Gluten Free Chipotle Cheese Crackers
From jo_jo_ba 10 years ago
- 1 1/2 days to make
- Serves 30
I de-glutened Casey Barber's "goldfish" cracker recipe (using a blend of GF all purpose and buckwheat flour) and jacked up the spice with chipotle and onion powder. Rolled into a log and wrapped well, it can hang out in the freezer until you need it.
Ingredients
- 4 oz shredded cheddar cheese shopping list
- 3.5 oz gluten-free all purpose flour shopping list
- 1 oz buckwheat flour shopping list
- 1 tbsp cheddar cheese powder (Frontier and Kraft are gluten free) shopping list
- 1 tsp kosher salt shopping list
- 1/2 tsp baking powder shopping list
- 1/4 tsp onion powder shopping list
- ¼ tsp chipotle chili powder shopping list
- 1/4 cup whole milk shopping list
- 1 tbsp melted coconut oil shopping list
How to make it
- Combine all the ingredients in a bowl until well combined, kneading by hand in the bowl until a stiff, "doughy" mass forms.
- Form a log about 1 ½” in diameter and wrap well in plastic.
- Chill 24 hours*.
- Preheat oven to 375F and line 2 baking sheets with parchment.
- Slice dough into 1/8" slices. Place on the sheets.
- Bake for 10 minutes. Cool completely on the sheets.
- Transfer to an airtight container and eat within a few days.
Note: You can also freeze logs of dough - wrap in plastic, then foil and freeze up to 6 months. Bake from frozen, adding 2 minutes to the bake time.
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