Gluten Free Home Made Cheez Its
If you think these look good, wait until you see how easy they are to make!
The ingredients are things you might already have in your pantry and fridge - cheese, rice flour, butter, salt. The onion powder and chipotle pepper are optional.
You'll need your food processor for this recipe. Measure 1/2 cup sharp cheddar (or any other cheese you like - pepper jack would be great) into the food processor.
Add 1/4 cup of rice flour.
Add 4 teaspoons of butter - 1 1/3 tablespoons.
Add 1/8 teaspoon of salt.
Optional, 1/8 teaspoon of onion powder.
Optional add a pinch of chipotle or cayenne pepper or freshly cracked black pepper.
Process until it starts holding together in clumps - about 2 minutes or so.
Press it all into a ball
Place the ball of dough on a piece of waxed paper.
Cover with another piece of waxed paper.
Get out your rolling pin and roll the dough as thin as you can.
Lift off the top layer of waxed paper
and use a pizza cutter to cut the dough into squares or triangles or whatever shape you like.
Using a spatula, move the squares to a baking pan lined with foil.
Don't they look pretty?
Gather up the scraps of dough
into a ball
and repeat the process of rolling and cutting.
Using a fork, perforate the dough.
Sprinkle with a little salt.
Bake at 350 degrees for about 8 - 12 minutes, or until brown and crispy.
Enjoy! Wish you were here to enjoy this batch with me on the back porch.
Now it's your turn to try them. They are delicious!
Thanks for visiting the Americus Garden Inn blog. Hope to see you soon.
GLUTEN FREE CHEEZ ITS RECIPE
1/2 cup shredded sharp cheddar cheese
1/4 cup rice flour
4 teaspoons butter
1/8 teaspoon salt
1/8 teaspoon onion powder (optional)
pinch chipotle or cayenne pepper (optional)
Preheat oven to 350 degrees.
Place all ingredients in food processor and process until dough begins to hold together - about 2 minutes.
Make a ball with the dough and place between 2 sheets of waxed paper. Roll as thin as possible.
Cut dough into cracker sized pieces (they do not spread) and place on foil lined baking sheet.
Pierce with a fork, sprinkle with salt and bake for 8 - 12 minutes or until golden brown and crispy.
Yield: 25 - 30 crackers
