I am guessing that you could add something like wheat free tamari sauce, gluten free chicken boullion ground up, yeast just for the flavor, or chicken broth to a basic cracker mix. "natural flavor" aha, what to substitute to make it sort of chicken likeĭehydrated cooked chicken - probably not much at all, as it's so low on the listĬornstarch probably not much, see flour blend CONTAINS: WHEAT, SOY.Īnything after "salt" will be in small quantities Ingredients of the chicken ina biscuit crackers:ĮNRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL AND/OR PALM OIL, SUGAR, SALT, DEXTROSE, MONOGLYCERIDES, MONOSODIUM GLUTAMATE (FLAVOR ENHANCER), ONION POWDER, BAKING SODA, SOY LECITHIN (EMULSIFIER), NATURAL FLAVOR, DEHYDRATED COOKED CHICKEN, CORNSTARCH. Bake until deeply golden, and let cool before eating - you will get more crackery snap. If you don't have a pizza stone, bake crackers a few at a time on baking sheets. Repeat the process for the remaining dough balls, baking in small batches. Set dough on a floured (or cornmeal dusted) baking sheet, poke each cracker with the tines of a fork to prevent puffing, add any extra toppings, and slide into the oven (onto the pizza stone). You can also cut the dough into whatever shape you like at this point. Pull the dough out a bit thinner by hand (the way you might pull pizza dough). Using a rolling pin or a pasta machine, shape into a flat strip of dough - I can usually get down to the 4 setting on my pasta machine w/o trouble. When the dough is done resting, flatten one dough ball. While the dough is resting, preheat your oven to 450F degrees. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes. Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate. When you are done mixing, shape the dough into a large ball. If you need to add a bit more water (or flour) do so. The dough should be just a bit tacky - not too dry, not too sticky to work with. Alternately, feel free to mix and then knead by hand on a floured counter-top. Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 - 7 minutes. Special equipment: pasta machine (optional) For Club Crackers (or Ritz), substitute butter or margarine for the oil.ġ 1/2 cups white whole wheat flour (or all-purpose flour) For Chicken-In-A-Biscuit crackers, substitute chicken broth for the water. I like the semolina and olive oil taste, but if you want really plain Saltine (hardtack) crackers, just use all white wheat (and soft wheat works very well for this recipe), and plain veggie oil.
Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.Here is how I make my crackers.Halve biscuits and put each bottom half in a shallow bowl.Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes.Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes.Sprinkle flour over vegetables and cook, stirring, 1 minute. Cook onion, carrot, celery, salt, and pepper in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes.Make Chicken In Gravy While Biscuits Bake.Cool to warm on baking sheet on a rack.Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes.Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares.Turn dough out onto a floured surface and gently knead 7 or 8 times, (Do not overwork, or biscuits will be tough).Stir in milk with a fork just until a sticky dough forms. Blend together flour and butter in a bowl with a pastry blender or your fingertips until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.Put oven rack in middle position and preheat oven to 450☏.
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