I absolutely love a road trip, especially when it’s a solo trip. There’s something about settling in to my car for a few hours, knowing that I can’t accomplish anything but driving. I usually choose an audiobook that I couldn’t pay someone to listen to with me, and enjoy my time alone. My gluten intolerance has really put a damper on these road trips, however, because there isn’t much on the road that’s gluten-free friendly, unless you want to eat nothing but peanuts for the next several hours. For longer road trips (or those driving to the middle of nowhere) I usually make my own snacks to bring along.
This year, I wanted to try out some cheese crackers for my Spring Break road trip. I’m still searching for that elusive gluten-free substitute for Cheez-Its, so I love trying out a new cheese cracker recipe. Not to mention, as a Southerner I find that that anything that’s similar to cheese straws or biscuits are full of win. According to my taste tester, these crackers are the closest I’ve come to Cheez-Its so far. And even if they miss the mark in your mind, they’re delicious, and they barely lasted the entire 8 hour trip.
Cheddar and Mustard Crackers
Adapted from Gourmet, January 2003
- 1 stick cold butter, cut into pieces
- 1/2 pound grated sharp cheddar cheese
- 1 cup all purpose flour
- 1 tsp xanthan gum
- 3 tbl dijon mustard
- 2 tsp dry mustard
- 1 1/2 tsp mustard seeds
- 1 tsp salt
Combine all ingredients using a food processor. Divide dough into two, and roll into 2 inch thick logs, wrapped in wax paper. Place logs in freezer for 1 hour, or longer if not firm.
Remove from freezer, preheat oven to 350 F, and slice logs 1/4 inch thick. Place on greased baking sheets and bake for 12-15 minutes, until golden brown. Allow to cool, then serve.