Gluten Free White Cheddar Crackers Recipe

A couple of years ago I had a brief stint with a gluten and grain free diet. My son had been diagnosed with eczema since he was about 3 months old, he had GI issues, and despite his pediatrician telling me everything was normal with him, my mom’s-instinct told me there was something going on.

I started him on an elimination diet. We removed certain foods known to be the culprit for these sort of issues one at a time for about two weeks, then reintroducing them while keeping a detailed food journal. It takes commitment and lots of patience to be quite frank, but us moms will do anything for the health and well-being of children, am I right?

All that meant I had to get creative with our recipes. Just as I had to figure out our meals, I had to come up with snacks and desserts ideas. So these gluten-free white cheddar crackers were born.

Even though we are no longer gluten-free, these white cheddar crackers remain on our regular rotation. The recipe calls for amaranth flour which gives them a rich and nutty flavor, they are flaky and crispy, and oh so delicious!

You will learn [hide]

• Grain Free White Cheddar Crackers
  • Ingredients
• Gluten free white cheddar crackers Instructions

Grain Free White Cheddar Crackers

Ingredients

• 1/2 Cup Coconut flour (Get at Amazon.com)
• 1/2 Cup Amaranth flour (Get at Amazon.com)
• 6 Oz. shredded white cheddar cheese
• 4 Oz. chilled butter from pastured cows
• 1/2 Tsp. sea salt
• 1/4 Tsp. paprika
• 2 Tbs. iced water

Gluten free white cheddar crackers ingredients

Gluten free white cheddar crackers Instructions

1. Cubed the butter and add all ingredients (except for the water) into a food processor.
2. Pulse a few times until it looks like a coarse meal.
3. Turn food processor to on and add the first tablespoon of iced water. the dough should start to clump up together and form a ball, add the second tablespoon of water if needed.
4. The dough should look like the picture below.
5. Place dough into a floured surface, I love Bob’s Red Mill tapioca flour for this purpose. Knead the dough for about 20 seconds and shape it into a ball.
6. Wrap it with plastic wrap (I like this BPA and PVC free plastic wrap) and place in the fridge to chill for about 20-30 minutes.
7. When you are ready to bake, preheat over at 350 degrees. Unwrap dough and place onto floured surface and knead for just about a few seconds until pliable. Flour a rolling pin and roll dough to about 1/8 of an inch thick (the thinner the crispier).
8. With either a pastry scraper or a pizza cutter cut dough into 1 inch squares (it’s okay if some are smaller or some are bigger, mine were certainly not perfect!).
9. Line a baking sheet with parchment paper or a silicon baking mat, transfer all squares using a thin spatula or a pastry scraper. They don’t have to be really spaced out, they do puff out a little but they don’t really grow a whole lot.
10. Using a skewer or something similar, indent a whole in the middle of the crackers. Place cookie sheet in the oven and bake for about 12 to 15 minutes, or until you see the edges becoming golden.
11. When done, pull from oven and let them cool off. Sprinkle with some sea salt and enjoy!