Shaking It Up
Encouraging others to live a flavorful life one blog post at a time
Gluten-Free White Cheddar Crackers
Courtesy of Brianna at Flippin’ Delicious
1 cup shredded white cheddar cheese
1/2 cup butter, softened
2 Tablespoons Kernel Season's White Cheddar Seasoning
1 1/2 cups my rice flour blend
1 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1 egg white
Preheat the oven to 400F and line 2 baking sheets with parchment paper or silicone baking liners.
Using a food processor pulse the butter, cheese, and Kernel Season's until smooth.
Add xanthan gum, baking powder, salt, and flour and pulse until combined.
Add the egg white and pulse until a smooth dough forms.
Divide the dough in half, and place each half onto a sheet of plastic wrap and form it into a rectangle. Wrap it in the plastic wrap and chill for at least 15 minutes in the freezer.
Once the dough is chilled unwrap each half and place in the center of the lined baking sheet. Place a sheet of plastic wrap on top of the dough and roll it out until it is approx. 1/8" thick (roll it out until it about covers the entire bottom of the pan.) Repeat for the other dough and pan.
Cut the dough into 1 1/2" squares using a dull pizza cutter or butter knife. (don't want to ruin your silpat!) Poke a small hole in the center of each cracker using a toothpick, or the tine of a fork.
Lightly brush with milk and immediately sprinkle with more Kernel Season's (optional.)
Bake in your preheated oven for 6-8 minutes, or until the edges begin to brown, rotating the pan every 2 minutes so it bakes evenly.
Remove the crackers from the oven, turn the oven off, and let the crackers cool slightly (about 5-10 minutes.) Break the crackers apart where you cut them, and slide them back into your oven (turned off) for another 5-10 minutes to help them crisp up.
Powered by Recipage
If you don't have a food processor you can easily use an electric mixer, handheld or stand, or even mix everthing by hand. Food processor is just the easiest and quickest way to bring everything together so if you have one, now is the time to pull it out.
When rolling out the crackers I like to trim the scraggly edges, fold them over onto the edge of the dough, and roll them out until smooth. It helps you to have cleaner edges, and also prevents the edges from being way too thin and burning.
Try to roll the dough a little thinner in the middle of the pan, that will help with even baking.
Brushing with milk and sprinkling with more cheddar seasoning is completely optional. If you don't want to sprinkle with more seasoning DON'T BRUSH WITH MILK. The only reason I brushed them with milk was to adhere the seasoning, and you don't want to add unnecessary moisture if you don't have too. If you don't brush your crackers with milk they will only need a short trip in the oven the second time.