2 cups grated sharp organic, grass fed cheddar cheese
3/4 cups organic gluten free flour mix (or organic unbleached flour of your choice)
1/4 teaspoon organic onion powder
1/8 teaspoon sea salt
2 tablespoons organic grass fed butter
Ok, SO. I did add more fat than the recipe called for in an attempt to rescue the whole thing. And IF they tasted good, I’d say, “Hey, just melt the butter and you’re good to go.” And then eat these like one of those mostly-just-cheese cheese crackers.
But guys…… They are BAD. I mean, bad like you have to immediately eat something else to get the lingering taste out of your mouth BAD. They just taste like flour, basically. (And this is one of my husband’s favorite cheeses, and it’s very flavorful on a cracker, so it’s not ‘bad cheese,’ not to mention a brand new, not expired, box of my go-to gluten free all purpose flour.)
RP Servings: IF they were good, it makes a ton. BUT ZERO IS THE NUMBER
RATING: 0 stars. Negative 5 stars, because I had to throw it away!
I’m done with making gluten free crackers. Honestly, Pinterest people, if you’re going to make something and post it just because it’s gluten free, it needs to be good. I don’t mean “good for gluten free” (which means “BAD”) – I mean GOOD. My gluten free pancakes, adapted from my long-time recipe, are better than the original. Omission beer is GOOD BEER. For heaven’s sake, just because we’re gluten free doesn’t mean we don’t want good food. My suggestion? Get these and call it a day.