Wine and Cheese Gluten Free Cracker Recipe

I am honored to present this gluten free cracker recipe that I developed for WholeVine. They offer grapeskin and grapeseed flour made from wine grape remnants as well as gluten free cookies. A couple of months ago I surveyed my Facebook followers for their favorite wine, and Riesling was the winner. So, I used Riesling grapeseed flour in this gluten free cracker recipe. However, they offer several other varieties, including grapeseed flour. Just be sure not to use grapeseed flour in this recipe as additional liquid ingredient would be required. Meanwhile, cut your favorite cheese, pour a glass of wine, and enjoy!

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Gluten Free Wine and Cheese Cracker Recipe

51

Yield: Makes about __ crackers.

Gluten Free Wine and Cheese Cracker Recipe

A flavorful gluten free cracker recipe made with grapeskin flour which is high in fiber.

Ingredients:

  • 3/4 cup cornstarch
  • 1/2 cup WholeVine White Riesling Grapeskin Flour
  • 6 Tablespoons brown rice flour
  • 1/4 cup grated parmesan cheese
  • 2 teaspoons sesame seeds, for topping (optional)
  • 1 1/2 teaspoons gluten free baking powder
  • 1 1/2 teaspoons granulated sugar
  • 1 teaspoon rosemary
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon fine sea salt, divided
  • 7 Tablespoons extra virgin olive oil (extra light in flavor)
  • 1/2 cup + 1 Tablespoon ice water

Instructions:

  1. To a bowl, add the starch, grapeskin flour, brown rice flour, parmesan cheese, sesame seeds (if using), baking powder, sugar, rosemary, xanthan gum, and salt and whisk together thoroughly. Add the oil and stir until smooth. Add the water one tablespoon at a time, stirring after each addition, until a dough forms.
  2. Wrap the dough in plastic wrap or place it in a zipper storage bag and refrigerate until it is firm enough to roll, about 30 minutes.
  3. Preheat the oven to 375°F.
  4. Take small portions of the dough, heavily dust with starch, and knead it in your hands. Press or roll them out and cut them into squares, rectangles, or use your favorite cookie cutter. With a two-pronged fork or ice pick, poke several holes in each cracker. Discard the scraps. They cannot be rolled a second time.
  5. Place on a baking sheet and bake for about 7 minutes or until they just begin to brown. (They will not spread, therefore, they may be placed in close proximity.) Baking times will vary depending upon the size of your crackers.
  6. Immediately transfer the crackers to a wire rack to cool completely. If desired, baste the tops with melted butter and add salt.

Tips

If you are corn intolerant, substitute the cornstarch with potato starch, however, these gluten free crackers will be a little less crisp. After xanthan gum is processed, it is free of allergens, including corn. However, if you are skeptical, use guar gum which does not use any corn in the process.

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