Gluten free saltines, you guys.
Since being gluten free, I have missed saltines. A lot. I used to eat crackers and cheese for a snack, or nibble on saltines when I had a yucky tummy. I have had a hard time trying to replace them. Commercial nut and rice crackers are too crispy and usually don't have that mild flavor of saltines. They don't pair well with cheese.
I was really skeptical about this recipe that I found as a general saltine recipe on some website. But, I was bored watching psychology lectures for my online class. They are dull so I usually do something as I listen, most of the time trying out a new recipe.
Well, I was really surprised when I tasted these. The texture is not dead-on; they are denser and less flaky than regular crackers. But the taste is there. They taste like a cross between oyster crackers and saltines, and do not compete with the flavor or the texture of cheese when paired.
I've also been trying out other recipes but want to tweak them before I post anything.
Crackers!
4 c. gluten free flour mix
-I used a unique mixture: 2 c. of the Bob's Red Mill All-Purpose GF Baking Flour, and 2 c. of the following "basic mix" that I usually use: 1 c. rice flour, 3/4 c. potato starch, 3/4 c. cornstarch, 1 c. tapioca flour. (I'm currently experimenting with other blends, depending on what I'm making)
1 1/2 tsp baking powder
3/4 c. butter
1/3 c. milk
1 c. water
salt
Preheat to 375. Mix the dry ingredients, then cut in the butter. Add liquid ingredients and mix into a dough. Place on parchment paper-lined baking sheet and roll out thinly. I used tapioca starch to dust but any gluten free flour or starch would work. Cut into crackers and pierce with a fork. Sprinkle salt to taste over the top.
Bake 5 minutes, then flip crackers over and separate. Bake another 5-7 minutes, or until browned slightly.
Makes a big batch. I halved it and had enough to fill a quart-sized baggie.
5 comments:
Thanks for this! I'm newly diagnosed and I think I want my first baking challenge to be oyster crackers/saltines. I'll let you know how it goes!
I have never been successful with recipes that call for rolling out the dough. Any tips?
OMG! Fabulous! Thanks so much for sharing - it took me two years to find this post - well worth the wait!!!
Use a pasta maker! Use the lasagna setting!
Thank you for posting this recipe!!! I can't have gluten OR potato, so made these with half brown rice flour, half millet flour. And I just kind of squished the dough instead of rolling it (I'm sick and thus lazy). They turned out fine and tasted good! Thanks again!
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