Tuesday, February 15, 2011

Homemade Gluten Free Cheez-its

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Having an allergy to gluten is a road full of constant speed bumps. Taking away such comforts as a big fat slice of crunchy sourdough bread can be hazardous to ones well being.
Yes, being gluten-free has been made easier over the past years as awareness and available products have grown. However, certain snacks, like your classic Cheez-it cracker still remain irreplaceable.
Insert Ready Made Magazine. I adore this magazine. It is the essential go-to for your modern DIY'er. This past issue had a Cheez-it taste-off and the winner, no surprise, was a homemade recipe found here. Reading the article inspired me not only to make a gluten-free version, but also dairy free.
I was so anxious to get started. Would this simple recipe finally fulfill my need for a crunchy, salty, cheesy cracker? Or would it fall short of such high expectations? I went shopping straight away and believe the success to this recipe is a result of using high quality ingredients. This is not a time to cut corners!
As the first batch came out of the oven, I knew it would be an over-whelming win. And I wasn't disappointed. Neither will you.

Homemade Gluten-free Cheez-its
8 ounces raw goats milk cheese, shredded
1/2 stick clarified butter or dairy free margarine, room temp
1 cup gluten-free all purpose mix (I used Bob's Red Mill)
2 tablespoons cold water
Coarse salt

Using a standing mixer fitted with paddle attachment, mix goats cheese and butter until soft and combined. Add flour and mix on low speed (the dough will be dry and pebbly). Slowly add water and continue to mix as dough forms a ball.

Pat the dough into a disk (since using gluten-free, it was a bit drier so I really had to work the dough into a ball), wrap tightly with plastic wrap, and refrigerate for at least an hour.

Preheat oven to 375˚F. Line two baking sheets with parchment paper.

Divide dough into two pieces and roll each into a very thin (1/8 inch) rectangle. Using a pizza cutter or knife, cut the rectangles into 1-inch squares. Use the tip of a chopstick to punch a hole into the center and make indentations around sides of each square. Sprinkle coarse salt over each square.

Bake for 15-17 minutes or until puffed and browning at the edges. Watch carefully as they can burn quick. Immediately move the crackers to racks to cool. Store in airtight container...if they make it that far.


  1. Hi Christen! I have a question, so if you clarify butter, is that supposed to help whatever causes milk products to give Katie a stuffy nose? These look yummy and I would love to make them for her.

  2. Hey Kerry! Typically those allergic to dairy do good with clarified butter because it takes out the milk fat. That could be the cause of the stuffy nose. Try it and see if she notices a difference. It's sure better than butter substitutes!