Glutino Cheddar Crackers are not like Cheeze-its.

I really miss Cheeze-it. I love those little intense cheese crackers.

I caught some of the Glutino cheddar crackers on sale and thought with a watering mouth that they'd be my gluten-free substitutes for Cheeze-its.

It might just be me, but I can barely taste the cheese! I would not have thought they were cheddar if I didn't already know they were supposed to be. The word "cheese" doesn't even cross my mind when I eat these. It's almost like an aftertaste.

Not that they're bad crackers- they just aren't very cheesy.
So now you know.

Has anyone tried any truly cheese-flavored GF crackers? Or have a good recipe? My homemade crackers never have that awesome cracker texture.

Glutino Vegetable and EngerG Crackers

My 100th post (woo!) will be about crackers.

There has been a cracker drought at my house lately because I'm too lazy to go to the store. My awesome sister got me a Whole Foods gift card for my birthday, so I figured it was time to stock up a little. I got some Vans blueberry waffles, some Glutino sesame bagels, and these crackers. It will be my first time to try all of these products, and I'm excited!

The Glutino Vegetable Crackers were 4.99, but are 3.99 on this website.
The EngerG crackers were 3.99 but are 4.65 on the website.
The Vans Blueberry waffles were 3.19 but are 3.59 on this website.
And the Glutino Sesame Bagels were 5.69 but are 6.99 on this website. I plan to use these for sandwiches.

I tore into the Glutino crackers as soon as I got into the car. I was expecting them to be a tad buttery, but they aren't. You can really taste the spices in the cracker. It tastes almost like a pizza flavor, but without that tangy tomato. They are flaky and have the same texture as the original flavor. These crackers would be FAB with a cream cheese spread or even tuna salad. I will definitely be buying them again.


The EngerG crackers come in a flat square. The picture's a little fuzzy but I needed to hurry because my camera batteries were dying. The texture of these crackers is a little more dense and less flaky. They're thinner, and have kind of a crunchy texture. They almost taste like sesame, but there isn't any mentioned in the ingredients. They are kinda blah, which makes them a good cracker to pair with cheese. I don't know if I'll buy these again.

Gluten Free Crackers

I think that this is a better version of the cracker recipe I posted a while back. I made them round this time too because I hate rolling out dough. I just made a ball and flattened it and it worked pretty well.

gotta have cheese with crackers :o)

Crackers:

1/2 c. rice flour
1/2 c. cornstarch
1/2 c. potato starch
1/4 c. tapioca starch
1/4 c. sorghum flour
[or 2 cups GF flour mix]
1 t. xanthan gum
1 t. salt
1/2 t. baking powder
1/4 c. butter
1/2 c. milk
1 egg

Blend dry ingredients. Cut in butter until the mixture is fine crumbs. Add the milk & egg and mix into a dough. Either roll it out and cut into squares or roll it into balls and flatten. Stab each cracker a few times with a fork and sprinkle with a little bit of salt.

I also added some shredded cheese and made cheesy crackers, too.

Bake at 400 for 10 minutes. I had to double-bake a few that came out too soft, but it's just preference.

These aren't like normal saltines, but I feel it's a better recipe than the previous one.

*UPDATE*

While they were really tasty right out of the oven, this recipe fails the next morning. They get all hard and dense. I'd refrigerate the dough and bake them fresh in batches. *sigh* back to the drawing board!

crackers again

Glutino crackers. These, I didn't make. They were on the shelf at Whole Foods and I said, "why not?"

And I'm glad I did. These are yummy! They are by far the best gluten free cracker I've had. I only wish they weren't so expensive-- close to $5 a pop. You can buy them online at glutenfree.com but the shipping is about $10.

With this expensive motivation, I'm going to try and tweak the other cracker recipe I had. The problem was that they were pretty good right out of the oven, but got a funky texture the next day. Sounds all too familiar with gluten free baked goods...

saltine crackers?!

Check this out:















Gluten free saltines, you guys.

Since being gluten free, I have missed saltines. A lot. I used to eat crackers and cheese for a snack, or nibble on saltines when I had a yucky tummy. I have had a hard time trying to replace them. Commercial nut and rice crackers are too crispy and usually don't have that mild flavor of saltines. They don't pair well with cheese.

I was really skeptical about this recipe that I found as a general saltine recipe on some website. But, I was bored watching psychology lectures for my online class. They are dull so I usually do something as I listen, most of the time trying out a new recipe.

Well, I was really surprised when I tasted these. The texture is not dead-on; they are denser and less flaky than regular crackers. But the taste is there. They taste like a cross between oyster crackers and saltines, and do not compete with the flavor or the texture of cheese when paired.

I've also been trying out other recipes but want to tweak them before I post anything.

Crackers!

4 c. gluten free flour mix
-I used a unique mixture: 2 c. of the Bob's Red Mill All-Purpose GF Baking Flour, and 2 c. of the following "basic mix" that I usually use: 1 c. rice flour, 3/4 c. potato starch, 3/4 c. cornstarch, 1 c. tapioca flour. (I'm currently experimenting with other blends, depending on what I'm making)
1 1/2 tsp baking powder
3/4 c. butter
1/3 c. milk
1 c. water
salt

Preheat to 375. Mix the dry ingredients, then cut in the butter. Add liquid ingredients and mix into a dough. Place on parchment paper-lined baking sheet and roll out thinly. I used tapioca starch to dust but any gluten free flour or starch would work. Cut into crackers and pierce with a fork. Sprinkle salt to taste over the top.
Bake 5 minutes, then flip crackers over and separate. Bake another 5-7 minutes, or until browned slightly.

Makes a big batch. I halved it and had enough to fill a quart-sized baggie.