Gluten-free Goat Cheese Garlic and Cheddar Herb Crackers

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Gluten-free Goat Cheese Garlic and Cheddar Herb Crackers

As a dietitian I get asked all the time about gluten-free recipes and food ideas since so many people it seems, either are diagnosed with Celiac Sprue or have developed wheat or wheat-related allergies.  One of the great things about food from different parts of the world, especially South Asia is that a variety of non-wheat based flours are used in cooking.  In any Indian, Bengali or Pakistani grocery store you will find “Besan” which is chickpea flour, split gram flour (a type of lentil), rice flours, potato flour and a myriad of other flours.  They are routinely used for everyday cooking in a variety of ways.  They are much less expensive to buy at an ethnic store than at a “specialty” or “health-food”  store. Not only are these delicious but they add a depth of nutritional content that is not found in traditional processed all-purpose wheat flour.  One of the complaints I hear about those having to go gluten-free is the lack of breads and crackers that taste delicious.  I recently made some homemade Thyme and Rosemary crackers http://kolpona.com/2012/03/21/thyme-and-rosemary-edam-crackers/ and decided that I could make a variation of that using non-wheat flour and the results were truly, truly delicious.  The rice flour adds a crunch to these crackers that make them so addictive that I must confess I ate most of the crackers by myself.  It was a little embarrassing.

Ingredients at a glance

Cream the butter and add the herbs, garlic and cheeses

Roll the dough into a log and wrap with plastic wrap - refrigerate at least 30 minutes

Slice refrigerated dough into 1/8 inch slices

Place about 1 inch apart on a parchment or silpat lined pan

Bake for 20 minutes at 350 degrees

Here’s the recipe:

Gluten-free Goat Cheese Garlic and Cheddar Herb Crackers

1 stick unsalted butter at room temperature

1/3 cup of goat cheese

1/2 cup shredded cheddar cheese

1  tsp dried dill

1 tsp dried thyme

1 whole clove garlic, pressed through garlic press

1 cup rice flour

1/4 cup chickpea flour (Besan)

1-2 tsp water (use only if the dough is not coming together)

In a medium-sized bowl cream butter with an electric mixer.  Add in herbs, garlic and cheese and continue mixing until well incorporated.  Slowly add in both the chickpea and the rice flour, add the water if needed for the dough to come together.  I did not add any salt to this recipe since goat cheese is pretty salty.  You can add some kosher salt to taste if you’d prefer. Roll into about a 9″ log and wrap with plastic wrap and refrigerate for at least 30 minutes.  When ready to bake, pre-heat oven to 350 degrees and cut the log into 1/8 to 3/8 inch rounds with a sharp knife.  Place on a parchment or silpat  lined cookie sheet and bake for about 20 minutes or until golden brown.  Cool on a cooling rack before serving.  Makes about 24-28 crackers but you can tell others it only makes 6 (which is what I had to do because I ate most of them myself)

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