|Crispy, finished crackers cooling on a rack|
|Crackers before baking|
Here are my substitutions:
Daiya cheddar style shreds for the cheese
Purity Farms ghee (or other well made ghee) for the butter
Chebe All-Purpose Bread Mix (a manioc [tapioca] based mix) for flour.
The crackers baked up crispy, crunchy and cheesy tasting. My GFCF boy loved them, and even my husband and a few friends proclaimed them a success.
These were easy to mix up in a stand mixer and quick to make (there is some downtime while the dough chills in the fridge). The trick is to roll out the dough quite thin and bake just long enough to get crisp without burning. They only take about 15 minutes in the oven but should be watched carefully. They also should be watched carefully once placed on the cooling rack -- they were mysteriously disappearing from my kitchen!