Ingredients
1 block of sharp cheddar (around 10 ounces)
½ cup of butter (between room temperature and chilled)
½ cup sweet white rice flour
½ cup tapioca flour
¼ cup potato flour
¼ cup sorghum flour
1 tablespoon cornstarch
¼ teaspoon cayenne pepper
2 tablespoons of plain yogurt
Directions
1. Preheat the oven to 325.
2. Blend all ingredients in a food processor or blender until a lose dough is formed, being careful not to over mix.
3. Gently finish working the dough together by hand.
4. On a (gluten-free) floured surface or between sheets of plastic wrap, roll dough out to desired thickness. I rolled mine pretty thin. They bake better if they are ¼ inch or less.
5. Cut into whatever fun shape you want!
6. Place on a parchment paper-lined baking sheet. Give them a little space. They may migrate just a bit.
7. Bake for 8 minutes, rotating them after 4. Stay attentive to them. Depending on your oven they may need a touch more or less time. Just keep in mind they’ll brown before you know it.
8. Let them cool and crisp up.
9. Tell your past self to get a grip and drop the gluten-filled crackers.
Yum