I don’t cook a lot of gluten free dishes since we don’t have any gluten issues in our family. However, when entertaining or taking goodies to a get together it’s more and more common these days to have guests that don’t eat gluten. There was a time that making gluten free dishes was tricky. There weren’t a lot of options available and many of the ones that were available didn’t taste all that great. But as the number of people avoiding gluten keeps growing so do the options out there. Now almost every grocery store has at least a small section of gluten free products. Avoiding gluten isn’t always simple either. Most of us know to avoid products that obviously contain wheat but gluten can be hiding in places we might not suspect. Products that contain soy are an issue (because of cross contamination), fillers used in meats contain gluten and even when it comes to simple things like dried spices you have to read labels carefully. I love it that more and more products are now putting gluten free labels on them to help take the guess work out of it. Did you know that Hidden Valley Ranch dressings are gluten free? I didn’t until recently. These savory cheese and rosemary crackers pair perfectly with the creamy and slightly sweet cranberry cheese ball.
Cheesy Rosemary Gluten Free Crackers and Cranberry Cheeseball
Cheesy Rosemary Gluten Free Crackers
Makes about 40 crackers
- 1 cup of chickpea flour
- 1 teaspoon of baking powder
- 2 tablespoons of grated parmesan cheese
- 2 teaspoons of rosemary leaves
- 1 teaspoon of sesame oil
- 2 tablespoons of Hidden Valley Cheese Ranch Dressing
- 1 tablespoon of water
Mix the chickpea flour, baking powder, parmesan and rosemary together in a large bowl.
Add the sesame oil and ranch dressing and mix well. Add a tiny amount of water at a time until you have a soft dough (you may not use the whole tablespoon or you might use a bit more).
Form the dough into a ball and place on a floured surface. You can use more chickpea flour for this. I prefer to use rice flour because it is slightly grainy ands add a bit of texture to the outside of the crackers but use what you have. This dough is pretty soft and sticky so make sure you generously flour the surface and the rolling pin. I also sprinkle some on top of the dough.
Roll out the dough until it is about 1/8 inch thick.
Using a sharp knife or a pizza cutter cut your dough into cracker size squares or rectangles. If you prefer round crackers you can use a small round cookie cutter instead.
Gently transfer the cookies to a cookie sheet that is either greased well or lined with a baking mat. Prick the tops of each cracker with a fork (to prevent then from puffing up to much).
Bake in a 350 oven for 10-15 minutes or until they are a nice golden brown. Transfer to a wire wrack to cool.
- 1 package of cream cheese, softened
- 1 cup of finely grated sharp cheddar
- 2 tablespoons of goat cheese
- 1 tablespoon of Hidden Valley Cheese Ranch dressing
- 1 1/2 cups of dried cranberries
Place the cream cheese, cheddar cheese, goat cheese and ranch dressing in a bowl. Mix until they are well incorporated.
Take 1/2 cup of the dried cranberries and put in a grinder or food processor and process until they are about the consistency of coarse salt. Add the to cheese mixture and mix well.
Form a ball with your cheese mixture.
Place the rest of the dried cranberries on your working surface and roll the bottom half of the cheese ball onto them. I recommend that you go and wash your hands at this point so when you turn your cheeseball over you don’t get cheese on your cranberries. Continue to roll the cheeseball over the cranberries until it is entirely covered. If you have any big open spots just fill them in with cranberries by hand.
Cover the cheeseball tightly with plastic wrap and place in the fridge for a couple of hours to firm up. Serve with the gluten free rosemary crackers.