So recently I told my roommate I thought I'd give birth to the love child of the person who invented Gluten-free Cheez-its. I have been craving them A LOT. It's actually CB's fault, because he has been bringing them into the house and sharing them with everything in here that eats - except me! Not that he should share them with me; they would make me very sick. But he did put the idea into my brain.
So, I'm off to the store to find the ingredients I need for this lovely cheezy cracker. I am going to substitute butter. Because this is my I'd-do-anything-to-eat-them-again Gluten-Free craving.Ingredients:
- 3/4 cup amaranth flour
- 1/2 cup arrowroot starch OR cornstarch
- 1/4 cup almond meal
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon gluten-free onion powder
- 1/4 teaspoon ground cayenne
- 6 tablespoons olive oil
- 6 tablespoons buttermilk OR your favorite dairy substitute
- 1 cup freshly grated sharp cheddar cheese
Preparation:
Preheat oven to 350°
Serve with dips, cheese spreads or make nut butter cracker sandwiches.
- Place all dry ingredients in a large mixing bowl and whisk to thoroughly combine.
- Add olive oil and buttermilk and mix until a ball forms.
- If the dough is too crumbly, add more buttermilk, one teaspoon at a time, until a ball of dough forms.
- Divide the dough in half and place on a work surface, liberally sprinkled with white rice flour. Flour a rolling pin and roll the dough until it is is very thin, about the thickness of a pie crust.
- Cut cracker circles with a 1 1/2 inch biscuit or cookie cutter, or use a knife to cut dough into 1 1/2 to 2 inch squares. Use a spatula to transfer crackers to a large, ungreased baking sheet.
- Repeat process with remaining cracker dough.
- Bake for 15 minutes. Carefully transfer crackers to two wire cooling racks. Carefully place racks wih crackers back on baking sheets and bake for 6 minutes. Remove from oven.
- Cool completely and store for up to 5 days in an airtight container.
Serve with dips, cheese spreads or make nut butter cracker sandwiches.
1 comment:
I'm not sure about saving you from 'pregnany' (whoever THAT is - she sounds like a surrogate mother who doubles as a nanny) but seriously... how about this:
Gluten Free Cheese Crackers
2 Tbsp. butter
1 egg
Pinch each of salt and chili powder
1 cup sharp cheddar cheese, finely grated
1 tsp. xanthan gum
3/4 cup white rice flour (brown rice flour makes them grainy)
1/4 cup potato starch
additional salt, to taste
Preheat oven to 375 degrees.
Mix butter, egg and seasonings in a mixing bowl until creamy. Beat in grated cheese one-third at a time. Be sure and blend very well. Add flours and xanthan gum and beat very well again. Dough will be fairly stiff, like play dough. Roll dough out very thin and cut into small squares (cracker sized). Transfer to cookie sheets. Press down to make crackers even thinner. Prick squares with a fork. Sprinkle with additional salt.
Bake at 375 degrees for 6 minutes, then reduce heat to 250 degrees, and bake for approximately 15 minutes more. Keep careful watch to make sure they do not turn brown. You want a deep golden orange-brown. Allow to cool before serving.
These crackers travel and keep very well. They stay crispy for up to three days.
Makes about 4 dozen 1-inch crackers.
I'd love to know how they turn out.
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