Can't find a good gluten-free butter cracker? My husband couldn't either until I created this recipe. While not light and flaky, the flavor is spot-on.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
106 Calories
Recipe Instructions
Step 1
Whisk tapioca flour, brown rice flour, white rice flour, sugar, xanthan gum, and 1/2 teaspoon salt together in the bowl of a stand mixer fitted with the whisk attachment. Cut in butter, using the whisk attachment, starting on low speed and working up to medium speed until mixture resembles coarse crumbs, stopping occasionally to scrape down the sides and bottom of the bowl.
Step 2
Gradually add milk while the mixer is on low. Gradually increase speed; mix until batter is well combined. Cover the bowl; let dough sit for 15 minutes.
Step 3
Preheat the oven to 325 degrees F (165 degrees C) with an oven rack in the center position. Coat 2 sheets parchment paper with cooking spray.
Step 4
Place dough on 1 coated sheet parchment paper; top with remaining 1 sheet parchment paper, coated-side down. Roll dough to 1/8-inch thickness. Remove top sheet parchment; even thickness of dough edge by patting any edges back towards the middle if they're thinner to prevent burnt edges.
Step 5
Cut dough into cracker shapes using a pizza cutter; prick each with a fork. Slide parchment paper with crackers onto a baking sheet; transfer to the oven.
Step 6
Bake in the preheated oven for 3 minutes. Sprinkle with sea salt. Continue baking until crackers are golden and crisp, 18 to 25 minutes. Cool on the baking sheet or transfer crackers to a wire rack to cool.
