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Gluten Free Cheez-It’s… Goldfish.. Ducks and Tulips? (Spicy Cheddar Crackers)

Day dreaming about food is such a pain. I know, I should probably be saying that it’s the most joyous thing about being so integrally involved with a food blog. But it’s not. It’s really not.

Here’s how food blogging often works for me. I get this serious craving to eat a particular thing. Oh for example (just off the top of my head, you know) .. Cheez It’s. The craving is so severe that I start picturing little cheeze-it everywhere. Or even those cheese goldfishes. That diamond print on my Bounty: Cheez-It’s. The square warts on my office ceiling: Cheez-It’s. The smile on my Chester the cat desk decoration: Smiling Gold Fish. My computer screen: Cheez-It’s. The kleenex box, the tiles, the square pillow, the square cup holder, every toddler that is munching on those damn fishes! Oh.. it gets pretty bad.

Okay. Besides having intense imagination, there really isn’t anything wrong with this I suppose. Everyone gets cravings. And there is the most obvious solution – just grab the keys and head off to the grocery store to buy a box of Cheez It’s.

HA! I laugh in my own face. Driving to the store to curb cravings just doesn’t happen.

Why?

The obvious reason is because I’m gluten free and both Sunshine Cheez-It’s and Pepperidge Farms Goldfish are not. But the not so obvious reason is that my craving instantly turns into excitement – “Wouldn’t this be a great recipe to share on Flip Cookbook?!”.

And so, my craving ends up lasting for about a week till I figure out how exactly I want to make the goodie. And that my friends, is how I torture myself with my own cravings. And it’s also how this recipe came about.

I had a really fun time making these crackers because the duck and tulip shapes I used for the crackers. It felt like a celebration of spring. For many, Spring started about a month or so ago. But up here in the mountains, the snow is finally starting to disappear except for some patches in the shade. I’m starting to see some gorgeous birds like the American Robin with it’s beautiful orange belly. The temperatures are rising. I think we’re going to hit 70°F this weekend. Yes, spring is finally here.

I did have a little trouble trying to cut out the shapes because the dough kept sticking to my cookie cutters. I imagine if I had let the dough sit in the freezer for 30 minutes before rolling it out, I might have had an easier time. Never-the-less, the cookies were fun to make AND to play.. ehhmmm… create artwork.. with afterwards. Like this fun bird at the edge of a tulip meadow ensemble.

Enjoy!

Gluten Free Cheez-It’s (Spicy Cheddar Crackers)

Makes: Lots of crackers (more than 50)
Prep Time: 1 hour
Cook Time: 10 minutes
Ready in: 1 hour 30 minutes

Ingredients

  • 1 block Cheddar cheese (About 8 – 10 oz.)
  • 1 1/2 cups Bob’s Red Mill Gluten Free All Purpose Flour
  • 1/2 cup unsalted butter (room temperature)
  • 1/2 teaspoon cayenne powder
  • 2 tablespoons yogurt

Directions

1. Preheat oven to 350°F. Shred the cheese. (Thickness almost doesn’t matter here).

2. Slice the butter.

3. In a food processor (or blender) pulse the cheese, flour, butter and cayenne powder. The mixture should look like coarse sand.

4. Add the yogurt and pulse till the mixture becomes dough like. You may need a little more yogurt but add sparingly!

5. Divide the dough into rollable amounts. Roll out a section on a non stick surface (like a well floured surface.. or wax paper .. or parchment paper). It should be fairly thin – about 1/8th of an inch.

6. Cut the dough into squares using something like a knife or pizza roller or have some fun with shapes using those underused cookie cutters!

7. Place the cut dough onto cookie sheets that are lined with parchment paper. The pieces should be about 1/2 to 1 inch apart.

8. Bake for 10 – 15 minutes. Keep an eye on them after 10 minutes, they tend to get brown fast! Allow them to cool on racks for 20 minutes. Store in a vacuum sealed container or just start munching!

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18 Responses to Gluten Free Cheez-It’s… Goldfish.. Ducks and Tulips? (Spicy Cheddar Crackers)

  1. Edel says:

    I made these a couple days ago and they’re gone (and I’m the only one who eats my “weird” GF food!). They definitely satisfied my cravings for Cheez-Its, which I can’t get here, even if I were eating wheat.

    I made them with Dove Farms’ plain GF flour, as I can’t get Bob’s Red Mill. I don’t know if it’s a different mix for the flour, but I needed a full single-serve carton of yogurt (125g). They came out great, and once I got the rolling out down (my early ones were too thick), they were lovely and crispy. Yum! Definitely adding to my favorites.

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  4. Caroline C. says:

    I have to make these every week and sometimes twice each week! My boyfriend has a recent wheat allergy diagnosis and cheez its were the first thing he confessed to missing. These go in every lunch box and sometimes disappear before I can get home to make dinner!
    This week, I made a regular batch (I always leave the cayenne out) and a batch with gouda and parmesan! Both were hits.

    Thank you so much for this recipe!

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