Treatment Guide

Gluten-Free Cheddar Cheese Crackers Recipe with Video

Cake Darla Gluten Free Works

honeyville almond flourSince I have this brand new bag of blanched almond flour that Honeyville sent me burning a hole in my pantry, I decided to try one of the savory recipes from Elana Amsterdam’s book. My kids love Cheddar Bunnies and Goldfish snack crackers, so I made these cheddar cheese crackers, hoping they’d be something we could all enjoy. I’d never attempted homemade crackers before, and I was pleasantly surprised by how easy they were.

For the cheddar cheese crackers, you’ll need:

2 ½ cups blanched almond flour
¼ tsp sea salt
½ baking soda
1 cup freshly grated cheddar cheese
3 tablespoons coconut oil (original recipe calles for grapeseed oil)
2 large eggs

Preheat the oven to 350° and cut 3 sheets of parchment paper the same size as your baking sheet.

In a large bowl (at least one considerably bigger than mine) mix together the blanched almond flour, salt, baking soda, and shredded cheddar. Mix in the salt and baking soda first, then add the cheese. I dumped everything in at once, and I couldn’t be certain the salt and soda got distributed evenly. Also, a bigger bowl would have helped.

Whisk the eggs and coconut oil together until well blended, and then add the wet ingredients to the dry. Mix until it all comes together, and then divide the dough in half.

Roll half the dough between two sheets of parchment paper ¹⁄16″ thick. Try to go for a rectangular shape. Remove the top sheet of parchment, and slide the bottom sheet and dough onto a cookie sheet, preferably one without sides. Use a pizza cutter to cut the dough into squares, and then bake for 12 to 15 minutes.

At least, that’s how long the recipe says you should bake them, so that’s what I did with the first batch. They cooked for just under 15 minutes, and even after the 30 minute requisite cooling time, they were just too dang soft for me to really consider them crackers.

So I baked the next round for longer. I don’t know exactly how much longer, but it was at least few minutes past the 15 minute max bake time, and they turned out nice and crispy. Maybe my oven is a little off, but these crackers are better when they’re overbaked, I think.

My kids didn’t particularly care for them, but I think they’re really good. I even found a way to make the softer ones more cracker-like: Nuke them in the microwave to crisp them up, and then top ‘em with some Branston Pickle. The Small Chunk even comes in a squeezy bottle now. Yum.




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