Gluten Free Sour Cream & Cheddar Cracker Recipe #goodcookkitchenexprt #SweetCreations

November 8, 2013

385

Gluten Free Sour Cream and Cheddar Crackers

It’s prime holiday baking season here, I’m in the kitchen a couple days a week whipping up something yummy to share at a party or working on a new recipe. It was hard for me to switch gears for this recipe, and it was even harder when Good Cook sent me some great baking tools to review!

Good Cook sent me their Sweet Creations Baking Mat, Pastry Wheel and set of two decorating bottles. The urge to make something sweet and decadent was hard to resist, and I even changed my mind about five times. But a late night spark of inspiration hit me, and I woke up ready to hit the kitchen. I wanted Cheez-Its, but since they’re not gluten free I had to make them myself! It’s been a while since I had real ones, but these came out tasting like baked cheese crackers and are a great treat!

Ingredients:

8 oz Cheddar Cheese, shredded
1 cup White Rice Flour, plus additional
1/2 cup Tapioca Starch/flour
1/2 cup Butter, room temperature
2 tbsp Sour Cream
Salt *Optional

*I used salted butter, so I did not add salt. Your cheese will have salt in it as well so use it sparlingly if you decide to add any at all!

Step 1:Put your cheese, white rice flour, tapioca starch and butter in a blender. Pulse on low until combined.

Your mixture will look dry and a bit crumbly, but that’s what we want at this stage. The cheese has a lot of moisture, so it really doesn’t need too much more.

Step 2: Add in your sour cream! Just the two tablespoons. Much more will make your mixture too moist and your crackers wont get crispy!

To combine just pulse a few more times. Your dough will start to pull together and you’re ready to go!

Ok – you’re dough still looks a little dry, but that’s why we have hands right? To finish up the process!

Step 3: Take approximately 1/3 of your dough and knead it by hand. The heat of your hand will help the cheese melt a bit more and make the dough a more consistent texture.

Sprinkle white rice flour on a bit of parchment paper and place your dough ball down on top. Add just a little more of rice flour on top.

Step 4: Using your rolling pin, roll your dough out. It should be about 1/8″ thin (think the thickness of a dime).

If your dough starts to stick at all dust it lightly with a bit more flour. It will roll smoothly and easily.

Step 5: Using your pastry wheel cut your crackers out! I used the crimped side but you could use the flat/straight side as well.

For an added touch you can put the hole in the center like the big brands. I actually grab a random chop stick and added them in!

Step 6: Using a spatula carefully remove your freshly cut crackers onto the baking mat (placed on a large cookie sheet). They should be about a 1/2 in part. They will “puff” up so they do need a little bit of space. Don’t over crowd them!

Step 7: Preheat your oven to 350 degrees!

Step 8: Repeat Steps 3-6 until your dough is gone. This batch made two sheets full!

Step 9: Bake for 12-15 minutes until your crackers start to brown. The longer you bake them the crunchier they will be. But be careful not to burn the crackers!

Step 10: Remove from the oven, and carefully remove to cool on top of some paper towel. This will help remove any extra oil in your crackers.

This is the hardest part – let sit about an hour before eating! This will let them dry out a bit more and be crunchier!

They are, obviously, a more baked flavor and texture than some of the store bought brands but they’re a great gluten free alternative. They’re a great snack and can be stored in an air-tight container for about a week after making them.

Enjoy!

Yum

Gluten Free Sour Cream & Cheddar Cracker Recipe

Ingredients

8 oz Cheddar Cheese, shredded
1 cup White Rice Flour, plus additional
1/2 cup Tapioca Starch/flour
1/2 cup Butter, room temperature
2 tbsp Sour Cream
Salt

Instructions

Put your cheese, white rice flour, tapioca starch and butter in a blender. Pulse on low until combined.Your mixture will look dry and a bit crumbly, but that's what we want at this stage. The cheese has a lot of moisture, so it really doesn't need too much more.
Add in your sour cream! Just the two tablespoons. Much more will make your mixture too moist and your crackers wont get crispy!To combine just pulse a few more times. Your dough will start to pull together and you're ready to go!
Take approximately 1/3 of your dough and knead it by hand. The heat of your hand will help the cheese melt a bit more and make the dough a more consistent texture.
Sprinkle white rice flour on a bit of parchment paper and place your dough ball down on top. Add just a little more of rice flour on top.
Using your rolling pin, roll your dough out. It should be about 1/8" thin (think the thickness of a dime).If your dough starts to stick at all dust it lightly with a bit more flour. It will roll smoothly and easily.
Using your pastry wheel cut your crackers out! I used the crimped side but you could use the flat/straight side as well.For an added touch you can put the hole in the center like the big brands. I actually grab a random chop stick and added them in!
Using a spatula carefully remove your freshly cut crackers onto the baking mat (placed on a large cookie sheet). They should be about a 1/2 in part. They will "puff" up so they do need a little bit of space. Don't over crowd them!
Preheat your oven to 350 degrees!
Repeat Steps 3-6 until your dough is gone. This batch made two sheets full!
Bake for 12-15 minutes until your crackers start to brown. The longer you bake them the crunchier they will be. But be careful not to burn the crackers!
Remove from the oven, and carefully remove to cool on top of some paper towel. This will help remove any extra oil in your crackers. Allow to cool for an hour before enjoying.

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