Cooking and Serving: 32 minutes | 50 crackers
Ingredients
1 ⅞ cup (263 g) all purpose gluten free flour blend | ¾ teaspoon xanthan gum, (omit if your blend already contains it) | 6 tablespoons (54 g) cornstarch, replace with more Cup4Cup if that is your
Description
Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes | Servings: 50 crackers
Ingredients
1 ⅞ cup (263 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, (omit if your blend already contains it)
6 tablespoons (54 g) cornstarch, replace with more Cup4Cup if that is your
7 tablespoons (42 g) nonfat dry milk powder
½ teaspoon baking soda
¼ teaspoon baking powder
3 tablespoons (30 g) vegetable bouillon powder
10 tablespoons (140 g) unsalted butter, at room temperature
7 tablespoons milk, at room temperature plus more as needed
Instructions
parchment paper. Ditto for the thickness of the dough.
Third, use unbleached parchment paper when rolling between two sheets of paper.
Secret Number 2 above like nobody’s business.
the dough in the refrigerator or freezer. Clean lines await!
around. This will help keep the shapes from stretching or tearing.
Cook Time: 12 minutes mins
crunchy, and full of savory flavor!
1 ⅞ cup (263 g) all purpose gluten free flour blend.
¾ teaspoon xanthan gum, (omit if your blend already contains it).
6 tablespoons (54 g) cornstarch, replace with more Cup4Cup if that is your.
7 tablespoons (42 g) nonfat dry milk powder.
½ teaspoon baking soda.
¼ teaspoon baking powder.
3 tablespoons (30 g) vegetable bouillon powder.
10 tablespoons (140 g) unsalted butter, at room temperature.
7 tablespoons milk, at room temperature plus more as needed.
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached.
parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, cornstarch, dry milk, baking.
milk squeezed with clean hands.
Turn out the dough onto a lightly floured surface and roll out into an even.
crackers until you’ve used up the dough.
Place the baking sheets, one at a time, in the center of the preheated oven.
transferring to a wire rack to cool completely.
The crackers can be stored in a sealed glass container at room temperature.
and should maintain their texture for at least 5 days.