Cracker Recipe Gluten Free Recipe For Banana Recipe For Zucchini

KIDS CAN MAKE: HEALTHY, GLUTEN-FREE CHEESY CRACKERS

Steps:

• Whisk together the egg white, vinegar and 3 tablespoons water in a small bowl; set aside. Refrigerate the egg yolk in a small bowl, covered, until ready to use.
• Pulse the flour, cornstarch, salt, baking powder, mustard, paprika and turmeric in a food processor to combine. Add the butter, Cheddar and Parmesan, and pulse until the butter is completely broken up. Pour in the egg white mixture, and pulse until the dough comes together in a ball. (It's OK if it's a little wet.)
• Transfer the dough to a large piece of plastic wrap, and pat it into a 1/2-inch-thick round. Wrap it up, and refrigerate to chill and firm up the dough, about 1 hour.
• Position 2 oven racks at the top and bottom third of the oven, and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• Roll the dough out on a large piece of parchment (to keep it from sticking to the counter) to about 1/8 inch thick. Cut shapes out with a 1 1/2-inch cookie cutter, and transfer the cutouts to the prepared baking sheets, spacing them about 1/2 inch apart. Gather and reroll the scraps and cut out more crackers; repeat with any remaining scraps. (Dust the dough with flour if you find it too sticky.)
• Whisk 2 teaspoons water into the egg yolk. Brush the tops of each cracker with the mixture. Sprinkle each with some sesame seeds, poppy seeds and the tiniest pinch of salt.
• Bake 2 baking sheets of crackers at a time, until the crackers are deep golden brown on the bottom, about 20 minutes, rotating the sheets about halfway through. Let cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely. Bake the remaining cutouts.
• Store the crackers at room temperature in an airtight container for up to 2 days, or freeze them for up to 1 week.

HOMEMADE GLUTEN-FREE CHEDDAR CRACKERS

Steps:

• Finely grate Cheddar cheese into the bowl of a food processor. Add flour, butter, salt, seasoned salt, and cayenne; pulse until mixture resembles sand. Add water and pulse until dough comes together.
• Form dough into a ball, wrap in plastic, and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
• Remove dough from the refrigerator and roll out to a 1/4 inch thickness. Cut into squares with a pizza cutter. Poke a small hole in the center of each square with a wooden skewer. Transfer crackers to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 15 to 17 minutes.
• Remove from the oven and allow to cool before eating and packing up.

GLUTEN-FREE FLATBREAD (OR CRACKERS)

Steps:

• For Flatbread:.
• Blend rice, quinoa, ground flax, tahini, water, garlic and herbs in a food processor. Stir in sesame and flax seeds, and add salt to taste. Turn mixture out onto a greased or parchment-lined baking sheet. Flatten the mixture to about 1/8 inch using wet hands (or a rolling pin...or both). Use a pizza cutter to cut the dough into 3x3 squares and bake in a preheated 300F oven for 35 minutes Let cool 15 mins then use a spatula to carefully remove your 'bread' slices from the pan. Wrap tightly and store in the fridge.
• For Crackers:.
• Same instructions as above, except you can cut the dough into whatever shapes/sizes you want. Bake 45-50 minutes, until the crackers are golden-brown, being careful not to burn. Let cool 15 mins before carefully breaking them apart. Store in an airtight container (in the fridge if it'll take you more than 2-3 days to eat them...which I highly doubt.).