So I post my recipe for almond crackers and my mom says that she misses Ritz since being gluten-free. I do a quick search on the Internet for a recipe and find one that isn’t gluten-free, but would be easy to sub in an all-purpose mix with like Pamela’s or my mix. I pass it along so she can try it out for herself.
And then I can’t get the idea out of my head and decide that I need to try and make these.
My changes were that I used my flour mix and I used Earth Balance since my kids can’t do butter.
I also didn’t have the spiffy little cookie cutter so I used one of the drinking goblets from my daughter’s play kitchen.
So here are my thoughts on the recipe…
-Using the Earth Balance instead of butter, I think I would omit the extra salt in the dough. I think mine came out a bit salty for even my tastes and I tend to like more salt than most.
-Also not sure I like the brushed on melted Earth Balance at the end. I think I like them better without it.
-They definitely are not as flaky as Ritz, but the flavor and texture is still good. I think there is a reason in Europe they refer to crackers as biscuits. Because they really are like thin, dry biscuits. I think if you wanted to create the flaky layers like Ritz has, you’d have to incorporate some biscuit making techniques in the preparation of the dough. Like rolling it all out thin, folding it up on itself and then rolling out again. Like you do with biscuits.
-I think that making the dough in the food processor overworks the dough which doesn’t produce as great a rise at the end. My crackers really didn’t have much of a rise at all, actually. Which is fine. Crackers can be more on the dense side, especially multigrain ones. Still, flaky and fluffy would also be good. So I think if I do this again (maybe), I would make them more like I do when I make biscuits (which is like, hardly ever) and use the pastry cutter.
-While my goblet kind of worked, I think next time I’ll invest in an actual cracker-sized cookie cutter. I spent a lot of time going back over the “cut” marks with a butter knife. It was pretty time consuming.
So there you have it. Maybe this will inspire some of you other gluten-free bakers out there.