Gluten Free Cheese Straws

I Baked!

Finally! If you're reading this then it can be safely said that I improved them and am happy with the result. Before we go another further I'd just like to point out that these aren't the kind of cheese straws that you can pick up and snap in half, these are soft and bendy cheese straws just like the ones I used to love in the days when I didn't know what gluten was.


To make around 8.

Ingredients:

90g Rice Flour
60g Gruyere
10g Parmesan
25g Garlic Butter
2 Medium Eggs (it's possible that one large one would suffice but I'm giving you the exact way that I did it)
1 Level Teaspoon of Xantham Gum
Pinch of Sea Salt

Directions:

• Preheat your oven to 180C
• Grate the parmesan, cut or grate the gruyere
• Put the flour and salt in a mixing bowl
• Add the garlic butter and use your fingers to work the flour and butter into a breadcrumb like consistency
• Add the cheese

Messy Hands A Given

• Mix together
• Break the eggs into a container and beat until the yolk and white are mixed
• Add the eggs to the flour and cheese
• Use your hands to work the ingredients into a firm but flexible dough, you should knead it as much as possible
• Make into a ball

Really Messy Hand Stage

• Leave the dough to rest for 10 minutes
• Sprinkle a little flour onto an even surface or cover with cling film and roll the dough out until roughly 4mm thick
• Cut the straws 3cm wide (obviously, you could make them smaller for a higher number of straws if you prefer but they will need less cooking time)

Should Have Used Our OCD Chopping Board*

• Grease a baking tray, I used garlic butter
• Put the straws onto the baking tray and cook for 15 minutes
• Put onto a plate and leave to cool
• Serve!

The difference between this and the experimental result was that I kneaded the dough more and added parmesan to the mix. Kneading more helped with the texture and parmesan just added a bit more cheesy zing that I felt was lacking. If you make these you will end up with more dough rolled out than is in the photo above. I halved the original mix for testing purposes.

I made and baked gluten free cheese straws. Wonders will never cease. There's talk of quiche tomorrow, not crustless, traditional style quiche. When I started on this quest I had no idea it was National Baking Week.

*If you would like perfectly sized cheese straws that cook evenly (or just a really cool chopping board!) may I suggest the super cool OCD Chef Chopping Board. 

Precise.

More info can be found here for UK or US.

I have come to the conclusion that Roddy didn't fry my crisps.

If I can think of a post for tomorrow another recipe will be going out later today, if not, that's the post for Friday. It's a nice one.