Friday, September 2, 2011

Wanna Be Gluten Free Cheez-It's

      I have been cooking up bunches of recipes using my Better Batter flour (I just discovered this wonderful flour).   I found this recipe on the Better Batter website posted by Deelishex.   Boy were they SCRUMPTIOUS!!  
      As I searched around the internet, I found that many people have adapted this recipe from the Country Living Recipe.  
     I highly recommend baking up a batch of these!




Ingredients:

1 cup Better Batter (All Purpose Gluten Free Flour)
4 tablespoons dairy free margarine , cold and cut into pieces
1 (8oz) pkg Cheese Shreds (I used Daiya Brand Cheddar)
1/2 tsp cayenne pepper, optional
1/2 tsp paprika
5 Tbs of ice water (Fill a measuring cup with ice and water and measure out the chilled water 1 Tbsp at a time.)


Directions:
Combine all ingredients, except water, and process with a food processor until you have small crumbs. 
(I did this the old fashion way, with the tines of a fork until it resembled the small crumbs.)  Add 1 Tbsp of water at a time.  Transfer dough to a bowl if using a food processor. If the dough is still too crumbly, add a little more water. The final ball of dough should be moist and easily stay together.

Wrap the dough in plastic wrap and refrigerate for about 45 minutes, then place in the freezer for 15 minutes. The dough should be very cold, as this will make cutting and transferring to a pan easier. Remove dough from freezer, unwrap. Place it between two sheets of parchment paper and roll the dough to as close to 1/8 inch thick as you can. The thinner your dough the crispier it will be when baked.

Remove top sheet of parchment paper and use a pizza cutter to cut dough into 1/2 inch squares. Place on a cookie sheet* and bake at 350 degrees for about 10-15 minutes depending on the thickness of your dough.  


*The author of this recipe transferred her squares to an ungreased glass pan and baked.  I made two batches and cut, and separated the squares, transferring them to a new parchment lined cookie sheet, and baked.  The second batch I left them as a sheet of crackers, not separating or leaving space between them and they turned out just fine.  This would also be great if you used shaped cookie cutters!
When crackers are crispy and golden, remove from oven and let cool.   Store crackers in an airtight container.

1 comment:

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