On The Menu: Amazing Cheese-It’s-Stars

  • Gluten free cheese crackers

Hello, hello hello!

One a personal note since many are wondering why I was M.I.A.: I just had to this past month to sort the crazy in life and really prioritize. I think when we get caught up in the every day, one can easily get lost in the routine of work, play dates/activities (for those of us with kids) and social media and become someone that they never wanted to be. So before I even get remotely close to a bad place, I have to check myself real quick and remove myself from the situation so I can re-focus and be the best me for God, my family and friends and ultimately myself. I’m still a work in progress but many of my long time family and friends would probably agree that I used to be a person that jumped to the worst possible case, filled myself and everyone else around me with anxiety/stress and felt the need to be competitive or better than. Ugh, I look back and I’m disgusted. It reminded me of an e-card I saw the other day:


Life is just way too short to be caught up in negativity. With that said, I still don’t have a filter…heh…heh…

One MAJOR change has been my discovery of a gluten sensitivity. My WHOLE life I have been so constipated. Like stupid, haven’t gone, backed up for 6-7 days constipated (told you I have no filter). Yes, I have been miserable and I have tried everything under the sun. I drank lots of water, ate fiber, took supplements and even resorted to eastern medicine stuff and no success. I was even prescribed a medication but my body adjusted to that in one week and I was backed up once again. So after doing paleo for about a month, I started noticing that when I ate breads or pasta, I was a lethal gas producing machine with a stomach ache for days. Hubby quickly looked it up because he was suffering with me and found that it’s common for a sensitivity to show up around your late 20’s and early 30’s. Needless to say, I have been pretty much gluten free for a solid month now. I take bites of yummy treats here and there but boy do I get the “stank eye” from Hubby because he knows what’s coming. Hubby has been great and has totally adjusted to a mostly GF lifestyle but still enjoys pizza and subs occasionally.  We are also flexible with Abby when out but at home, she’s pretty much GF. The best part has been that I have been pretty regular in the toilet department so it’s been a true victory for me. Actually, I look at it as a victory for our whole household since gluten isn’t all that great for you anyways (for mommies: while I was doing research for myself, I found lots of stories of success in calming tantrum/bad behaviors of toddlers by eliminating gluten from their diet. Just FYI).

I present to you a wonderfully easy snack recipe that we all LOVE. It’s so easy to make, quick and so freakin’ delicious. We finished the first batch in 2 days!

Gluten Free Cheese Stars (or whatever shape you wish) *copied from Fields of Green blog

  • 1 block of sharp cheddar (8oz) grated
  • 4 tbsp of cold butter
  • 1/2 tsp of salt
  • 3/4 cup of sweet rice flour (for Koreans, it’s chap ssal flour)
  • 1/4 cup of corn starch
  • 1/2 tsp of xanthan gum (binder)



Sweet rice flour and corn starch


Pulse all of the dry ingredients together first, then add the cheese and water until the dough comes together.


Wrap in plastic wrap and chill dough for at least 30 minutes.

At this point, preheat the oven to 350 degrees.


Roll the dough out as thinly as possible and cut out desired shapes. I found that the thinner I rolled it, the much crispy and crunchy the cracker.


Bake for 7 minutes, then rotate the pan and bake for another 7 minutes.  The crackers puff up beautifully!


I pulled them out because they had browning on the edges. If you want a super crispy cracker, I found that a minute more does the trick. They may be a bit more brown but it’s so good.


Yes, she absolutely loved them. Don’t mess with her.


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