Eosinophilic Esophagitis Friendly Classic Saltine Crackers

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Eosinophilic Esophagitis Friendly Classic Saltine Crackers

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Ingredients

8 servings

2 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz King Arthur Gluten Free Measure for Measure Flour Pillsbury Best Gluten Free Multi-Purpose Gluten Free Flour Blend
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
1 tsp fine salt
½ tsp granulated sugar
3 tbsp vegetable shortening butter or unsalted butter, cold butter and cut into small pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup cold water

For brushing

1 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For topping

½ tsp flaky sea salt or coarse salt

Instructions

1
In a large mixing bowl, whisk together the flour, baking powder, fine salt, and sugar until evenly combined.
2
Add the cold shortening (or butter pieces) to the flour mixture and work it in with your fingertips until the mixture resembles coarse, slightly sandy crumbs with no large pieces remaining.

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