Goldfish Crackers

Originally found at glutenfree.wordpress.com
Makes 150 small 1″ crackers
Ingredients:
2 T. butter
3 T. cottage cheese
2 T. mascarpone cheese (or cream cheese if you can’t find it)
1 egg
3/4 cup quinoa flour OR 1/2 cup sorghum + 1/4 teff OR 3/4 cup sorghum OR 1/2 cup sorghum + 1/4 amaranth, etc
1/4 cup tapioca flour
1 teaspoon xanthan gum
8 ounces sharp (or mild) cheddar cheese, finely shredded (or 2 cups shredded cheddar)
a pinch of salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (I used sweet paprika, but smoked is nice here also)Directions:
Cream together butter, cottage cheese and mascarpone (or cream cheese).
Add egg and beat together until well incorporated.
Dump in remaining ingredients and beat together for 3-6 minutes or until well combined and cheese is evenly distributed. The dough will come together but NOT be sticky. If it is, add 1 Tablespoon of sweet rice flour or flour of your choice (not a starch) until the dough stays together but is not sticky.
Preheat oven to 400F.
Divide the dough into two balls.
Roll one ball out between two sheets of parchment paper to 1/4″ thickness. The dough should be either shaped to fit your cookie or baking sheet. (12″ by 17″) or the shape doesn’t matter (if you will be using cookie cutters to make your crackers). At this point, either
use small cookie cutters (like my animal cookie cutters) to cut your crackers (I could fit 50 on a jelly roll pan that is 17″ long.)
OR
use your pizza cutter to cut the rolled dough into 5 strips that are 1″ wide along the long side. So 1″ wide strip that is 17″ long. Then divide each long strip into 10 small pieces by cutting again but along the short side with the pizza wheel into 1″ strips. Tap and puncture the cracker top with a fork if so desired.
At this point, if you would like to, sprinkle seasoning on your crackers (extra salt, crushed red pepper flakes, more paprika, freshly ground black pepper, etc).
Bake crackers for 7 - 9 minutes or until the tops begin to turn goldern (the bottoms will be browning faster!).
Serve warm with your favorite cracker dipping sauce or store in an airtight container for 3 days or freeze. (I think these will last longer than 3 days…but they never have around our house….LOL)