Receta de galletas de queso sin gluten

Ingredientes

• 2 cups cooked, chilled jasmine or brown rice (see note below)
• 1.5 cups reduced-fat cheddar cheese
• 1/4 cup parmesan, grated
• 1/4 cup gruyere, shredded
• 1 whole egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp olive oil
• 1 tbsp butter (plant-based or dairy)
• 4 tbsp arrowroot, tapioca, or corn starch

Preparación

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Put all ingredients into a food processor or high-powered blender and blend until mostly smooth and sticky like cookie dough. A few rice grains or cheese bits are perfectly acceptable.

3. 3

   When the dough appears too wet you can either spread it out on a tray to let it dry or put it in the refrigerator for a short time. Additional arrowroot or some extra starch dusted on a floured surface will help if the dough feels too sticky or too wet.

4. 4

   Wrap the dough between two sheets of parchment paper. Use a smooth can or rolling pin to flatten it out to about 1/8 inch (nickel thickness).

5. 5

   Remove the top parchment layer and use a pizza cutter or knife to cut the dough into squares.

6. 6

   Pro Tip: Sprinkle some toppings like flaky sea salt, sesame seeds or a dusting of chili powder on top before baking.

7. 7

   Place on a baking sheet and bake for 15–20 minutes, flipping the pan halfway to ensure even browning.

8. 8

   The crackers will harden when left to cool on the baking sheet so you can break them apart when done.

9. 9

   The crackers will keep for 5–7 days when stored in an airtight container at room temperature.