Gluten-Free Cheez-Its

• Vegetarian
• Gluten free

• Baking & Spices

  • 1/2 tsp Salt, unrefined
  • 1/2 cup Tapioca or arrowroot starch
  • 1/2 cup White rice flour or sprouted brown rice flour

• Oils & Vinegars

  • 1/4 cup Refined coconut oil

• Dairy

  • 8 oz Cheddar, sharp

• Liquids

  • 2 tbsp Water

Found on wholenaturallife.com

Ingredients

• 1/2 cup white rice flour or sprouted brown rice flour
• 1/2 cup tapioca or arrowroot starch
• 8 ounces sharp cheddar, grated or diced into small chunks
• 1/4 cup refined coconut oil
• 1/2 teaspoon unrefined salt, plus extra for sprinkling
• 2 tablespoons water

Directions

• Add all ingredients to your food processor. Pulse until all ingredients are pulverized and evenly mixed. Dough may come together as a ball in the food processor, or may remain as more ragged pieces.
• Gather dough into a ball with your hands, then split into two equal pieces. Line a baking sheet with parchment paper and place one dough ball on baking sheet. Set aside other dough ball for later.
• Lay a piece of plastic wrap or parchment paper on top of dough ball to facilitate easier rolling, then begin rolling out dough on your baking sheet. Roll dough to about 1/16 thickness.
• Put baking sheet plus rolled dough into your freezer for about 20 minutes to allow dough to harden. (This makes it much easier to cut and reposition crackers without damaging them.) Preheat your oven to 350 degrees.
• When dough feels stiff to the touch, remove from freezer. Use a pizza cutter or other cutting implement to cut rolled dough into crackers measuring about 1 1/2 across. Try to make your crackers all about the same size, but do not worry if some crackers are smaller or larger than others—I don’t find that size differences matter very much.
• Spread out cut crackers on your baking sheet. Crackers will expand as they bake, so be sure to spread out crackers as much as possible. Lightly sprinkle crackers with salt.
• Bake at 350 degrees for about 15 minutes, until crackers are just starting to brown at the very edges. If in doubt, err on removing the crackers from the oven sooner rather than later. Crackers will never become particularly browned, but they will begin tasting burnt after only a few too many minutes in the oven.
• Allow crackers to cool, then remove to a lidded container. Repeat process with the other half of your dough.
• Store crackers in a lidded container at room temperature. Since they are preservative-free, Im not sure how long they will last, but weve yet to have a batch show any signs of going bad.