Allergy Free Cheddar Crackers
I decided it’s finally time I got back to posting recipes. After finishing up my first draft of Allergy-Free and Easy Cooking a couple weeks ago, when I was testing two or three recipes a day, I felt like I never wanted to cook again. The urge has finally returned! (Thank God for that for my kids and my wallet). Today, I’m posting these delicious savory gluten-free, dairy-free (casein-free), nut-free Crackers.
Crackers are such a great go-to snack. They’re sugar-free, they can be dressed up with just about any topping, and they’re great for munching on their own. Another fabulous thing about crackers: Like rolled cookies, they’re fun to bake with your children, who love to cut out shapes.
You can make these as traditional round crackers or you can use fun mini cookie cutters to cut them into playful shapes.
Allergy-Free (GFCF) Cheddar Crackers
(Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Vegan)
Give these a tasty upgrade by adding 2 teaspoons finely chopped fresh rosemary along with the Daiya in step 4.
Makes 2 dozen 1 ½-inch crackers
1/2 cup + 2 Tablespoons Authentic Foods GF Classical Blend or my Basic Gluten-Free Flour Mix
2 Tablespoons sorghum flour
2 Tablespoons golden flaxseed meal
¼ teaspoon xanthan gum
¼ teaspoon baking soda
¼ teaspoon salt
Pinch cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
¼ cup + 1 Tablespoon dairy-free, soy-free vegetable shortening
1 ½ teaspoons light agave nectar
1 Tablespoon + 1 teaspoon rice milk
¼ cup shredded Daiya “Cheddar” Cheese
1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. Whisk flour mix, sorghum flour, flaxseed meal, xanthan gum, baking soda, salt, and spices.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat vegetable shortening on medium speed until creamy, about 1 minute. Add agave nectar, and beat until combined, scraping down sides of bowl with a rubber spatula as necessary, 1 minute more.
4. Add flour mixture in two batches. Mix until crumbly. Add rice milk and mix on medium speed until fully combined. Add Daiya, and mix until just combined. Use your hands to create a ball with the dough; it will be slightly crumbly at first.
5. Place a sheet of parchment on your work surface. Turn out the dough onto parchment. Pat into a disk; top with another sheet of parchment. Roll out to 1/8-inch thick. (I like to use Silicone Rolling Pin Rings for an exact measurement.)
6. Using a 1 ½- to 1 ¾-inch biscuit or cookie cutter, cut out crackers.
7. Use a thin spatula to transfer crackers to the baking sheet. Prick three times with a fork.
8. Bake until golden and aromatic, about 18 minutes.
9. Transfer tray to cooling rack. Let set about 5 minutes before transferring crackers to cooling rack to finish cooling. Store the crackers in an airtight container for several days.
Allergy-Free (GFCF) Cheddar Crackers © 2011 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.
And this, Cybele, is why you are a rock star to all food-allergic kids (and grown ups) everywhere!
Coming from you, that’s quite a compliment! Thanks so much Kim. Right back at ya!
Making these this week for my little guy!!!!! Also I saw you were cooking for a new book? When is it coming out? Will it be available in kindle format? LOVE your recipes… they always turn out great, so I will definitely be getting that book!!!!! I have the Allergen Free Bakers Handbook and when I get a chance I want to get the Whole Foods Allergy Cookbook. 🙂
Wonderful! I’ve been trying to find a good cracker recipe without much luck. Going to have to try these. Where do you find xanthum gum in the grocery store? Baking aisle?
These look fabulous. Can’t wait to make some with my little guy. Welcome back, Cybele. You are a goddess! (Can’t wait to see the new book, too!)
I’ve been looking for a good cracker recipe. These look awesome. I’m gonna try them out this week and I’ll post my results on my blog. Thanks for the great recipes! Although we are only gluten-free, your book was a life-saver when we had a little girl over for a sleep-over that has multiple allergies. I can’t wait to check out your next one!
Thanks for the sharing of the step by step follow ups on how to bake this cracker. I seldom bake because all this time, I did not see a need of having a oven and being just two of us, it never was like really needed. However, I am going to bookmark this recipe of yours because I am slowly starting to bake now with the oven already in my kitchen. All the more, I simply love cheese.
I just made these, and added in the rosemary. They were really easy to make and so good! Can’t wait for your next cookbook to come out!!
I hope your little guy likes the crackers. My new book will be out next November, 2012. I don’t know about the kindle feature. I will ask my publisher.
