It’s been rainy and cool the last few days. Perfect for staying in, cuddling up on the couch with some snacks, and watching a good movie. I’ve been craving Cheez-its recently. Before Celiac, they were definitely one of my go to snacks. Salty, cheesy, crunchy, what’s not to love?!?
While contemplating how to make these cheesy crackers a reality for me, I headed out with Peanut for a nice walk. The leaves are starting to fall and change colors.
Best time of the year!
I came across a non-GF recipe from Pioneer Woman that looked perfect to adapt. Using a food processor, I made a dough from gluten free flour (I used Cup 4 Cup ), salted butter, finely shredded sharp cheddar cheese, seasoning, and ice water.
Hey, I never said this was a healthy recipe!
After refrigerating the dough for an hour, I rolled it out, cut strips, and made tiny holes in each cracker with a toothpick.
I used parchment paper to help prevent the crackers from sticking to the baking sheet. Remember, they are homemade, so they won’t all be as pretty as the processed kind. That’s a good thing though I think!
After baking for 17 minutes, they came out lightly browned, crispy on the outside, and slightly chewy on the inside. The cheesy flavor was perfect! There is also something about knowing exactly what are in the crackers that makes the prep work worth it. No preservatives, additives, or fake cheese flavor in these guys!
They did not last long either! Just about long enough to finish watching Interstellar. Amazing movie if you haven’t seen it!
Gluten Free Copycat Cheeze-its!
- 1 cup all purpose gluten free flour (I use Cup 4 Cup)
- 1 cup finely shredded sharp cheddar cheese
- 1/2 stick salted butter, cut into cubes
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned salt
- 5 tablespoons ice water
- In a food processor, combine flour, cheese, butter, and seasonings into blended.
- Add in ice water one tablespoon at a time until a dough forms. *It make take one more or less.
- Place dough in plastic wrap and refrigerate for an hour.
- Preheat oven to 350 degrees
- Roll out dough until 1/8 inch thick.
- Using a pizza cutter or knife, cut dough into squares. Then use a toothpick to make holes in the middle of each.
- Place on a parchment paper lined baking sheet, and bake for 15-18 minutes or until lightly browned.
- Allow to cool before storing them.
- Watch how quickly they go!
Hoping your week is going well! Happy fall snacking!