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    Scott Adams
    Use good quality cheese and plenty of it. This turns out a tender cracker that is layered like the best pastry. The flavor is of toasted cheese. Adapted from Crackers! by Foust and Husch.
    2 cups fine rice flour
    1 teaspoon salt
    ½ teaspoon cayenne pepper (optional; more for a hotter cracker)
    1 teaspoon finely ground mustard seed
    6 Tablespoons (¾ cup) butter or margarine, softened
    12 ounces cheddar cheese, shredded
    3 egg yolks
    2 Tablespoons water
    Salt for the tops (optional)
    Preheat the oven to 350 degrees F. In the food processor or in a large bowl, combine 1-½ cup flour (reserve ½ cup), salt, cayenne and ground mustard. Cut the butter into the flour mixture until it resembles coarse meal. Mix in the cheese. Stir well until the cheese is evenly coated.
    In a separate bowl, mix together the egg yolks and the water. Add the egg mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball. Add more flour from the reserved half cup, as needed, to make a workable dough. Wrap the dough in wax paper and chill one hour.
    Divide the dough into two equal portions for rolling. On a gluten-free- floured surface or pastry cloth, roll out to a circle approximately ½ inch thick. The dough will be crumbly and a bit hard to manipulate, but dont let this worry you, it doesnt hurt the final product.
    Cut this circle in four equal pie segments. Gently lift each of the segments one at a time and, without rotating them, stack them so that the straight edges form the sides of a square. Press this gently and roll it out again. (This is what makes the cracker flaky.) Repeat cutting, lifting and rolling out two more times. Roll the dough thinner the last time, about 1/8 inch thick. If desired, sprinkle top lightly and evenly with salt and roll over it lightly with the rolling pin.
    With a sharp knife (or rolling pizza cutter, if you have one), cut the dough into 1-inch squares and place them on an un-greased baking sheet. Prick each square 1 or 2 times with the tines of a fork. Bake for 10 minutes. Remove any crackers that are already browned through. Turn the rest and bake an additional 5 or 6 minutes, or until medium brown. Remove to a rack to cool. Yield: 70-80.
    For another variety, leave out the cayenne, mustard and cheddar cheese and substitute 12 oz. Feta cheese. This makes a cracker with a little tang to it. I suspect you could substitute any hard or crumbly cheese.

    Gryphon Myers
    Yehuda Kosher Gluten-Free Matzo Crackers
    It can be difficult for those trying to meet the requirements of multiple dietary restrictions. It becomes especially difficult for celiacs following a Kosher diet during Passover, as matzo traditionally contains gluten. Fortunately, Yehuda's gluten-free matzo not only fits the bill, but it tastes great!
    I might not be the most qualified person to evaluate the... well, let's say technical accuracy of this gluten-free version of matzo crackers. These are labeled Kosher for Passover and they're imported from Israel, but I am still not even entirely clear on the diet limitations of Kosher/Kosher for Passover, nor have I ever consumed matzo.
    However, I can say this: if my diet was restricted such that I could eat nothing but these crackers for a week, I really don't think I'd be that bothered by it! These honestly taste great – kind of like saltines, but I'd say I actually prefer these over saltines. They have a crispy texture, and a subtle wood-burned flavor that I quite enjoy. If you need gluten-free matzo for Passover, it's a no-brainer! Order these!
    Order them online at GlutenFreeMatzo.com.

     
     
     
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    Gryphon Myers
    Mary's Gone Crackers
    Mary's Gone Crackers offers delicious gourmet, organic, gluten-free, vegan food including unique crackers, pretzels (Sticks & Twigs) and the new "love Cookies."
    Homemade recipes developed by Mary herself use only certified organic, kosher, whole-food ingredients.
    Mary's Gone Crackers is Conscious Eating. Available in grocery and natural food stores.
    For more information visit their site.




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    Celiac.com Sponsor: Review
    Laiki Red Rice Crackers
    I recently discovered a new snack cracker called Laiki Red Rice Crackers, which I would recommend to anyone who likes a healthy snack cracker.
    Despite their delicious and complex whole grain taste, they are made with only three ingredients: wholegrain red rice, sustainably farmed palm oil, and sea salt. This means that they are a very allergy-friendly snack cracker that is suitable for just about anyone, and of course they are also gluten-free.
    A 21 gram package contains only 100 calories, and has 4% of your recommended daily fiber. They also make a black rice variety, which I plan to try next.
    For more info visit their site: laikicrackers.com.

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