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Thursday, January 11, 2007


Those look and sound truly delectable! Like a grown-up version of the Cheez-It's I loved as a kid. I may have to try to make a gluten-free version. BTW, I am the kind of person who purposely melts cheese all over the pan when I'm making grilled cheese just so it will make those little crispy burnt cheese bits, so... Yeah.


This sounds fabulous. GFBtB is going to make a gluten free version, and I can easily make a SB diet version by using whole wheat pastry flour! Yum.


You're right this is a grown up cheezit! I never thought of that but now that you say it, totally makes sense. I think to make these glutten free, rice flour would work really well and make a wonderful crumbly texture! Let me know how the experimentation goes.


They really are spectacular. And very addictive! I did not dare bake any to be left at home. I only baked them off when I went to events for fear of eating them all.


Whole wheat pasty flour would be fabulous in this. I am going to try it next time myself as I prefer to use whole grains as much as possible as well. Let me know if you have luck with it!

I just printed the recipe from epicurious and I can't wait to try it myself! Like you, I'll probably make a few changes to the original (for one, I don't have any caraway seeds on hand). I've never made any type of crackers before but I've always wanted to try. And since I have a block of extra sharp cheddar in the fridge right now, and I'm craving these crackers after reading your wonderful post, I guess this recipe will be my first attempt!


I found your site through Well Fed and love it! I would love to see what you do with these crackers. They are more like savory cookies than crackers and they are wonderful! I hope to see a post soon!


Perfect work!


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