Happy New Year to all – may it be a year of joy, laughter, and mighty good food! Speaking of mighty good….
Gluten Free Homemade Crackers… Holy Mama, these are mighty tasty. In no way do these look like their gluten cousins. Not one bit. But tasty? With crispy deliciousness? Lord have Mercy is all I can say. (dang! we think our camera is dying, so please forgive these pictures)
Baking Gluten Free has ALWAYS been a challenge for me. Back in the day, before knowing I was a Celiac, I used to think of myself as the Baking Queen! Life has an uncanny way of humbling you, at times bringing you to your knees, don’t you think? They say that baking is a science. I believe this to be absolutely true. Throw in Gluten Free Baking? That not only equates to a Science, but an Art. Truly it is. I say this, because many a recipe, more than I care to acknowledge has ended up in the garbage.
But this? Fabulous. I found this at Katie’s Blog, Thyme For Cooking. She did a guest post from her friend, TikiPundit, aka Dan – I think? Well… he posted a recipe for these crackers that I suspected would taste great Gluten Free. He received the recipe from Palmabella’s Passions. I followed all of the directions, e x a c t l y - excruciatingly ignoring my impatience at a 2 hour fridge stint. The only change was converting to gluten free and adding about 5-6 minutes extra cooking time. All I can say is, thank you Katie for your guest post, and thank you TikiPundit, aka Dan for including the recipe and a thank you to Palmabella’s Passions for sharing a great recipe! For the original recipe please check out Katie’s Blog Thyme For Cooking.
This is how I made these most wonderful crackers:
4 ounces of sharp cheddar cheese
2 ounces of Parmesan, finely grated
3/4 cup flour: I used 1/2 cup Sorghum, 1/4 cup cornstarch
1/4 tsp. baking soda
pinch of salt
fresh cracked pepper
4 Tblsp. butter (I used salted)
2 Tblsp. water (this was the perfect amount)
In the bowl of a food processor , place all of the ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of BBs. (I had to think about this…then I remembered back in the day my brother’s had BB guns they shot at tin cans, ha!) Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly (mine was not) add more water, 1 teaspoon at a time, and pulse until the dough holds together.
Not only do we desperately need a new camera, but I could not take a decent picture today for love nor money. Mercy!
Turn the dough out onto a large piece of waxed paper. With your hands roll the dough into a log, 9-10 inches long, squaring off the ends.
Wrap up, then place in a plastic bag, wrapping tightly, and place in the refrigerator for 2 hours. Yes, 2 hours. If I did it you can too!
Preheat the oven to 375 degrees.
To make the crackers, cut the log into 1/8 to 1/4 inch slices. These were 1/4 inch slices, next time, I would go a tad thinner, and adjust baking time. Arrange on a parchment lined baking sheet. Bake for 10 minutes, then turn the pan around. Bake another 10 minutes. Depending on your oven, mine needed another 5 minutes baking time to turn golden and crispy. I did the “finger” touch…if they feel firm and are golden they are done. Cool on a rack. These get even crispier when cooled. The other great thing with this recipe is you could change up the flavor by adding in fresh Rosemary, or Sesame seeds, fresh cracked pepper….Jalapenos, so many options. This recipe is definitely a keeper - thanks again to all for sharing!