Recipe
Snack
Sunflower Soda Crackers
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. white rice flour | ||
| ¼ c. milo flour | ||
| ¼ c. shelled sunflower seeds | ||
| ¼ tsp. salt | ||
| ¼ tsp. gluten-free baking powder | ||
| xanthan gum | ||
| ¼ c. cold butter | ||
| 1 c. small-curd cottage cheese | ||
| additional salt or other seasoning |
Directions
- In a food processor, mix white rice flour, milo flour, sunflower seeds, salt and baking powder until sunflower seeds are finely chopped.
- Cut butter into several pieces and add to the dry mixture. Add cottage cheese. Process until combined, but do not over-process. The small bits of butter and cottage cheese create flaky layers during baking.
- Divide dough into fourths. Roll each fourth into a log about 3/4-inch in diameter.
- Roll dough out into a log shape. Refrigerate for 30 minutes.
- Using slightly dampened hands, shape to make flat rounds.
- Slice off rounds about 3/8-inch thick. Place rounds on cookie sheets. Prick tops with a fork. Top with some salt or other seasoning.
- Bake at 325 degrees for 15 to 20 minutes until lightly browned on the edges.
- After all the crackers are baked, turn off the oven. Return cookie sheets to oven to let crackers dry out slowly for 30 minutes or so.
- Cool. Store in a tightly-sealed container or freeze.
Recipe Source:
www.csaceliacs.org.