Hello again everyone and welcome to another Gluten Free Friday. I hope everyone has had a good week and is ready for the weekend. Today’s recipe is a variation of Frico, known in America as Cheese Crisps. Frico is an Italian food that typically consists of a circular layer of shredded cheese with a bit of flour that’s baked or fried until crisp. One of our local grocery stores used to sell cheese crisps but we haven’t been able to find them lately. The ones they used to carry were made primarily of Parmesan cheese but you can use any blend of Italian cheeses to make these and you can even spice them up any way you like. Today’s recipe is a gluten free version of these cheese crisps, using almond flour instead of regular flour. This recipe is also a bit different than your typical cheese crisps in that it calls for butter as well. In addition to being gluten free these are also low carb, containing less than 1 carb per crisp. Give these a try, I guarantee you won’t be disappointed. As always, leave comments below letting me know what you think.
Gluten Free Chipotle Cheese Crisps
- 1 1/2 cups Almond Flour
- 3/4 tsp Chipotle Powder (or cayenne)
- 3/4 tsp Kosher Salt
- 1 1/2 cups Finely Grated Cheddar Cheese
- 6 tbsp Butter, cut into pieces and room temperature
1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, chipotle pepper and salt.
3. Add cheese and butter and work in with hands, rubbing butter in with fingers, until a dough forms.
4. Transfer dough to a sheet of waxed paper and form into a log 1 1/2 inches in diameter; roll log back and forth on counter to smooth the sides.
5. Roll up tightly in waxed paper and refrigerate until firm, at least 4 hours and as long as several days.
6. Cut log into 1/4 inch slices and bake 12 minutes, or until it spreads and edges are starting to brown.
7. Turn off oven and continue to let bake and crisp, about 10 to 15 more minutes. Watch carefully to make sure they don't burn.
No comments:
Post a Comment