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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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Thank you for your reply, though it's not necessarily what I wanted to hear, it is what I was thinking.

you're lucky you dont catch colds. im the opposite i catch everything very easily and get alot sicker than whoever i caught it from and take much longer to get better.

Even one positive can be diagnostic. This is one: Gliadin deamidated peptide IgG 33.9. If unsure, a biopsy of the small intestine will provide definite confirmation. There is a control test to validate the other ones, but I don't see it there. What is does is validate the others by checking on the overall antibody levels. But it is to detect possible false negatives. A positive is a positive. I think your daughter has joined our club.

My daughter, almost 7 years old, recently had a lot of blood work done, her Dr is out of the office, but another Dr in the practice said everything looked normal. I'm waiting for her Dr to come back and see what she thinks. I'm concerned because there is one abnormal result and I can't find info to tell me if just that one test being abnormal means anything. The reason for the blood work is mainly because of her poor growth, though she does have some other symptoms. IgA 133 mg/dl Reference range 33-200 CRP <2.9 same as reference range Gliadin Deamidated Peptide IgA .4 Reference range <=14.9 Gliadin deamidated peptide IgG 33.9 Reference range <=14.9 TTG IgA .5 Reference range <=14.9 TTG IgG <.8 Reference range <=14.9

Just watch out. I just went to the expo in Schaumburg, IL, and ended up getting glutened. I realized afterward that I ate all these samples thinking they were gluten free, and they weren't. One company was advertising some sugar, and had made some cake, but then I realized.... How do I know if this contains any other ingredients that might have gluten? Did they make it with a blender or utensils that had gluten contamination? Makes me realize the only safe things would be packaged giveaways with gluten free labeling. My fault for not thinking things through. It was just too exciting thinking i could try it all and enjoy without worry.