1 1/4 cups (175g) all purpose gluten free flour (I used Better Batter)
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 (23 g) cultured buttermilk blend (or 4 tablespoons (24 g) nonfat dry milk)
1 cup (80 g) finely grated Parmigiano-Reggiano cheese
4 tablespoons (56 g) unsalted butter, melted and cooled
3/4 cup (6 fluid ounces) milk, at room temperature
2 tablespoons (28 g) unsalted butter, melted (still warm)
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, buttermilk blend, and grated cheese, and whisk to combine well. 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 a bit less than 1/4-inch thick. If you’d like to roll out the dough without parchment paper, wrap it tightly and place it in the refrigerator to chill for at least 30 minutes first. Then, sprinkle the dough lightly with extra flour as you roll it out. With a fluted (or simple round) 1-inch cookie cutter, cut out rounds of dough and place them on a prepared baking sheet about 1/2-inch apart (they will actually shrink, rather than spread, a bit 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 2 tablespoons of melted, warm butter. Sprinkle the tops of the rounds liberally with more 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 glass container at room temperature. They should stay crisp for a few days that way. If you place them in plastic or refrigerate the crackers, they will become stale rather quickly.
Originally published on the blog in 2012. Most images, video, most text new; recipe very lightly edited for clarity.