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Sunday, April 7, 2013


                     These crackers are great with my Roasted Red Pepper, Tomato and Cheddar Soup.

This recipe makes a ton of tasty, crispy and chewy crackers for snacking on or for serving with soup.  Nuking crackers the next day (I think only necessary in humid climates) to crisp them up again, you can control the crispiness to the point of crunchy, if desired.  I have other cracker recipes as well - some that bake up very hard and are great for dipping, for instance.  These are not dipping crackers.  Crackers are a fun snack and quite satisfying as they provide that crunch we sometimes miss.  We don't always want to crunch on a celery stick, for instance.  Actually, I'm funny, I can't stand celery for the most part (I've changed since this post...haha..anything can happen, you know! It took almost 60 years, but who is counting!).  I can only tolerate it cooked in soups or something like that.  I mean I can eat it but I'd rather not. Haha!  So, if you've ever wondered why my recipes don't contain celery, there you have it!  I also don't like Brussels sprouts at all.  I'll eat cabbage though.  

21/4 cups Gluten-Free Bake Mix (560 mL)
2 cups shredded Cheddar cheese (500 mL)
1/2 cup butter, softened (125 mL)
1 tsp salt (5 mL)
1/2 tsp paprika (2 mL)
1/4 cup water (60 mL)
Optional Toppings:
Coarse salt
Garlic salt
Celery salt
Curry powder

In large bowl, combine Gluten-Free Bake Mix, Cheddar cheese, butter, salt, paprika and water.  (The dough should form into rolls easily without being too wet or too dry and crumbly – add extra water or bake mix, depending.  I typically use almond meal in my bake mix which is moister than almond flour.).  Shape into rolls about 11/2 inches (4 cm) wide.  Cover in plastic wrap and refrigerate overnight. Remove plastic and cut rolls into thin slices and place slices on ungreased cookie sheets.   Bake on middle shelf in 425°F (220°C) oven 5 to 7 minutes, or until golden brown underneath.  Check underside of crackers each minute after 5 minutes have elapsed as they can burn very quickly.

Optional Toppings:  Brush crackers with water and then sprinkle with coarse salt, garlic salt, celery salt or curry powder, if desired.  Then bake.

Helpful Hints:  In our humid weather, these crackers soften up after a while.  I nuke mine a couple at a time in the microwave oven for 30 seconds to 1 minute, depending on whether I want chewy and crispy or simply crunchy crackers.  I give some topping ideas, but personally I like these plain.

Yield:  84 crackers

1 cracker

34.6 calories

1.2 g protein

3.0 g fat

0.7 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:
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