Going with my Meatless-Monday dish, I decided to pair up my soup with a nice Gluten Free option, Herby Cheese Crackers. I used a mix of Gouda and Parmesan, however I have made these with a white cheddar cheese and plain sharp cheddar varieties. The cracker's texture will vary by the cheese you use! I make sure to stick to a good quality cheese because the recipe only requires 2 ounces and I have had unpleasant experiences when a cheap cheese (this is not always connected by what you pay) that has oozed tons of oils and fats. No one wants an oily cracker....I want flaky with a nice crumble. Let's Begin!Dough:
- 2 Ounces of grated Sharp Cheddar Cheese or a cheese that has a close enough moisture content. You can use a semi-soft and pair it with a freshly grated harder cheese too. Allow the cheese to come to room temperature (after you grated).
- 2 tablespoons of Unsalted Butter (softened)
- 1/2 cup of Bob's Red Mill Rice Flour
- 1/4 teaspoon of Baking Soda
- 1 teaspoon of herbs (I mixed dried herbs with fresh)
- Salt and Pepper to taste (taste your cheese to measure saltiness before adding salt)
- *Optional- You can add Red Pepper Flakes, Smoked Paprika even a dash of Cayenne Pepper. You can also crumble pre-cooked bacon or pancetta to change the flavors.
In a medium sized mixing bowl, combine the Rice Flour, baking soda and herbs. I used dried parsley, thyme, tarragon and oregano. My plants have been blooming well in this mild Winter we have been having in California, so I used some fresh sage and thyme to make a 1 teaspoon's worth with the dried herbs. Add your salt and pepper. I used a smoked salt for additional flavor and a pepper medley variety. I also included (optional) a dash of smoked paprika, a dash of red pepper flakes and also a small dash of cayenne to give the crackers some kick.[gallery ids="2494,2493"]
In another bowl, grate your cheese. I used a semi-soft gouda and a grated hard cheese variety of mixed parmesan and romano.
Add the cheese to your flour mixture and then incorporate the softened unsalted butter to the mix. I do not want to smell crackers on my hands all day so I use a glove to pretty much make a ball. Want a different way? Cream the butter and cheese in your with your mixer and add the flour mixture after. If the mix seems dry, add a 1/2 teaspoon of water. You do not want a super moist dough as this dough will rest and re hydrate in the fridge, plus we are making crackers and not bread. I usually rarely add water and just keep gathering the crumbs around until they play nice :) 
Using plastic wrap, create a log that is almost 11 inches long. You can decide how large you want the crackers but since I want to have mine swim in my soup, I always go small. 
The log can be shaped and in this case I used the assistance of a wooden chopstick to make a crease, which will then help me work these into a heart shape. You can just go square or even round....or we can also have fun and create and abstract shape![gallery ids="2499,2500,2502,2503"]Allow the dough to rest in the fridge 20-30 minutes if you need to shape after, or 40 minutes if you will be just slicing and baking. Heat your oven 350 degrees. Take the dough out and you can I usually slice half a log and return the other half to the fridge while the first batch bakes. I used the chop-stick to help refine the heart shape too.[gallery ids="2504,2505,2506,2507"]
Bake the crackers for about 10 minutes and then cool.
You then bake the other half and these go great with soup, salads, or just by themselves. Enjoy![gallery ids="2509,2510"]Find out more about Bob's Red Mill products at:
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I received the above product free of charge from Bob's Red Mill. I am not obligated to provide a positive or favorable review, just my honest opinion. My review is based on my experience with the product and/or brand, which may differ from yours.
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