Monday, August 24, 2015

Cheese Crackers Gluten-Free

Wisconsin Cheese Straws, Now Gluten-Free

Golden Gluten-Free Cheese Straws – Inspired by Wisconsin Cheddar
Sometimes when I go to a conference, I use the opportunity to smell foods as inspiration.
I’d be sick as a dog if I actually ate some of the items provided.
When in doubt about whether something is gluten-free, I don’t eat, just gather information instead.
Many of my gluten-free friends do the same.  Better yet, we share information we find freely,  just to make sure none of us miss part of the conference due to gluten reactions.  It is a little like being in a secret club.
Last year at the IFBC (International Food Blogger Conference) this discussion in the lamb cave was typical.
The Lamb Cave Chops- photo courtesy of Jennifer Yu
The Lamb Cave Chops- photo courtesy of Jennifer Yu At Use Real Butter
Blogger 1 :”Did you try the lamb chops, The server told me he wasn’t sure what the spice rub contained.”
Blogger 2: “Well, they looked so good, rare, tender and dripping a bit of juice, the rosemary looked safe. I couldn’t resists a bite”
Blogger 1: “I’ll catch up with you in a little while, my stomach just can’t handle even a trace”
Yup, blogger 2 took a chance, and ended up feeling ok. Not great, but ok.
Did that mean that she got a dose of gluten? or that she had a glass two many of wine?
There isn’t a good way to know, that is why you need to make your best decisions about what to eat.
I know other blogger friends who are sponsored to conventions by a Certified Gluten-Free brand in order to be able to eat, but end up packing their own (sponsored) food. Some who happily trust that all will be ok, as long as they eat from the Gluten-Free designated Buffet.
Me, I carry along my Pharmax – Glutenzyme 60 Caps for extra insurance, and make sure to ask about foods to verify its safety.  If I get equivocal answers, I just don’t eat.
But I do go ahead and investigate, when I see an item that looks good, with an aroma that calls to me from across the room, I tend to search out the recipe and make it over gluten-free.
Today’s post is one of those recipes.
I wasn’t at IFBC NoLa, I’m going to be at IFBC SaMo in November.  I’ll be speaking for the first time at a blogging convention with Silvana Nardone and Cybele Pascal on theRemoving One Food and Finding Many Others’  panel.
For IFBC NoLa, I watched the twitter feed closely on the #IFBC  hashtag.
One night the stream lit up talking about the cheese straws.  A simple little cocktail nibble, but these food-focused folk were talking about them like they had discovered pure gold.
When the folks at Wisconsin Cheese were nice enough to publish a link to the recipe, I just had to convert it to gluten free.  After all, we like simple cocktail nibbles too.
I discovered I liked the recipe far more as a thin cracker.  This is so tasty you won’t miss Goldfish anymore.  I also made the recipe yield a bit smaller by dividing it in fourths.  I typically do this to not waste ingredients when I play.  Since I write all my recipes by weight, scaling back up is easy.
Flaky Cheddar cheese thins-Gluten-Free
Wisconsin Golden Cheese Straws- Gluten Free
Prep time
Cook time
Total time
Wisconsin cheddar cheese Straws or thin crackers- remade Gluten-Free
Recipe type: appetizer, nibbles
Serves: 12
  • 100 grams Wisconsin Cheddar cheese
  • 4 tablespoons butter
  • 42 grams sorghum flour
  • 30 grams brown rice flour
  • 30 grams tapioca flour
  • 30 grams potato starch
  • 25 grams sweet rice flour
  • pinch cayenne pepper
  • ⅛ teaspoon garlic powder
  • 3 tablespoons water
  • ¼ teaspoon salt
  1. In a food processor, combine all the ingredients up to water.
  2. Process for a minute till the mixture comes together in a ball.
  3. Add water and process another 30 seconds.
  4. Let dough rest overnight to rehydrate in the fridge.
  5. Bring dough to room temperature.
  6. Prepare cookie sheet by covering with a Silpat or parchment paper
  7. Preheat oven to 400 degrees
  8. Roll tablespoon sized balls into long thin ropes.
  9. Twist two ropes together to create a cheese straw.
  10. Place each straw on the prepared cookie sheet
  11. Place two cookie sheets at a time into the oven and immediately reduce temperature to 350 degrees
  12. Bake 13-15 minutes till brown

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