• courtney

Holy Gluten-Free Crackers Batman!!

We had these amazing gluten-free cheese crackers (or biscuits, as we say) over the holidays and my wife has been obsessed with them. So I found a recipe, tweaked it, and cannot believe how EASY and delicious these #glutenfree crackera are!


Preheat oven to 350.


Grate 1/2 cup sharp cheddar cheese, packed . I like an aged white cheddar, but good sharp works too! Do NOT use pre-grated cheese, it will not melt and bind the same.


Mix 1 and 1/4 cup superfine almond flour (I like Bob’s Read Mill with 1/8 tsp of cayene, 1/4 tsp salt, 1/8 tsp oregano, and 1/8 tsp of baking soda, with the cheddar cheese and 2 Tbs of grated Parmesan.


In a smaller bowl, mix one egg yolk with 1 and 1/2 Tbs olive oil.


Add liquid to the dry and mix until well combined. Turn out dough into a sil-Pat or piece of parchment that fits your baking sheet. Cover with a second piece of parchment, and roll until 1 - 2 mm thin and in a rectangle the size of your baking sheet.


Transfer to the baking sheet on the parchment and score into squares with a knife or pizza cutter.


Cook at 350 for 12-15 minutes.


Remove from oven and cool on a rack, breaking the sheet into squares.





Enjoy as a snack with wine, soup, salads. Will keep up to a week in a glass jar. If they last that long!





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