Wine and Cheese Gluten Free Cracker Recipe

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.

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