The Gluten-Free Almond Flour Cookbook
Cheddar Cheese Crackers
Page 33
| Course Type: Other
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Recipe Reviews
Hmm, They left something to be desired (more cheese flavor please!) but I can not stop eating them. I felt like they were too eggy, and not cheesy enough, but the texture is great (not weirdly grainy like some alternative flour recipes) and certainly crisp. Maybe my cheddar was not assertive enough, or maybe my measurement was scant, but next time I may try 1 whole egg, 1 egg white and a bit more cheese.
To look on the bright side, I guess since they aren't super cheesy they are a little more versatile. Cheesy or not, they are great with peanut butter!
UPDATE: Made these again with a much stronger/sharper cheddar and they were much better! Went from a 3 star to 5 star recipe!
(edited 26th October 2013) (0) comment (0) useful
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