This is the season for entertaining! It's tough to find crackers that are gluten-free AND tasty to serve at your holiday get-togethers. These are worth the effort, I promise!
Ingredients: For the Sesame Rice Crackers:
3/4 cup brown rice flour
1/8 cup Bob's Red Mill All Purpose Flour
1/8 cup tapioca flour
1 teaspoon sea salt
1 teaspoon sugar
1 teaspoon gluten-free baking powder
1/2 teaspoon xanthan gum
2 tablespoons softened butter
1/2 - 3/4 cup water
Sesame Seeds
For the Saltines Crackers:
3/4 cup Bob's Red Mill All Purpose Flour
1/4 cup tapioca flour
1 teaspoon sea salt
1 teaspoon sugar
1 teaspoon gluten-free baking powder
1/2 teaspoon xanthan gum
2 tablespoons softened butter
1/2 - 3/4 cup water
Salt for sprinkling
For the Buckwheat & Cranberry Crackers:
1/2 cup Gluten-Free Buckwheat Flour
1/2 cup Bob's Red Mill All Purpose Flour
1 teaspoon sea salt
1 teaspoon sugar
1 teaspoon gluten-free baking powder
1/2 teaspoon xanthan gum
2 tablespoons softened butter
1/2 cup dried cranberries, finely chopped
1/2 - 3/4 cup water
Directions
Preheat oven to 375 degree.
For each flavor of crackers: Sift together flours salt, sugar, baking powder and xanthan gum.
Using a food processor or your hands, mix together the flour and butter until dough resembles coarse sand.
Gradually add water until the dough becomes slightly sticky. Cover and let rest for 15 minutes.
Divide dough in half and coat a cutting board, wax paper or the countertop as well as the rolling pin with a generous amount of tapioca flour.
Roll out to about 1/8 inch thick dough. Cut into the shapes you desire and transfer onto parchment lined cookie sheet.
Using a spray bottle, spray a fine mist of water and top with sesame seeds or salt. The Buckwheat Cranberry crackers don't have toppings.
Bake for 15-18 minutes or until golden brown and crispy. Cool on a wire rack.