I’ll admit it. I haven’t mastered Gluten free breads. At all. It’s so hard. I long for those days of light and fluffy and airy and yummy wonderfulness that I remember. After 4 years of being gluten free, I’ve come close to that bliss, but most of the time fell flat. These crackers are on the dense side. But they are easy to manipulate and use in several different ways.
Some days I just don’t want to pay over $5 for GF crackers. That’s ridiculous. This at least makes 3 times the amount you would find in that box of ultra thin crackers. If you like your crackers thinner, roll them thinner. You can even use this as disks for pizzas or as a make shift hamburger bun. Skip the salt in the recipe and baste with olive oil and add parmesan cheese and Italian herbs. I’m sharing a recipe tomorrow of one way I use them. View that recipe HERE!
I used a ruffled cutter to make the cute little cracker shapes.
GLUTEN FREE CRACKERS:In an electric mixer, mix together the following items:
- 4 eggs
- 2 tsp salt
- 1 1/4 cup milk
Slowly add chunks of butter until 1 stick of butter has been incorporated.
Spray the baking sheet you are using with canola oil, as your hands as well. Lay one half of the dough on one cookie sheet, and the other half on another (or save 1/3 for the recipe tomorrow)
Press the dough out until a thin layer covers the entire pan. Use a fork to poke vent holes throughout, and then score with a knife or a fluted disk to make fun shapes. You can sprinkle salt on top, or other fun mixes to give it a fun flavor.
Bake at 400 degrees for 20-30 minutes (watch to make sure it’s cooked, but not too browned—the thickness will determine cooking time). Let cool and then break apart or slice apart. Enjoy!