Gluten-Free Crackers Much Like Ritz Crackers
I think the thing I miss most since becoming gluten-free are crunchy crackers. In the past, my husband’s work hours were irregular. I could not always count on his being home on time for dinner. And, dinner in our house has always been a family affair. We all sit down to the meal together if at all possible. At the same time, I had fairly young children who needed to eat at a reasonable time. I got into the habit of make small appetizers to have handy for those nights when my husband would be late, but not too late for us to have dinner together.
One of the reliable appetizers I’d have available was cheese and crackers. Not too much sugar and just enough nutrition to keep the kids from being too hungry if dinner was delayed only a half an hour or so. I’ve tried many of the gluten-free crackers on the market, but they never were tasty enough for me. So I started baking my own crackers for the flavor and for the convenience. Most of the crackers I make are slice and bake, which are really easy. I have taken several recipes that called for rolling out and cutting out and changed them into slice and bake. This is an easy adjustment. Plus, if I bake only half of the dough, I can freeze the balance for a later date. Thaw the dough for a couple of minutes, preheat the oven and you are ready to go!
This recipe is one that I adjusted to our lifestyle, baking it with Baking Free™ flour and changing it into a slice and bake recipe. Now it is a trusted, reliable family favorite. Give it a try–your family will be glad you did!
- 6 tablespoons unsalted butter, divided
- 1 cup Baking Free™ gluten-free All Purpose Flour (124 g)
- ½ teaspoon xanthan gum
- 1½ teaspoons baking powder
- 2 teaspoons sugar
- ½ teaspoon smoked Spanish paprika (any paprika is OK)
- ½ teaspoon kosher salt, divided
- 1 tablespoon oil
- ½ cup very cold water (1/2 cup liquid plus ice to keep cold--discard the ice)
- Cut 4 tablespoons of butter into small pieces and place in the freezer until ready to use. Melt the other 2 tablespoons in the microwave and set aside.
- In the bowl of a food processor, combine flour, xanthan gum, baking powder, sugar, paprika and ¼ teaspoon salt. Gradually add the very cold butter, a couple of pieces at a time while the processor is running. Stop processor when butter is combined and mixture resembles small pebbles. Pulse processor as you add the oil. Then again as you add the water. The dough should pull away from the sides. Wrap the dough in plastic wrap as a log about 8 inches long and 2 inches wide.
- Place dough log into the refrigerator for about 30 minutes until firm.
- When about ready to bake, preheat oven to 375 degrees F. Place parchment on baking sheets.
- When ready to bake, Remove dough from refrigerator and place on cutting board. Slice into rounds about ⅕ of an inch thick. Place on prepared baking sheet , fairly close together. They won't spread much. Wit a flour dusted fork, poke holes in the center of the each cracker.
- Bake in oven for 7 to 10 minutes or just until beginning to brown. Brush tops with melted butter and sprinkle with remaining salt. Set on baking racks to cool. Makes 20-30 crackers.