When I’m sick, all I want is easy food. Popcorn, ice cream, apples and cheese, pasta with lots of butter and parmesan.
I don’t crave the normal things like soup and grilled cheese. That’s too much effort – I mean, that’s two things.
Give me a handful of crackers, a smear of some sort of spread or a chunk of cheese and thin sliced apples. I’m set.
Since going gluten-free, I’ve had a hard time finding a suitable cracker that meets my needs and tastes. Unfortunately, most gluten-free crackers that I’ve encountered are sad, sad, sad.
Chalky and gritty. Off flavored and cardboard. Overwhelmed with salt to make up for lackluster taste.
These, I’m happy to report, are none of those things.
This cheddar and chive crackers are hearty enough to hold any number of toppings, but still light enough to withstand some serious sick-day munching. The cheddar lends a nice saltiness to the cracker and the chives lend a fresh, earthiness.
I whipped up a quick limey-guacamole and some fresh tomato slices today, but these would be equally amazing with a sharp cheddar and thin sliced apple or a dollop of ranch dressing, Swiss cheese and fresh tomato. The possibilities are endless!
Cheddar and Chive Crackers
Liberally adapted from Serious Eats
4 ounces white rice flour
2 ounces sweet rice flour
1 ounce tapioca starch
1 Tablespoon sugar
2 1/2 teaspoons baking powder
2 ounces (1/4 cup) unsalted butter, softened
1/2 Tablespoon dried chives (I buy mine in bulk from my local health foods store. If you prefer fresh chives, go for it!)
1 scant cup freshly grated Kerrygold Aged Cheddar (I suggest Kerrygold here because the nice creaminess, level of bite and salt of this cheese really compliments the cracker. If you can’t find Kerrygold in your area, please feel free to substitute any other cheddar – or cheese – of your choosing)
1/2 cup cold water (plus more if needed)
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the white rice flour, sweet rice flour, tapioca starch, sugar, salt, and baking powder. Add the softened butter and mix with a pastry cutter or your fingers until it resembles a coarse cornmeal.
Slowly add the water, until the dough begins to come together. You want it to form a ball when pressed, but it may be loose in the bowl. It will be a slightly sticky-wet dough, but not soaking wet. If the dough is too dry, add more water a Tablespoon at a time.
Place a piece of wax paper over your work surface and liberally flour with white rice flour. Sprinkle the top of the dough with more flour and top with another piece of wax paper. Roll the dough out to your desired thickness. I like my crackers super thin, and roll them as such. If you prefer a thicker cracker, go for it! (but remember that the cooking time will be a little longer for a thicker cracker)
Cut rounds out with a 2-inch cutter (or into squares or in whatever shape you like) and place the rounds on the parchment-lined baking sheet. Space the crackers about 1/2 inch apart.
Prick the dough rounds twice with a fork (allowing the steam to escape when cooking).
Bake until the edges and tops are golden brown, about 20 minutes. Store cooled crackers in a sealed container for up to four days.