- Gluten free flour
- Tomato paste
- Baking Soda
- Canola Oil
- Sunflower Oil
- Onion Powder
- Cheddar cheese
Add the gluten free flour tomato paste cheddar cheese and salt to a food processor then pulse. Next add butter nonfat milk and pulse until the mixture resembles a coarse meal.
Wrap dough in plastic wrap and refrigerate for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Roll dough onto a lightly gluten free floured work surface and cut into desired shapes using a cookie cutter. If you choose to use a fish cut-out, use a toothpick to make faces. Arrange shapes on the prepared baking sheet.
Bake in the preheated oven until golden brown and crispy, 15 to 16 minutes.
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