I’ve been searching for a recipe for Gluten Free cheese crackers for a few weeks and after coming up with nothing that tempted me, I threw everything together and made my own.
Here is what you do –
Take 200g of chilled butter and cube it up.
Add 110g of Rice Flour, 110g of Tapioca Starch and 130g of Potato Flour. Set it to mix until it looks like fine breadcrumbs.
Then add 230g of finely grated cheese.
and mix until the mixture starts to look a little clumped together. Add 1/2tspn salt, 3 spring onions, finely chopped, 5 cloves of garlic crushed and a bunch of parsley, finely chopped and mix some more.
It should start to hold together a little more, like this –
While the mixer is running, add 2 tablespoons of milk and mix until it balls together.
Pull it out of the mixer and shape into 2 large sausages. Wrap them in cling wrap and freeze for 30 minutes.
Once it’s been in the freezer for 30 minutes, preheat your oven to 180C (350F).
Slice the rolled dough into slices about 5mm thick (1/4 inch) and place onto a tray lined with baking paper.
And then bake for 15 minutes, or until golden brown and crisp.
They’re delicious.
Ingredients: (your American weights are guesstimated to ‘close enough’ with my calculator. It will still work)
230g cheese, finely grated (8 ounces)
200g butter (7 ounces)
110g Rice Flour (4 ounces)
110g Tapioca (4 ounces)
130g Potato Flour (4.5 ounces)
1/2 tspn salt
5 cloves of garlic (optional)
3 spring onions (optional)
a bunch of parsley, about 1/3 c chopped
2 Tbsn milk
Method:
Mix the butter into the flours until it resembles fine bread crumbs. Continue mixing and add your cheese, it will clump together a little after a while. When it does, add your garlic, salt, spring onions and parsley. Mix it some more until it starts to pull together and then add your milk. Mix for another minute, or until the milk is all combined.
Shape into sausages and wrap with cling wrap. Freeze for 30 minutes, before pulling them out of the freezer and slicing into 5mm slices.
Bake at 180C (350F) until golden brown and crispy.
Comments
15 responses to “Gluten Free Cheese Crackers”
Yum. I’ll just come on down and borrow your mixer so I can make some, okay?
nice
will pass on to my sister who cant have gluten or dairy..
cheers
hows things?
hmmmm I’ll have to try them I think.
Glad you’re finding some good gluten-free recipes. Gluten is evil anyway.
Veronica – I should try these, they look fabulous.
Ohhh Those look awesome! I am always in the mood for cheese crackers. I will have to attempt that recipe sometime during the upcoming holiday season.
Mmmmmm, yum yum!
That was very nice of you doing the conversions for Americans. I am going to pass along this recipe to my friend who has celiac.
Mmm that sounds yummy! 🙂
They look nice but very high in fat. (claps hand to forehead in overly dramatic fashion) WHY OH WHY is every food that I love so bad for me?
Kath – you could halve the cheese and then use half olive oil half butter for the same effect. It would make it healthier.
OR, you could use lots less butter (say 2Tbsn only) and then use an egg and more milk to pull it together at the end. If you used an egg and more milk though, you would probably have more luck rolling out the dough and using a biscuit cutter, rather than sausaging it up and freezing it to be sliced. It’s a fairly adaptable recipe.
I am so going to try this for Ivy. I’ll just have to substitute the milk. Yum! Thanks for this.
Veronica – over here in the UK many young people simply cannot cook at all and rely on processed ready meals. Along with the novel, perhaps your next project should be a cookery series (obviously global lol) which would inspire young mum’s to actually ‘cook’ for their family!
mmmmmm yum YUMMY…
I have gluten allergy since childhood. I am always on a Gluten Free diet and i use guar gum in some of may baked foods.
im always on a Gluten Free diet. i really hate my allergy to gluten because i love the taste of wheat bread. oh well, you just got to live with it.
They could be better, but they look pretty good!