Comments on: Cheese Crackers!

By: Tracy H

Tracy H — Wed, 11 May 2011 14:46:57 +0000

To join in on the Xanthan Gum discussion…Plain or unflavored gelatin can be used in place of Xanthan gum. I use it same as Xanthan gum, tsp for tsp, to great success.

As for the crackers, they look muy delicioso! Recently started back at college and these look like they’d make great snacks to take to class with me. And of course the kids would enjoy having these to munch on too!

By: kathryn

kathryn — Wed, 24 Feb 2010 16:07:43 +0000

I live in Wisc. so I can’t speak for everywhere but the SuperWalmart by me has started to carry a lot of gluten free items along with some of the more basic flours for gfree baking. Xanthan gum included. It’s about $12 but my last purchase has lasted me about four months now(and I still have about 1/4 cup left!) and that’s including Xmas baking! Also in my own experiments I am finding that you don’t need as much xanthan gum as a lot of recipes call for and most times I can halve the recommended amount. You can make things like pancakes without it (providing your mix has plenty of starch) depending how puffy you really want them. Guar gum is supposed to be cheaper however I do believe you use more so it may really be a wash in the end (price wise). I have not tried it myself.
Off to make those delicious looking crackers … oh how I miss Cheezits!!! Thanks for sharing!

By: Nicole

Nicole — Mon, 22 Feb 2010 00:55:28 +0000

Hi, Nora,
Xanthan gum acts as a binding agent to substitute for gluten. You cannot make gluten free foods that contain substitute flour blends without xanthan gum or something like it. You can buy it at most health food stores. It is expensive, but you use it very sparingly. I hope that’s helpful.
Warmly,
Nicole

By: Nora Fraser

Nora Fraser — Sat, 20 Feb 2010 16:15:11 +0000

I am wondering if you can leave out the xanthium gum or use something else instead, any ideas?

I am new to being wheat free but love crackers and have not found one that I like so I thought I would try and make my own.

By: Nicole

Nicole — Mon, 28 Dec 2009 16:23:40 +0000

Hi, Renata,
I’m glad you’re enjoying the site. I have been using Better Batter for a while now. I like it a lot, but I still also like Bob’s Red Mill All Purpose GF Flour. You can find Better Batter at http://www.betterbatter.org. I hope that’s helpful!
Warmly,
Nicole

By: Renata

Renata — Sun, 20 Dec 2009 20:42:37 +0000

I am enjoying your site and appreciate the emphasis on low cost. About the all purpose gluten free flour, do you use Bob’s Red Mill or your own blend? I used to have extra flour (my mom is gluten intolerant) and I had trouble finding “tried” recipes that could use it all up.

By: Nicole

Nicole — Wed, 09 Dec 2009 01:13:21 +0000

Hi, Jane,
I’m glad it finally worked out. Don’t worry, you’ll develop a sixth sense about baking. I promise!
Warmly,
Nicole

By: Jane

Jane — Sun, 06 Dec 2009 03:06:25 +0000

Ok, finished crackers. They did not get rolled out as thin as needed and the final result was chewy and pale, but still yummy. We will make up more dough tomorrow and try to have dough on hand to make crackers everyday. Thank you for the recipe, I am not a baker so this is a good starter recipe for me.

By: Jane

Jane — Sat, 05 Dec 2009 21:54:31 +0000

I am trying as we speak and so far, the dough prep has been well, a nightmare – but we are refridgerating again and trying a second time. I have assistance this time.
I have not had luck trying to roll out dough that has been in the fridge for 24 hours. My husband, taller and stonger, is doing it for me since it’s too tough. I’l try out the rest. Stay tuned!

By: Gluten Free Cooking in the New Economy | Gluten Free: The Celiac Site

Wed, 18 Nov 2009 23:58:58 +0000

[...] is also a recipe for gluten free cheese snack crackers that are superior in every way to the ones I occasionally splurge on and can be prepared at home [...]