Homemade Gluten Free Cheddar Crackers Recipes

Steps:

• Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.

Steps:

• Finely grate Cheddar cheese into the bowl of a food processor. Add flour, butter, salt, seasoned salt, and cayenne; pulse until mixture resembles sand. Add water and pulse until dough comes together.
• Form dough into a ball, wrap in plastic, and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
• Remove dough from the refrigerator and roll out to a 1/4 inch thickness. Cut into squares with a pizza cutter. Poke a small hole in the center of each square with a wooden skewer. Transfer crackers to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 15 to 17 minutes.
• Remove from the oven and allow to cool before eating and packing up.

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.