These crackers are crisp and cheesy, made without gluten or eggs. Eat them as a snack, or pair them with your favorite soup.
Prep time: 20 minutes
Cook time: 15-20 minutes
Total time: about 40 minutes
Yields approximately 36 crackers.
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Step 1: Gather Your Ingredients
You will need:
1/2 cup (1 stick) softened butter
an 8 oz brick of sharp white cheddar cheese, shredded (you can use orange cheddar if you prefer)
1/4 cup + 2 TBSP brown rice flour
1/4 cup + 2 TBSP oat flour
3/4 cup tapioca starch
1/2 tsp salt
1 tsp baking powder
1 tsp psyllium husk powder (This is a binder. If you don't have this, you can omit it, but they are better with the psyllium.)
1 TBSP dried chives (optional) (you can use chopped fresh chives if you prefer.)
2 TBSP water
Step 2: Preheat Oven to 350 Degrees Fahrenheit.
Step 3: In a Medium Mixing Bowl, Combine Butter and Cheese. Mix Until Well Blended.
Step 4: Add Dry Ingredients and Mix Until Well Blended.
Step 5: Add the Water to Form a Soft Dough.
Step 6: Line 2 Half Sheet Pans With Parchment Paper and Portion the Dough With a 1 TBSP Cookie Scoop.
Step 7: Roll Each Lump of Dough Between Your Hands to Create Uniform Balls of Dough.
Step 8: Flatten the Balls With Your Hands. They Should Be About 2 1/2 Inches in Diameter.
Step 9: Bake at 350 Degrees for 15-20 Minutes, Until Very Lightly Browned.
Exact baking time may vary between ovens. The pan on the upper rack is always done first, so I remove it from the oven and move the pan that was on the lower rack to the upper rack to bake for a few extra minutes. Allow crackers to cool before serving.
Participated in the
Gluten Free Challenge 2017