You can find xanthan gum in the baking aisle at stores like Whole Foods or your local health food store. I usually order it online from Authentic Foods http://authenticfoods.com/products/item/31/Xanthan-Gum
Zoe-Clare, thanks for the warm welcome back!
Earth Mama, please do share your cracker results with us!
Thanks Kirstin! Happy they turned out well for you!
Oooh, my daughter loves crackers and Diaya – I will definitely be making these!
My youngest daughter suffers from all of the 8 allergens ( peanut , tree nut, soy , milk, wheat, eggs and shellfish), I have never used palm oil and I am nervous. It seems that the shortening is in a lot of your recipes. I did make the Boston cream pie recipe ( had to try that one, I am from Boston) that you had posted just made some substitutes. No yummy frosting filling:( would love any feedback you could give! Just bought the Baking cookbook yesterday! So excited to try out some more.
Why are you nervous to use the palm shortening? Have you been advised to stay away from it by your allergist? If so, then by all means, don’t use it. But, I would ask your allergist about it, and if they don’t tell you to steer clear, then you might want to give it a try, with caution. Palm Shortening is from the same family as dates, it’s a fruit. Of course, don’t use anything that you are uncomfortable with… If you are more comfortable avoiding it, you could use the earth balance soy-free buttery spread, but it doesn’t bake up quite as nicely, and the frostings aren’t as good, but it will work. Let me know if this helps answer your question at all.
coconut oil could work too, I use that in a similar cracker recipe with great results!
Thanks so much for responding, I haven’t been told not to use it, I am just overly cautious!! My daughter has such severe allergies that I get freaked out by new products. She has eaten dates before and no problems, I will ask and give it a try.. I am always looking for new ideas and your book is great!!!!! My daughter has muster turned 4 and it is always a challenge! Thanks again.
I love trying crackers….so many of the commercial varieties out there are really expensive and almost always have at least one the major allergens. And then we have can’t have flax either! I will always be making my own crackers it seems, as my son has to enjoy them with all the other kids. I will give your version a try too, very similar to one I already have, but I love your addition of the spices….makes my creative juices flow….! I have pinned this!
[…] he has been eating them every day for the past year. So when I saw Cybele Pascal’s recipe for allergy-free crackers, I was excited to give them a try, so Joseph could have a bit of […]
I am trying to use your print function and it is not working.
So excited to try these. One question, is the flax necessary for the baking of the crackers? We are allergic:( Any substitutions? I heard chia meal might be one? if so…WHAT is chia meal:) Thanks so much, I really appreciate all that you’ve done for allergy free baking!
Hi Cybele.. this is the first time I have happened upon your page. I was recently told I have the most rare and uncomfortable allergies possible. My allergies are lettuce, orange, tomato, potato, peanut, soy, wheat and gluten. It has turned my world upside down. Getting in the kitchen is complete anxiety. I seem okay to prepare regular foods for my family so far, but for me? Oh my word. On top of all that, I have been told I have genetic high blood pressure where I now need to include lower salt and caffeine free (boo-hoo for coffee).
I am scouring the internet for all the recipes I can. I feel like if I can create a good stock of prepared foods I won’t have so much anxiety when it’s meal time. I love the idea of this cracker recipe except I cannot have the potato starch. Do you think quinoa would work as well. Thank you for listening. I sometimes feel so alone in this, but I know I cannot be the only one out there.
Has anyone tried this with nutritional yeast? My son is dairy allergic, and my daughter is pea- allergic. Daiya cheese uses pea protein, so she cannot eat daiya. ‘
Of course, I could always make one batch with Daiya for him and one with regular cheese for her (lucky girl can eat milk!) but I like to try and make things that everyone can eat when possible.
I love your Baker’s Handbook. I use it constantly. For this cracker recipe is Daiya Cheese required?
We can’t do daiya or other cheese substitutes as it has pea protein and that’s a no no for us. Can this be made without the daiya as just a plain cracker? will it still taste like a good cracker?
I’m not sure, Jen, I’ll have to test it. Stay tuned….
I am excited to find a cracker recipe that my 19 month old can eat. He has never tasted a cracker yet. I just need to get a couple ingredient and then I will mix up a batch. My son is allergic to 7 of the 8 top allergens along with other allergies so I am glad I found your website. Thank you
So happy you found my site! I hope the crackers were a hit! Have a great weekend! Cybele