The one thing that is hard on my kids isn’t being able to partake with the snacks that their teachers or other parents provide in class. Many times over Cheez-It® Crackers, GOLDFISH®, etc are provided which are a gluten no-no for my children.
And of course I don’t want them to feel left out so I make foods that are comparable.
Gluten Free Cheese Crackers
- 8 ounces grated cheddar or parmesan cheese
- 2 ounces cold butter, cut into small pieces
- 1-1/4 cup gluten-free flour mix
- 2-4 tablespoons ice water (add more water if needed)
- Place all ingredients except the ice water in the bowl of your food processor, fitted with a metal blade.
- Process the ingredients for approximately 1 minute in short pulses.
- Add 2 tablespoons of the ice water and then continue to process ingredients for another FULL 1-2 minutes (this time continuously) or until the dough begins to form a ball and “rides” the food processor blade. Add 1-2 more tablespoons of the ice water if needed (if the dough really never seems to come together, then you will need to add it).
- When the dough does come together, scrape it out onto a lightly floured surface (rice flour works well) and knead for 15-20 seconds or until you have formed a cohesive ball. Wrap tightly in plastic wrap, press the ball into a disk shape and chill for 30 minutes in refrigerator.
- When ready to bake, preheat oven to 375 degrees and working with 1/3 of the chilled dough at a time (leave the remainder wrapped and in the fridge), roll out on a lightly dusted counter-top. If your dough is crumbling apart when you try to roll it, you may need to work the dough or knead it for a minute or two to get it more pliable. Some cracks are unavoidable.
- Roll to 1/8″ thickness and cut shapes with desired cutter or in my case a Ravioli Rolling Pin.
- Place cut shapes on a parchment-lined cookie sheet (I use a very thin, metal spatula that has been dipped in rice flour). Bake in the center of the preheated oven for 7-9 minutes or until they have puffed up and are just beginning to turn golden brown on the edges.
- Remove from oven and carefully slide the crackers off onto a clean, dry cutting board to cool, making sure that they are in a single layer and not piled up on each other.
Originally posted on STLNV Facebook June 24, 2014