Your family will love them, too. We had to hide ours because the cats were trying to eat through the plastic wrap to get to them.
Or what was left of them, as Nacho Man and the girls kept sneaking into the kitchen to swipe them from the baking sheet.
Lupe does a pretty impressive job of avoiding foods that contain gluten, unless it’s the holidays, in which case she has about as much will power as the rest of us. But now that those days are behind us, she’s trying to clean out her system.
Unless there are cheese crackers within a five-mile radius of her. She finds those irresistible year-round. Cheez-Its, Goldfish, you name it.
Like nearly every other woman in America, I spend a fair amount of time browsing a website called pinterest. (Please stop rolling your eyes, Nacho Man.) There are lots of interesting ideas, just as many pointless ones, and plenty of shirtless photos of The Two Ryans: Gosling and Reynolds. What fascinates me about pinterest (aside from the fact that you’ve got photos of heart-clogging recipes next to photos of thin, toned, and tan women that are the inspiration for weight-loss plans) is that it’s fueled predominantly by women.
Way to go, ladies.
I saw this recipe for homemade cheese crackers there, which was actually taken from someone else’s recipe, and so on. That’s life on the Internet.
Make the recipe just as it is and send them in school lunches or serve them after school. It’s awesome. And you can pronounce every ingredient which, unless you have an advanced science degree, generally isn’t possible when you read the side of a box of processed food. If you want to make the recipe gluten-free, substitute the weight equivalent of your favorite gluten-free flour (in my case, 4 5/8 ounces of this flour). Want to dress these up? Try a different sharp, dry cheese or add garlic powder or some chopped chives or rosemary.
Gluten-Free Cheese Crackers (adapted from New Nostalgia)
weight equivalent of 1 cup of wheat flour
1 cup shredded sharp cheddar cheese
4 tablespoons cold butter, cut into pieces
3/4 teaspoon kosher salt
pinch of cayenne (original recipe calls for 1/4 teaspoon, which was a little too spicy for the girls)
1. Put the flour, cheese, butter, and spices in a food processor and pulse until it resembles fine crumbs.
2. Add water, 1 tablespoon at a time, until the dough comes together. (For me, about 2 1/2 or 3 tablespoons)
3. Wrap dough in plastic and freeze for 30 minutes.
4. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
5. Roll dough to 1/4 inch thickness (the original recipe says 1/8 inch but I didn’t have the patience or arm strength for that, and the family loved the thicker crackers anyway) between 2 pieces of plastic, then transfer to baking sheet. Sprinkle with a little kosher or sea salt, if desired.
6. Use a pizza cutter or sharp knife to cut dough into 1-inch squares–they will still be touching. Bake approximately 25 minutes, then check for browning and crisping. I separate the crackers with a spatula at this point. Continue baking until crackers have browned and crisped to your liking. Remove from oven and cool on baking sheets, then transfer to airtight containers. These are best the day you bake them, but I’ve found that my people and felines are happy to tolerate them for a day or two after that.