Gluten Free Cheddar Cheese Coins Topic
Justjennie
01/29/16
I just made two different batches of these crackers yesterday -- one with cheddar one with smoked gruyere cheese -- and they are to DIE for! For this you do need to make a special flour (which is what I do and use) however you can use GF King Arthur Multi purpose flour or Betty Crocker GF all purpose blends. Below is the recipe for the flour and I recommend weighing the ingredients. While the food comes out the same if you don't the consistency of the product as it's being made is different every time.
GF FLOUR:
24 oz (4.5 + 1/3 C) white rice flour
71/2 oz (1 2/3C) brown rice flour
7 oz (1 1/3 C) potato starch
3 oz (3/4 C) tapioca starch (also known as tapioca flour)
3/4 oz (3 TBS) nonfat milk powder
Combine all ingredients in a bowl, transfer to airtight container. Will keep 3 months in fridge or 6 months in freezer (I don't refrigerate or freeze mine. Haven't had any issues with it. Plus I use it often).
CHEDDAR CHEESE COINS:
8 oz (2 C) extra sharp cheddar cheese shredded
7.5 oz (1 2/3 C) GF flour (either what you've made or pre-made)
1 tablespoon corn starch
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon cayenne pepepr
6 TB chilled butter cut into 6 pieces
3 TB water
Process cheddar, flour blend, cornstarch, salt paprika and cayenne in food process until combined, about 30 seconds.
Scatter butter over top and process until mixture resembles wet sand, about 20 seconds.
Add water and process until dough ball forms, about 20 seconds. (Dough will be malleable and easy to shape). **** This step I have found the water amount/time for processing isn't quite accurate. I've had to add up to 8 TBS of water in order to get the correct consistency of the dough. It's sort of the consistency of play-dough and shouldn't crack or fall apart in the next step *****
Transfer dough to counter and divide into 2 equal pieces. Roll each half into 10 inch log, wrap in plastic wrap and refrigerate until firm, at least 1 hour or up to 2 days.
Adjust oven racks to upper-middle and lower-middle position and heat to 350 degrees
Line 2 rimmed baking sheets with parchment paper Unwrap logs and slice into 1/4 inch-thick coins, giving dough 1/4 turn after each slice to keep log round. Place coins on prepared sheets, spaced 1/2 inch apart.
Bake until light golden around the edges, 22 to 28 minutes, switching and rotating sheets halfway through baking (I don't personally do this as my oven bakes rather evenly). Let coins cool on sheets before serving, about 20 minutes. Coins may be stored in airtight container at room temp for up to 2 days.
VARIATIONS:
Pimento Cheese Coins (I made a variation of this. I didn't have the paprika so I used curry)
Increase paprika to 1 TB and cayenne to 1/2 teaspoon. Add 1 teaspoon garlic powder to food process with spices
Mustard, Gruyere, and Caraway Cheese Coins
Substitute Gruyere for cheddar. Add 1 teaspoon caraway seeds to food processor with spices. Substitute 4 tablespoons whole grain mustard for water. (I'm not sure how this will work out since the water is what binds the dough).
Everything Cheese Coins (I made these excluding poppy seeds as I didn't have)
Substitute Gruyere for Cheddar
Add 2 TB poppy seeds, 2 TSP sesame seeds, 1 TSP granulated garlic and 1 TSP onion flakes to food processor with spices.
These are amazing. The cheddar ones taste like gold fish crackers. They're crunchy and quite flavorful.
Justjennie
01/29/16
replied to Justjennie
ETA: I got the recipe from the How Can It Be Gluten Free Vol. 2 cookbook.
DavidDD
01/29/16
Gluten free, but certainly not carb free. They sound delicious.
Dietitian
01/29/16
Wow- just the ingredients makes me think these would be delicious.
Justjennie
01/30/16
They are really, really good! I was pleased with how the recipe turned out and they're really easy to make too.
HollyP
02/19/16
Hi
These sound good. Do you have a Calroie count per coin? Is there something else I can use other than Corn starch? As a diabetic I try to stay away from corn starch.
Thanks
Holly
Justjennie
02/20/16
I put them in as 5 coins for a serving. They are about 150 calories for that. Not sure about the corn starch. I am sure there are substitutions.
Dietitian
02/22/16
replied to HollyP
Hi HollyP, if you want Low Carb Baked Cheese Crisps - this is a recipe you could try: http://www.joyfulabode.com/low-carb-snacks-homemade-baked-cheese-crisps-recipe/
Gluten Free Cheddar Cheese Coins
