Light and flaky texture

Gluten Free Cheezit Copycat

 

Gluten free cheese crackers

Gluten free cheese crackers

The Confession

A few weeks back I was looking for my phone charger and the likely suspect would be my son. I searched the house finding nothing, so turned my attention to his room. Well, I didn’t find my phone charger but I did find his bedroom stand filled with snack bags of Cheezits. Surprise Mom! Super fun to find that. So of course my mind is swirling, why would he do this he’s allergic to wheat…. Did he get sick?…. He has is own snacks why would he risk it? I confronted him with his secret stash and asked why!? His reply: “Mom, they are just so good I couldn’t help myself, I can’t resist!” and “I really miss Cheezits.” I hadn’t purchased those cheesy, salty crackers in some time, and my daughter needed a change of snack in her lunch box. But, I had no idea I had a closet Cheezit eater.

Light and flaky texture

Light and flaky texture

Time to bake

Everyone loves cheese crackers, so crispy, cheesy, and salty which render you incapable of putting the box down. I had to set out to make TQ an acceptable version. These gems are so good even MK loves them and they fight over the batch.  Now that I’ve made them a few times, I can say that they are pretty quick to bake up a batch. If you’ve made pie dough in the food processor this is very similar. The food processor technique made sense to me to because I was trying to mimic the flaky layers of pie dough.

Place flour, xanthan, baking powder and spices into food processor bowl and give it a quick whirl to distribute dry ingredients evenly. Drop tablespoons of butter ( or Earth Balance)  into dry ingredients and give that a whirl. The mixture should look granular or like little pebbles.

Texture of dough

Butter distributed within flour, resembling coarse sand

Add cheese, whirl to distribute flour over cheese. Add the egg and vinegar, whirl. The mixture will still be a little dry.  Add 1 to 2 Tb of cold water and process. Dough is ready when it holds together when you give it a pinch. If it does not hold together add another tablespoon or two of water. See how his process is very similar to make pie dough?

gluten free cheese cracker dough

Gluten free cheese cracker dough ready to roll out as it just sticks together when I give a pinch

Pretty easy so far right?!

Empty contents of the bowl on a work surface.  Gather the dough and work it into a disk. Cut the disk in half to make rolling out easier. *Tip: if the dough is too warm, it will make it difficult to roll out. Pop it in the refrigerator for 30 minutes and try rolling again. The silicone mat made rolling out pretty easy, and it kept the kitchen cleaner. I just wasn’t a fan of baking on it this time. Roll the dough on a lightly floured surface( if not using a silicone mat) to a 1/4 inch thickness.

Rolled out cheese cracker dough

Rolled out cheese cracker dough

Rolled out gluten free cheese cracker dough

Rolling out the dough

Cutting the gluten free crackers

Cutting the gluten free crackers

Cut the crackers using a pizza cutter, cookie cutter or dull knife into desired shape. Transfer to pans lined with parchment paper in a single layer. I did try baking a batch on a silicone mat, but I think they crisp up better on the parchment. Poke holes using a toothpick to make the crackers look authentic – that was fun. Bake at 400 degrees for 12-16 minutes or until you see them brown a bit around the edges. The smell of these morsels baking is magical! Close your windows because you may have the entire neighborhood over – seriously!

Allow to cool and enjoy! Store in an airtight container for a week, if they last that long.

gluten free cheez-it cpoycat

Gluten free cheese crackers so tasty ready for munching

Gluten free "Cheez-It" copycat
Serves 12
All of the cheesy, crispy, salty and flaky cracker goodness you loved, but now gluten free - and a snap to make at home.
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Prep Time
1 min
Prep Time
1 min
126 calories
1 g
48 g
11 g
5 g
7 g
36 g
222 g
0 g
0 g
3 g
Nutrition Facts
Serving Size
36g
Servings
12
Amount Per Serving
Calories 126
Calories from Fat 101
% Daily Value *
Total Fat 11g
18%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 48mg
16%
Sodium 222mg
9%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 5g
Vitamin A
8%
Vitamin C
0%
Calcium
16%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cups Gluten Free all purpose blend
  2. 1/2 tsp Xanthan if flour blend doesn't include
  3. 1 tsp Baking powder
  4. 1/8 tsp Turmeric (ground)
  5. 1/4 tsp Paprika
  6. 1/4 tsp Smoked paprika
  7. 1/2 tsp Salt, plus more to sprinkle on top
  8. 2 cups Cheddar cheese grated, preferably extra sharp
  9. 5 Tb Butter, cold cut into pieces
  10. 1 Egg
  11. 1 Tb Vinegar, white
  12. 3-5 Tb Water, cold
Instructions
  1. Preheat oven to 400 degrees
  2. Line two baking pans with parchment or use silicone liner
  3. Place flour, xanthan, baking powder and spices into food processor bowl and give it a quick whirl to distribute dry ingredients evenly.
  4. Drop tablespoons of butter into dry ingredients and give that a whirl. The mixture should look granular or like little pebbles.
  5. Add cheese, whirl to distribute flour over cheese.
  6. Add the egg and vinegar, whirl.
  7. The mixture will still be a little dry. Add 1 to 2 Tb of cold water and process. Dough is ready when it hold together when you give it a pinch. If it does not hold together another tablespoon or two of water may be needed. (This process is very similar to make pie dough)
  8. Empty contents of the bowl on a work surface. Gather the dough and work it into a disk. Cut the disk in half to make rolling out easier. Dough may be chilled.
  9. Roll the dough on a lightly floured surface to a 1/4 inch thickness. Cut the crackers using a pizza cutter, cookie cutter or dull knife into desired shape. Sprinkle the surface with a little extra coarse salt to taste.
  10. Transfer to prepared pans in a single layer.
  11. Bake at 400 degrees for 12-16 minutes or until you see them brown a bit around the edges.
  12. Allow to cool and enjoy! Store in an airtight container for a week, if they last that long.
  13. *Tip: if the dough is too warm it will make it difficult to roll out. Pop it in the refrigerator for 30 minutes and try rolling again.
beta
calories
126
fat
11g
protein
5g
carbs
1g
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