Cooking and Serving: 32 minutes | 100 crackers
Ingredients
See recipe for ingredients
Description
Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes | Servings: 100 crackers
Instructions
like our gluten free birthday cake.
flavor. In place of buttermilk powder, you can use an equal amount (nonfat dry milk powder.
Overhead image of gluten free Parmesan crackers baked on a tray.
image of gluten free Parmesan crackers baked on a tray.
replace is Parmigiano-Reggiano cheese. These are Parmesan Crackers, after all.
to the moisture content of the mixture, though, if you do use nutritional yeast.
Cook Time: 12 minutes mins
cheese and cornmeal, perfect as an appetizer or snack!
1 ¼ cups (175 g) all purpose gluten free flour blend.
½ teaspoon xanthan gum, (omit if your blend already contains it).
1 cup (132 g) coarsely ground gluten free cornmeal.
½ teaspoon baking soda.
¾ teaspoon kosher salt, plus more for sprinkling.
4 tablespoons (23 g) cultured buttermilk blend, or nonfat dry milk powder.
1 cup (80 g) finely grated Parmigiano-Reggiano cheese.
4 tablespoons (56 g) unsalted butter, melted and cooled.
¾ cup (6 fluid ounces) milk, at room temperature.
2 tablespoons (28 g) unsalted butter, melted (still warm).
Preheat your oven to 350° F. Line rimmed baking sheets with unbleached.
In a large bowl, place the flour, xanthan gum, cornmeal, baking soda, 3/4.
Add the 4 tablespoons butter and the milk, and mix until combined and the.
Divide the dough into two parts, and press each into a small ball.
Place the first ball of dough between two sheets of unbleached parchment.
it in the refrigerator to chill for at least 30 minutes first.
Sprinkle the dough lightly with extra flour as you roll it out. With a fluted.
shrink, rather than spread, a bit during baking).
Gather and reroll scraps. Repeat with the other half of the dough.
Using a toothpick, poke 4 evenly spaced holes toward the center of each of.
Using a pastry brush, brush the tops of all of the rounds of dough lightly.
rounds liberally with more coarse salt.
Place the baking sheet in the center of the preheated oven and bake, rotating.
golden brown on the edges and lightly golden brown on top.
Allow to cool completely on the baking sheet. Store in a tightly sealed glass.
They should stay crisp for a few days that way. If you place them in plastic.
or refrigerate the crackers, they will become stale rather quickly.