I passed my love of that tasty snack down to my boys, and until now, we hadn't found a gluten free cracker that was satisfying.
These crackers mix up fast and easy. Rolling them out, docking them and cutting them into squares was the only real work, and when we tried them, we all agreed that the taste and texture was worth it.
125 g (1 C) white rice flour
62 g (1/2 C) brown rice flour
65 g (1/2 C) cornstarch
1 1/2 tsp. baking powder
3/4 tsp. sea salt
1/2 tsp. xanthan gum
6 TBLS. cold butter, cut into cubes
1/2 C ice water (maybe more)
Kosher salt for sprinkling
Preheat your oven to 425*F
1. Mix all of your dry ingredients together well. I use a whisk, but you can use a food processor.
2. Add the cold butter, and cut it into the flour mix until it is about the size of peas. You don't want it any smaller really, or the crackers won't be flaky.
Add the water and stir until a dough forms. The dough should be firm; if it is crumbly, add more water, about 1 tsp. at a time, until it is sticking together.
3. Roll the dough out between 2 sheets of parchment paper to 1/8 inch thick. I use these handy little doodads to ensure that they are all the same thickness.
4. Peel off the top sheet of parchment, and slide the parchment with the dough onto a baking sheet. Use a pizza cutter to cut into cracker sized squares, dock with a fork, and sprinkle generously with salt.
Don't worry that they are touching, because they usually separate during baking.
5. Bake about 20-25 minutes, or until they are a nice golden brown on top. Remove from oven and place on rack to cool.
Break apart after cooling if needed.
These need to be stored like any other saltine, in an airtight container.