Oyster Crackers. Those cute little soda crackers that restaurants give you with chowder and soup. Some are round and some are hexagon shaped. Yes, they are off limits on a gluten free diet. So today I’m making my own gluten free version, at home, from scratch!
Gluten free dough can be finicky to work with so I opted for the diamond shape, which is easy to cut. The dough will be sticky and handles like pie dough. The trick is to keep it cold. Here’s how to make it…
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- 1 cup gluten free all purpose flour (I used KAF)
- 1 tsp. salt
- 1 tsp. sugar
- 1 tsp. baking powder
- 3 tbsp. very cold butter
- 1/3 cup ice water
Cut the butter into small pieces and refrigerate it (keep it cold) while you gather the other ingredients. Cut 2 sheets of parchment paper to size for 2 cookie sheets (half sheet pans). Pre-heat the oven to 375º.
Whisk together the dry ingredients and place in small food processor or mini chopper with the butter. Pulse a few times, then add the water to form a coarse dough.
It will look shaggy, like pie dough but should hold together when you give it a squeeze.
Press the dough into a ball, wrap it in plastic wrap and let it rest for 10 minutes at room temperature.
Divide the dough ball in half. If it is too crumbly to handle, mist it with water and knead a few times. Cover it with a sheet of plastic wrap and roll the dough into a circle 1/8″ thick. I used a pie dough roller, but you can use a regular rolling pin or just press it with your fingers.
Gently slide the parchment onto the baking sheets for support. Put the dough in the refrigerator for 15 minutes. Don’t skip this step! The dough needs to be cold throughout the entire process until it goes into the oven.
Use a pizza cutter to cut the chilled dough into 3/4″ diamonds. Refrigerate it for another 10 minutes. Again, don’t skip this step!
Just before baking, lift up the dough with a spatula and shake gently to separate the crackers and spread in a single layer.
Be sure they don’t overlap and have space in between.
Bake 17 minutes on the middle rack (not too close to the bottom or they will get singed). Rotate once during baking. Cool in the pan, then lift the edges of the parchment paper and slide them into a bowl for serving.
The Oyster Crackers were excellent, they were crisp and held up well in a bowl of chowder! Store in an airtight container or ball jar at room temperature for 1 week. They are great for snacking!
With this recipe a success, soups and chowders are definitely back on the menu at My Gluten Free Cucina!
Notes ♪♫ I used King Arthur Gluten Free All Purpose Flour in this recipe. Note that it does not contain xanthan gum, and I did not add any. I have not tried making these with any other flour, so if you do let me know how it comes out!