I am super-proud of my mad culinary skills, y’all! Because I made gluten-free cheez-its. And they were DELICIOUS! Now, I’m not totally perfect (sorry to burst your bubble). My 2nd batch was way better than my first. But dang, are they GOOD!! I didn’t realize how much I missed crackers until I found myself frantically stuffing my face with these.
Now just so I am not accused of recipe stealing, I got the recipe here from Fields of Green. Well, actually I got it from my friend Kris, but she got it from Fields of Green. It’s also pinned on my Gluten Free Pinterest board if that’s easier for you.
Here is a trick I learned by trial and error. In the recipe it notes that it’s really important to get the dough rolled very thin. Well, I learned that what I thought was thin was not thin enough. So the second time around I rolled it as thin as I could, cut out my crackers, then cut each one in half and rolled them again individually. More time consuming but it made a much crispier cracker! If you are a real baker you probably have some tool that does that for you (ahem, Becky Dell.)
Also, the first time I pricked them with a fork, but then I decided that didn’t look authentic enough, so the second time I just made one whole in the center like a real Cheez-it (as you can see in the picture a the top of this post).
So there ya go. They were awesome. Even the non-GF kids in my family loved them! I hope you do, too. If you decide to make these, here’s another tip: I got my sweet rice flour on Amazon because I didn’t want to take the time to go out and hunt for it in a store. Plus, at the time it was a really good price.
Enjoy! Let me know if you make them!
