Cheesy Gluten Free Crackers

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Ok, I swear these are so close to the processed, wheat-laden garbage that comes in the red box – you know them as cheese-its!! I’m still fairly new to a gluten-free lifestyle, but haven’t eaten processed foods in years, and most packaged GF foods I classify as frankenfoods or food like substances, since they need to be made in a laboratory instead of a kitchen. Although I’m GF I’m not going to eat those garbage foods, so I’m working on a few recipes to fill in the gaps.. who doesn’t love a cracker!?!

These just take a few minutes to throw together and they are so amazing!

Preheat your oven to 400 deg F

1/3c Brown Rice Flour
1/3c Sorghum Flour
1/4t Baking Powder
1/8t Xanthan Gum
1t Coconut Sugar (cane sugar would also work 1:1)
1/4t Sea Salt
Pinch of Crushed Red Pepper, Garlic Powder, Onion Powder, and White Pepper
4oz Cheddar Cheese, grated (about 2 loosely packed cups)

Combine everything (above) in your food processor and blend well. The cheese will get all chopped up into little bits.. then add in:

3T Salted Butter (drop into your food processor while it’s running in little bits)
3T Cold Water (add water in after the butter)

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After everything is throughly mixed, it will be crumbly but when you press it together in your hand it will form a ball. Press your dough out between 2 pieces of parchment paper, about 1/16in thin (for me as thin as I can get it (using your hands/rolling pin)

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Remove the top piece of parchment paper and cut into 1 inch squares, puncture with a fork and season the tops of the crackers with a light sprinkle of additional sea salt. Slide (on parchment paper) onto a cookie sheet and bake at 400 for 10 minutes.Image

After 10 minutes, remove from the oven and re-cut the crackers (they’ll puff and smoosh together) and bake for an additional 5 minutes.

Remove from the oven and slide the parchment onto a wire cooling rack – when they are cool enough to handle, break/cut apart into crackers and then allow to cool completely so they get nice and crispy! If some of the middle crackers are still a little soft, put them back in the oven for a couple minutes to crisp them up! They will keep in an air tight container for about a week – but don’t worry you’ll eat them all before they go bad!

Really – as I’ve been sitting here typing this recipe I think I’ve eaten 1/2 the batch!!! And if you like the hot & spicy cheese-its add in some a more generous pinch crushed red pepper or sprinkle some on top of the crackers too!

3 thoughts on “Cheesy Gluten Free Crackers

  1. Pingback: Making Homemade Crackers Challenge | Food Renegade

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