Cheese Snack Crackers

A long beloved cheese cracker recipe from the New England Butt’ry Shelf Cookbook needed a gluten free makeover so I could enjoy it again. I figured the basic recipe of cheese, butter, and flour really only needed a good GF flour blend to make it come together. I went to my new “go to” cookbook for gluten free conversions, Bake Deliciously! Gluten and Dairy Free Cookbook by Jean Duane and found a cracker recipe with a likely looking flour blend. I was able to combine the two recipes to come up with a wonderful, crisp and flavorful cheese crackers recipe.

(The Bake Deliciously cookbook, by the way, has a quite a few great looking recipes for gluten free crackers, something I haven’t seen much of in other GF cookbooks. )

Gluten free cheese crackers

Gluten free cheese crackers

If you are looking for a “cheese it” cracker recipe – these crackers taste something like them, but a little richer – and I think – a lot better. The dough can be rolled into logs and refrigerated until you want them, then you can just slice them, pop them on a cookie sheet and bake. It’s nice you can bake them just a few minutes before company arrives so they are fresh and warm, but the reality is that they are pretty dangerous to have sitting around in the fridge. Just a bit too temping if you know what I mean…

Gluten Free Cheese Crackers
preheat oven to 375º

  • 1/4 cup butter, melted
  • 3/4 cup shredded sharp cheddar cheese
  • 1/4 cup rice flour
  • 1/4 cup sorghum flour
  • 1/4 cup potato starch
  • 1/4 tsp salt
  • 1 TBSP (or more) water
  • pinch of cayenne pepper – (optional)

Mix flours, starch, salt, cayenne (if desired) and shredded cheese, pour melted butter and 1 Tbsp. water over and mix. I find that kneading it with my hands works to fully incorporate the cheese. Sprinkle in just as much more water as needed to make a pliable dough. Carefully roll into 1 inch logs and wrap in wax paper. Refrigerate for 2 hours, or until firm. With a sharp knife, slice in thin, (a little less than 1/4″) even slices and place on cookie sheet. Bake at 375 for about 15 – 18 minutes or until the crackers get light golden brown around the edges. Do not overbake. Crackers will crisp as they cool.

If you’re like me and can’t wait for the logs to chill to make a sheet of crackers, I find than rolling the dough into little balls and flattening with my hand on the cookie sheet gets me to snack time a lot faster, though the crackers are not as pretty. I do think they gain something extra from the time spent in the fridge.

The rice flour gives these a nice crisp crunch, but I realize that some people dislike the “grittiness” of rice flour. I tried these with potato flour (not starch), sorghum flour and cornstarch (1/4 cup each) and got a slightly softer, more delicate cracker with a nice light potato-y taste behind the cheese. I like the crispy rice better, but I’m going to guess that you could substitute your favorite GF flour blend and have these come out good. Just be aware that different flours will change the amount of water needed, and also time in the oven. Watch them closely.

Do you have a yummy gluten free cracker recipe? Love to hear it – leave it here or a link to the recipe on your site!

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Comments

  1. Yum! Made these tonight with a few variations. I flipped them half way so that they would get crispy on both sides. On some I added jam. I must say, the jam ones were DELICIOUS! Totally making these over buying the over priced, weird textured, GF crackers.

    Thank you!

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