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    Scott Adams
    Scott Adams

    By Scott Adams •

    Soda Crackers (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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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    Guest JoAnn

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

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    Guest christine

    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

    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

    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

    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

    Guest Amanda

    Posted

    Do you add the salt before or after baking?

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  • About Me

    Scott Adams

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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