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    Scott Adams

    Soda Crackers (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    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



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    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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    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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    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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    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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    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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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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