Gluten-Free Cheese Crackers Recipe: Like "Cheez-Its", but Better!
Hey, did you know that Beyond Flour 2 came out a couple weeks ago? Neither did I!
Well, I guess technically I DID... but between a convention, Halloween, the election, etc... I managed to completely forget to formally announce it. Whoops! I'm definitely more of a recipe developer than a book marketer, so dropping the ball on promoting it probably shouldn't surprise me. Yikes, though.
It's a great book, if I do say so myself. After tackling a bunch of "Holy Grail" type recipes in the first Beyond Flour - Chewy cookies, stuffed pasta, perogies, proper pita bread, and more - I had even more confidence and experience when it came to developing the sequel, so I got to play around a bit more.
It's fun to see what you can come up with, when you throw convention to the wind. I'm particularly proud of the graham crackers and hybrid tortillas - each of which make use of *one* specialty ingredient, which makes all the difference with each respective recipe. In the graham crackers, that recipe's secret ingredient means the difference between those vaguely cinnamon flavoured GF crackers that are labelled as "Graham crackers", and proper graham crackers that are completely indistinguishable from the source material. For the hybrid tortillas, THAT special ingredient meant the ability to create a tortilla that looks and acts like a flour tortilla, but with the taste of freshly roasted corn.
SCIENCE. I love it!
Also pretty proud of the bagels and soft pretzels, but I don't want to sound like I'm bragging. 🙂
2 weeks late, I'd like to mark the occasion of the book release, by sharing one of the recipes from Beyond Flour 2: Cheese crackers. This is one of a few cracker recipes in the book, including butter crackers (Like Ritz), and a grainy rectangular cracker inspired by my favourite from my pre-GF days, Vinta.
I've just never really been into the commercially available GF crackers, you know? They tend to cost an insane amount of money, and tend to be either mini hockey pucks, or basically compressed powder. Also: They almost always taste like sadness.
I wanted crispy, flaky crackers that tasted right. Buttery, flavourful crackers with airy layers... that would also hold up to being served with toppings. It was a tall order, but I did it!
These cheese crackers were inspired by Cheez-Its... but they're so much better. The use of good cheese in these really elevates them over the source material, with a cleaner, clearer cheese taste. These puff up significantly in the oven, yielding very flaky, buttery crackers.
You may want to double the batch, as they go fast!
Also, if you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel... Beyond Flour 2. You can order them right here on my website, through Amazon, or through any major bookseller.
Are you a wild cheese freak like us? We've some recipes for you!
Brie en Croute
Low Carb Cauliflower Mac and Cheese
Easy Cheese Souffle
Gluten-Free Fried Brie
Grilled Halloumi Salad with Peaches & Figs
Heart Shaped Beer Pretzels with Jalapeno Jack Dip
Hot Cheeseburger Dip
How to Make Fresh Mozzarella
How to Make Fromage Fort
How to Make Proper Queso
Jalapeno Artichoke Cheese Dip
Paneer Pakora - Gluten-Free
Smoked Cheese Balls
Smoked Jalapeno Poppers
The One Cheese Ring
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