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Soda Crackers (Gluten-Free)

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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6 Responses:

 
JoAnn
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
08 Nov 2007 12:27:56 PM PDT
Love these crakers and so does my non-gluten sensitive family!!!!

 
christine
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 May 2008 6:28:58 PM PDT
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!

 
Alton Crim
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
28 Dec 2008 1:54:58 PM PDT
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.

 
pauline
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
01 Jan 2009 1:03:12 PM PDT
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!

 
Fretta
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
20 Aug 2012 3:53:38 PM PDT
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.

 
Amanda

said this on
06 Mar 2014 11:08:16 AM PDT
Do you add the salt before or after baking?




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