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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -10
Ingredients
- 1/2 cup brown rice flour
- 1/2 cup garbanzo bean flour more brown rice, or arrowroot flour
- 1/2 cup tapioca starch
- 1/2 teaspoon salt
- 3 tablespoons chia meal or flax meal optional
- 1/4 teaspoon guar gum I would experiment with no gum next time
- 1/2 cup palm shortening favorite vegan butter would work too
- 1 1/2 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
Instructions
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Preheat the oven to 350 degrees.
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Mix the dry ingredients together.
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Using a pastry blender, your hands, or a food processor, cut in any mix of the palm shortening/vegan butter until crumbly.
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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.
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Using two sheets of plastic wrap, or a non-stick baking sheet like Silpat, roll 1/2 of the dough into a rough 1/8" thick rectangle.
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Invert the dough onto a greased or parchment lined cookie sheet.
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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!
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Once again. yum yum!! Thanks for sharing this awesome recipe at Gluten Free Fridays!
A great solution for a grain-free tasty cracker. I am such a fan of your recipes Tessa, thanks so much for sharing at Wednesday’s Seasonal Celebration!
These are so expensive in the store, so this is a great way to provide great nutrition and be frugal at the same time! Thanks for sharing on Wildcrafting Wednesday! I can’t wait to see what you link next week to WW and The HomeAcre Hop!
The ultimate cracker!! 🙂 Got it tweeted and pinned, thanks for sharing at Gluten Free Fridays!
Great job on these crackers. They sound awesome!
Hello Lovely Tessa, who made a homemade cracker believer out of me after all…
I featured your wonderful cracker recipe on my January recipe round-up. The theme this month is homemade crackers. Thank you for your snackable inspiration. 🙂
Hugs,
–Amber
http://www.thetastyalternative.com/2012/01/monthly-round-up-january-2012.html
In the freezer, for a long time! Use any solid fat to replace the coconut oil, more margarine would be fine! Any cheese would work, just use your favorite! We had these only two days on the counter until they were gone, addicting, so I am not sure how long they will last our of the freezer.
Hi Tessa
Thanks so much for this recipe. How long do these crackers keep – can you keep them in air tight container or freeze? What could you substitue for coconut and could you use soy cheese?
Need some more lunch box ideas so will check the rest of your site!
Best wishes
Charmaine
These sound delicious, Tessa. What a great gluten free recipe! They look yummy too. Thank you for sharing this post with the Hearth and Soul hop.
Hi Tessa,
Okay,I don't know what I was thinking. I've been using Kuzu for years, but my brain and fingers insisted on typing Zuzu. I'm sorry about that. I can imagine you reading my comment, "Zuzu, that sounds like a motorized stuffed mouse." Ah, so funny. So yes, it's called KUZU and I attached a link (in previous comment) with info about it. It's a great thickener. I use it in place of gums.
Have a great day. 🙂
–Amber
P.S. I removed the comment with "Zuzu" (I'm rolling my eyes at myself right now).
Hi Tessa,
Okay, can you hear me clapping (and tipping my imaginary hat to you)? I made these last night and OMG. So good. I can't believe how great these are. First of all, the recipe yields a ton. Second, these are the first crackers I've made and loved. I will never buy another box of crackers! Why when these are so easy and so good? I am going to make these again but use the little gold-fish cookie cutters (I will send you a picture). How great for my son to finally have "gold fish" like all his friends.
So, just a quick note about a few things I did with the recipe.
1. I left out the gum and added 1/8 teaspoon Kuzu
http://www.mitoku.com/products/kuzu/cookingwithkuzu.html). I dissolved the Kuzu in the 1/3 cup of water before adding in the mixture.
2. I added 1/4 teaspoon onion granules, and 1/4 teaspoon garlic granules.
3. When ready to bake, I used a silicone mat and I put the mat on a cookie cooling rack (and put the mat & rack in the oven). After about 20 minutes I cut out each cracker, removed the silicone mat and put the crackers on the cookie cooling rack and put the rack in the oven for an additional 5-10 minutes. They became perfectly crunchy crackers!!
Thank you for this great recipe Tessa!
Hugs,
–Amber
A recipe that made a believer out you then? I am so glad…it was a daunting issue for me too….I have never heard of zuzu, kind of like agar agar? Great tweaks, I was thinking of several variations myself….SPICEY ones for me!! It seems these crackers are very felxible in crunching them up in the oven….not quite? Throw em back in!! I saw those gold fish cutters, too cute…but that would go COMPLETELY against my lazy cook motto….sigh!
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I'm a big fan of GF crackers.. I think it's mostly because it goes so well with cheese. 😀 These look fantastic! Thanks for sharing it at this week's Sugar Free Sunday.. and welcome! 🙂
I spend WAY too much on store bought gluten-free crackers. I can't wait to make this recipe! It will make my stomach and wallet feel much better 🙂
Ooh, I like your re-slicing and separating idea at the end there… I might have to try that next time. 🙂
Hi Tessa,
These are brilliant! I'm a mess when it comes to homemade crackers. This recipe is great, love the ingredients, so easy! I'm not giving up, this recipe just might make a believer out of me yet. I will let you know (I love how I always have the ingredients in your recipes in my kitchen)! 🙂
Hugs,
–Amber