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Are your kids missing out on cheese crackers?
One of the biggest disappointments for many gluten-free kids is to watch their friends enjoying those cheesy “Cheez” and “fishy” crackers that they can no longer have. But now, thanks to MOMables, with a tiny cookie cutter or a pizza cutter and a toothpick, you can make your own very similar versions of both!
- ½ cup brown rice flour
- ½ cup tapioca flour
- ¾ teaspoon salt
- ¼ teaspoon garlic powder
- ⅓ cup finely grated sharp cheddar cheese
- 2 tablespoon butter, melted (or 1 tsp vegetable oil – see note for more dairy-free options)
- 3-5 tablespoon water
- Preheat oven to 350 degrees.
- In a large bowl, combine all the dry ingredients (flours, garlic powder, salt, and cheese.) Mix well.
- Add oil and then add water 1 tablespoon at a time and mix well with spoon. Knead dough with your hands until it comes together and can form a ball.
- Place dough on parchment paper or non-stick rolling mat. Roll out into a rectangular shape until dough is about ⅛” thick.
- Slice into crackers with a knife, pizza slicer, or cookie cutters (you can re-roll scraps and rough edges to make more.)
- Transfer parchment paper with crackers to a baking sheet. For a more golden look, lightly spray or brush tops of crackers with melted butter or oil. Sprinkle extra sea salt and cheese over top if desired.
- Bake about 12 minutes, until starting to turn golden. Turn oven off, but leave crackers in the oven for 5 minutes. Remove from oven and let cool completely. Store in an airtight container.
Even with brown rice flour, these are very pasty white. Using an orange cheddar would help with that (I buy an organic sharp cheddar, but it’s white!) Or you could try mixing a small amount of turmeric in the water before adding it – that’s one of the natural colorants the fishy crackers use! And a little goes a long way. Shouldn’t even affect the flavor!
Inspired by a recipe from Homemade Dutch Apple Pie