Going with my Meatless-Monday dish, I decided to pair up my soup with a nice Gluten Free option, Herby Cheese Crackers. I used a mix of Gouda and Parmesan, however I have made these with a white cheddar cheese and plain sharp cheddar varieties. The cracker’s texture will vary by the cheese you use! I make sure to stick to a good quality cheese because the recipe only requires 2 ounces and I have had unpleasant experiences when a cheap cheese (this is not always connected by what you pay) that has oozed tons of oils and fats. No one wants an oily cracker….I want flaky with a nice crumble. Let’s Begin!
Dough:
- 2 Ounces of grated Sharp Cheddar Cheese or a cheese that has a close enough moisture content. You can use a semi-soft and pair it with a freshly grated harder cheese too. Allow the cheese to come to room temperature (after you grated).
- 2 tablespoons of Unsalted Butter (softened)
- 1/2 cup of Bob’s Red Mill Rice Flour
- 1/4 teaspoon of Baking Soda
- 1 teaspoon of herbs (I mixed dried herbs with fresh)
- Salt and Pepper to taste (taste your cheese to measure saltiness before adding salt)
- *Optional- You can add Red Pepper Flakes, Smoked Paprika even a dash of Cayenne Pepper. You can also crumble pre-cooked bacon or pancetta to change the flavors.
In a medium sized mixing bowl, combine the Rice Flour, baking soda and herbs. I used dried parsley, thyme, tarragon and oregano. My plants have been blooming well in this mild Winter we have been having in California, so I used some fresh sage and thyme to make a 1 teaspoon’s worth with the dried herbs. Add your salt and pepper. I used a smoked salt for additional flavor and a pepper medley variety. I also included (optional) a dash of smoked paprika, a dash of red pepper flakes and also a small dash of cayenne to give the crackers some kick.
In another bowl, grate your cheese. I used a semi-soft gouda and a grated hard cheese variety of mixed parmesan and romano. 
Add the cheese to your flour mixture and then incorporate the softened unsalted butter to the mix. I do not want to smell crackers on my hands all day so I use a glove to pretty much make a ball. Want a different way? Cream the butter and cheese in your with your mixer and add the flour mixture after. If the mix seems dry, add a 1/2 teaspoon of water. You do not want a super moist dough as this dough will rest and re hydrate in the fridge, plus we are making crackers and not bread. I usually rarely add water and just keep gathering the crumbs around until they play nice 🙂 
Using plastic wrap, create a log that is almost 11 inches long. You can decide how large you want the crackers but since I want to have mine swim in my soup, I always go small. 
The log can be shaped and in this case I used the assistance of a wooden chopstick to make a crease, which will then help me work these into a heart shape. You can just go square or even round….or we can also have fun and create and abstract shape!
Allow the dough to rest in the fridge 20-30 minutes if you need to shape after, or 40 minutes if you will be just slicing and baking. Heat your oven 350 degrees. Take the dough out and you can I usually slice half a log and return the other half to the fridge while the first batch bakes. Â I used the chop-stick to help refine the heart shape too.
Bake the crackers for about 10 minutes and then cool. 
 You then bake the other half and these go great with soup, salads, or just by themselves. Enjoy!
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I received the above product free of charge from Bob’s Red Mill. Â I am not obligated to provide a positive or favorable review, just my honest opinion. Â My review is based on my experience with the product and/or brand, which may differ from yours.
WOM-derful 