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Crispy, buttery, and only 5 ingredients, these Gluten Free Soda Crackers will make everyone happy!
Gluten Free Soda Crackers
One thing I’ve missed since giving up wheat and dairy are really good crackers. I’m talking about Saltines (aka Soda Crackers). Oh man…nothing beats a delicious, crispy, salty cracker. I lived on them when I was pregnant, we devour them when we are sick, and much on them for late night snacks. Unfortunately, there are no gluten free soda crackers on the market {much less gluten free/dairy free ones}.
My copycat gluten free saltines are gonna be just what you’re craving.
Tips for Gluten Free Baking
Even if you think you know, double check all ingredient labels. Brands like to change ingredients, so just double check.
Clean the kitchen and all items prior to starting the cooking process, especially if you don’t have a dedicated gluten free kitchen. Wash everything, even if you think it’s clean.
Be prepared for gluten free doughs to feel and act totally different from traditional doughs. They are usually wet and sticky.
It takes practice to relearn how to cook with gluten free ingredients. Don’t give up..I promise you can do it!
Looking for more gluten free recipes? I’ve got you covered. You’ll find lots of delicious gluten free recipes a lot of them are dairy free or vegan too.
The recipe makes about 2 dozen small crackers, but it could easily be doubled or tripled if you want to make a whole bunch. The thinner the dough, the better as they will bake up super crisp just like the real crackers. If they are too thick, they are still good, but not quite as crisp. I could see even trying to use a pasta machine to roll out the dough. When you think you have it thin enough….keep going a few more minutes. Trust me…your patience and persistence will be rewarded with an amazing gluten free soda cracker.
Gluten Free Soda Crackers
Crispy, buttery, and only 5 ingredients, these Gluten-Free Soda Crackers will make everyone happy!
Ingredients
- 1 cup gluten free flour blend, plus a little more for rolling
- 1/2 tsp baking soda
- 1/4 cup shortening (butter flavored or original), cut into cubes
- 2 tbsp almond milk
- 1/3 cup water
- coarse kosher salt
Instructions
- Preheat oven to 375F.
- Combine flour and baking soda in a large bowl. Cut in shortening until mixture is a coarse blend and shortening is the size of a pea or smaller. Add in milk and water and mix until a soft dough forms.
- Lightly dust a surface to roll out dough into a rectangle shape. Roll out dough as thin as you can get it..the thinner the better. Use a knife or pizza wheel to cut squares. Carefully move squares to a baking sheet sprayed with non-stick cooking spray. Prick each square with the fork about 5 times and then sprinkle with coarse kosher salt.
- Bake for 6 minutes, rotating halfway through the cooking time. Keep cooking and rotating every 3 minutes until the crackers are crisp and just lightly golden. (The thinner the dough is rolled out the quicker they will cook.)
- Let cool completely before eating, store leftovers in an airtight container.
Nutrition Information:
Yield: 12 Serving Size: 2 crackersAmount Per Serving: Calories: 77Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 101mgCarbohydrates: 8gFiber: 0gSugar: 0gProtein: 1g
These look so yummy! I had no idea you could make saltine lookalikes with gluten free ingredients. Definitely want to try these soon!
Hi Josee, I would think they would last about a week in the pantry. w-
Normally I won’t post a comment on a recipe unless I have actually made it. I know how irritating those comments like “must try” “looks good” “pinning for later” can be to those that want to see how a recipe turned out. I see there are comments these turn out well so I have a question. My daughter in law is gluten intolerant and I try to include as many treats as I can for her when we all get together – would these crackers work on that treat you normally see around Christmas where you pour a caramel over the crackers on a cookie sheet and then bake until bubbly and then top with melted chocolate? I’m just curious if these crackers would hold up to something like that. Thanks in advance!
Hi Jane, I haven’t tried them in that recipe (I know exactly what you are talking about). I will have to give it a try. But if you try before I do, please report back and let me know how they worked. w-
Do these behave in soup the same as regular soda crackers?
Hey Krysta, I think they do okay in soup. They do get soggier quicker, but they are great for soups. w-
No xanthan gum used in the recipe? I like to make my own flour blend.
If a store bought flour blend has the gum in it how much would one use for their own homemade flour mix? Thanks/
Hi Mary, I’m sure a store bought blend with xanthan gum would be fine. However, because these are crackers and we don’t need to develop “gluten” for a bread the xanthan gum isn’t necessary. Hope this helps. w-
Hi my grandkids are gluten free can I use these crackers in meatloaf as the binder?
Hi Elaine! I haven’t tried it, but I’m sure it would work. Let me know if you try it…I’d love to know what you think. w-
Can I use almond flour for this recipe?
Hi Marilyn,
I haven’t tried these with almond flour. It’s definitely worth a shot. Let me know if you give it a try…I’d love to know how it goes. w-
I have had recipes turn out that way too. I use the Bob’s Red Mill 1 to 1 Baking FLour instead of the all purpose flour mix and have much better results with taste. It has sweet rice flour in it. I have not made crackers yet but can tell a big difference in other baked goods. I hope this helps.
