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    Soda Crackers (Gluten-Free)


    Scott Adams


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    Ingredients:
    2 Cups Flour (Replace with gluten-free flour blend)
    1 Teaspoon Salt
    ¼ Cup Butter
    ½ Teaspoon Baking Soda
    ½ Cup Sour Milk
    1 Large Egg

    Directions:
    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 stiff dough. Kneed thoroughly, and then roll the dough very thin. Cut into squares or rounds and place on lightly buttered cookie sheets. Prick the crackers with a fork and then bake in a 400F degree oven for 10 minutes or until very lightly browned. If desired, crackers may be sprinkled with coarse salt.

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    Love these crakers and so does my non-gluten sensitive family!!!!

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    Guest christine

    Posted

    I used a combination of rice flour and potato flour. I had to double the milk so that it would stick together and baked at 425F for 12 minutes. It wasn't easy to get the cracker thin enough- however, by adding dry minced garlic and course sea salt to the tops- and waiting until they are completely cooled off to eat, this cracker was fantastic!

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    Guest Alton Crim

    Posted

    I followed the recipe, but they did not rise and get fluffy . They were more like a flat bread . I will try again to make sure I followed the recipe just right.

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    Guest pauline

    Posted

    I followed the recipe and I am so happy with the results. The dough was easy to work with and roll out. thank you for this!

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    Guest Fretta

    Posted

    I made these today. First crackers I have had since I found out that I have celiac disease 4 months ago. I used a self mixed all purpuse flour that has cornstarch, rice flour, potato starch and molasses flour. I used crisco instead of the butter. I also used saran wrap under the dough and on top to row it. I got it to row out thin. I baked the last pan at 7 and a half minutes which came out just right for me plus my oven bakes hot. I will be making it again. I think the secret is cornstarch.

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    Guest Amanda

    Posted

    Do you add the salt before or after baking?

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  • About Me

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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