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!
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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
- Cubed the butter and add all ingredients (except for the water) into a food processor.
- Pulse a few times until it looks like a coarse meal.
- 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.
- The dough should look like the picture below.
- 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.
- 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.
- 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).
- 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!).
- 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.
- 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.
- When done, pull from oven and let them cool off. Sprinkle with some sea salt and enjoy!
