grated extra sharp Cheddar
1/2 cup cold butter cut into small pieces
1 teaspoon Worcestershire sauce
salt to taste
dash of cayenne pepper
2 Tablespoons gluten flour
1/4 cup oat flour
1/4 cup soy flour
well in a separate bowl. Set aside. Place the cheese,
butter, Worcestershire, salt, and cayenne in a food
processor and process until smooth. Add enough flour
until the mixture forms a ball and holds together.
Form the dough into one 12 inch log and wrap tightly.
Refrigerate for several hours (this dough also freezes
for long periods of time...make sure it is triple
the oven to 400°F and heavily grease several baking
crackers into 1/4 slices and place about 1 1/2 inches
apart on the prepared baking sheets. Bake for about
5 minutes, or until the crackers are firm and starting
to brown on the edges. Remove from the baking sheet
and let cool on a paper towel lined wire rack.
50 crackers. Less than 1 carb per cracker.