These came out pretty good! I used Pilsbury GF All Purpose flour. I may add a little salt to the dough before baking next time just to have a slight salty taste from within the crackers then not add much after they are done. This was my first go at making GF crackers. I would give them a 7 on a scale of 1-10. Thanks for the recipe!
I’ve been looking for a soda cracker recipe that can be used in those refrigerator deserts where you layer soda crackers with pudding and whipped cream and leave it in your refrigerator to set. Would this work or would they just turn to mush?
Hi Linda, My guess is that they wouldn’t stand up to a dessert like that. Honestly, not sure any GF soda cracker would. They just aren’t the same as regular ones. If you try it out, let me know. w-
I absolutely love this recipe! I used Namaste Foods GF Perfect Flour Blend and it worked perfectly.
Mine looked nice but tasted terrible and I used the red mill baking blend flour. The crackers were bland and had a horrible after taste. I also felt like my tongue was burning a little when I was chewing the crackers. Can I use almond flour or rice flour? Would that work better? I use the red mill for gf pie crusts and have never had problems like that before. So disappointing.
I’m not a fan of Bob’s Red Mill gf flour. There are much better on the market, like Tom Sawyer or even King Arthur. I hope you’ll try them again with a different flour. If you use just almond or rice flour let me know how they turn out..I’d love to hear.
I use bobs red mill 1 to 1 for all kinds of baked and fried foods. Bundt cakes, Boston creme pie, pie crusts cookies, fried chicken, crackers even bread. Works well and my bread recipe is even better with home made oat milk. Great product. I buy 25# at a time. Lot of things I can’t eat but this product works well. I hope others will try it.
OMG!!! I miss crackers so much. I can’t wait to make these. Thank you.
These look yummy and I cannot wait to try them.
I do not have a dairy allergy, so can cow’s milk be used instead of almond milk?
Of course! And milk will work…cow, soy, rice, nut, etc. w-
By “rotate every 3 minutes” do you mean turn the crackers over? Or switch top & bottom baking sheets? Or turn the sheet around? I’m not an avid baker, so please forgive my confusion on this. 🙂
Hi Sabriena, sorry, I wasn’t very clear. Turn the pan around…it keeps them cooking evenly in the oven. w-
Do I need to add xanthan gum to my Bobs Red Mill all purpose GF flour?
The brand I used for this recipe did NOT have xantham gum in the mix, nor did I add any for this recipe. So there is no need to add any. w-
are all gf flour mixes created equal? What brand did you use for this recipe? moon
Hi, I used an all purpose gluten free flour blend. w-
hi Wendy! I followed your directions, but mine got brown but not burnt. Maybe rolled too thin? They tasted fine, & will try again when these are gone. Thanks for the recipe. ~Carol
Hi Carol, Definitely watching them closely in the oven. Ovens are all slightly different so maybe yours run hotter or mine runs cooler. I usually start checking them a few minutes early. Glad they tasted okay and hope they turn out better next time. w-
I’m glad to find this recipe. I need vegan gluten-free crackers due to my food allergies. I haven’t been able to find any that taste good or aren’t too salty. I will give this a try as soon as the storms pass. Thanks.
I hope you like them Tawny.
Can you use butter in place of shortening for the crackers?
Hi Kathryn,
Butter has a different water/fat ratio than shortening, but it’s worth a shot. I haven’t tried these with butter, but if you give it a try let me know how they turn out. w-
I made them using butter (didn’t have shortening on hand), and they were fabulous! These crackers are crisp, but soften into buttery crumbs in my mouth. These are the best GF crackers I have tried, store bought or homemade.
Oh my gosh…I’m so glad you loved the crackers Marie! Enjoy! w-
Love these! They were so good and easy to make too.
Glad to find your recipe, however, I noticed you used no Baking Soda in them. Should these be renamed Powder crackers?
You must have missed the 1/2 teaspoon of baking soda listed in the ingredients!👵🏻
I am also in a gluten free diet so I’m eating gluten free foods. Your recipe is great. I’m gonna try it too. Anyway, http://glutenfreefamily.net is an informative site that you can use if you need more information about gluten free diet and foods. Try it! 🙂
Years ago, I had seen a recipe for saltine crackers but I have not been able to find one now. I was thrilled to find this recipe and it’s gluten free also. This must have been my lucky day. I am gluten intolerant and this recipe will be perfect for my gluten free diet.
So glad you found my recipe. I hope you like it Cheryl.
Yum! Nice to see a gluten free option that looks as tasty as the real thing.
I also love Saltines, I make these things called Firecrackers with them. Take the amount of 4 sleeves of crackers and put in a big container. Then in a bowl or jar put 1 cup of canola (olive) oil; 1 packet of ranch dip; and 2 tbsp of crushed red pepper flakes. Shake or mix this then pour all over the crackers. Cover the container and flip it every 5 minutes for 20 minutes. Then eat….They go really fast. My kids love them and their even better the next day if they stay around that long
helo l the recipe calls for 1 cup gluten free flour blend can I use any brand GL free all pourpose flower, I use king Arthur flour, would I have to add anyting to that,
The brand I used, Living Now Foods, did not have any of the extra stuff.