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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.

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Michael Jones ([log in to unmask]) Orlando, FL USA