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!
4 comments:
Hi, I don't eat dairy and I don't like vegan cheese, so can I omit the cheese and make plain crackers?
Hello xraishax,
If you don't want to add the cheese then I would recommend adding an extra tablespoon of butter (or butter alternative) and they should be just fine! Give it a try and let us know how they turn out. -Anna :)
Hi. ^^ I tried this recipe using the butter and it turned out really badly. :( Taste wise it was nice but the cracker a rock and super pale white. D": It never browned... :( The dough was crumbly too. What did I do wrong I wonder... *sighs*
Oh no! I bet it was too dry. I am so sorry! If you have the guts to try it again you can add more milk. Enough so that your dough sticks together. Or maybe just bag the recipe all together. Maybe leaving out the cheese isn't an option. :(
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