How to make gluten free oyster crackers

Have you heard of gluten free oyster crackers? Well no, then you are actually missing these delicious gluten free snacks to munch on for your late night cravings. Certainly, here are the steps for making them in your own kitchen.

Ingredients for gluten free oyster crackers

• 50 g of rice flour (Or, tapioca flour/starch)
• 1/4 cup cornstarch
• potato starch, 1/4 cup
• 2 teaspoons of baking powder
• One teaspoon of either guar gum or xanthan gum.
• 1/4 cup diced cold, unsalted butter or cold palm shortening 1/4 cup nonfat milk** (or water if you’re lactose intolerant)
• optional garnish of sea salt
  
  

Instructions:

1. Pulse the ingredients in a food processor—flour, starches, baking powder, and xanthan gum—until well combined.
2. In order to form a few/a few balls, add butter or shortening and pulse.
3. Just until mixed, but not longer, add the milk and blend.
4. Form a square disc, put it in a bowl, cover it, and chill it in the fridge for about two hours.
5. It cools more quickly if you flatten it rather than leave it in a ball. Bring to a pliable texture at room temperature if leaving for the night. Avoid allowing it to reach room temperature.
6. Set your oven to 350°F for baking.
7. Divide the dough into two equal portions, placing the second in the refrigerator to maintain its coolness.
8. On a piece of parchment paper, roll out the dough to a thickness of about 1/8″. Then, if using, sprinkle with salt.
9. Cut the dough into your desired form, no wider than 1″ broad, using a knife, tiny cookie cutter, or pastry tip. Make a ball out of the leftover pieces, then use it to cut out more crackers.
10. Prick each with a knife or ice pick. Prick each cracker once in center.
11. Transfer the cut-out pieces to a baking sheet by lifting the scrap pieces with a butter knife or knife and setting them aside as you go. Then transfer the cut out pieces to a baking sheet.
12. If producing larger than 5/8″ crackers, bake for an additional 10 minutes or until golden brown.
13. After baking, move the parchment paper and oyster crackers to a tray so they can cool completely.
14. For the second dough piece, repeat the previous steps.
15. On three baking/cookie sheets, you should be able to fit the two pieces of dough and leftovers.
16. They only ascend, not spread.
17. Once chilled, leave it out at room temperature to dry and get even crispier. In a container that is airtight, store.

There you go, your crispier gluten free oyster crackers are ready. Enjoy the meal.

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