Healthy Gluten-Free Cheese Crackers

Votes: 4

Time: 2 hours 40 minutes
Complexity: easily
Quantity: 100 pcs.

Nutritional value per serving:

Calories 190, total fat 12 G., saturated fats 45 G., proteins 8 G., carbohydrates 12 G., fiber 4 G., cholesterol 0 mg, sodium 310 mg, sugar 2 G.

These crispy crackers are made with gluten-free flour and are healthy and delicious. Unlike traditional dough, gluten-free dough doesn't take much kneading, so you can gather up the scraps and roll them out right down to the last bit. Ask the kids to help, and you'll have a blast. They'll love rolling out the dough, cutting out shapes, and sprinkling them with poppy seeds, sesame seeds, and salt. These crackers also contain grated cheddar, Parmesan, paprika, dry mustard, and turmeric—they taste fantastic!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large egg, separate the yolk from the white
1 tbsp. apple cider vinegar
1.5 cups gluten-free flour + extra for work
1 tbsp cornstarch
3/4 tsp coarse salt + extra for sprinkling
0.5 tsp baking powder
0.5 tsp mustard powder
0.5 tsp paprika
1/4 teaspoon turmeric
90 g unsalted butter, cut into small pieces
0.5 cups grated cheddar
0.5 tbsp. grated parmesan
1 tbsp. white sesame seeds
2 teaspoons poppy seeds
Special equipment: any 4cm cookie cutter.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: gluten-free flour, cheddar cheese, Parmesan cheese, sesame, poppy, mustard powder, paprika, turmeric, apple cider vinegar, starch

Cooking the dish according to the recipe:

In a small bowl, combine the egg white, vinegar, and 3 tablespoons of water; set aside. Place the yolk in a bowl, cover, and refrigerate until ready to use.
Combine the flour, cornstarch, salt, baking powder, mustard, paprika, and turmeric in a food processor. Add the butter, cheddar, and Parmesan and pulse until the butter is completely blended. Pour in the egg white mixture and pulse until the dough forms a ball. It's okay if it's a little wet.

Transfer the dough to a large piece of plastic wrap and roll it out into a 1 cm thick circle. Wrap it and refrigerate until firm, about 1 hour.
Position two racks in the upper and lower thirds of the oven and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
On a large piece of parchment paper, roll out the dough (to prevent it from sticking to the countertop) to a thickness of about 0.3 cm. Cut out shapes using a 4 cm cookie cutter and place them on the prepared baking sheets, spacing them about 1 cm apart. Gather the dough scraps, re-roll, and cut out more shapes; repeat with the remaining scraps until all the dough is used. If the dough is too sticky, dust it with flour.
Whisk 2 teaspoons of water into the egg yolk. Brush the tops of each cracker with this mixture. Sprinkle each cracker with sesame seeds, poppy seeds, and a tiny pinch of salt.
Bake 2 baking sheets of crackers at a time until golden brown on the bottom, about 20 minutes, rotating the baking sheets halfway through. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Bake the remaining dough figures. Serve with dipping sauces. Store the crackers at room temperature in an airtight container for up to 2 days or freeze them for up to 1 week.

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