Oyster Crackers made Gluten Free
These little Oyster Crackers made Gluten free are sure to elevate your chowder night! They are also great for snacking! Also, with a dairy free option.
Equipment
- parchment paper
- 1/2-3/4" round cookie cutter or other cutting tool optional
Ingredients
- ½ cup (55 g) Trader Joe's All Purpose Gluten Free Flour or Bob's Red Mill Gluten Free 1 to 1 Flour or other gf 1 to 1 flour
- ½ cup (69 g) Bob's Red Mill Tapioca Flour (known as tapioca starch), gf or other gf tapioca starch
- ½ teaspoon salt
- 1½ teaspoons baking powder, gf
- ½ tbsp warm water
- ⅛ teaspoon Fleischmann's Active Dry Yeast, gf
- ¼ teaspoon sugar
- ¾ teaspoon sugar or honey
- 1 tbsp butter, cut up or dairy free (and gf) butter substitute
- 2 tbsp avocado oil or vegetable oil
- 1 tbsp plain Greek yogurt or gf sourdough starter
- 2½-3½ tbsp cold water
Instructions
- In a small bowl, stir together the water, yeast and ¼ teaspoon sugar. Set aside until it starts to bloom, about 5-10 minutes.
- Combine the gf flour, tapioca, salt, baking powder in a medium bowl. Cut in the butter until small crumble remains. Add the ¾ teaspoon of sugar or honey.
- Once the yeast mixture begins to bubble, add to the flour mixture. Add the oil, the yogurt, and the water, starting with 2½ tablespoons. Stir until combined. Then mix with your hands and form into a ball. Add ½ teaspoon of water at a time if the dough is too stiff. It should be soft and pliable but firm enough to hold a shape.
- Cover and set aside for 10 minutes. On a lightly floured (gf cassava or other gf flour) parchment roll out the dough to approximately 1/8" thickness. Cut out using a small cutter or other tool. You can also cut them into squares for ease.
- Preheat the oven to 375℉. Transfer the cut crackers to a parchment lined stone or other baking sheet. Lay the crackers out so there is space between them. Bake for 13-16 minutes until very light golden colored. Remove the pan from the oven and turn down to 250℉. Return the baking sheet to the oven for 9-10 minutes more, until the crackers are crisp. Cool completely befor moving to an airtight container or ziplock. Makes 1½ cups of crackers.
