Homemade Cheddar Cheese Crackers Gluten Free Food

HOMEMADE CHEDDAR CHEESE CRACKERS (GLUTEN FREE)

Steps:

• Put almond flour, garlic powder, & cayenne pepper in food processor and pulse several times.
• Add cold butter and pulse till crumbly & combined.
• Then add grated sharp cheddar cheese & pulse till it starts to form a ball.
• Gradually add the water pulsing after each tablespoon.
• Remove ball from food processor and wrap in plastic wrap and refrigerate at least 1 hour prior to use.

HOMEMADE GLUTEN-FREE CHEDDAR CRACKERS

Steps:

• Finely grate Cheddar cheese into the bowl of a food processor. Add flour, butter, salt, seasoned salt, and cayenne; pulse until mixture resembles sand. Add water and pulse until dough comes together.
• Form dough into a ball, wrap in plastic, and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
• Remove dough from the refrigerator and roll out to a 1/4 inch thickness. Cut into squares with a pizza cutter. Poke a small hole in the center of each square with a wooden skewer. Transfer crackers to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 15 to 17 minutes.
• Remove from the oven and allow to cool before eating and packing up.

GLUTEN FREE ROSEMARY CRACKERS

Steps:

• In a large bowl, combine almond flour, salt and rosemary.
• In a medium bowl, whisk together olive oil and egg.
• Stir wet ingredients into almond flour mixture until thoroughly combined.
• Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness.
• Remove top piece of parchment paper.
• Transfer the bottom piece with rolled out dough onto baking sheet.
• Cut dough into 2-inch squares with a knife or pizza cutter.
• Bake at 350° for 12-15 minutes, until lightly golden.
• Let crackers cool on baking sheet for 30 minutes, then serve.

CHEDDAR CHEESE CRACKERS

Steps:

• Combine cheese and butter in food processor; pulse till well blended.
• Add flour, sugar, salt and cayenne; pulse several times until well mixed. Add water; pulse until mixture comes together and forms a dough.
• Turn dough out onto a clean surface and knead until smooth. Form into a ball, divide in half and shape each half into a 8 inch log. Wrap each in plastic wrap; refrigerate at least 2 hours or up to 3 days.
• Heat oven to 375. Spray 2 baking sheets with nonstick cooking spray. Remove dough logs and slice into 1/4 in disks and place on prepared baking sheets. Prick top of crackers with a toothpick a few times. Bake 12 to 14 minutes or until just golden on the edge.

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.