GLUTEN-FREE CHEESE CRACKERS
A great snack to surprise your gluten-free guests with!
Provided by Chef Sprocket
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 45m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Put Cheddar-Monterey Jack cheese in a bowl; add butter. Cover bowl and let sit until warmed to room temperature.
- Combine flour and paprika together in a separate bowl.
- Mix cheese and butter together using your hands. Slowly add flour mixture to cheese-butter mixture until dough holds together in a ball. Roll dough onto a work surface, about 1/8-inch thick. Cut dough into cracker shapes using cookie cutters or a knife; sprinkle salt over dough. Arrange dough pieces on a baking sheet.
- Bake in the preheated oven until crackers are crisp, 15 to 18 minutes.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 4.2 g, Cholesterol 39.1 mg, Fat 14.1 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 9.4 g, Sodium 198.7 mg, Sugar 0.6 g
KIDS CAN MAKE: HEALTHY, GLUTEN-FREE CHEESY CRACKERS
Part of the beauty of gluten-free dough is that you don't have to worry about handling it too much, so kids can really go to town rolling and shaping these snack-friendly cheesy crackers. (Overworking dough with gluten in the flour can make the dough tough.) For little and big kids: Let them measure ingredients, cut out the crackers and sprinkle on the toppings. For big kids: Let them try rolling out the dough.
Provided by Food Network Kitchen
Time 2h40m
Yield about 100 crackers
Number Of Ingredients 14
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.
Nutrition Facts : Calories 190 calorie, Fat 12 grams, SaturatedFat 7 grams, Cholesterol 45 milligrams, Sodium 310 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 8 grams, Sugar 2 grams
SAVORY CRACKERS (GLUTEN/CASEIN FREE)
Homemade crackers. My family says that they taste just like "Breton" crackers. Below, I actually used more starch and less flour combination (still totaling 3/4 cup). I also didn't really measure the Italian seasoning or garlic powder.
Provided by Laurie150
Categories Breads
Time 50m
Yield 25 crackers
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and grease cookie sheet, use parchment, or use a silicone baking mat (that is what I used).
- Mix together flours, gum, soda, salt, seasonings.
- Mix together oil, honey, and stir into flour mix. Add sesame seeds, then milk and vinegar. Start with the 2 tablespoons of milk, and see if you need that splash more.
- Roll out thinly, then use a cookie cutter to make into crackers (I used a small circle, about the size of Ritz).
- Bake for about 12 minutes (they start to brown nicely, then flip and bake for about 4-8 more. Depends how thick you made 'em!
- *Note: there are some I've stored in the freezer, and we haven't re-tried them yet, but I'll update when we do!
Nutrition Facts : Calories 36.6, Fat 1.7, SaturatedFat 0.2, Sodium 61.1, Carbohydrate 4.8, Fiber 0.4, Sugar 0.8, Protein 0.6
GLUTEN AND CASEIN FREE CHEESY CRACKERS
A healthy and tasty cracker that keeps well for several days if they last that long. You can replace the ground seeds with another 1/2 cup of brown rice flour if you prefer. I grind seeds in a clean coffee grinder. They weren't crispy with the coconut oil originally called for but they are very crispy made with olive oil.
Provided by Chef 616082
Categories Lunch/Snacks
Time 13m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl mix flours, ground seeds, guar gum, nutritional yeast, baking powder and spices.
- Mix in oil with a fork until texture evenly incorporated.
- Add half of water and mix in add the rest 1 tablespoon at a time until the correct texture is reached. Add more if necessary to achieve a stiff but cohiesive dough.
- Preheat oven to 375°F.
- On your counter on a piece of parchment that will fit on your cookie sheet, roll one third of the dough as thinly as possible (the thinner the dough, the crispier the cracker), flouring rolling pin as needed. Keep the rest of the dough in saran wrap to keep it moist.
- Poke all over with a fork cut into two inch squares with a butter knife, and sprinkle evenly with sea salt.
- Move parchment and dough carefully onto your cookie sheet and bake approximately 5 minutes, pull out of the oven flip carefully off parchment so they are all on other side put back in oven for 3 or 4 more minutes until edges are a little golden. The middle pieces will most likely need to go back in for 2 or 3 minutes longer than the edge pieces.
- Parchment can be used for all batches.
Nutrition Facts : Calories 257.9, Fat 16.2, SaturatedFat 2.1, Sodium 454.3, Carbohydrate 24.9, Fiber 4.3, Sugar 0.4, Protein 5.3
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