Gluten Free Cheez-Its

• porcje: 150 servings
• czas aktywny: 20 minutes
• całkowity czas: 35 minutes

Składniki

120 g (1 cup) plain gluten free flour blend

¼ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

¼ tsp salt

225 g (8 ounces) extra mature/extra sharp cheddar cheese, finely grated

45 g (3 tbsp) cold unsalted butter, cubed

30 g (2 tbsp) cold water

Wskazówki

Making the cracker dough:

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line two large baking sheets with parchment/baking paper.

In a large bowl, whisk together the gluten free flour blend, xanthan gum and salt.

Add the finely grated cheese and the cold cubed butter, and work them into the dry ingredients with your fingertips until you get a crumbly mixture resembling breadcrumbs.Tip: You can also use a food processor to prepare the cracker dough. Just combine all the cracker ingredients except the water in the bowl of the food processor, and pulse it until you get a crumbly mixture resembling breadcrumbs.

Add the water and, with a fork, wooden spoon or silicon spatula, mix everything together into a shaggy dough. Then, give it a thorough knead until you get a smooth, workable dough that's easy to roll out without cracking (it shouldn’t be too soft or sticky to the touch).Tip 1: Different brands of gluten free flour blends absorb different amounts of moisture. If you're using a blend that absorbs a lot of moisture, your dough could be slightly too dry and crumbly at this point. If that's the case, you can add a teaspoon or two of extra water and knead well until you get a smooth dough that's more pliable and will be easier to roll out.Tip 2: If you're using a food processor, just add the water and pulse a few times until the dough comes together in a ball.

Rolling & cutting the crackers:

Divide the dough in half. Roll out one portion of the dough between two sheets of parchment/baking paper until it's about 1/16 inch (1-2mm) thick. Using a pizza cutter, sharp knife or a cookie cutter, divide the dough into individual crackers. Repeat with the other half of the dough. Re-roll any scraps as well.To make homemade Cheez-Its, cut the dough into small 1-inch (2.5cm) squares, you should get 150-160 crackers in total.

Transfer the crackers to the lined baking sheets, placing them about ¼ inch (0.5 cm) apart.

Use the flat end of a skewer to poke a hole in the centre of each cracker. That prevents them from puffing up too much during baking.

Baking the crackers:

Bake the crackers, one baking sheet at a time, at 350ºF (180ºC) for about 12-15 minutes or until they’re evenly golden brown with slightly darker edges.

Allow the crackers to cool completely on the baking sheet before serving.

Storage:

The gluten free cheese crackers keep well in a closed container at room temperature (or in a cool, dry place) for about one week.

Notatki

So yummy and addictive