Simple Gluten Free Cheese Crackers
Satisfy your craving for cheesy snacks when you try this gluten free cheese crackers recipe. You only need five ingredients to bake crunchy gf cheese crackers.
Yield: 18 crackers
Ingredients
- 1 cup (140 g) all purpose gluten free flour blend
- ½ teaspoon xanthan gum omit if your flour blend already contains it
- ¾ teaspoon kosher salt
- 6 tablespoons (84 g) unsalted butter diced and then kept cold
- 1 cup (4 ounces) finely grated cheese preferably cheddar
- ¼ cup (2 fluid ounces) milk chilled (plus more as necessary)
Instructions
- In a medium-sized bowl, place the flour blend, xanthan gum, and salt, and whisk until well combined. Add the cheese and stir to coat the cheese in the dry ingredients.
- Place the cold, diced butter into the flour/cheese mixture, and press the chunks of cold butter between your clean thumb and forefinger and press to flatten.
- Create a well in the center of the mixture and add 1/4 cup milk. Stir to combine, then squeeze the mixture, adding milk and squeezing until the dough comes together into a cohesive ball.
- Cover the dough in plastic wrap and place it in the refrigerator for at least an hour, up to overnight.
- Once the dough is chilled, preheat the oven to 325°F. Line rimmed baking sheets with parchment paper and set aside.
- Place the chilled dough between two sheets of unbleached parchment paper and roll until it’s about 1/8-inch thick. For each cutting into shapes, place the dough, still covered in parchment on a flat surface and place it in the refrigerator to chill for another 10-15 minutes.
- Once the dough has chilled again, remove the top sheet of parchment and, using a biscuit cutter, cut out 1.75-inch rounds. Place them evenly spaced apart on the baking sheets.
- Place the baking sheets the preheated oven and bake, rotating halfway through, for about 12-14 minutes, until pale golden brown (or darker, if you like). Repeat with any remaining rounds.
- Allow the crackers to cool on the baking sheet until set. They will crisp as they cool.
Notes
Originally published on the blog in 2009! Text new.