I discovered this recipe last Fall and only recently got around to make them….you know how that goes!
Gluten free crackers leave a little bit be desired. I really enjoy Crunchmaster brand. But if you have to avoid other allergens…it can be difficult to find tasty, crunchy crackers that are not loaded with other allergens and weird GMO ingredients.
That was the whole reason this recipe peaked my interest. I ran across it at Raia’s Recipes, a fellow gluten free mom blogger. Raia’s original recipe called for corn and dairy ingredients, so I had to tweak some things, but the results were superb!
Crunchy. Cheesy. EASY!! I would make these again in a heart beat…and next time I will be experimenting with less starch and more wholegrain…because that’s just me…make it as healthy as possible!!
If you need some easy snackers for everyone to enjoy, these are perfect the way they are. What are your favorite gluten free crackers?
TIP: If your crackers seem overly crumbly or dry, it likely means you do not have enough water!
Gluten-Free Dairy-Free Cheese Crackers
Author: Tessa the Domestic Diva
- ½ cup brown rice flour
- ½ cup garbanzo bean flour, more brown rice, or arrowroot flour
- ½ cup tapioca starch
- ½ teaspoon salt
- 3 tablespoons chia meal or flax meal (optional)
- ¼ teaspoon guar gum (I would experiment with no gum next time)
- ½ cup palm shortening (favorite vegan butter would work too)
- 1½ cup shredded Daiya cheese (I used a mixture of mozzarella and cheddar styles b/c it is what I had on hand, any cheese would work here)
- 3-6 tablespoons water
- Preheat the oven to 350 degrees.
- Mix the dry ingredients together.
- Using a pastry blender, your hands, or a food processor, cut in any mix of the palm shortening/vegan butter until crumbly.
- Stir in the cheese, and then add the water, stirring to form a ball. Use enough water to bring in into a ball. I used my hands to work the dough and pull it together in the bowl.
- Using two sheets of plastic wrap, or a non-stick baking sheet like Silpat, roll ½ of the dough into a rough ⅛" thick rectangle.
- Invert the dough onto a greased or parchment lined cookie sheet.
- Cut the dough into small squares using a pizza wheel (or use some cute cookie cutters). Bake for 10-15 minutes until golden and crunchy. The length of time this takes greatly depends on the thickness on the dough. If you need to bake longer....no problem!! I actually ended up removing the cookie sheets, re-slicing the dough and gently separating the small par-baked squares and baking them for another 5 minutes to crisp them up!
This recipe was shared on Pennywise Platter, Wellness Weekend, Fresh Bites Friday, Whole Foods Friday, GF Fridays, Fight Back Friday, Healthy Vegan Friday, Simple Meal Friday, Seasonal Celebration Wednesday, Healthy 2Day Wednesday, Kids in the Kitchen, GF Wednesday, Real Food Wednesday, Whole Foods Wednesday, Wildcrafting Wednesday, Simple Lives Thursday, Full Plate Thursday, Frugal Days Sustainable Ways, Keep It Real Thursdays, Made From Scratch Monday