GF - Cheese Crackers

By BlueSchmoo

Ingredients

• 1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
• 1 teaspoon baking powder
• 1/2 teaspoon xanthan gum
• 3/4 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/8 to 1/4 teaspoon cayenne pepper**
• paprika (optional, for color; start with 1/4 teaspoon, adding more for deeper color)
• 1/2 cup (8 tablespoons) unsalted butter
• 2 cups grated sharp cheddar cheese
• 1 large egg
• 1 tablespoon white vinegar
• 3 tablespoons water
• See the formula for brown rice flour blend in tips, below.
• 1/8 teaspoon is discernible, while 1/4 teaspoon packs a moderate punch. Use more if you want a truly eye-watering experience.

Details

Servings 15
Adapted from kingarthurflour.com

Preparation

Step 1

1) Preheat the oven to 400°F. Get out two large baking sheets; there's no need to grease them. If you have parchment, get out two pieces of parchment.

2) Whisk together the dry ingredients, then work in the butter until the mixture is crumbly.

3) Add the grated cheese and stir until thoroughly combined.

4) In a separate bowl whisk together the egg and vinegar until frothy, then add the water. Add the wet ingredients all at once to the dry ingredients, mixing to make a cohesive dough. Add additional water a teaspoon at a time, if necessary to bring the dough together.

5) Divide the dough into two pieces, and shape each into a rough square. Roll out one piece of dough at a time, keeping the piece you're not working with covered to prevent drying.

6) Lightly dust your work surface, or a piece of parchment, with gluten-free flour blend. Roll the dough 1/4" thick, and cut into 1" squares, use a pizza or pastry wheel, a bench knife, or a plain knife. Prick each cracker with a fork.

7) If you've rolled on parchment, simply lift the parchment onto the baking sheet. Separate the crackers a bit, leaving about 1/4" between them, so they crisp evenly. If you're not using parchment, transfer the crackers to the baking sheet, leaving about 1/4" between them.

8) Repeat with the remaining piece of dough.

9) Bake the crackers for 12 to 16 minutes, until their edges are starting to brown. Remove them from the oven, and cool right on the pan.

10) Store cooled crackers in an airtight container, or tightly wrapped in plastic.

Yield: about 15 dozen 1" crackers.