Gluten Free Cheese Crackers

The many snow days in Boston during the past few months have been great for tackling cooking projects that I have been meaning to do. My roommate has been talking about making gluten free cheez-its for awhile and it was the perfect snowed-in project to make while drinking wine and talking about how great it was to not be at work.
Cheese and butter in the food processor. After you mix the flour in, let it chill for an hour. Roll it out and then cut them into squares. I flipped them halfway through cooking because they were browning on the bottom. These tasted great with some beer (IPA for me and Glutenburg for Kim) and binge watching. They tasted really close to the real thing! Next time I will make them with bacon and jalapeno.

Gluten Free Cheese Crackers

  • 1/4 Cup Brown Rice Flour
  • 1/4 Cup Cornstarch
  • 2 Tablespoons Tapioca Flour
  • 2 Tablespoons Nonfat Milk Powder
  • 2 Tablespoons Chickpea Flour
  • 1/4 Teaspoon Xanthan Gum
  • 8 Ounces Sharp Cheddar
  • 1/4 Cup Butter
  • 2 Teaspoons Salt
  • 1 or 2 Tablespoons Cold Water

Instructions

  1. Mix all the flours, powders, gums, and salt. Chop up the butter into small cubes. Put the cheese and butter into the food processor and pulse to combine. Add in the flour and pulse a few more times until it forms small balls. Add in the water and pulse to combine. Once it comes together, put it onto plastic wrap, wrap it up, and put it in the fridge for an hour. Roll it out really thin and cut into squares. Put the squares on lightly greased baking sheets and bake at 400 for about 8 minutes, flip them and cook another 5 more minutes. Remove from oven, cool and serve.