Gluten-free Parmesan Snack Crackers
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Gluten-free crispy cornmeal snack crackers with Parmigiano Reggiano more »

I won’t lie to you.

I love an election year (exciting! democracy breathing!). And a good cup of coffee (strong and smooth, please, which means no thank you for Starbuck’s unless I’m desperate which does happen from time to time). I’m also partial to a good, long chuckle. And a true classic movie or two (we showed The Natural to our kids the other day – I will never ever get over my crushing crush on Robert Redford, but it’s not my fault because he’s so dreamy and such a cool character – and anyway I forgot that Glenn Close was the long lost love!).

Something I don’t do often enough? High fives. Don’t leave me hangin’, okay? I will never … leave you hangin’. I will always return your five. You can count on me.

Know what else I love? Crispy crunchy buttery salty crackers.

If you miss Ritz, you’ve come to the right place, bee-tee-dubs (can I pull that off? don’t answer that). We did gluten-free ritz crackers last summer, and they’re perfect.

These are crunchier and a little bit more snacky, on account of their crunchiness. I made them rather small, for my kids’ school lunches since my little one is a slow eater, slow like honey, and seems to eat a bit faster when a snack is made for popping right in your mouth. But you can make them bigger and serve them with wine and cheese.

The Parmigiano-Reggiano cheese helps give them true depth of flavor, and the cornmeal gives them that toothsome bite. They have a surprisingly small amount of butter, but the extra melted tablespoon that you brush on top before sprinkling plenty of coarse salt really makes these crackers a true favorite.

Don’t forget to poke some holes, to help the crackers rise in the oven. It really helps them crisp. And you get those nice, round holes in the dough by poking a toothpick in straight and then moving it around in tiny circles to widen the hole. Once you get the technique down, it goes super fast. And it’s worth the extra few minutes for gluten-free cracker perfection.

Prep time: 15 minutes       Cook time: 12 minutes       Yield: About 8 dozen crackers
Ingredients

1 1/4 cups (175g) all-purpose gluten-free flour (I like Better Batter (or mock Better Batter) here)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1 cup (132 g) coarsely ground gluten-free cornmeal

1/2 teaspoon baking soda

3/4 teaspoon kosher salt, plus more for sprinkling

4 tablespoons (23g) cultured buttermilk blend (Saco brand – available in most larger supermarkets)

1 cup finely grated Parmigiano-Reggiano cheese

4 tablespoons unsalted butter, melted and cooled

3/4 cup (6 fl. oz.) milk, at room temperature (not nonfat)

1 tablespoon unsalted butter, melted (still warm)

Directions
  • Preheat your oven to 350° F. Line rimmed baking sheets with unbleached parchment paper and set aside.

  • In a large bowl, place the flour, xanthan gum, cornmeal, baking soda, 3/4 teaspoon kosher salt and buttermilk blend, and whisk to combine well. Add the finely grated cheese, and mix to combine. Add the 4 tablespoons butter and the milk, and mix until combined and the dough begins to come together. Divide the dough into two parts, and press each into a small ball. Place the first ball of dough between two sheets of unbleached parchment paper, and roll into a rectangle about 1/8-inch thick (about the thickness of a nickel). The dough should roll out quickly and easily. With a fluted (or simple round) 1-inch cookie cutter, cut out rounds of dough and place them on a prepared baking sheet, about 1-inch apart (they will not spread during baking). Gather and reroll scraps. Repeat with the other half of the dough.

  • Using a toothpick, poke 4 evenly spaced holes toward the center of each of the rounds of dough. Poke the holes in a tight circular motion to create well-rounded holes. Using a pastry brush, brush the tops of all of the rounds of dough lightly with the remaining teaspoon of melted butter. One tablespoon of melted butter should be enough to cover all of the rounds lightly. Sprinkle the tops of the rounds liberally with coarse salt.

