These days there are so many great gluten-free products on the market, living gluten-free is becoming easier year by year. One category that used to be difficult but now offers several good choices is crackers. Some of our favorites are Blue Diamond Nut Thins , EnerG Foods Onion Crackers and Mary’s Gone Crackers. We always try to have a flavor or two on hand, but when the mood strikes, we also make our own from scratch.
Our Cheese Crackers are easy to make and can be stored in the freezer to bake at a later date. After you form the log, simply cut it, before chilling, in half or thirds and freeze each portion individually. This way you can defrost smaller portions at a time and enjoy them whenever you want. Defrost the logs in the refrigerator until soft enough to slice. Then proceed with the baking instructions.
For this recipe all you need is a food processor. The process is the same as making any dough and the addition of cheese helps to hold everything together.
In our recipe, we use a sharp cheddar cheese and Parmesan. You can experiment with different hard cheeses to create your own variations.
Makes about 3 dozen crackers.
- 3 ounces sharp cheddar cheese, grated
- 3 ounces Parmigiano Reggiano cheese, grated
- 3/4 cup gf flour
- 1/4 teaspoon ground dry mustard
- 1/4 teaspoon salt (Kosher)
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon freshly ground black pepper
- 4 Tablespoons unsalted butter, softened
- About 2-3 Tablespoons water, plus more if needed
Place the cheddar, Parmigiano cheese, gf flour, dry mustard, salt, cayenne pepper and freshly ground black pepper in the bowl of a food processor. Pulse a few times to blend. Add the butter, 1 tablespoon at a time, pulsing between each addition until the mixture is the consistency of very small peas. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together when pinched between your fingers. If the dough is still too crumbly, add a little more water, a teaspoon at a time until it reaches the right consistency, or will hold together.
Turn the dough out onto a sheet of parchment paper. Roll the dough, using the parchment paper to help you hold it together, into a log about 9 inches long and about 2 inches in diameter. Square off the ends. Wrap the dough log in plastic wrap and refrigerate for at least 2 hours or up to 2 days. (See note in tips about freezing.)
Preheat the oven to 375°F.
Place the chilled cheese log on a cutting board and slice into 1/4 inch thick slices. Arrange the slices on a baking sheet, spaced about 1 inch apart. Bake for 8-10 minutes, or until the crackers are light golden in color. Turn the crackers over and bake for another 3-5 minutes or until golden. Cool on a rack. Serve at room temperature.
- Chef Yvonne