'em!
• *Note: there are some I've stored in the freezer, and we haven't re-tried them yet, but I'll update when we do!

HOMEMADE GLUTEN-FREE CHEDDAR CRACKERS

Steps:

• Finely grate Cheddar cheese into the bowl of a food processor. Add flour, butter, salt, seasoned salt, and cayenne; pulse until mixture resembles sand. Add water and pulse until dough comes together.
• Form dough into a ball, wrap in plastic, and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
• Remove dough from the refrigerator and roll out to a 1/4 inch thickness. Cut into squares with a pizza cutter. Poke a small hole in the center of each square with a wooden skewer. Transfer crackers to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 15 to 17 minutes.
• Remove from the oven and allow to cool before eating and packing up.

GLUTEN FREE SODA CRACKERS

Steps:

• Sift the flour, salt and baking soda into a bowl.
• Cut in the butter until very fine.
• Add the milk and egg and mix to make a stiff dough.
• Knead thoroughly and then roll the dough very thin - about 1/16".
• Cut into square or rounds and place on lightly buttered cookie sheets.
• Prick the crackers with a fork and sprinkle with coarse salt.
• Bake in a 400 degree oven for 10 minutes or until very lightly browned.
• Allow to cool completely and store in an air tight container.
• NOTE: These taste best after they have cooled completely.