Gluten-Free Cheese Crackers

Prior to my GF days, I was a Cheez-It fanatic. They were my daily snack, and I could never get enough of them. Something about Cheez-Its make them so addicting. Needless to say, when I found out I couldn’t eat these guys anymore I was devastated.

Fast forward 3 years, and I no longer get sad about Cheez-Its. I finally found a recipe that is not only comparable, but better than the real thing. I even crimped the edges and added a hole in the middle – very authentic of me, right?! Christian and I devoured the entire batch within an hour or two. I felt gross, but it was worth it.

These are light like a flaky pastry, but incredibly cheesy. The dough is very much like a fabulously cheesy pie crust. I used an aged sharp cheddar that made these extra good. I am going to experiment with other cheeses too, namely parmesan and pecorino. But I will go ahead and assume that nothing can beat a good cheddar cracker.

While walking through the grocery store the other day, I couldn’t help but pick up a box of my old friend and think “Gosh, mine are soooooo much better than yours Sunshine brand”. Briefly going through the horrifying ingredients, I realized that I could probably make mine even more authentic by adding tumeric and paprika. I’ve yet to try this, but it would get that unnatural orange color I love so much.

Gluten-Free Cheese Crackers

  • 1 3/4 cup shredded cheddar cheese
  • 3 tbsp cold butter, unsalted
  • 3/4 cup white rice flour
  • 1/4 cup potato starch (not flour)
  • 2 to 3 tbsp cold water

Preheat oven to 425 degrees.

In a food processor, add the cheese and butter; process to combine. Add the flour and potato starch and pulse until coarse. A little bit at a time, add some of the cold water while pulsing, until the dough sticks together. You may not need all of the water.

Form dough into a ball and, between 2 pieces of plastic wrap, flatten into a disc. Refrigerate for about 30 minutes.

Take dough out of the refrigerator and place on work surface (still in plastic). Roll with a rolling pin until quite thin, about 1/8″ or so. It might be easier to split it into two discs. Using a sharp knife, cut into 1″ or smaller squares and transfer to a baking sheet fitted with a Silpat or parchment paper. Using a fork, press down on the edges to crimp them, then poke a hole in the middle with a toothpick or other skewer. Repeat with scraps of dough leftover.

Bake in oven for about 20 minutes, until edges are beginning to brown. Remove and transfer crackers to a rack to cool. While warm, sprinkle with kosher salt, if desired.

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