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Gluten Free Cheddar Crackers

Easy to make crispy, salty, cheddar-flavored crackers.
Prep Time1 hour 10 minutes
Cook Time15 minutes
Servings: 8 dozen crackers
Author: Amy Wilson

Ingredients

  • 1 cup (150 grams) gluten free flour blend
  • ½ teaspoon guar or xanthan gum (omit if in blend)
  • ½ teaspoon kosher salt
  • teaspoon garlic powder
  • teaspoon paprika
  • 4 Tbs butter, cut in small pieces
  • 8 oz. sharp cheddar cheese, shredded (about 2 cups once shredded)
  • 4 Tbs ice-cold water

Optional:

  • 1 teaspoon kosher salt (for sprinkling on top of crackers)

Instructions

  • In a food processor (I used a small 4 cup processor) combine gluten free flour blend, guar gum, kosher salt, garlic powder, paprika, butter and cheddar cheese and pulse until it resembles coarse sand.
  • Add ice water in by the tablespoon, and continue pulsing and adding water until the mixture just comes together. You may need to remove the dough from the processor and gently knead with your hands to combine all of the dough together.
  • Shape into a disc and cover in plastic wrap. Refrigerate for 1 hour.
  • Preheat oven to 350° F.
  • Remove dough from refrigerator and roll out to ¼ inch thick with a rolling pin. Using a knife, pizza cutter, or pastry wheel with rippled edges, cut strips about 1 inch apart across the dough, and then again perpendicular to the previous cut, again in 1 inch strips. You should have several squares. Poke each square in the middle with the large round end of a wooden skewer.
  • Place each square on a baking sheet, leaving just enough room between each cracker so they don't touch. Optional (but definitely worth it!): lightly sprinkle kosher salt over the top of the crackers.
  • Bake for 15-17 minutes. The crackers will turn slightly golden brown. Allow to cool for a few minutes before removing from baking sheet. Place in airtight container to store if not eating the same day.