Guest guest Posted October 4, 2005 Report Share Posted October 4, 2005 LaDonna's Cheesy Crackers Tomato juice gives these crackers a delightfully 'cheesy' flavor! YUM! Blend together: 2 cups white rice flour 1 tsp. salt Measure and combine: 2/3 cup plus 2 Tbsp. vegetable shortening Using a pastry blender, cut the shortening into the rice flour mixture. Dough will form small clumps. Crumble to about the size of peas. Then sprinkle with: 2 Tbsp. cold tomato juice (may add an additional 1 Tbsp. if needed) Use a fork to blend and then form dough into two balls. Roll onto plastic wrap using rolling pin. Flip and turn onto cookie sheet and remove plastic wrap. Score dough into diamonds or squares with a knife. Bake at 350 degrees until done. Cool and gently break into individual crackers. Enjoy! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2005 Report Share Posted October 6, 2005 Coming out of lurkdom to say that this recipe also makes a wonderful pizza crust. I used Bette's Featherlight Flour Blend instead of white rice flour, though, because I had no white rice flour. I also added a scoop of nutritional yeast & a bit of garlic salt. Thanks for the great recipes Angela > > Tomato juice gives these crackers a delightfully 'cheesy' flavor! YUM! > > Blend together: > > 2 cups white rice flour > 1 tsp. salt > > Measure and combine: > > 2/3 cup plus 2 Tbsp. vegetable shortening > > Using a pastry blender, cut the shortening into the rice flour > mixture. Dough will form small clumps. Crumble to about the size of > peas. Then sprinkle with: > > 2 Tbsp. cold tomato juice (may add an additional 1 Tbsp. if needed) > > Use a fork to blend and then form dough into two balls. Roll onto > plastic wrap using rolling pin. Flip and turn onto cookie sheet and > remove plastic wrap. Score dough into diamonds or squares with a > knife. Bake at 350 degrees until done. Cool and gently break into > individual crackers. Enjoy! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2005 Report Share Posted October 6, 2005 Thank you for the idea, Angela! I'll 'repost' the recipe with your changes so we can find it easily in the files. So nice to hear from you! I'm glad you came out of lurkdom for a second. Come out again some time (grin). It's always good to hear from list members. ~ LaDonna ~ Re: LaDonna's Cheese Crackers Coming out of lurkdom to say that this recipe also makes a wonderful pizza crust. I used Bette's Featherlight Flour Blend instead of white rice flour, though, because I had no white rice flour. I also added a scoop of nutritional yeast & a bit of garlic salt. Thanks for the great recipes Angela > > Tomato juice gives these crackers a delightfully 'cheesy' flavor! YUM! > > Blend together: > > 2 cups white rice flour > 1 tsp. salt > > Measure and combine: > > 2/3 cup plus 2 Tbsp. vegetable shortening > > Using a pastry blender, cut the shortening into the rice flour > mixture. Dough will form small clumps. Crumble to about the size of > peas. Then sprinkle with: > > 2 Tbsp. cold tomato juice (may add an additional 1 Tbsp. if needed) > > Use a fork to blend and then form dough into two balls. Roll onto > plastic wrap using rolling pin. Flip and turn onto cookie sheet and > remove plastic wrap. Score dough into diamonds or squares with a > knife. Bake at 350 degrees until done. Cool and gently break into > individual crackers. Enjoy! Our vegan and gluten free recipes are available in the archives for this group or at the following URL (***Recipes Posted to VGF***): Check out these affiliated vegan lists ~ http://www.Christian-Vegan-Cooking http://www.VintageVeganTea http://www.VeganFoods4HealthyLiving Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.