Gluten-Free Cheese Straws

"From Roben Ryberg's "Gluten-Free Kitchen". You can omit the ground red pepper, if desired. (5" long by 1/3" wide)"
 
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photo by jude503 photo by jude503
photo by jude503
Ready In:
27mins
Ingredients:
8
Yields:
24 cheese straws
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ingredients

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directions

  • Preheat oven to 375 degrees F.
  • In a medium bowl, combine and mix well, butter, cornstarch, potato starch, ground red pepper, xanthan gum, and salt.
  • Mixture will be crumbly.
  • Add cream and beat until smooth.
  • Add cheese and mix until dough is almost uniform in color.
  • Roll out or pat the dough to 1/4" thickness (unfloured surface).
  • If the dough is too sticky to work with, refrigerate it for a few minutes or so.
  • Cut into thin straws and place on a greased baking sheet.
  • Bake about 12 minutes.

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Reviews

  1. Already reviewed but wanted to get a photo in of these babies off my phone :0)
     
  2. We love these. We prefer to use sharp cheddar or even extra sharp chessar for the flavor. We also like to use this to replace the Cheez-its in Chex Mix. We roll them out very thinly, cut on baking sheet, but not seperate and then bake. If you add a few drops of food coloring, then they don't look anemic in the cereal mix. I've never used cream- I use whole milk (but use a little less) and increase the butter a bit.
     
  3. I forgot to mention that my Whole Foods store where I shop did not have potato starch. I substitued tapioca starch and it worked just fine.
     
  4. I'm wondering if anyone knows if I can make these without zantham gum? I can't find it in my local wholefood shop & wanted to make some for a friend whose on a GF diet. Thanks.
     
  5. I ran out of cornstarch so ended up using half white rice flour and half cornstarch. I tried piping them with a star tip for better presentation but the dough is too stiff. And I ended up cutting them in half also, otherwise most of them would have broken anyway...I'd recommend cutting them maybe 4 inches long or so. Doubled the recipe and actually made it in about 30 seconds in my food processor! Will be doing this again...maybe cutting with a biscuit cutter next time....
     
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Tweaks

  1. YUM-O! These are so good. I thought when my family and I went gluten free we were gonna have to sacrifice the cheese cracker. Sacrifice no more!!! I even used buttermilk instead of cream cuz that's all I had on hand and they are still delish! Thanks for a wonderful recipe GinnyP.
     

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