Gluten Free Butter Crackers Recipes

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GLUTEN-FREE BUTTER CRACKERS



Gluten-Free Butter Crackers image

My husband just hasn't found a good cracker since going gluten-free, and he loved his butter crackers! I adapted this recipe from several different ones I was able to find on the web. Now I have to control what my non-GF kids eat so that dad will have some for the next day! These are not light and flaky, but the taste is definitely there! Welcome back peanut butter and crackers, cheese and crackers, plain crackers for nomming on! Also, I would expect you could add seasonings like garlic or sprinkle with Parmesan instead of salt, and kick it up a notch.

Provided by TRAPPERS

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 1h6m

Yield 10

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 105.9 calories, Carbohydrate 14.8 g, Cholesterol 12.2 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 3 g, Sodium 126 mg, Sugar 0.5 g

GLUTEN-FREE CRACKERS



Gluten-Free Crackers image

These gluten-free crackers are made with garbanzo bean flour, sorghum flour, and rice bran. I needed to develop a cracker with ingredients I had on hand, and these worked!

Provided by sueb

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 30m

Yield 8

Number Of Ingredients 9

⅓ cup garbanzo bean flour, or more as needed
⅓ cup sorghum flour
⅓ cup rice bran
⅓ cup water
1 tablespoon Italian seasoning
1 tablespoon vegetable oil
1 teaspoon baking powder
1 teaspoon honey
kosher salt to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Mix garbanzo bean flour, sorghum flour, rice bran, water, Italian seasoning, vegetable oil, baking powder, honey, and salt together in a bowl until smooth dough forms, adding more garbanzo bean flour as needed to roll.
  • Place dough on work surface between 2 sheets of parchment paper. Roll dough out to 1/8-inch thickness using a rolling pin. Remove top layer of parchment paper; cut dough using a 2-inch biscuit cutter and place 2 inches apart on prepared baking sheet.
  • Bake in the preheated oven until golden brown, about 10 minutes.

Nutrition Facts : Calories 69.7 calories, Carbohydrate 10.2 g, Fat 3.1 g, Fiber 1.9 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 111.6 mg, Sugar 1.2 g

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