  • Place the baking sheet in the center of the preheated oven and bake, rotating once during baking, for about 12 minutes, or until the crackers are dark golden brown on the edges and lightly golden brown on top. Allow to cool completely on the baking sheet. Store in a tightly sealed container at room temperature. For best results, store at room temperature in a sealed glass container, to maintain crispness.

Love,
Me

 

P.S. If you don’t have your copy of Gluten Free on a Shoestring Bakes Bread yet, won’t you grab one today? There are more cracker recipes, plus recipes for every gluten free bread under the sun—and they taste just like you remember they do with gluten!

  • Patty Starmer

    Love the crackers! I think I will cut them into squares when I try them.

    • http://glutenfreeonashoestring.com/ Nicole

      Squares are a great choice, Patty! Less time-consuming, for sure. :) My kids ate all of mine. Wish I had just one right about now.
      xoxo Nicole

  • Jennifer S.

    High five, sista’!

    I’m saving this recipe to my files….

    • http://glutenfreeonashoestring.com/ Nicole

      Thanks, Jennifer! You didn’t leave me hangin’. ;)
      xoxo Nicole

  • Ann

    Had a request. Would it be possible to put the name of the new recipe you are posting right in the subject line? It makes it easier to file in my gluten free folder, don’t have to wonder what is in each post when I am looking for a recipe.

    Thanks,
    Ann

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Ann, I’m not sure I understand what you’re asking. Are you referring to the emails of my posts? If so, my email marketing service does not enable me to customize it like that, I’m afraid. Wish I could!
      Nicole

  • http://www.kidd2kidd.blogspot.com Jess

    Nicole my friend (yeah I said friend- I consider you as such since I check your blog daily- and I know you don’t know my from Adam… but I don’t care- you have SAVED me numerous times with your awesome recipes- so, “friend” you have become)! These looked so good I went and made them this morning… but unfortunately, I’m going to have to make another batch to put in my son’s lunch sack tomorrow- because we ate them already. ALL of them. My waist line may not thank-you, but the rest of my family does! Yummy!

    • http://glutenfreeonashoestring.com/ Nicole

      Oh we’re totally friends, Jess. How else could we get together this often? ;) I love that you made these crackers right away this morning! They are of the betcha-can’t-eat-just-one variety, aren’t they. We don’t have even one lonely cracker left in my house – and I made multiple testing batches! So glad you enjoyed them. Thanks for the nice note, Friend. :)
      xoxo Nicole

  • Glenda

    High Five!!

    These look so yummy! Can’t wait to try them!

    Love your first cook book and look forward to the second, which I have on pre-order!

    Keep up the good work!

  • Gaylyn

    what is cultured buttermilk blend ? Thanks!

    • http://glutenfreeonashoestring.com/ Nicole

      Cultured buttermilk is a powdered cultured buttermilk, Gaylyn. You can see some information about it here. As I indicated in the recipe, you can find it in most major supermarkets.
      Nicole

      • Gaylyn

        Great! I was hoping that is was this. Have in the fridge! Thanks so much for your recipes!

  • http://celiackiddo.wordpress.com Dana

    Ok, crunchy, salty, cheesy sounds like a winning combo to me! These look delicious and addictive. I feel like packaged GF crackers are even sadder than packaged GF cookies, so I’m extra excited to make these and your Ritz recipe. My daughter loves cheese so this should be a hit, and if not, no big loss because I know I’ll love them :)

    Hope you’re kiddos had a good first couple days of school!

  • Corinne

    Recently diagnosed, obsessed with baking all of a sudden. But I am in Canada, not sure I can find the Saco product. Does it have to be buttermilk powder? I assume real buttermilk won’t work.

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Corinne,
      I haven’t tested the recipe with any substitutions, but you could try substituting an equal amount of sweet dairy whey powder in its place. And your assumption is right – real buttermilk won’t work as a sub! And you say you’re obsessed with baking like it’s a bad thing. ;)
      xoxo Nicole

  • Gaylyn

    I see that you say to eat crackers within 2 days. I would like to make a big batch of crackers that would either keep well over a longer period or able to freeze. Any suggestions on a cracker recipe that would work?

