Gluten Free Smoky Crackers Recipes

Steps:

• Whisk together the egg white, vinegar and 3 tablespoons water in a small bowl; set aside. Refrigerate the egg yolk in a small bowl, covered, until ready to use.
• Pulse the flour, cornstarch, salt, baking powder, mustard, paprika and turmeric in a food processor to combine. Add the butter, Cheddar and Parmesan, and pulse until the butter is completely broken up. Pour in the egg white mixture, and pulse until the dough comes together in a ball. (It's OK if it's a little wet.)
• Transfer the dough to a large piece of plastic wrap, and pat it into a 1/2-inch-thick round. Wrap it up, and refrigerate to chill and firm up the dough, about 1 hour.
• Position 2 oven racks at the top and bottom third of the oven, and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• Roll the dough out on a large piece of parchment (to keep it from sticking to the counter) to about 1/8 inch thick. Cut shapes out with a 1 1/2-inch cookie cutter, and transfer the cutouts to the prepared baking sheets, spacing them about 1/2 inch apart. Gather and reroll the scraps and cut out more crackers; repeat with any remaining scraps. (Dust the dough with flour if you find it too sticky.)
• Whisk 2 teaspoons water into the egg yolk. Brush the tops of each cracker with the mixture. Sprinkle each with some sesame seeds, poppy seeds and the tiniest pinch of salt.
• Bake 2 baking sheets of crackers at a time, until the crackers are deep golden brown on the bottom, about 20 minutes, rotating the sheets about halfway through. Let cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely. Bake the remaining cutouts.
• Store the crackers at room temperature in an airtight container for up to 2 days, or freeze them for up to 1 week.

Steps:

• Preheat oven to 400 degrees. In a large bowl, whisk together flour blend, paprika, and salt. Add oil and 1/4 cup water and stir until a ball forms. Form dough into a disk and roll out between sheets of parchment paper to 1/8-inch thickness. Peel top parchment from dough and cut dough into 1-inch squares (do not separate squares). Lightly brush top with water and sprinkle with salt. Transfer dough on parchment to a baking sheet and bake until crisp and slightly puffed, 25 to 30 minutes, rotating sheet halfway through. Let crackers cool completely on sheet on a wire rack, then separate.

Steps:

• Mix tapioca flour, brown rice flour, white rice flour, sugar, xanthan gum, and 1/2 teaspoon salt in the bowl of a stand mixer set with the whisk attachment; cut in butter using the whisk setting, starting on low and working up to medium, stopping occasionally to scrape down the sides and bottoms, until mixture resembles coarse crumbs.
• Slowly pour milk into butter-flour mixture while mixer is on low. Gradually increase speed and mix until batter is well mixed. Cover bowl and let dough sit for 15 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Spray 2 pieces parchment paper with cooking spray.
• Roll dough on 1 of the sprayed sheets parchment paper. Top with the other parchment sheet, spray-side down, and roll dough to 1/8-inch thickness. Remove the top sheet and pat any edges back toward the middle if they are thinner than the rest to prevent burnt edges on the crackers.
• Cut dough into cracker shapes using a pizza cutter and prick each square with a fork. Place parchment paper with crackers on a baking sheet and place on the middle rack in the oven.
• Bake in the preheated oven for 3 minutes. Sprinkle sea salt over crackers; continue baking until crackers are browned and crisp, 18 to 25 minutes. Cool on the baking sheet or transfer crackers to a wire rack.

Steps:

• Sift the flour, salt and baking soda into a bowl.
• Cut in the butter until very fine.
• Add the milk and egg and mix to make a stiff dough.
• Knead thoroughly and then roll the dough very thin - about 1/16".
• Cut into square or rounds and place on lightly buttered cookie sheets.
• Prick the crackers with a fork and sprinkle with coarse salt.
• Bake in a 400 degree oven for 10 minutes or until very lightly browned.
• Allow to cool completely and store in an air tight container.
• NOTE: These taste best after they have cooled completely.