Allergen Free Ritz-type Cracker

When we switched our diet to allergen free, finding a good tasting cracker was hard.  Most of what we found in the stores either had soy or milk as an ingredient in the crackers, or tasted like cardboard.  Having young kids, crackers have been an easy, quick snack.  My middle really liked the Ritz crackers, so I tried to find a recipe.  There is 1 gluten-free recipe I could find, but dairy was still in the recipe.  The following I adapted from Gluten-Free on a Shoestring to also be dairy/soy free.  I have taken a lot of time to perfect this recipe.  While mine do not seem quite a flakey as the original recipe, this is a go-to snack for our boys, who are quick to choose these over any other cracker choices in our house.  They are often eaten very quickly.

UPDATE:  I tend to make a triple batch so it can last awhile.  The boys like these crackers for snacks.  I recently made my best batch yet, more light and flakey than what I typically get.  The ingredients below reflect what I use for a triple batch.  Made around 200 crackers!

 

Ingredients

 

9 Tbs cold, Earth Balance dairy free, soy free butter

3 Tbs Spectrum shortening

3 c.  Bob's Red Mill 1:1 Gluten Free baking mix

1 Tbs + 1 1/2 tsp baking powder

1 Tbs + 1 1/2 tsp sugar

1 1/2 teaspoon smoked paprika

3/4 teaspoon fine sea salt

3 Tbs olive oil

3/4  c. cold water

 

Step 1. Preheat the oven to 375 degrees. Line baking sheets with parchment paper.

 

Step 2. In a large bowl whisk together flour, baking powder, sugar, paprika, and salt.

 

Step 3. Add butter and shortening.  Mix with pastry cutter until the mixture resembles small pebbles. Add the vegetable oil and use pastry cutter until incorporated.

 

Step 4. Add the water stirring constantly.

 

Step 5. Divide into 4-5 sections and use an entire section before starting on the next.  Roll out on a floured pastry sheet to about 1/8" thickness. Use small cup or cookie cutter to cut into circles.  Use metal spatula to lift crackers off pastry sheet and place on baking sheet.  I don't leave any space between the crackers, as they do not spread.  Use fork to make an X on each cracker in the center.

 

Step 6. Bake 18-20 minutes until starting to brown.  If you can tap with your nail and it gives a little in the center (feels a little soft), bake for a few more minutes. 

 

Step 7. While baking, melt 2-3 Tbs butter in a bowl.  When crackers are done baking, brush with butter and sprinkle with salt.  Allow to cool on towel. ENJOY!!