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| They are whiter than they look in the photo |
This recipe was good and I will try it again making the cracker larger and buying salt flakes instead of using the Kosher salt I have on hand. It caused the only problem I had with the crackers as it is too hard to see and control the amount of salt you are sprinkling on the cracker.
Like all saltines they don’t have a lot of flavor so you could add some dry herbs to the flour. I want them for soup and breading and topping for casseroles so I just used the salt.
The flour is Namaste Perfect Flour Blend Gluten Free flour. There are other brands of GF flour you can substitute in equal amounts such as Cup to Cup and King Arthur Measure to Measure.
The amount of milk will depend on the flour you use. The dough should stay together to roll easily. Only preroll scraps once or they will be tough. They will soften so store in air tight container and if needed you can crisp them in a 400F oven. Spread the crackers in a single layer on a heavy cookie sheet. Bake for 3 to 5 minutes, watching carefully.
Saltine Crackers (Soda)
2 cups flour (all purpose, whole wheat, or Measure to Measure type GF)
½ Tablespoon Baking Powder
⅛ cup (2 tablespoons) butter
1 cup of whole milk (about)
Salt Flakes for sprinkling
1 lightly beaten egg white + 1 Tablespoon water for egg wash
Directions
Mix together the flour and baking powder. Add any dried herb you want to use with the flour mixture. Cut in the cold butter till you have coarse crumbs.
Add the milk saving a third of a cup to add slowly until dough mixture will knead together. Cut dough ball in half and cover half you are not using.
Roll out in a rectangle till thin. Fold in thirds from short side like you would fold a paper. Roll again until thin. Cut in squares, place on ungreased or parchment covered cookie sheets. Prick holes with a fork, brush on egg wash, sprinkle lightly with salt flakes.
Bake in 325°F. oven for 15 to 20 minutes watching the last five. They should be browned on edges and look done not opaque. Cool on wire rack and store in air tight container. The amount depends on the size you cut them.
A good recipe to know.
ReplyDeleteThese look tasty, Myrna! Interesting to hear about salt flakes - I'll have to look for them. My mother in law is on a restricted diet so we make crackers for her using teff flour - no salt. I think teff is something you aquire a taste for. They're pretty good with almond butter.
ReplyDeleteHi Denise, I have never tried Teff flour though I have seen it for sale and recipes for it. These are close to a soda cracker using GF flour as I have found yet.
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