    • http://glutenfreeonashoestring.com/ Nicole

      Gaylyn, no recipe for fresh crackers, without the preservatives of store-bought crackers, will stay crispy for much longer. There isn’t anything in particular about my cracker recipes that makes them more perishable. It’s the lack of preservatives. You can try making a bigger batch and freezing them, and then crisping them in a 200 degree F oven before serving, if you like.
      Nicole

      • Gaylyn

        Thanks! I will try freezing and crisping up and let you know how it goes.

  • http://cookinwluv.blogspot.com/ Javelin Warrior

    I LOVE ritz crackers but I almost never eat them because they’re from a box and filled with stuff I don’t want to consume. But these look like the perfect substitute. They’re so crispy! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…

  • Cynthia

    My youngest also just went GF a couple weeks ago. I have been GF for 1.5 yrs. He was sad about missing his ritz crackers which he loved. I am sooo excited to make these while he is at school this week and surprise him! Nicole you never cease to amaze me. I am so excited for you new book. Your name is spoken often in our house…with great thankfulness and awe of your recipes! Thanks again!

    • http://glutenfreeonashoestring.com/ Nicole

      Thank you so much, Cynthia, for the nice note! I’m honored to have a metaphorical place at the table in your home. That is not something I take lightly. I’m sure your son is going to love the crackers. I also have a recipe for mock Ritz crackers, if you’d rather give him nearly the “real thing.” These Parmesan crackers are great, too. You can’t go wrong. :)
      xoxo Nicole

      • Cynthia

        Nicole- With the other mock Ritz, can I poke holes in them like these have? Yes…everyone in my home GF or not…knows who Nicole is! :-)

        • http://glutenfreeonashoestring.com/ Nicole

          You absolutely can, Cynthia! And thanks for the love. :)
          xoxo Nicole

  • Kristi

    I made these today and they were delicious and unbelievably easy to make. Almost too easy! I cut them in squares with a bench cutter. Thanks for another great recipe!

  • http://bodycheckjournal.com DawnV

    High Five Nicole :)
    These look delicious!

  • Sandra E

    I just made these tonight. My prep time was more in the hour range but I haven’t figured out how to roll everything consistently yet. I was very pleased the way the crackers came out but next time will definetly use the reggiano cheese. Next time I think I might try making and cutting the dough and freezing the uncooked disks so that I can bake only the amount I need, without thinking I ate have a sheet tray. Thanks, and keep up the good work. I stalk the blog checking out the recipes and pictures until I get the courage to try something new.

  • http://www.thehappycoeliac.com/ Sam/ The Happy Coeliac

    These look incredible! I’ll definitely try them out soon… :)

  • Alicia

    Made these this afternoon.   I was hoping they would be more like Annie’s parm bunnies which were my son’s favorite before having to go GF.    So, they are not Annie’s – but they are AWESOME!   I took a cheat to see if i could just roll out the dough and pizza cutter it into squares (the little man was loosing patience with me).   It worked fine – the center was just more like a cornbread thin and not crispy.  I foresee these going onto my weekly – to bake list!   Thank you!

    • gfshoestring

      Hi, Alicia,
      I have never heard of Annie’s parm bunnies, so I wasn’t seeking to replicate them, I’m afraid. If they weren’t crispy, they either need to be rolled thinner, or cut smaller. Or both.
      xoxo Nicole

  • Patriciapiercey

    I would love to try to make these, but what is “23g) cultured buttermilk blend (Saco brand – available in most larger supermarkets)”?  is it just buttermilk?
    Looking forward to it, love the site!

    • gfshoestring

      Hi, Patricia,
      It’s not buttermilk. It’s powdered. Just give it a quick google, and you’ll see. :)
      xoxo Nicole

  • Photogirlkari

    Which GF flour blend did you use, or do you make your iwn?? These sound amazing!

  • http://twitter.com/GFSCDandVeggie Vicky Rockcliffe

    I love these!

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/gluten-free-parmesan-snack-crackers/
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