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Tuesday, June 19, 2012

Gluten-Free Cheese Crackers

Self-rising flour
1 ¼ c. white rice flour
1 c. sweet sorghum flour
¾ c amaranth flour
¾ c. potato starch (4 oz)
2 T. baking pwd
¼ c. tapioca starch/flour
2 t. xanthum gum
1 ½ t. salt

For cheese crackers:  1 c. plus 1 T. self-rising flour mix
Pinch of salt/pepper/cayenne
4 T. butter
2 c. cheddar cheese
Olive oil, salt
Mix in food processor, then kneed until forming a ball.  Chill 1 hr. or overnight.  Roll the dough 1/8 inch thick and cut with pizza cutter into 1 inch squares.  Do not separate.  Prick with a fork, brush with olive oil and sprinkle with salt.  Bake 15-20 minutes. 

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