Gluten Free Chipotle Cheese Crackers Recipes
GLUTEN-FREE CHIPOTLE CHEESE CRACKERS
Try this great savory cracker recipe to serve with hors d'oeuvres at your party.
Provided by Betty Crocker Kitchens
Categories Snack
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 400?. Line baking pan with parchment paper.
- In large bowl, mix all ingredients with spoon or hands until all ingredients are thoroughly combined. Form dough into 24 balls, each about 1 1/2-inch in diameter. Place 2 inches apart on baking pan. Flatten balls to 2 1/2-inch diameter.
- Bake 15 minutes or until edges are beginning to brown. Remove from cookie sheet to cool on wire rack.
Nutrition Facts : Calories 80, Carbohydrate 4 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g
CHEESE AND CHIPOTLE SCRAP CRACKERS
Provided by Ree Drummond : Food Network
Time 20m
Yield 20 crackers
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
- Form the scraps into a ball and roll into a rectangle 1/4 inch thick. Sprinkle with the Cheddar, chipotle powder and salt. Press the topping down with your hands. Cut into 2-inch squares with a pizza cutter and transfer to the prepared baking sheet.
- Bake until the pastry is crisp and the cheese is melted, about 10 minutes.
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4.6/5 (21)Total Time 32 minsServings 180Calories 80 per serving
- If you have parchment, get out two pieces of parchment., Whisk together the dry ingredients, then work in the butter until the mixture is crumbly., Add the grated cheese and stir until thoroughly combined., In a separate bowl whisk together the egg and vinegar until frothy, then add the water., Add the wet ingredients all at once to the dry ingredients, mixing to make a cohesive dough.
- Add additional water a teaspoon at a time, if necessary to bring the dough together., Divide the dough into two pieces, and shape each into a rough square., Roll out one piece of dough at a time, keeping the piece you're not working with covered to prevent drying., Lightly dust your work surface, or a piece of parchment, with gluten-free flour blend., Roll the dough 1/4" thick, and cut into 1" squares, use a pizza or pastry wheel, a bench knife, or a plain knife.
- Prick each cracker with a fork., If you've rolled on parchment, simply lift the parchment onto the baking sheet.
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