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Using just three simple ingredients, you can make delicious, cheesy crackers known as cheese coins. The texture of these coins is crisp and crunchy. Serve them just as you would crackers, but with less flavorful toppings. Think cream cheese, hummus, sautéed vegetables, and even thinly sliced apples.
Gluten Free Cheese Coins
- 8 ounces Mexican blend cheese or cheddar
- 8 tablespoons unsalted butter at room temperature (1 stick)
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 cup brown rice flour
Add the cheese and butter to the bowl of your food processor. In a separate bowl, whisk together the flour, salt, and cayenne. Add the dry mixture to the wet mixture and process for about 1 minute or until thoroughly combined.
Lay out two long sheets of plastic wrap. Divide the dough into two portions and add each to the sheets of plastic wrap. Form the dough into logs and wrap tightly. Refrigerate until solid, 2 – 3 hours.
Preheat the oven to 400°F. Lightly oil a baking sheet.
Remove one log from the refrigerator and slice between 1/8 to 1/4 coins. (Slicing 1/8-inch is too thin and 1/4-inch is too thick.) Just don’t let me brown on the top.
Bake on the center shelf for 4 – 6 minutes depending upon thickness. (It’s better to under-bake than over-bake since you can always add them back to the oven if they are crispy enough for your liking.
Using a thin or offset spatula, transfer the coins to a wire rack to cool completely, about 30 minutes. Once cooked, if they are not crispy, feel free to add them back a baking sheet and bake 1 minute or longer and cool on a wire rack one last time. Before reusing a baking sheet, remove any excess oil using a paper towel. However, leave a little shine behind.
Serve with dip, more cheese, cream cheese, sautéed vegetables, hummus, or raw vegetables.
Lace Look: If your crackers turn out looking like lace that usually means that your butter wasn’t soft enough and stayed in clumps instead of combining with the other ingredients. Once the heat of the oven hits those clumps of butter they melt away leaving holes in the crackers.
Some Are Brown: If some of your crackers turn too brown and crispy while others are not, you may have slice some thinner than others. Consistency in thickness is extremely important.