These Gluten Free Crackers can be made in a number of flavors. It is an easy recipe using instant mashed potatoes and makes crispy and flavorful crackers. Now you have another use for potato flakes!
Finding gluten free crackers isn’t difficult. All of the grocery stores have one kind or another. Some are good, some are not. They are more expensive than traditional crackers and the size of the package almost always contains less product than traditional options.
This recipe makes at least as many crackers as packaged store bought products and doesn’t cost as much. The ingredients are easy to find and you probably have them in your pantry already.
A Gluten Free Crackers Recipe Using Instant Mashed Potatoes
Using instant mashed potatoes for these crackers makes flaky, crisp crackers. Instant potatoes come in different flavors so use plain potato flakes or any gluten free flavor option for this recipe.
Use your favorite 1 to 1 gluten free flour when making this recipe.
Gluten Free Cracker Tips
- Cooking time will vary some depending on how thin the crackers are rolled. The crackers are done when they are gold brown.
- Use any flavor of instant mashed potatoes that is gluten free.
- Work with half the dough at a time for easier rolling.
- A silicone pastry mat keeps the dough from sticking to the counter and works great with other gluten free doughs. It’s worth having one.
- Place the plastic wrap the dough was wrapped in over the dough before rolling. It keeps the dough from sticking to the rolling pin.
- Use a pizza cutter to cut the dough into crackers.
- Reroll any scraps of dough, if needed.
- The crackers stay fresh for a week or so in an air tight container at room temperature.
If you’ve been looking for ways to use instant potato flakes these gluten free crackers are a good place to start. Get wild with
Find me on YouTube and Pinterest for more recipes and tips.
More Gluten Free Snack Ideas
Gluten Free Ranch Pretzels – I’m a big fan of gluten free pretzels. Why not seasoning them up with a favorite flavor….ranch!
Easy Kettle Corn – Here’s an easy way to make sweet and salty kettle corn at home. I use a whirly pop and it comes out perfect every time.
Microwave Potato Chips – Use the microwave for crispy potato chips that are prefect for dipping.
Restaurant Style Salsa – Restaurant Style Salsa comes together in minutes with the food processor. Canned tomatoes and fresh ingredients make for an easy salsa recipe that feeds an army.
Chunky Guacamole – This guacamole recipe is similar to the tableside version you get at your favorite Mexican restaurant. It’s going to be your new favorite.
Gluten Free Crackers – With Instant Mashed Potatoes
Ingredients
- 1 4 Serving Packet Instant Mashed Potatoes I used Sour Cream and Chive for this recipe but any Gluten Free flavor works
- 1 Cup Gluten Free Flour that measures cup for cup (I used Bob’s Red Mill 1 to 1 Baking Flour)
- ½ teaspoon Baking Powder
- 6 Tablespoons Butter, Unsalted, grated or cut into tiny cubes
- 6-8 Tablespoons Cold Water
Instructions
- In a medium bowl, combine instant potatoes, gluten free flour and baking powder
- Work the butter into the flour and potato mixture, until crumbly.
- Add 6 tablespoons of water, mix well and add the remaining water, if needed to create a dough. Using your hands is easier than using a spoon.
- Wrap the dough in plastic wrap, and chill for 30 – 60 minutes for a flaky textured cracker.
- Preheat oven to 375°F.
- Cover a cookie sheet with parchment paper.
- Working with half the dough at a time, roll out the dough to ¼˝ thickness.
- Using a pizza cutter or sharp knife, cut crackers into desired shape and place on cookie sheet.
- Push the tines of a fork into each cracker a couple of times to prevent the crackers from puffing.
- Bake the crackers for 15 – 20 minutes or until golden brown.
- Let cool completely. Store in an airtight container.
Video
Notes
- Cooking time will vary some depending on how thin the crackers are rolled. The crackers are done when they are gold brown.
- Use any flavor of instant mashed potatoes that is gluten free. Work with half the dough at a time for easier rolling.
- A silicone pastry mat keeps the dough from sticking to the counter and works great with other gluten free doughs. It’s worth having one.
- Place the plastic wrap the dough was wrapped in over the dough before rolling. It keeps the dough from sticking to the rolling pin.
- Use a pizza cutter to cut the dough into crackers. Reroll any scraps of dough, if needed.
- The crackers stay fresh for a week or so in an air tight container at room temperature.
