January 3, 2011
Brown Rice "Saltine" Crackers
These are a marvelous (gluten-free) addition to any soup or salad! Simply addictive.
Complements: You Wont's Believe It's Gluten-Free, by Roben Ryberg
8 ounces cheddar cheese, shredded fine
8 tablespoons butter, softened (or earth balance)
1 1/3 cup brown rice flour
1/2 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
8 tablespoons milk (of your choice)
Topping: Salt, dried herbs or spices as desired (optional)
Preheat the oven to 400 degrees. Combine all the ingredients, except the milk, in a medium-size bowl. Mix until the mixture resembles a fine crumb. Add the milk and mix well. On a lightly floured surface, pat or roll the dough to 1/8 inch thickness (this is important to roll it thin). Cut into 3/4 inch squares or other small shape that you like. You can also cut the dough into larger round or square cracker shapes, if desired. Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping. Bake on baking sheet until golden brown and crisp, 9 to 10 minutes. The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color. Enjoy!