Who says you can’t have a yummy snack when you’re Gluten-Free? These cheese crisps will give you both the crunch and the salt that you crave! This recipe will make about 50 bite size crackers. Note: You do not have to use organic products to make this recipe, however, it couldn’t hurt, could it?
½ cup organic coconut flour
½ cup organic brown rice flour
¼ teaspoon sea salt
¼ cup unsalted butter (melted)
2 tablespoons water
3 cups sharp cheddar cheese shredded
2 tablespoons organic brown flax seeds
Heat your oven to 275 degrees. In a food processor blend all ingredients together except the flax seeds. Once dough comes together turn it out onto a floured surface and knead in the flax seeds. Roll to desired thickness and cut into bite size pieces. I suggest 1/16 inch thickness. Distribute pieces onto a parchment covered cookie sheet. Bake for 25 minutes, turning at 12 minutes. Crackers will be brown and hard when done. Once cool, store in an airtight container for up to a week, or until they are all gone 🙂
Okay, what the heck is Xanthan and why does it have it’s own gum? Despite what you make think, it does not come in spearmint or tootie fruity flavours. Here is the real scoop on Xanthan with a little top ten facts and figures about it:
Xanthan Gum is made by fermenting corn sugar with a bacteria, Xanthomonas campestris. It’s the same bacteria that creates black spots on broccoli and cauliflower. The result is a slimy goo that is then dried up and ground into a fine white powder.
Xanthan gum is an emulsifier. It helps ingredients blend more effectively and stay blended while waiting on a shelf. For example – water and oil mixtures, as well as bits of spice in a salad dressing.
Xanthan gum is also used as a thickener. Add a bit to water and it becomes more viscous. Many fat free salad dressing maintain and oily viscosity by using thickeners such as xanthan gum. In pastry fillings, it prevents the water seeping out and soaking the dough, thus protecting the crispness of the crust.
Xanthan gum is used in ice creams as well to prevent the formation of ice crystals and keep the product “smooth”.
Xanthan gum has become popular in the gluten free circles. It helps give the dough a sticky consistency.
Only a small amount of xanthan gum is necessary to achieve the desired result, usually less than 0.5% of the food product weight.
When mixed with guar gum or locust bean gum, the viscosity is more than when either one is used alone, so less of each can be used.
Nutritionally, xanthan gum is a carbohydrate with 7 grams of fibre per tablespoon. This may cause bloating in some people.
Xanthan gum may be derived from a variety of sources such as corn, wheat, or soy. People with an allergy to one of the above, need to avoid foods with xanthan gum, or to ascertain the source.
Xanthan Gum was “discovered” by a team of USDA researchers in the 1960′s. In 1968 it was approved for use as a food additive in the US and Europe.
So there you go, everything you did, and didn’t really care to know, about Xanthan Gum! Tune in tomorrow for other exciting common ingredients in Gluten-Free foods… Alternative Flours!