Gluten-Free Butter Crackers
My husband just hasn't found a good cracker since going gluten-free, and he loved his butter crackers! I adapted this recipe from several different ones I was able to find on the web. Now I have to control what my non-GF kids eat so that dad will have some for the next day! These are not light and flaky, but the taste is definitely there! Welcome back peanut butter and crackers, cheese and crackers, plain crackers for nomming on! Also, I would expect you could add seasonings like garlic or sprinkle with Parmesan instead of salt, and kick it up a notch.
Recipe Summary test
I like to keep butter on the counter in a butter bell. This gives me instant access to soft butter for meals or baking.
Also, I would guess these would freeze just fine, but I've never had any around long enough to freeze them and I don't have an air vac system to test out that storage method.
If you have Expandex(R) tapioca flour, you may want to try that in place of the tapioca flour, but I don't have access to that up here in Alaska.
The dough can be placed in the refrigerator after mixed in Step 2. Just take it out 15 minutes before using so it can warm to room temperature.