Gluten Free Cheese Crackers Recipes
GLUTEN-FREE CHEESE CRACKERS
A great snack to surprise your gluten-free guests with!
Provided by Chef Sprocket
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 45m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Put Cheddar-Monterey Jack cheese in a bowl; add butter. Cover bowl and let sit until warmed to room temperature.
- Combine flour and paprika together in a separate bowl.
- Mix cheese and butter together using your hands. Slowly add flour mixture to cheese-butter mixture until dough holds together in a ball. Roll dough onto a work surface, about 1/8-inch thick. Cut dough into cracker shapes using cookie cutters or a knife; sprinkle salt over dough. Arrange dough pieces on a baking sheet.
- Bake in the preheated oven until crackers are crisp, 15 to 18 minutes.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 4.2 g, Cholesterol 39.1 mg, Fat 14.1 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 9.4 g, Sodium 198.7 mg, Sugar 0.6 g
GLUTEN-FREE CHIPOTLE CHEESE CRACKERS
Try this great savory cracker recipe to serve with hors d'oeuvres at your party.
Provided by Betty Crocker Kitchens
Categories Snack
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 400?. Line baking pan with parchment paper.
- In large bowl, mix all ingredients with spoon or hands until all ingredients are thoroughly combined. Form dough into 24 balls, each about 1 1/2-inch in diameter. Place 2 inches apart on baking pan. Flatten balls to 2 1/2-inch diameter.
- Bake 15 minutes or until edges are beginning to brown. Remove from cookie sheet to cool on wire rack.
Nutrition Facts : Calories 80, Carbohydrate 4 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g
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- Add all of your ingredients to a food processor. You want the cheese to get cut up into fine pieces so mixing by hand is not going to have the same effect.
- Blend the ingredients on medium speed for about 30 seconds. If your dough isn't easy to work with, it is possible your gluten free flour blend is starchier than what I used. If that is the case a tiny bit more water will help.
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