Gluten-Free Butter Crackers

1. Mix tapioca flour, brown rice flour, white rice flour, sugar, xanthan gum, and salt in the bowl of a stand mixer set with the whisk attachment. Cut in butter using the whisk setting, starting on low and working up to medium, stopping occasionally to scrape down the sides and bottoms, until mixture resembles coarse crumbs.

2. Gradually add milk while the mixer is on low. Gradually increase speed and mix until batter is well combined. Cover bowl and let dough sit for 15 minutes.

3. Preheat oven to 325 degrees F (165 degrees C). Position a rack in the center of the oven. Spray 2 pieces of parchment paper with cooking spray.

4. Roll dough on 1 of the sprayed parchment sheets. Top with the second parchment sheet, spray-side down. Roll dough to 1/8-inch thickness. Remove the top sheet and pat any edges back toward the middle if they are thinner than the rest to prevent burnt edges.

5. Cut dough into cracker shapes using a pizza cutter and prick each with a fork. Slide the parchment paper with crackers onto a baking sheet and transfer to the oven.

6. Bake in the preheated oven for 3 minutes. Sprinkle salt to taste over crackers. Continue baking until crackers are golden and crisp, 18 to 25 minutes. Cool on the baking sheet or transfer crackers to a wire rack.

Cook's Notes:

I like to keep butter on the counter in a butterbell. This gives me instant access to soft butter for meals or baking whenever needed.

These crackers should freeze well, but I've never had them around long enough to find out. I don't have access to a vacuum food sealer to try this storage method, either.

If you can find Expandex® tapioca flour, which improves moisture retention, texture, and crumb, you may want to swap this for regular tapioca flour. I don't have access to this product here in Alaska.

The dough can be refrigerated after mixing in Step 2. Let come to room temperature before baking, about 15 minutes.