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Gluten-Free Cheddar Heart Crackers

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Seriously, who has time to make homemade crackers?!? And why would you, if it’s so easy to buy them in a nice little box? Trust me when I say, I hear you. Us working moms practically have no time to go to the grocery store, let alone make our own crackers. BUT – There’s something just wonderfully simple about these little gluten-free crackers. You just throw a few ingredients in the food processor, roll them out, cut them (heck, let your kids do that part) and bake them. Done! And they’re so buttery and tasty you’ll wish you had made a bigger batch.

These crackers are adapted from a homemade goldfish cracker recipe from Tasty Kitchen. While trying to eat a little healthier this year, I’ve (mostly) taken white flour out of my diet, so that means the kids more or less have to do the same. I chose garbanzo bean flour to give the crackers a little more heft, along with a faintly nutty flavor. I loved the result – and they make great treats for your no-food-coloring Valentine’s Day. Oh, and I know how the time goes. If you don’t get around to making them before Valentine’s Day, just cut them into shamrocks for your no-food-coloring St. Patrick’s Day!

Gluten-Free Cheddar Heart Crackers (adapted from Tasty Kitchen)

8 ounces (by weight) shredded cheddar cheese

4 T. butter, cut into cubes

1 cup garbanzo bean flour

3/4 teaspoon salt

2 T. cold water

Kosher salt for sprinkling on top (optional)

Combine the cheese, butter, flour, and salt in the food processor; pulse until the mixture begins to clump together. Add the water slowly and continue processing until the dough forms into a ball. Remove the dough from the food processor, wrap in plastic, and chill for 20 minutes.

Preheat the oven to 350 degrees. Remove the dough from the refrigerator and roll out onto a lightly floured board. The thinner you can roll the dough (approx. 1/8th of an inch), the better. Cut into shapes as desired. Place crackers on a parchment-paper-lined baking sheet and bake for 15 minutes or until light golden brown and bubbly. After they are cool, serve them or store them in a tightly sealed container. Makes approximately 2 dozen, depending on the size of your cookie cutter.


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6 Responses to Gluten-Free Cheddar Heart Crackers

  1. Laura @ Family Spice February 8, 2013 at 7:19 am #

    Those look so cute! I’ve never made crackers before. And we love cheese crackers – yummo!

  2. Valentina February 12, 2013 at 11:20 am #

    My son is going to love these and I can’t wait to make them! Since he’s gluten free he usually misses out on this type of cracker. Yay!

  3. Stephanie Dreyer February 27, 2013 at 7:30 pm #

    This recipe looks delish. Do you think it would work with vegan cheese and butter?

    • Jeanne February 27, 2013 at 9:49 pm #

      Thanks, Stephanie – great question! I haven’t tried it that way, but if you try it I’d love to hear how it goes!

  4. Sherie May 23, 2013 at 2:46 pm #

    I made these and they were delicious! I’m wondering how they would be if I left out the cheese?

    • Jeanne May 23, 2013 at 9:49 pm #

      Thanks! I’m curious…I’d say definitely you’d get a different texture. Let me know if you try it!

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