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Date: | Mon, 17 Feb 1997 02:22:52 GMT |
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<<Disclaimer: Verify this information before applying it to your situation.>>
This is a wonderful adaptation by Mary Lou Thomas of Bette Hagman's
recipe for Cheese Sticks in The Gluten Free Gourmet, published by Henry
Holt & Co.
1/2 lb. sharp Cheddar cheese 2 tbs. GF margarine or butter
1 large egg 1/2 tsp. salt
1/8 tsp. ground pepper 3/4 cup rice flour
1/4 cup potato starch flour 1 tsp. xanthan gum
salt for topping
Grate the cheese (approximately 2 cups). Set aside.
Place butter in the bowl of a mixer and beat until creamy. Add egg,
salt, and pepper. Beat until blended. Beat in the cheese a third
at a time, until combined. Mix in flours and xanthan gum until well
blended. Work the dough into a ball. Do not use any water to reduce
stickiness. Divide dough, rolling pieces between sheets of waxed paper
to form rectangle about 1/16 inch thick. Place on a baking sheet.
Cut with a pastry wheel into 1-inch squares and place on greased
baking sheets. Repeat with the remaining dough. Prick each cracker
2 or 3 times with a fork. Lightly salt the crackers.
Bake in a preheated oven at 375 degrees for 5-6 minutes or lightly
golden. Turn oven to 250 degrees and bake until crisp, approximately
30 minutes. Let cool on baking sheet. Store in an airtight container.
----
Michael Jones ([log in to unmask]) Orlando, FL USA
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