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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 24 |
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These are light, flaky, delicious, everyone's favorite, and they never even knew they were gluten-free. From my favorite gf cookbook, The Gluten Free Kitchen by Roben Ryberg. She uses normal ingredients! Ingredients:
4 ounces cheddar cheese, very finely grated |
1/4 cup butter, softened |
1/3 cup potato starch |
1/2 cup cornstarch |
pinch salt |
1/4 teaspoon cayenne pepper |
1/4 teaspoon xanthan gum |
3 tablespoons cream |
Directions:
1. Preheat oven to 375. Combine butter, potato starch, cornstarch, salt, cayenne, and xanthan gum. Mix well. Mixture will be quite crumbly. Add cream and beat unti lno lumps remain. Add cheese and mix well. Dough will be almost uniform in color.
2. Pat or roll out dough on unfloured surface to 1/4 thickness. The dough should not be sticky at this point. If it is sticky, refrigerate it for a few minutes. Cut straws approximately 1/3 wise and up to 5 inches long. Place on greased baking sheet.
3. Bake approximately 12 minutes.
4. Makes about 24 5 long cheese straws.
5. NOTE: I use a pizza cutter to cut these easily.
6. NOTE: Believe it or not, these only have 57 calories each. The problem lies in limiting yourself to just one...they are habit-forming.
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