Summer is the time of being out and about for my family. We’re always on the go–to the lake, beach, pool, play dates, whatever. This means we need a constant supply of portable snacks. Of course, summer is a fabulous time for fresh fruits and veggies, but crackers are always in demand.
The other day, Erin, aka The Gluten Free Illustrator (go check out her site, it’s beautiful!) was on Twitter asking for a gluten-free cheese cracker recipe. That reminded me that I have a great recipe that we’ve been using for a couple of years–and I promised that I would post it on my site. And, here it is!
This recipe is adapted from the Crazy Cheese Straws recipe in What’s Cooking: A Cookbook for Kids (inspired by the movie, Ratatouille ). This is a super-cute cookbook, by the way, if you can find it. And, it has a forward by Thomas Keller, of The French Laundry restaurant and cookbook, and Bouchon bistro and cookbook. Keller is my pantheon of chef gods! I am so inspired by his work.
or tiny cheese crackers (a la Goldfish Crackers):
The cheese straws are fast and easy. The tiny cheese crackers are more time-consuming, but are so charming and yummy, they are worth the effort. And the cheese crackers are so handy to have around, especially for kids, when everyone else is eating gluten-filled Goldfish Crackers.
Gluten-Free Cheese Crackers
Special equipment needed:
-Small animal cookie cutters–Ateco has a cute collection of them
-if you want bigger crackers, cutters of any shape you’d like
-food processor (you can get away w/o one, but it really makes the process go faster)
1 1/2 cups Jeanne’s Gluten-Free Flour Mix
6 tablespoons butter, softened
2 cup grated cheddar cheese
1 1/2 cup grated Parmesan and/or Romano (we use just Parmesan)
1 extra-large egg
1/4 cup milk
-Heat oven to 400 degrees. Grease two baking sheets or line them with parchment paper
-place flour, butter, and the cheeses in the bowl of the food processor. Pulse off and on for about 1 minute–until the butter and cheese are evenly mixed with the flour
Gather, re-roll,and cut out until all dough is used (do the same with the second blob of dough). I got something like 140 crackers out of the dough, plus extra to make some cheese straws. The crackers completely filled 2 cookie sheets.
-Cool in pan until you’re able to pick them up
-store in airtight container
These are great to take on trips or as an easy snack for kids (and adults). Mine don’t last very long–they are yummy and fun!
Gluten-Free Cheese Straws
Follow same process as for cheese crackers. Instead of rolling out the blobs of dough with a rolling pin, pick out a small piece, roll in your hand into a ball, and then roll the ball into a cylinder:
-Repeat until all the dough is used
-place cylinders on greased or parchment-line baking sheet
-bake for 18-20+ minutes (again, how long will depend on how crunchy you want these–experiment to see what your taste is).
-again, store in an airtight container
These are also great for on-the-go snacks. Or as nibbles with cocktails.
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