SO Much CHEESE! 

Who is, downright, in love with cheese? I mean the, I can’t live without it and that is the only reason I cannot go paleo, kind of love for cheese! Seriously, I love cheese! Spicy cheese, sharp cheese, mild, or even gouda. Just about anyway I can it actually. SO it was only right for me to make these pepper jack cheese crackers! 

Okay, enough with the love comparing. 

Is there something that these amazing pepper jack cheese crackers remind you of? YES, CHEEZ-ITs! I love those little guys so much! I was seriously in the mood for some of those but I have been on a huge, “everything is so processed lets try to not eat so much of that”, kick. So naturally I made my own and they tasted amazing! 

The last time I made these bad boys I made them with cheddar but I had to switch it up a bit. Partly, because I had a block of pepper jack cheese as opposed to a block of cheddar. Either way these little guys are bangin’! They are a great snack to just have around the house to munch on or bring to parties and mix with some pretzels, although, I would pick these out…. 😀 

Gluten Free Pepper Jack Cheese Crackers

roughly 9 oz. Cheese (I used pepper jack)
6 Tbsp Butter Softened (you can use about 4 1/2 tbsp Coconut oil if desired just get it really soft). 
2/3 cups Brown Rice Flour 
6 Tbsp Tapioca Starch
1/2 heaping tsp Xanthan Gum 
Pinch of Salt
2-3 Tbsp Milk (you can use almond milk) 

Preheat oven to 350 degrees Fahrenheit. 

Cut cheese into small cubes and place into food processor. Let the processor process the cheese and then add in your brown rice flour, tapioca starch, xanthan gum, butter and salt. Let it run till it forms a soft dough. Add in your milk in a little at a time. You may only need a 1 1/2 Tbsp. Run until form it start to form a dough ball. Roll dough out on to a mat or parchment paper. Flatten out to about 1/8 inches (or about 2 mm) Cut inch 1 inch squares (2.5 cm). Take a toothpick and poke holes in the middle. Lay on a baking pan lined with parchment paper. Bake for 15 minutes. Let sit on baking pan until completely cool. This will let them get crispy. Bag and keep fresh for up to 2 weeks. 

These pepper jack cheese crackers will probably not last 2 weeks but we can dream right? I will often make a couple of batches when I make them so they will last us awhile. Well I pretend they will reality that is not always the case. One thing you can also do is add a little hot sauce into the mix as well. Just add in a little less milk. This will give it even more of a kick too!  

You can easily use coconut oil for these, but I will warm you sometimes butter just cannot be replaced and it is hard to get to the consistency needed (it is very doable since I have before). Butter just gives it a little bit of a creamier taste too. 

We have a local cheese maker near us in North Carolina, and they have so many different cheeses you can buy there. I have seen a siracha pepper jack cheese that would be awesome for these pepper jack cheese crackers! They also have a buffalo jack, habanero cheddar the list could go on! They have some amazing cheese curds, which although they are not white like up north they are still pretty good! 

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I hope you all have a great and blessed weekend! 

Deliciously, 
Gabby