Rice flour is commonly used as a gluten-free alternative to wheat flour in making gluten-free crackers.

All-purpose flour contains gluten, making it unsuitable for gluten-free cracker recipes.

Xanthan gum is a binder that helps improve the texture and elasticity of gluten-free cracker dough.

Olive oil is a popular choice for gluten-free cracker recipes due to its mild flavor and health benefits.

Gluten-free crackers are often cut into square or rectangular shapes for a uniform appearance.

Gluten-free crackers are typically baked at a moderate temperature of 350°F (175°C) to ensure even cooking and prevent burning.

Gluten-free crackers are typically baked for 15-20 minutes, or until they are golden brown and crispy.

Gluten-free crackers can be stored in an airtight container at room temperature for up to a week.

Gluten-free crackers come in a variety of flavors, including sea salt, garlic and herb, cheese, and many more.

Chia seeds, flaxseeds, and hemp seeds are all rich in nutrients and can be added to gluten-free cracker recipes to boost their nutritional content.

The primary difference between gluten-free crackers and regular crackers is that gluten-free crackers are made with gluten-free flours, such as rice flour, corn flour, or almond flour.

Yeast is not typically used in gluten-free cracker recipes because it requires gluten to activate and rise.

Salt is added to gluten-free cracker dough primarily to enhance the flavor and balance the other ingredients.

The recommended serving size for gluten-free crackers is typically around 5-7 crackers, depending on the brand and recipe.