Avg. rating 4 from 7 votes.Recipe Information
Recipe Created By: Susanne
Ingredients
4 oz cheddar cheese finely grated
1/2 cup softened butter
1/3 cup tapioca starch
1/2 cup corn starch
pinch salt
1/4 tsp xanthan gum
2 1/2 Tbsp cream
1 Tbsp tomato paste
1/4 tsp Italian seasoning rubbed between fingers to make smaller pieces
1/8 tsp garlic powder
Directions
Combine all dry ingredients with the butter and mix well. Mix will be quite crumbly. Add cream and tomato paste and beat until no lumps remain. Add cheese and mix well. The dough will be almost uniform in color.
Pat or roll out dough on unfloured surface to 1/4 inch thickness. Dough should not be stick at this point. If it sticks, refrigerate it for a few minutes. Cut straws approximately 1/3 inch wide and up to 5 inches long. Place on greased baking sheet.
Bake at 375 °F for 10-12 minutes
Notes
This recipe is derived from a recipe by Roben Ryberg.
You can also cut them out with small cookie cutters
You can use a cookie press and make shaped crackers. (This is how we make them but you need to press out all the cookies asap or they won’t come out well.)
They are a little oily, but my kids loved them.
Substitutions
To make plain cheese crackers, increase the cream to 3 Tablespoons and skip the tomato paste, garlic and Italian seasonings
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions [1].
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions [2] and soy substitutions [3].