Makes about 3 dozen crackers. Difficulty
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.
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.
These cheese crackers are great. Feel free to experiment with your favorite hard cheeses for different flavors.
You can cut the log, 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 in the refrigerator until soft enough to slice. Then proceed with baking instructions above.
We used The Gluten Free Pantry’s Country French Bread & Pizza flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.