It’s been months since I received a request for a recipe for gluten free oyster crackers. I finally had the courage to give it a try. With very few gluten recipes to go by, I am very happy with the results. I have provided dairy-free and vegan options, though the results will vary depending upon the ingredients you use. Mainly the browning amount will change. Though if you were to use whole milk, it would make them a tad bit softer, yet more flavorful. I have provided the ingredients I used, and in parenthesis the alternatives. Get that clam chowder ready for this fall and enjoy it with these gluten free oyster crackers!
Because most oyster crackers contain yeast, and some baking soda. I decided to use a recipe to adapt from The Cooking of Joy blog, Homemade Oyster Crackers, as it calls for baking powder which is lower in sodium than baking soda, and is yeast-free. I think the crackers shouldn’t over power a soup, as most soups are salty enough, anyway.
A yeast-free gluten free oyster crackers recipe using baking powder.
Ingredients:
Instructions:
Tips
*Use Featherweight brand for corn-free.
**You may use low-fat or whole milk, but it will cause the oyster crackers to a tad bit softer. However, they will brown more. Butter creates more browning and more flavor. Shortening creates more crispness. In an ideal world you'd use half and half, as I did.
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I cannot eat white rice, white rice flours either :( what could I use to substitute?
Deb,
Rice flour is the lightest flour of all the gluten-free flours, but sorghum is the next best thing, though it doesn't create the same affect. You can give it a try, though.
Carla
I just received my shipment of gf flours today....now I can make this recipe...my husband was wishing we had soda crackers ;)
these look so yummy. I lived on oyster crackers before my diagnosis of celiac disease. did they taste the same or as much as you can remember them tasting the same as the good old fashioned oyster crackers. did they have the same light airy fluffy saltine feeling/taste?
Theresa,
Thanks for your question. They are not as light as crisp as the real deal, but they are light. Sorry, but they will definitely do for me. Using water and all shortening will make them lighter and crispier. I went for a little flavor by using half unsalted butter. If you wish them to be salty, definitely add some salt into the dough or use salted butter. I made these as close as possible to the original recipe. I believe a yeast recipe may create a different texture. I'm looking forward to trying that as well.
I've left them out to continue to crisp. I may experiment and place some back in the oven at 170 degrees to see if they crisp up even more. I'll update any successes.
Carla
thanks, I will try this recipe. Oysters or saltines of any kind are something I really miss.