|Gluten-free cheese crackers|
Drumroll, please ... May I present to you... gluten-free cheez-its!! Wow are these delicious! The tricky part to this recipe might be my use of Chebe bread mix - I used to buy it at Whole Foods but now I just order it by the case on Amazon. Chebe bread mixes are made from tapioca flour and it makes amazing biscuits and breads. My kids devour them as fast as they come out of the oven.
For this recipe, I used a cup of Chebe Bread Mix as my "flour" - I imagine that you can substitute one cup of whatever you normally use for "flour" into this recipe and everything should work fine. I will test more options and keep you posted.
|8 ounces of shredded cheddar cheese|
1 cup flour (I used Chebe bread flour)
8 ounces cheddar cheese, shredded (I love Cabot extra sharp Cheddar)
4 tablespoons butter, chilled
4 teaspoons water, chilled
1. In a food processor, combine flour, cheese, and butter.
|Combine flour, cheese, and cold butter|
|Process ingredients in a food processor|
3. Divide the dough into 3 even balls, wrap in plastic wrap and chill in the refrigerator for about a half hour.
|Divide the dough into 3 small balls and chill.|
5. Using a pizza wheel or butter knife, slice the dough to make cracker squares.
|Crackers ready for the oven|
7. Cook crackers at 350 degrees for about 15 to 20 minutes until the crackers are nice and crispy.
Notes ... These were such a hit! There aren't really any local ingredients in here but I have to give a shout out to Cabot Cheese! We love Cabot for a lot of reasons ... growing up in New England, I saw Cabot everywhere so I am pleased to be able to find it down here in Charlotte.