Yum. yum, yum!
These are fabulous! I promise. If you eat these, you will never go back to Cheese Nips again. Wow. Super simple to make, too.
Gluten Free Cheese Crackers
½ cup butter, softened
2 cups loosely packed sharp cheddar cheese, grated (8oz block)
1 cup Featherlight Bake Mix (see recipe below)
½ tsp salt
¼ tsp red pepper
In mixer, cream together butter and cheese for several minutes. Add the flour bake mix and seasonings. Mix for several minutes until a ball forms around the beater.
Divide the dough into 3 sections. Roll each section into a log approx 6" long and 1 ½" in diameter. Wrap in wax paper and chill until firm. (Or freeze and then store in a large ziplock bag until ready to use.)
Preheat oven to 400° F. Cut dough into 1/8" slices and place on an ungreased baking sheet. If desired, sprinkle very lightly with coarse salt before baking. Bake for 10 minutes or until crisp and very lightly browned. Cool completely. Store in airtight container. Makes about 4 dozen crackers.
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Featherlight Gluten Free Bake Mix
1 pkg Bob’s Red Mill rice flour (white or brown)*
1 pkg Bob’s Red Mill tapioca flour*
16 oz. box of cornstarch
¼ cup potato flour or oat flour
Mix all ingredients together and store in tightly sealed container in pantry. Yield: 12 cups bake mix.
*about 4 cups flour.
Vickie
