Ingredients
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1 cup Tonomi’s Cassava flour
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1/4 teaspoon xanthan gum
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1/4 teaspoon garlic powder (optional, for extra flavor)
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1 cup shredded sharp cheddar cheese
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1/4 cup unsalted butter, chilled and cubed
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1/4 cup cold water
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine Tonomi’s Cassava flour, xanthan gum, baking powder, salt, and garlic powder. Mix well.
Add the cubed butter and shredded cheese to the dry ingredients. Use a pastry cutter or your fingers to work the butter and cheese into the flour mixture until it resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. It should be firm yet pliable.
On a clean surface, roll out the dough to about 1/8-inch thickness. Use a cookie cutter or a knife to cut the dough into desired shapes or squares.
Place the crackers on the prepared baking sheet, leaving a little space between each one. Bake for 12-15 minutes or until the edges are golden brown.
Allow the crackers to cool on a wire rack before serving. They’ll crisp up as they cool.
Recipe Note
Tips:
For extra cheesy flavor, sprinkle additional shredded cheese on top of the crackers before baking.
These crackers store well in an airtight container for up to a week, making them a great option for make-ahead snacks.
If the dough feels too dry, add a tiny bit more water, but be careful not to make it too sticky.
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