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Tuesday, January 24, 2012

grain free cheese crackers

I found this recipe just before Christmas and adapted it to be Gluten Free and because I used tapioca flour they are also Grain Free.
They are easy to make and the crackers remind me of the country cheese crackers that VCH's dad always has in a big jar in his kitchen.
 Cheese Crackers

Makes about 70 1-inch square crackers
1½ cups grated Cheddar cheese
4 tablespoons (1/2 stick) unsalted butter, softened and cut into pieces
¾ cup tapioca flour, plus more for dusting
½ teaspoon salt
1 teaspoon paprika
1 tablespoon milk

1. Preheat oven to 180˚C
2. Put everything except the milk in a food processor. Pulse the processor, 5 seconds at a time, for about 5 or 6 times, until the dough is in coarse crumbs.
3. Add the milk and process until the dough gathers together in a ball.
4. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 4mm thick or use two sheets of baking paper


5. Cut the dough into 2.5cm squares with a sharp knife or pizza cutter. 
You can put a bit of flour on the blade of the knife to keep it from sticking.

 6. Place the crackers apart on parchment paper on a baking sheet.Use a fork to poke into each cracker. I like to sprinkle with a little paprika
7. Bake for 12 – 15 minutes until the edges are just starting to brown. 

8. Put the tray on a rack and let the crackers cool completely.
9. Eat! Or store in a covered container to eat within a day or two.

I am going to make a couple of batches of these to freeze for our holiday 

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  1. Sound time consuming, but they look great! Wish I could try one!

  2. Using a food processor makes it quite quick and it rolls really easily.


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