From the Book > Cheese Crackers (We made a boo boo)

gluten free cheese crackers

This recipe is in the snacks section of Primal Cravings, on page 196, except it doesn’t say “1/2 teaspoon baking soda”.

I am mortified and so, so sorry. Ink is so very much more permanent than pixels on a screen. Oy vey.

See what had happened was…

Our editor gave us the good news that we’re already starting a second printing of the book, and to go through and look for any typos and what not. One of the things a few people had mentioned on Amazon was “What is 1½ cups of cheese?”–And I agree, that was silly of me. So we decided to re-make this recipe so we could use the weight of the cheese. Well, low and behold, I made a batch and was like,”Well these aren’t quite like the picture.” Don’t get me wrong; they were fine, but more like crispy cheese wafers. That’s when I realized there was no leavener in the ingredient list and I had a mild anxiety attack.

We decided the best way to deal with this (if there is a best way) is to give y’all the corrected recipe. So here it is…

Sidebar: Yo dairy haters, this is the only recipe in the book where you can’t remove or substitute dairy, so don’t go telling me this “isn’t Paleo” or whatever. I don’t wanna hear it.

Yield: 2 dozen crackers

Ingredients

  • 4 ounces shredded sharp cheddar cheese
  • 4 tablespoons butter (2 ounces or 1/2 stick), softened
  • 1/4 cup tapioca flour
  • 1 tablespoon coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon powdered mustard
  • 1/4 teaspoon powdered onion

Method

Preheat your oven to 350F. Line a baking sheet with parchment paper or a silicone mat.

Combine all ingredients in a food processor. Buzz until a ball of dough has formed.

Use your hands to shape dough into 1-inch balls. Place balls on the baking sheet, leaving about 3 inches of space between each.

Bake until the edges are slightly browned, about 10 minutes.

46 thoughts on “From the Book > Cheese Crackers (We made a boo boo)

  1. Dana K - Epicure Paleo Reply

    Just in case people don’t read the whole text and just read the recipe the baking soda should be listed in the version here. I just copied and pasted the ingredients and method into word to print and realized the baking soda still isn’t listed.

    • Dana K - Epicure Paleo Reply

      I’m losing my mind, I read it wrong 3x and kept reading the baking soda as a seasoning. Please delete my hare brained comment. LOL. Only saw it as I read it printed copy. Off to cook now!

    • Catherine Reply

      9-11-13
      I just bought the cookbook and my version says 1 teaspoon of baking soda, not 1/2 teaspoon. Which is correct?
      Was also wondering why you don’t make actual hamburger buns out of the bread recipe for you hamburger meal. Is this a no-no? Just wondering.
      Thank you.
      Catherine

      • megan keatley Reply

        oh great. just sent an email to the editor. how aggravating. it’s 1/2 teaspoon. thanks for letting me know.

        um…i would think it would work, but i haven’t tried it myself. sounds like a solid idea to me.

  2. Lauri Reply

    Awesome. You know, everyone goofs. It’s cool. This recipe might just be the gateway I need to convince my games night group to lay off the pita chips.

  3. Ande Reply

    These look awesome! One problem, no tapioca flour. Is it possible to sub almond flour instead?

  4. Nicole Franklin Reply

    Ha! I was wondering why these came out like greasy flat pieces of melted cheese! I thought I had used to much butter! However, I have no shame in admitting I still ate them all, both as is and then put on sauteed spinach and collards. Thanks for the correction!!

  5. Shirley L Reply

    Thanks for the correction and no worries! The book is fabulous and has so many great recipes, I don’t know where to start! :) I’ll be leaving a great review on Amazon within the next few days.

  6. Sarah w Reply

    Ha. And to think I thought they were pretty tasty as is. Albeit, I did wonder why they were super greasy – dammit. Now I have to try the recipe again! Darn. Teehee

  7. Jacki C. Reply

    I always end up writing all over my cookbooks anyways, so no worries. Thanks for giving us the update! I’m making the Tequila Lime Slaw for a gathering tonight–can’t wait to see how it comes out!

