Gluten Free Chipotle Cheese Crackers Recipes

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GLUTEN-FREE CHIPOTLE CHEESE CRACKERS



Gluten-Free Chipotle Cheese Crackers image

Try this great savory cracker recipe to serve with hors d'oeuvres at your party.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 45m

Yield 24

Number Of Ingredients 7

1/4 cup butter, softened
1 cup Bisquick™ Gluten Free mix
2 cups grated gluten-free sharp Cheddar cheese
1 teaspoon gluten-free Worcestershire sauce
1/2 teaspoon chipotle chili powder
1/2 teaspoon salt
1 egg

Steps:

  • Heat oven to 400?. Line baking pan with parchment paper.
  • In large bowl, mix all ingredients with spoon or hands until all ingredients are thoroughly combined. Form dough into 24 balls, each about 1 1/2-inch in diameter. Place 2 inches apart on baking pan. Flatten balls to 2 1/2-inch diameter.
  • Bake 15 minutes or until edges are beginning to brown. Remove from cookie sheet to cool on wire rack.

Nutrition Facts : Calories 80, Carbohydrate 4 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g

CHEESE CRACKERS (GLUTEN FREE)



Cheese Crackers (Gluten Free) image

Make and share this Cheese Crackers (Gluten Free) recipe from Food.com.

Provided by zepharum

Categories     Free Of...

Time 1h50m

Yield 25 crackers

Number Of Ingredients 9

2 cups fine rice flour, plus more for dusting the work surface
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon finely ground mustard seeds
3/4 cup butter, cut into small pieces and softened
12 ounces cheddar cheese, shredded
3 egg yolks
2 tablespoons water
additional salt, to top the cracker (optional)

Steps:

  • In a food processor or large mixing bowl, combine flour, salt, cayenne pepper, and ground mustard.
  • Cut the butter into the flour mixture until it resembles coarse meal.
  • Mix in the cheese, and blend until the cheese is evenly coated.
  • In a separate bowl, mix together the egg yolks and the water.
  • Add the egg mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball.
  • Add more flour if needed to make a workable dough; it should be mostly cohesive but somewhat crumbly.
  • Divide dough into two equal portions and flatten into discs about inches thick; wrap each in plastic wrap and chill for about one hour.
  • Preheat the oven to 375 degrees F.
  • On a lightly-floured surface or pastry cloth, roll out a dough disc into a circle approximately 1/2 inch thick. The dough will be somewhat crumbly; just do your best to keep sticking it together.
  • Cut the dough circle into four equal segments. Without rotating each segment to align the cut and non-cut sides, stack the segments atop each other. Press the dough segments gently together, and re-flouring if necessary, roll the dough out again.
  • Repeat the cutting, lifting, and rolling two more times. (It's this repeated stacking and rolling that gives the cracker its flaky, crisp layers.).
  • The last time you roll the dough, roll it to about 1/8-inch thickness.
  • If desired, sprinkle top lightly with salt; press lightly into dough with rolling pin.
  • Cut the dough into 1-inch squares; place them on an ungreased baking sheet. Prick each square once or twice with the tines of a fork.
  • Bake the crackers for about 8-10 minutes.
  • If any crackers are browned through, remove them to a cooling rack.
  • Turn the rest and bake an additional 5-8 minutes, or until medium to medium-dark brown.
  • Cool on a rack; then store in an airtight container.
  • Repeat the rolling, cutting, and baking for the second dough disc.

Nutrition Facts : Calories 156.6, Fat 10.7, SaturatedFat 6.6, Cholesterol 51.6, Sodium 217.7, Carbohydrate 10.4, Fiber 0.3, Sugar 0.1, Protein 4.5

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