How do you spell conundrum? <—— that’s how. Anyway, I was in one. A bit of a pickle, so to say. I made some homemade chicken stock and when I do, I almost always make some lovely chicken noodle soup. Going gluten free isn’t too bad because there are some great GF pastas out there, and I’ve come to like Barilla’s line — the elbow noodles worked out perfectly for the soup, but…
We need saltine crackers for soup. It just isn’t soup without them.
I wasn’t about to pay for premade, packaged gluten free saltine crackers at the store. Lord only knows that the price would be my first born child. Therefore, I needed to find a way to make my own crackers.
Honestly, it wasn’t that difficult at all and I ended up with about 2 sleeves worth of crackers that were light, crispy and salty — almost exactly like the “real” (haha) thing, but better.
Even if I don’t stay on a gluten free diet, I may be making my own saltine crackers in the future. It was that easy and they taste that much better.
So — what do you need to make a bunch of these crackers yourself?
1 1/2 Cups all purpose gluten free flour blend (I’m all about Pamela’s lately) — I’m guessing if you aren’t gluten free, you could even use regular flour for a light, crispy cracker.
1/2 cup cornstarch
1 1/2 teaspoons baking powder
3/4 teaspoon sea salt
1/2 teaspoon xanthan gum
6 tablespoons cold butter, cut into small pieces
1/2 cup cold water plus more if needed
Extra salt to sprinkle on top
Put dry ingredients together in a food processor and pulse to combine. Add cold butter and pulse until you have coarse crumbs. Drizzle in water while pulsing and pulse until the dough comes together in a ball. Do not over mix.
Roll dough out between two sheets of parchment paper into a rectangle that is approximately 1/8th of an inch thick (or thinner if possible). Remove the top sheet of parchment paper and use a pizza cutter to cut into small squares. Poke two sets of holes in each cracker with a fork and sprinkle some extra sea salt on top. Transfer the dough onto a baking sheet and bake in a 425 degree preheated oven for 12-15 minutes or until slightly brown. These will burn quickly, so keep an eye on them.
Once removed from the oven, slide the parchment paper with crackers on top off of your baking sheet to cool. After the crackers cool, break them apart and store in an airtight container for up to a week, if they last that long. They are perfect for soup, cheese or just snacking by themselves. Enjoy!