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Gluten-Free Cheddar Salsa Crackers

By: Angie from God's Growing Garden
Gluten-Free Cheddar Salsa Crackers
This image courtesy of godsgrowinggarden.com

A healthy diet can be easy and delicious - you don't have to sacrifice flavor. These Gluten-Free Cheddar Salsa Crackers are a perfect example of this. Cheddar cheese gives these homemade crackers a sharp bite while salsa adds just a little heat. Since they are baked, they have a very satisfying crunch. Make these tasty gluten-free snacks for your soup, as an afternoon treat, or to eat with your lunch instead of chips. You kids will go nuts for them, too.

Notes


After rolling the scraps 3 times the dough starts to become very dry and brittle. When you get towards the end of dough, bake as is. Do not use cookie cutters.



 



 



 

Cooking Time15 min

Ingredients

  • 1/4 cup butter at room temperature
  • 1/2 cup 100% corn meal
  • 1/4 cup rice flour
  • 1 egg yolk
  • 1/4 cup salsa
  • 1/2 cup cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat oven to 375 degrees F.

  2. Combine the butter, salsa and egg yolk until mixed. Stir the corn meal, salt, pepper and rice flour into the butter mixture.

  3. Knead the cheese into the dough by hand on a clean flat surface.

  4. Cut the dough in half. Roll out the dough on a floured surface until about 1/4 inch thick. Cut the crackers using your favorite cookie cutters. Keep rolling out the scraps until all of the dough has been used.

  5. Place each cracker on a parchment paper lined cookie sheet. Prick each cracker with a fork to prevent puffing.

  6. Bake for 10 to 15 minutes (or until golden brown).

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These Cheddar Salsa Crackers look awesome. I am always on the look out for gluten free recipes, especially snacks, so I am glad to find this one. I love cheese too and I would eat these with a nice dip or what about pico de gallo? They also look quite simple to make.

What a great recipe! I've been wondering about ways to use cornmeal, especially for savory dishes. I've only known of it being used to make porridge and batter for deep frying chicken. I've made arepas also, but with corn flour not corn meal. I like the grainy texture of corn meal. Would wheat flour be okay as a substitute for rice flour in this recipe?

If you want to eat it gluten free you can't substitute it with rice flour but there are quite a few varieties of flour which are gluten free that you could replace it with such as tapioca or almond flour. I buy a general gluten free flour which is readily available and not as expensive as rice flour and you would never know the difference between that and wheat flour.

I love cheese crackers! I have really missed them since going gluten free. I would love to try making my own. Do you think it would work with Monterey jack cheese? Monterey jack is softer so it might be more prone to burning so maybe a combination of that and cheddar would work. Thanks for the recipe.

Is it possible to make these crackers without the cornmeal? I would need another ingredient in place of the GMO corn.

This comment was posted a few years ago, so I don't know if you are still looking for an answer. You can find non-GMO corn meal now. It will have a label that says that it has been non-GMO verified. If your store has a health section, it may be in there instead of with the regular.

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