  8. Sandra Reply

    If you haven’t already, you might consider posting the corrected recipe in the reviews of your book at Amazon and B&N. Or posting the corrections, at least.

  9. Maggie Reply

    Thank you for the update, and thank you much much more for the entire cookbook. I feel that I finally have relief when I get bored with paleo by having an occassional treat, then get back on track easily, instead of binging on sugar and wheat and then saying “well, forget this, I’ll start again tomorrow,” for 14 days. Your baking method is absolutely inspired. My non-paleo extended family loved the muffins I made last weekend (chunky monkey and the almond cherry ones) and my vegetarian sister copied down several recipes (like this one) to try (she would have bought the book but, you know, vegetarian!). But these “sins” pale in comparison to things like the brined salmon and the pressed roasted chicken – fantastic!

  10. Caz Reply

    You may also want to take a look at your conversions on page 275.

    For example, the liquid measures have a few inaccuracies:
    1 teaspoon is 5ml and not 15 ml, 1 tablespoon is 15 ml or 20 ml depending on whether you’re US/English or Australian, 1 cup is 250 ml (or 240ml) so 1/2 cup is approx 125 ml , 1/4 cup is approx 60ml, 1/3 cup is approx 80ml, 2/3 cup is 160ml approx, and 3/4 cup is 180 ml approx.

    The approximates are based on US/English cups (240ml) as Australian cups are a little bigger (250ml)

  11. Wenchypoo Reply

    As someone who doesn’t hate cheese, but is allergic to dairy, I’m going to substitute bacon fat and nutritional yeast for the butter and cheese, and see if that works. Some of us simply can’t eat the stuff!

    • Health-Bent Reply

      let us know if it works out…you could also try adapting the “everything cracker” recipe from our book to add nutritional yeast and no bagel toppings and that might be closer. in this recipe the cheese melting is what makes it come together.

    • Kiki Reply

      Wow, those alterations sound delicious. I can eat cheese, but I love how this sounds. But I will still try her way also, because they also sound yummy, and looks amazing too.

  12. ashley schroth-cary Reply

    We made these yeaterday, before we saw the post (w/o baking soda). They were still good but I am excited to try them again with all the goodies!!

  13. larissa Reply

    Hi! These sound great. I am allergic to coconut tho, is there anything I can substitute?
    Thank you

  14. Jared Reply

    If you substitute the onion powder and mustard with garlic powder and your choice of Old Bay or msg-free Old Bay equivalent, these take on a flavor that gets very close to Red Lobster’s Cheddar bay biscuits. And that’s an awesome thing.

    • Health-Bent Reply

      genius. we didn’t say this but the RL cheddar biscuits is what we were going for with the topping of the seafood pot pie in the book.

      – bk

  15. Rasmus Reply

    Thanks for the correction. I’ve bought the Kindle edition of the book – would you please update it so Amazon sends out a new edition to those of us who use Kindle ?

    Thanks :)

  16. Kasey Reply

    LOLL “so don’t even tell me this isn’t paleo” I cried!

    Thank you for being a reasonable voice. I’m more about eating clean than being the broken record saying “is that paleo”. I live in 2013 and I’m human so every now and then I have a dirty meal/snack (read BEER). Thank you for your blog, and I plan on purchasing your book from Amazon when I get off work today!

  17. Nancy Reply

    I made these just now and although they are super tasty, they’re also rather greasy! and kind of soft..are they supposed to be crispy? Is there any way to get them less greasy? (add more flour? or an egg white?)

  18. kristy Reply

    OMG!! These are the best little crackers EVER! They’re epic!

  19. Katie Reply

    Re Nancy’s remark, my crackers were also super greasy and looked more like grilled cheese than a cracker. This was my second batch, the first turned out like dry little scones (UK) (American would be a biscuit). So I googled up and saw your BooBoo. I also used TraditionalOven on the second batch to convert cups into oz as I am not sure whether to pack or not. Any hints as to why this should happen, I’ve made the Devils food, omg, and that turned out fine, nom, nom ,nom.

