Homemade Gluten-Free Sour Cream & Chive Crackers: Your New Savory Obsession

👩‍🍳 Instructions

1. 1

   In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, oat flour, baking powder, salt, and garlic powder until well combined.
2. 2

   Add the very cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. 3

   Stir in the sour cream and fresh chives until the dough just comes together. Avoid overmixing. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours).
4. 4

   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. On a lightly floured surface (using gluten-free flour), roll out the chilled dough to an even ⅛-inch thickness. If the dough cracks, gently press it back together.
5. 5

   Using a sharp knife or pizza cutter, cut the dough into desired shapes (squares, rectangles). Carefully transfer the cut crackers to the prepared baking sheets, leaving a small space between them. Pierce each cracker 2-3 times with a fork.
6. 6

   Sprinkle the crackers with flaky sea salt, if using. Bake for 15-20 minutes, or until lightly golden brown and crisp. If baking two sheets, rotate them halfway through. Keep a close eye to prevent burning.
7. 7

   Remove from the oven and let the crackers cool completely on the baking sheets on a wire rack. They will crisp up further as they cool. Store in an airtight container at room temperature for up to one week.