Gluten-Free Cheese Crackers

Gluten-Free Cheese Crackers

Chef Sprocket

"A great snack to surprise your gluten-free guests with!"
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Ingredients

45 m servings 164 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Put Cheddar-Monterey Jack cheese in a bowl; add butter. Cover bowl and let sit until warmed to room temperature.
  3. Combine flour and paprika together in a separate bowl.
  4. Mix cheese and butter together using your hands. Slowly add flour mixture to cheese-butter mixture until dough holds together in a ball. Roll dough onto a work surface, about 1/8-inch thick. Cut dough into cracker shapes using cookie cutters or a knife; sprinkle salt over dough. Arrange dough pieces on a baking sheet.
  5. Bake in the preheated oven until crackers are crisp, 15 to 18 minutes.

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Reviews

Read all reviews 3
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Darn good crackers! Who cares that they are gluten free? These crackers are full of flavour and hold up to toppings. I used my favourite salsa on them and they held up even after sitting for 20 ...

They were tasteless, the shapes melted in the oven, and an overall disaster. Very disappointed.

These crackers are delicious and gluten free. I made them with gluten free flour and not the garbanzo bean flour so when I put them in the oven on a foil covered baking sheet, they all went flat...

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