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In an effort to save some money, I created this gluten free crackers recipe. This versatile recipe can be used in several ways, as a savory crust, a thin pizza dough, or simply as homemade gluten free crackers!
Gluten Free Crackers
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 focaccia bread simply skip the salt in the recipe (place on top instead!). Baste with olive oil then add parmesan cheese and Italian herbs. I’m sharing a recipe tomorrow of one way I use them. You can find my recipe for Mini Gluten Free Ham bites HERE!
I used a ruffled cutter to make the cute little cracker shapes.
Are you a fan of this gluten free crackers recipe or are you still longing for those easy to buy on the shelf Saltines? Why haven't they come out with their own version? #AlwaysHopeful
Looking for more inspiration? You might enjoy these naturally gluten free recipes:
Gluten free crackers recipe:
Gluten Free Crackers
- 4 eggs
- 2 teaspoon salt
- 1 ¼ cup milk
- 3 ½ cups gluten free multi purpose flour (I use King Arthur)
- ½ cup butter softened
- In an electric mixer, mix together the eggs, salt and milk.
- Once they are mixed well, slowly add 3 ½ cups of your favorite gluten free flour mix (I used King Arthur Flour). Dough will be slightly sticky, but not to crazy sticky.
- Slowly add chunks of butter until 1 stick of butter has been incorporated
- Spray the baking sheet you are using with canola oil, and spray your hands as well. Lay one half of the dough on one cookie sheet, and the other half on another sheet.
- 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 zesty 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!