I’m going to share a secret with you: I almost gave up on this gluten-free peanut butter cracker recipe. After the fifth attempt, I all but concluded that these crackers couldn’t be made. I wanted crispy crackers, but I really wanted to use potatoes and peanut butter (two decidedly not crispy ingredients). Jonathan kept telling me that I should be making potato cheddar crackers and topping them with peanut butter instead of making peanut butter crackers topped with cheddar, but I really, really wanted the crackers themselves to have a strong peanut butter flavor.
After talking to pretty much everyone I could about my cracker woes, I randomly mentioned my problems to a friend in an acroyoga class. She suggested that I let the cracker dough dry out overnight. Eureka! That did the trick! The gluten-free crackers ended up being super crispy and extremely flavorful. They weren’t just sort-of-OK as I nervously suspected they would be in the end; they were fantastic!
These gluten-free peanut butter crackers were intended to be an after-school snack, but I would be totally comfortable serving them on the nicest of cheese plates.
Note: This recipe was originally created for the Idaho Potato Council.