Gluten-Free Cheezit Crackers

Submitted by: Admin on 12/26/2009
Gluten-Free Cheezit Crackers 2365 views
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1/2 lb (2 cups) extra sharp cheddar cheese, finely grated
2 Tbsp butter, softened
1 tsp xanthan gum (VERY important)
3/4 cup white rice flour
1/4 cup potato starch
1 egg
Pinch of cayenne pepper


Preheat oven to 375 degrees. Put butter in a mixing bowl and beat until creamy. Add egg and cayenne pepper and mix well again. Beat in grated cheese one-third at a time. This is the critical step: use your mixer to really, really beat in the cheese. If you can still see the little grated pieces, you have not beaten it enough. Add flours and xanthan gum and beat very well again.Dough will be fairly stiff. Take the dough and place it onto a piece of plastic wrap. Roll into log, about the size of a salami. Then cut the log into slices/rounds and put them on cookie sheet. Then use your fingers to press down the slices until they are fairly thin. The thinner they are, the faster they will cook and burn, so timing/watching the baking is also critical. After pressing them down so that they are all fairly even, prick them all over with a fork. This is also critical; they do not bake up crispy without the pricking. After pricking, if you want, sprinkle with sea salt. If you cook them first, the salt will not stick.

Bake at 375 degrees for approximately 6 minutes (depends on their thickness), then REDUCE THE HEAT to 250 degrees and bake for approximately 12-15 minutes more (depends on thickness again). Keep careful watch to make sure they do not go brown. The browner the cracker, the more bitter they are. You are aiming for a deep golden orange-brown. The two-step heat process is important for the crackers to get really crispy without burning.

You can also add a couple of drops of orange food coloring into the egg and butter mixture. This will give them more of the color of a Cheezit.





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