GFCF Cracker Flatbread Recipe
Most of the time, I don’t pine for gluten-containing baked goods. I know what a health turnaround I made, going gluten-free. It’s (usually) not enough to tempt. But, sometimes, the oddest longing strikes me. Lately, it’s been for saltines. I think most gf’ers would do a search online or in their cookbooks for an appropriate recipe. I don’t know why that isn’t my first thought; I guess I just want to start, and recipe searches can take so long. So, I checked a (regular) saltine box, pulled out similar g.f. ingredients, and went for it. The results aren’t totally like saltines, but they are very tasty. They’re sort of like a partly-chewy cracker or a partly-crunchy flatbread. One of my sons said that they taste like pizza crust; I think these would work fabulously for thin pizza crusts (where you bake the crust first, then add toppings and broil).
Like most GF recipes, these taste best on the day they’re made. On day 2, they get a little tough, though they still taste good. So, if you’re going to make and store them, they would probably do better without the second baking (see instructions below), so that they would stay softer.
(This recipe is also casein-free/dairy-free.)
GFCF Cracker Flatbread
makes 36 saltine-sized crackers
2 1/2 tsp yeast
2 cups warm water
1 tsp sugar
1 cup tapioca starch
1 cup brown rice flour
1 cup sweet rice flour
1 cup sorghum flour
1 rounded Tbsp baking powder
1 1/2 tsp xanthan gum
1 1/2 tsp salt
1/2 cup shortening
Heat the oven to 425*F.
Line two jelly roll pans (11″ x 17″) with nonstick foil, or with heavy-duty aluminum foil that has been greased. Remove the foil to the countertop so that it’s laying mostly-flat, but so that you can see the creases which denote the edges of your pan.
Into the warm water, add the sugar and yeast. Stir gently, and set aside.
In a large bowl, thoroughly combine the tapioca starch, flours, baking powder, xanthan gum, and salt (I use a whisk). With a pastry blender, work in the shortening, combining until the mixture resembles fine crumbs.
To the flour mixture, add the yeast and water, stir well to combine. This will make a soft dough.
Spoon the dough onto the foil, dividing it evenly. Cut a sheet of plastic wrap long enough to cover the foil. Cover the dough with the plastic wrap, and with a rolling pin, roll out the dough to the dimensions of the pan, making it as evenly thick and rectangular as possible. It will be about 1/4″ thick. Repeat with the other pan.
Place pans in oven, on separate racks and bake for 20 minutes, switching the pans after 10 minutes so that they bake evenly. After 20 total minutes, remove the pans, and quickly lift out the foil, setting it (with the cracker dough it contains) onto the countertop. Flip the dough (which will have shrunk quite a bit) so that it’s bottom-side-up. With a pizza wheel cutter, cut the dough into cracker-sized pieces (I cut each pan into 18 saltine-sized crackers). It’s all right if the pizza wheel doesn’t totally cut through each piece.
Place the foil back into the pans, and place the pans back in the oven. Bake for another 12 minutes, switching the pans after six minutes so that they bake thoroughly.
Remove the pans from the oven, and lift out the foil, again setting it on your countertop so that the crackers cool more quickly.
Eat them warm, or let them cool and store in a tightly-sealed container.