Easy, Low FODMAP Cheddar Cheese Crackers
Yes, you can make Low FODMAP Cheddar Cheese Crackers easily at home!
Sweet vs. Savory
I have to admit I don’t do a ton of savory baking and every now and then, such as when I make these classic cheesy hors d’oeuvres crackers, I scratch my head and wonder, why the hell not?
These are quick to make and as addictive as a Cheez-It! Seriously. Better even because they are so buttery, cheesy – and low FODMAP.
You can leave out the cayenne if you like, but it adds a bit of zip and zing without making these too spicy.
Go Orange!
Just like commercially prepared cheesy crackers, we like these as orange-colored as possible, which calls for orange cheddar cheese.
You could use white cheddar if you like, but we think the crackers are much better with their orange color, just beckoning us to crunch into them.
Low FODMAP Cheddar Cheese Crackers
These Low FODMAP Cheddar Cheese Crackers are easy to make and yet elegant enough to be a host gift. They taste like the orange cheeze crackers that you can buy, only these are even better because they are low FODMAP!
Low FODMAP Serving Size Info: Makes about 6 dozen 1-inch (2.5 cm) crackers; 24 servings; serving size 3 crackers
Ingredients:
- 1- pound (455 g) sharp or extra-sharp cheddar, (we like orange colored cheddar)
- 1 cup (113 g; 2 sticks) unsalted butter, at room temperature, cut into pieces
- 1 large egg yolk
- 2 teaspoons Dijon mustard
- 2 teaspoons salt
- ¼ teaspoon cayenne
- 1 3/4 cups (254 g) all-purpose gluten-free low FODMAP flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, plus additional for dusting
Preparation:
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Grate cheese in food processor using grater disc (either coarse or fine). Switch to multi-purpose blade. Add butter and yolk and process until smooth. Add remaining ingredients and pulse until just combined. Scrape soft dough onto large piece of plastic, wrap well, flatten slightly and refrigerate at least 1 hour or overnight.
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Position racks in upper and lower thirds of oven and preheat oven to 350°F (180°C). Line 2 baking sheet pans with parchment paper.
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Roll out dough on lightly floured surface to 1/8-inch (3 mthickness. If the dough is giving you any problems, simply roll out in-between two pieces of parchment. Cut the rolled out dough into a grid to create small, 1-inch (2.5 csquare crackers. Place on prepared pans evenly spaced apart.
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Bake for about 12 to 15 min; adjust time for different sized crackers. The crackers should be a little puffed, beginning to color and there might be a little cheese and butter oozing out and bubbling slightly along the bottom edges.
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Cool pan completely on rack. Crackers may be stored for up to 4 days at room temperature in airtight containers.
Notes:
Tips
- This dough freezes well. Consider rolling the dough into logs about 2-inches (5 cm) in diameter, then wrap logs in plastic wrap and then place in heavy zip-top bags. Freeze for up to 1 month. Defrost in refrigerator overnight. Slice into 1/8-inch (3 mm) rounds and bake as suggested above. Watch the timing.
- Flavored crackers: roll the logs in your choice of herbs and/or spices, such as thyme, rosemary or black pepper or in sesame seeds or poppy seeds. Slice and bake as described above.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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