Fact: Cheez-Its are crap food.
Fact: Cheez-Its aren’t even a food really. More like a food product.
Fact: In spite of the fact that I haven’t eaten Cheez-Its in years, if I were stranded on a deserted island with only one kind of food, Cheez-Its would be right up there at the top of my wish list. So sue me.
Awhile back (inspired by a recipe sent by Amanda from High Prairie Homestead) my sixteen-year-old son took it upon himself to try his hand at making homemade cheese crackers. He deemed them “awesome,” not to mention really easy to make. Trouble is, I follow a gluten free diet. And let me tell you: just smelling those homemade Cheez-It-like crackers just wasn’t cutting it. So I decided to attempt a gluten free version.
The results? I would totally take these with me to a deserted island.
Homemade Gluten Free Cheese Crackers
makes roughly the equivalent of a small box of Cheez-Its (otherwise known as enough for me)
- ½ cup sorghum flour (plus more for rolling out dough)
- ¼ cup coconut flour
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 cup cheddar cheese (sharp or mild)
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
- 5 tablespoons cold water
Combine flours and butter in the bowl of a food processor. Pulse several times, then add cheese, salt, and cayenne pepper. Pulse until crumbly. Add almost all of the water and process just until the ingredients come together, adding remaining water as necessary.
Preheat oven to 350º.
Sprinkle a baking sheet with sorghum flour. Use your hands to form dough into a ball, sprinkle liberally with flour, and then gently roll dough out into a thin sheet (Use more flour to prevent sticking if needed). Aim for no more than 1/8-inch thick; too thin is preferable to too thick. Use a pizza cutter to cut into one-inch squares. For a more authentic looking cracker, poke a hole in the center of each with a chopstick. Sprinkle with coarsely ground salt, if desired.
Bake for 25 to 30 minutes, until crackers are lightly browned and crisp. Break the crackers apart and cool. Any that don’t feel crisp enough should be popped back in the oven for another five minutes or so. Crackers not eaten immediately (ha!) can be stored in an airtight container.
This post is part of Simple Lives Thursday.