  20. Amanda Reply

    Is there a reasonable substitute for the tapioca flour for those of us who do no grains/flours?

  21. Donnelle Reply

    I can honestly say. I’m relieved! I tried this recipe twice and twice failed. I feel I’m a pretty expert baker and cook and was perplexed. Thanks for the corrected recipe!,,

  22. Laura Reply

    Just made these. AMAZING!!! My 4 year old daughters loved them too! I know the nutritional info you have at the back of the book is per serving. How many of these crackers make up a serving?

  23. Brooke Reply

    I made these straight from the cookbook without the baking soda and still love them. Can’t wait to make them the “right” way! I do have a question about storing these. Even though I wanted to eat them all at one time, I didn’t and don’t know the best way to save them. I put them in the fridge (cheese with no preservatives….??) but that seemed to ruin them. Can/should you save them in an airtight container in the pantry or something????

  24. Stacey Reply

    So do u leave them as ball shaped and bake or flatten them first into crackers?

  25. Stacey Reply

    Yes I want to be notified via email of comments. It didn’t take my box check before it posted my comment. :-)

  26. Nikki Reply

    Mine turned out super tasty and cracker-crispy, but they’re dome shaped… should I be flattening out the balls before I put them in the oven? Maybe use a fork to make some holes?

  27. Melissa Reply

    I just purchased your book. I made these today and they tasted like baking soda. The new cookbook is still showing 1 tsp of baking soda, not 1/2. I corrected it in my cookbook. Love your recipes! Going to try this one again!!

  28. Shannon Reply

    These were great right out of the oven but not so much later in the afternoon. I gave them to my son for his afterschool snack and of course had to have a few more but they were not as good. I just put them in an airtight container on the counter. Should I have put them in the refrigerator?

  29. Eddie Davis Reply

    I was wondering if there is any ingredients missing or incorrect quantities in the pizza crust recipe. I followed the recipe to the letter and my results were a total failure. The dough was dry and crumbly., and it only rolled out to 10″ at best. It definitely did not look like the photo in the book.
    Your recipe won out over 4 other recipes on paleononpaleo so it’s got to be good. I just can’t figure out where I went wrong.

    • megan keatley Reply

      hi eddie. we make that recipe almost every single week. so my best guess is that you didn’t use the brands we recommend in the book, have omitted an ingredient, or measured improperly.

      did you use the recipe paleononpaleo wrote on her website or the one in the book? i haven’t looked, but maybe there’s a discrepancy between them? the book being the go-to one.

  30. Tee Jay Reply

    What the hell is 4 ounces of cheese? LOL, everybody has a measuring cup, not everybody has a kitchen scale. How much by volume?

  31. Melissa Reply

    Can you tell me how many of these crackers is equal to one serving? The nutritional data in the back of your book seems too high for one cracker yet too low for 24 crackers. Thanks!!!

  32. Carey Reply

    I am SO glad I came here first before throwing out my batch of cheddar crackers, crying and giving up. I can’t tell you just how excited I was to make these being a former cheez-it enthusiast/fanatic/addict! I followed the recipe from the book VERBATIM. Outcome: They tasted like baking soda disks… After reading your humble apology and amended recipe I will step back into the kitchen tomorrow and try again. Before I do, can you or anyone give any advice to a successful cheddar cracker recipe that varies from this recipe?

  33. Jen Reply

    I put this recipe in my fitness pal. These are 41 calories a cracker. Wow that seems like a lot.

  34. Paul Reply

    I understand that this blog is pretty much dead, and I understand why. That said, I really enjoy this recipe. I too have the 1st addition of the cookbook that did not have the baking soda in the ingredient list. But once I started including it, all was well. I appreciate that the authors were trying to avoid nut flours and applaud this. But, I have been substituting almond flour for the tapioca starch to make the crackers lower carb. I found that reducing the amount of butter is a good way to go to make up for the added fat content of the almond flour.

Post your thoughts