Gluten Free Cheese Straws Food

GLUTEN-FREE CHEESE STRAWS

Gluten-Free Cheese Straws image

From Roben Ryberg's "Gluten-Free Kitchen". You can omit the ground red pepper, if desired. (5" long by 1/3" wide)

Provided by GinnyP

Categories Breads

Time 27m

Yield 24 cheese straws

Number Of Ingredients 8

Ingredients

4 ounces cheddar cheese, grated
1/4 cup butter, softened
1/2 cup cornstarch
1/3 cup potato starch
1/4 teaspoon ground red pepper
1/4 teaspoon xanthan gum
1 pinch salt
3 tablespoons cream

Steps:

Preheat oven to 375 degrees F.
In a medium bowl, combine and mix well, butter, cornstarch, potato starch, ground red pepper, xanthan gum, and salt.
Mixture will be crumbly.
Add cream and beat until smooth.
Add cheese and mix until dough is almost uniform in color.
Roll out or pat the dough to 1/4" thickness (unfloured surface).
If the dough is too sticky to work with, refrigerate it for a few minutes or so.
Cut into thin straws and place on a greased baking sheet.
Bake about 12 minutes.

LEMON PEPPER CHEESE STRAWS

Lemon Pepper Cheese Straws image

Make and share this Lemon Pepper Cheese Straws recipe from Food.com.

Provided by Broke Guy

Categories Grains

Time 25m

Yield 18 straws

Number Of Ingredients 5

Ingredients

1 sheet frozen puff pastry, thawed according to package directions
1/2 cup pepper jack-style cheese
1 lemon, zest of
1 teaspoon black peppercorns, coarsely ground
1/2 teaspoon kosher salt or 1/2 teaspoon coarse sea salt

Steps:

Lightly flour a clean, flat surface and roll the sheet of puff pastry to an 1/8th of an inch in thickness. Try to keep it approximately the shape of a rectangle for smoother edges.
Sprinkle the cheese, lemon zest, ground pepper, and salt evenly over the long top half. Fold the bottom half over, gently pressing the two sides together to seal. Use a very sharp knife to cut 1/2-3/4 inch wide strips.
Handling one strip at a time, take one end in each hand and carefully twist them in opposite directions to form a tight spiral. Place them on a parchment paper-lined baking sheet, pressing the ends down firmly to discourage them from uncurling. Repeat with the remaining dough, placing the twists about 1 inch apart. Move the entire batch into the freezer and let rest for 30 minutes before baking.
Once the straws are nearly done chilling, begin preheating your oven to 425 degrees F.
Move the frozen baking sheet immediately into the oven and bake until the straws are golden brown all over(13-16 minutes). Transfer to wire racks and let cool completely before eating.

Nutrition Facts : Calories 86, Fat 6, SaturatedFat 1.8, Cholesterol 2, Sodium 128.9, Carbohydrate 6.5, Fiber 0.2, Sugar 0.1, Protein 1.6

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