Homemade Cheez-Its | gluten free, dairy free, soy free
3/4 C. shredded cheese (I shredded a block of 100% sheep's milk from Trader Joes in my food processor. For dairy/casein free, try Daiya mozzarella or cheddar shreds)
3 Tbs. butter, room temperature (I used Earth Balance Dairy Free-Soy Free)
3/4 C. cornstarch
1/4 tsp. salt
1/4 tsp xanthan gum
1/2 tsp. baking powder
2 Tbs. milk (I used SoDelicious unflavored coconut milk)
sea salt to taste
+ Preheat oven to 400 degrees F.
+ Line a baking sheet with parchment paper or lightly grease pan.
+ In a bowl, combine cheese, butter, cornstarch, salt, xanthan gum, and baking powder until mixture is crumbly.
+ Add in milk and stir until dough forms. Note: At this point my milk was not incorporating well, so I tossed the entire mixture into the food processor, pulsed it a few times and the dough came out perfect. Hand held mixer would work great too.
+ Sprinkle a small amount of cornstarch on a flat surface. Roll out dough until 1/8-inch thick. Note: To save my wood rolling pin, I drape a large piece of plastic wrap over dough before rolling.
3/4 C. shredded cheese (I shredded a block of 100% sheep's milk from Trader Joes in my food processor. For dairy/casein free, try Daiya mozzarella or cheddar shreds)
3 Tbs. butter, room temperature (I used Earth Balance Dairy Free-Soy Free)
3/4 C. cornstarch
1/4 tsp. salt
1/4 tsp xanthan gum
1/2 tsp. baking powder
2 Tbs. milk (I used SoDelicious unflavored coconut milk)
sea salt to taste
+ Preheat oven to 400 degrees F.
+ Line a baking sheet with parchment paper or lightly grease pan.
+ In a bowl, combine cheese, butter, cornstarch, salt, xanthan gum, and baking powder until mixture is crumbly.
+ Add in milk and stir until dough forms. Note: At this point my milk was not incorporating well, so I tossed the entire mixture into the food processor, pulsed it a few times and the dough came out perfect. Hand held mixer would work great too.
+ Sprinkle a small amount of cornstarch on a flat surface. Roll out dough until 1/8-inch thick. Note: To save my wood rolling pin, I drape a large piece of plastic wrap over dough before rolling.
+ Cut into rolled out dough squares.
+ Using a toothpick, make a dot in the center of each square for that classic Cheez-It look.
+ Transfer squares to baking sheet and sprinkle with sea salt.
- Bake for 10 minutes, or until edges are just barely golden.
Modified from an original recipe found on Adventures of a GF Mom here
photos belong to this blog
+ Using a toothpick, make a dot in the center of each square for that classic Cheez-It look.
+ Transfer squares to baking sheet and sprinkle with sea salt.
- Bake for 10 minutes, or until edges are just barely golden.
Modified from an original recipe found on Adventures of a GF Mom here
photos belong to this blog
