<<Disclaimer: Verify this information before applying it to your situation.>>

Okay -- here's the WHOLE thing with permission of King Arthur Flour!

Here's Wendy's flour recipe per her post on Oct. 1 (#2000-518):

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ALL PURPOSE  GF FLOUR MIX
1 c. brown rice flour
1 1/4 c. white rice flour
1/4 c. potato starch
2/3 c. tapioca starch
3/4 c. sweet rice flour
1/3 c. cornstarch
2 t. xanthan or guar gum


Soda Crackers

Crackers and milk. Crackers and soup. Cheese and crackers. Crackers
and peanut butter. We may not give much thought to these crisp,
bite-sized bits of baked dough we eat in so many different guises,
but they truly are a staple of every nibbler's pantry.

While it's easy enough to go to the store and buy crackers, it's
really quite simple, and an interesting process, to make your own.
The basic dough can be augmented with herbs or spices, sprinkled with
seeds, or brushed with butter as you make your own customized
crackers.

This recipe is based on one from Bernard Clayton's New Complete Book
of Bread. The dough gains flavor by resting overnight, so it's a long
process, but not really very involved. This recipe makes lots of
crackers -- enough to fill two half-sheet (13 x 18-inch) pans.

1 1/2 cups King Arthur Unbleached All-Purpose Flour--SUBSTITUTE GF FLOUR
(see above) 1 tablespoon active dry yeast 1/4 teaspoon salt 1/4 teaspoon
baking soda 1/4 teaspoon cream of tartar 2/3 cup hot water (120 deg.F to
130 deg.F) 1 teaspoon sugar 2 tablespoons vegetable shortening 2
tablespoons butter, melted

In a large mixing bowl, combine 1 cup flour, yeast, salt, baking soda
and cream of tartar. Stir in hot water, malt extract (or sugar) and
shortening. Mix well to combine.

Add remaining 1/2 cup flour to form a workable dough. Transfer dough
to lightly floured work surface and knead till soft and elastic --
about 5 minutes by hand, 3 to 4 minutes in an electric mixer equipped
with dough hook, or 30 seconds in a food processor. Form dough into
ball and place in a large, clean, well-greased bowl, turning to coat
all sides. Cover with plastic wrap and refrigerate overnight or up to
18 hours (the longer the better).

Punch dough down and transfer to a lightly floured work surface.
Using a rolling pin, roll dough into a large rectangle about
1/16-inch thick.

Fold the dough in from the short ends to make three layers (like
folding a letter). Roll out again, no more than 1/16-inch thick. Make
sure surface under dough is well floured, as otherwise crackers will
be hard to transfer to baking sheet.

Prick the dough all over with a fork. Cut into squares, circles, or
whatever shape you'd like. A rolling pizza cutter and yardstick makes
short work of this part. Transfer the crackers to lightly greased or
parchment -lined baking sheets; don't allow them to touch one
another, but you don't have to leave much room between one cracker
and the next, either. Sprinkle crackers lightly with salt, and seeds
(sesame, poppy, caraway...) if desired. Press salt/seeds lightly into
dough with your fingers.

Bake crackers in a preheated 425 deg.F oven for 10 to 20 minutes,
depending on the thickness of the crackers. Crackers will be lightly
browned. Remove crackers from oven and brush with melted butter.
Remove from baking sheet and allow to cool completely on a wire rack.
Store in an airtight container.

This recipe reprinted from King Arthur Flour's Baking Sheet, Vol.
III, No. 4, March-April 1992.

Copyright 2000, King Arthur Flour Co. All rights reserved.-------By
permission 10/30/00

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Susan Pieper/Las Cruces, [log in to unmask]