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| Make your own gluten-free cheese crackers. |
By Melissa Donald
For kids who have a gluten intolerance, it’s sometimes hard to know what to reach for when it comes to quick snacking. For a high-protein snack, try these gluten-free cheese crackers. They are quick and easy and only use one ingredient! These little cheese crackers paired with your favorite salami or pepperoni make a great after-school munchie. Add nuts and you’ve added Omega 3’s.
For kids who have a gluten intolerance, it’s sometimes hard to know what to reach for when it comes to quick snacking. For a high-protein snack, try these gluten-free cheese crackers. They are quick and easy and only use one ingredient! These little cheese crackers paired with your favorite salami or pepperoni make a great after-school munchie. Add nuts and you’ve added Omega 3’s.
Gluten-Free Cheese Crackers
(makes 48 small crackers)
• 12 thin slices of prepackaged Colby Jack cheese (or your favorite thin cheese slices)
Directions:
Preheat oven to 250 degrees F.
Line a cookie sheet with parchment paper or a Silpat.
Cut each square slice of cheese into quarters. (You can use the new “thin” slices for a perfect crisp.)
*Place on a middle rack of the oven for about 30-40 minutes or when the cheese has melted completely and is crisping up.
Remove from the oven and let cool on the cookie sheet. There may be some oil from the cheese as it separated when baking.
Store in an airtight container unrefrigerated for 2-3 days, but they usually don’t last that long!
If you don’t have cheese slices, you can also shred your favorite cheese.
Use about 2-3 Tbsps of mounded shredded cheese to create a cracker.
Follow the same instructions as above at the *
Once baked and cool, these crackers will have a more lacey look to them.
— Melissa Donald, Today's Family photographer
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