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Cheese Sticks w/ Tom's Bread mix

Source of Recipe

Tom Vandeman


Recipe Introduction

Adaptation of Bette Hagmans recipe for Cheese Sticks using Tom’s Bread mix. Please note this recipe is NOT Casein Free and is included for those who can use dairy products or it can be substituted with a casein free soy or nut based cheese.

List of Ingredients

1/2 lb. sharp Cheddar cheese
2 tbls. GF margarine or butter
1 large egg
1/2 tsp. salt
1/8 tsp. ground pepper
1 cup of Gluten Free Pantry’s Tom's Celiac Light Bread Mix
1 teaspoon xanthum gum
Salt for topping



Recipe


Grate the cheese (approximately 2 cups). Set aside. Place butter in the bowl of a mixer and beat until creamy. Add egg, salt, and pepper. Beat until blended. Beat in the cheese a third at a time, until combined. Mix in flours and xanthan gum until well blended. Work the dough into a ball. Do not use any water to reduce stickiness.

Divide dough, rolling pieces between sheets of oil sprayed plastic wrap to form rectangle about 1/16 inch thick. Place on a baking sheet. Remove all plastic wrap and straighten out dough on baking sheet. Cut with a pastry
wheel into 1-inch squares. Repeat with the remaining dough. Prick each cracker 2 or 3 times with a fork. Lightly salt the crackers. Bake in a preheated oven at 375 degrees for 5-6 minutes or until lightly golden. Turn
oven to 250 degrees and bake until crisp, approximately 30 minutes. Let cool on baking sheet.