Gluten Free Salty Crackers
Since I was making crackers this week I wanted to be sure to include one that I could eat. These are super easy crackers and will only take you about 45 minutes total. These crackers are fantastic! They are crispy and perfect for dipping or using for cheese.I’ve used Trader Joe’s Himalayan Pink Sea Salt to top them, but you can feel free to use regular sea salt or Kosher salt if you prefer. I simply wanted to give them a little bit of a fancier feel when they were finished.
When transferring these on to the baking sheet you can either follow the method I’ve laid out here, or you can use an offset spatula to move the crackers. I found that the spatula method is more difficult and tends to crumple the cracker dough.
Gluten Free Salty Crackers1 Cup plus 2 Tablespoons Gluten Free Flour¼ Teaspoon Xanthan Gum¼ Teaspoon Baking Soda1 ¼ Teaspoon Baking Powder1 Tablespoon Kosher Salt¼ Teaspoon Cream of Tartar2 Tablespoons Shortening1 Tablespoon Butter1/3 Cup WaterTrader Joe’s Himalayan Pink Sea Salt (for garnish)Preheat your oven to 350 and line a baking sheet with a silpat liner or parchment paperIn the bowl of a food processor combine the flour, xanthan gum, baking soda, baking powder, sugar, salt and cream of tartar. Pulse to mix well.Add the shortening and the butter, pulse the food processor until the mixture has a sandy texture.
With the food processor running add the water slowly. Once all the water has been added the dough should be smooth and shiny but not wet.
Prepare your counter top by placing a large sheet of parchment paper down on it. Place the dough on top. Spread an additional sheet of parchment paper over the top of the dough. Roll the dough out to be ¼ inch thick.Remove the second piece of parchment paper from the top. With a pastry wheel or pizza cutter cut the dough into rectangles that are about 1 ½ inch by 2 ½ inches.
Place your prepare cookie sheet over top with the silpat liner on the dough and the sheet inverted on the counter.Turn the entire stack over so that the parchment paper is on top and the dough is on the silpat liner.Carefully remove the parchment paper from the dough.
Pierce each cracker a few times with a fork. Sprinkle water over top of the dough. Sprinkle evenly with the pink Sea Salt.Bake for approximately 8 minutes or until the cracker edges are just beginning to brown. Allow to cool on the baking sheet until firm.These are best served immediately when made, however you can wrap the extras and store at room temperature for a few days if needed.
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Source: Adapted from: Gluten Free on a Shoestring, Quick and Easy – Nicole Hunn