These white Cheddar crackers are a nice, crisp, crumbly, buttery stack of goodness. An easy, homemade snack great with cheese, dips, or by themselves! I particularly like this recipe because it is easy and uses simple ingredients that I always have on hand in my kitchen (and can easily be tweaked to make various other flavored crackers!). These are so much cheaper to make than your typical $5 box of gluten-free crackers!
One thing to note– the texture of these crackers is a little more buttery and coarse (sort-of like shortbread without the sweetness), so it might be a little different than your gluten-containing cracker of choice. I really happen to love that crumbly texture though!
White Cheddar Crackers (gluten-free)
makes about 50 bite-sized crackers; original recipe from this cookbook
-1 1/2 cups brown rice flour
-1 tsp garlic powder
-1 tsp Italian seasoning
-1/2 tsp salt
-6 Tbsp (3/4 stick) cold butter, cut into small cubes
-3/4 cup finely grated sharp white Cheddar cheese
-1/2 cup cold water
1. Combine brown rice flour, garlic powder, Italian seasoning, and salt in a food processor and process until well blended.
2. Add butter and cheese, pulse until coarse crumbs form.
3. Add water; process until dough forms.
4. Divide dough into 2 pieces, wrap in plastic wrap and refrigerate for 20 minutes.
5. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
6. Place each ball of dough between two pieces of parchment paper, roll out to 1/16 inch thickness, and then refrigerate another 5 minutes.
7. Cut dough into squares and place squares onto prepared baking sheets.
8. Bake for about 15 minutes or until golden and crisp.
One of Drew and I’s favorite homemade weekend breakfasts include pancakes and crispy bacon. I had a good homemade pancake recipe down pat that I had used for several years, then I found out I needed to eat gluten-free. I’ve tried a ton of GF pancake recipes since then and this one is one of my favorites. These pancakes really have a delicious, sweet, nutty flavor all on their own, but are great topped with maple syrup as well. They are fluffy, but also really filling, and are so much better than normal gluten pancakes, in my opinion. One thing I also love about this recipe is that it uses pretty basic GF ingredients that I always keep on hand (pecans, oats, brown rice flour) rather than a million different flours or expensive all-purpose GF flour mix.
Maple Pecan Pancakes (gluten-free)
Recipe adapted from original, here. Makes about 6 normal-sized (but very filling) pancakes.
-1/2 cup chopped pecans
-1/2 cup oat flour (you can use store-bought or pulse oats in food processor until it forms a flour)
-1/2 cup brown rice flour
-1 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-3/4 cup sour cream or plain Greek yogurt
-1 large egg
-2 Tablespoons pure maple syrup
-1 Tablespoon water
1. In a food processor, pulse chopped pecans until they form a course, meal-like consistency. (Don’t pulse too long or you’ll end up with pecan butter/paste!)
2. In large bowl, mix pecan meal with oat flour, brown rice flour, baking powder, baking soda, and salt.
3. In smaller bowl, stir together egg, sour cream/yogurt, maple syrup, and water.
4. Add wet ingredients to dry and mix well.
5. Scoop about 1/4 cup batter out for each pancake onto heated, buttered, pancake griddle or skillet.
6. Cook several minutes on each side, until done.
I absolutely love potato soup and although I had tried several recipes over the last few years, none really blew me away. Then one day, a few weeks ago, I threw this one together, spur-of-the-moment, and it turned out great! I’ve made it several times since then. It’s a simple, easy, delicious, gluten-free, and inexpensive meal.
Loaded Potato Soup
Gluten-Free. Makes about 5 servings.
-3 Tablespoons butter
-1 medium/large onion, diced
-4 cloves garlic, diced
-4-6 large russet or baking potatoes (2 1/2 – 3 lbs), cubed
-5 cups chicken broth
-1/2 cup heavy cream
-shredded cheddar cheese and crumbled bacon, for topping
1. Melt butter in soup pot.
2. Stir in diced onion, cook until soft.
3. Stir in diced garlic, cook a couple minutes longer.
4. Add in cubed potatoes and chicken broth.
5. Add salt, pepper, and Italian seasoning to taste.
6. Place lid on pot and cook until potatoes are soft (about 30-40 minutes).
7. Once potatoes are soft, use a handheld potato masher to break up some of the larger potato chunks. You don’t want to turn it into mashed potatoes, but rather you want to break up some of the potatoes to help thicken the broth, while still leaving some larger potato chunks.
8. Stir in heavy cream.
9. Serve with shredded cheddar cheese and crumbled bacon pieces (best & easiest way to cook bacon).
Seriously, I used to have a love-hate relationship with bacon. As in I loved the taste of bacon, but hated getting popped by grease standing over a skillet to fry it. That day is no longer. Now I can officially love bacon with all of my being (well, part of me can wish it was healthier, can’t it?). And you will too once you give up the skillet and the popping grease and try this.
The Best (and Easiest) Way to Cook Bacon
1. Preheat oven to 400 degrees.
2. Lay desired number of bacon strips out on a cookie sheet (foil-lined if you wish).
3. Cook bacon in 400 degree oven for 12-15 minutes, depending on thickness of bacon, until it is at your desired crispness.
4. Remove from oven, lay cooked bacon slices on plate covered with paper towels to absorb extra grease.
Serve with a stack of (gluten-free) pancakes, crumble on some loaded baked potato soup, serve in BLTs, the possibilities are endless…