Cheese Crackers Gluten Free Food

CHEESE CRACKERS (GLUTEN FREE)

Steps:

• In a food processor or large mixing bowl, combine flour, salt, cayenne pepper, and ground mustard.
• Cut the butter into the flour mixture until it resembles coarse meal.
• Mix in the cheese, and blend until the cheese is evenly coated.
• In a separate bowl, mix together the egg yolks and the water.
• Add the egg mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball.
• Add more flour if needed to make a workable dough; it should be mostly cohesive but somewhat crumbly.
• Divide dough into two equal portions and flatten into discs about inches thick; wrap each in plastic wrap and chill for about one hour.
• Preheat the oven to 375 degrees F.
• On a lightly-floured surface or pastry cloth, roll out a dough disc into a circle approximately 1/2 inch thick. The dough will be somewhat crumbly; just do your best to keep sticking it together.
• Cut the dough circle into four equal segments. Without rotating each segment to align the cut and non-cut sides, stack the segments atop each other. Press the dough segments gently together, and re-flouring if necessary, roll the dough out again.
• Repeat the cutting, lifting, and rolling two more times. (It's this repeated stacking and rolling that gives the cracker its flaky, crisp layers.).
• The last time you roll the dough, roll it to about 1/8-inch thickness.
• If desired, sprinkle top lightly with salt; press lightly into dough with rolling pin.
• Cut the dough into 1-inch squares; place them on an ungreased baking sheet. Prick each square once or twice with the tines of a fork.
• Bake the crackers for about 8-10 minutes.
• If any crackers are browned through, remove them to a cooling rack.
• Turn the rest and bake an additional 5-8 minutes, or until medium to medium-dark brown.
• Cool on a rack; then store in an airtight container.
• Repeat the rolling, cutting, and baking for the second dough disc.

CHEESELESS CHEESE CRACKERS (GLUTEN AND DAIRY FREE)

Steps:

• Combine lentils and water in a pot. Heat to boiling, then simmer for 20-30 minutes, until water is absorbed.
• Mix all ingredients in a blender or food processor until they form a smooth sauce. The mixture should have the consistency of porridge; you may need to add extra water to get it there.
• Preheat oven to 350 degrees.
• Transfer mixture to a pastry bag or a cookie press. Make shapes (I make mostly stars but also alphabet letters) on two cookie sheets that are either nonstick or lined with parchment paper. The crackers don't spread while baking, so you can put them very close together on the cookie sheet.
• Bake for 15 minutes or until just starting to brown. (I generally swap the positions of the two cookie sheets part-way through to encourage them to cook evenly. Otherwise the crackers on the bottom cookie sheet end up overcooked.) At this point the crackers will be soft. Turn off the oven and allow to remain for 30 minutes or until crisp. Remove and allow to cool completely. Store in airtight containiner.