The greatest challenge I found after being diagnosed with food allergies was finding snack foods with suitable ingredients. Naturally I began with simple eats, namely fruits, veggies, and a few nuts that I was still able to tolerate. While those are still the safest route for me, every once in a while the need for a salty, gluten-resembling snack arises, which led me to this recipe for gluten free cheezits. With only 7 simple ingredients, these delectable little crackers carry the exact same taste as the name brand, but without the long list of ingredients and allergens. The only thing I would do differently next time is make a bigger batch.
photos by Brunch at Saks
Click below for the recipe.
3/4 C. shredded cheese (I shredded a block of 100% sheep's milk from Trader Joes in my food processor. For dairy/casein free, try Daiya mozzarella or cheddar shreds)
3 Tbs. butter, room temperature (I used Earth Balance Dairy Free-Soy Free)
3/4 C. cornstarch
1/4 tsp. salt
1/4 tsp xanthan gum
1/2 tsp. baking powder
2 Tbs. milk (I used SoDelicious unflavored coconut milk)
sea salt to taste
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease pan.
- In a bowl, combine cheese, butter, cornstarch, salt, xanthan gum, and baking powder until mixture is crumbly.
- Add in milk and stir until dough forms. (At this point my milk was not incorporating well, so I tossed the entire mixture into the food processor, pulsed it a few times and the dough came out perfect. Hand held mixer would work great too.)
- Sprinkle a small amount of cornstarch on a flat surface. Roll out dough until 1/8-inch thick. (To save my wood rolling pin, I drape a large piece of plastic wrap over dough before rolling)
3/4 C. shredded cheese (I shredded a block of 100% sheep's milk from Trader Joes in my food processor. For dairy/casein free, try Daiya mozzarella or cheddar shreds)
3 Tbs. butter, room temperature (I used Earth Balance Dairy Free-Soy Free)
3/4 C. cornstarch
1/4 tsp. salt
1/4 tsp xanthan gum
1/2 tsp. baking powder
2 Tbs. milk (I used SoDelicious unflavored coconut milk)
sea salt to taste
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease pan.
- In a bowl, combine cheese, butter, cornstarch, salt, xanthan gum, and baking powder until mixture is crumbly.
- Add in milk and stir until dough forms. (At this point my milk was not incorporating well, so I tossed the entire mixture into the food processor, pulsed it a few times and the dough came out perfect. Hand held mixer would work great too.)
- Sprinkle a small amount of cornstarch on a flat surface. Roll out dough until 1/8-inch thick. (To save my wood rolling pin, I drape a large piece of plastic wrap over dough before rolling)
- Cut into squares. Poke each square with a toothpick in the center (not necessary- it was just fun)
- Transfer squares to baking sheet. Sprinkle with sea salt.
- Bake for 10 minutes, or until edges are just barely golden.
Original recipe found on Adventures of a GF Mom here.
- Transfer squares to baking sheet. Sprinkle with sea salt.
- Bake for 10 minutes, or until edges are just barely golden.
Original recipe found on Adventures of a GF Mom here.
