nourishe-gluten-free-paleo-cheese-straws-mix-recipe

Did Someone Say Cheese Straws ?

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If you’re a Southern girl like me or if you just appreciate great Southern food you know exactly how crazy good cheese straws are. Salty, Cheesy, Buttery, Airy, Crispy mouthful of goodness. Need I say more? One Saturday when I was at the farmers market a lady came to our booth and started talking about cheese straws and how she missed them since going gluten free. Honestly I have put that out of my mind ever since going paleo and gluten free. It’s best not to torture yourself with things you shouldn’t have. But now that the thoughts had come into my head I became obsessed with making cheese straws. I’m the kind of person that once I want something I don’t let go. So I’m happy to inform you that we have cheese straw success. Oh my, did we have success! Once more our Pizza Crust & Flat Bread Mix came to the rescue. I challenge you to tell the difference between these gluten and grain free version from the best tasting, real deal Southern classic. Imagine these on your hors d’oeuvre table.  I am so happy to share this recipe.

Ingredients:

1 ½ cup Nourishe Pizza & Flat Bread mix

½ cup softened unsalted butter

7 oz finely shredded cheddar cheese

3 oz finely grated parmesan cheese

¼ tsp cayenne pepper

3 TBS almond milk (or half & half) + 1 TBS if needed

Directions 

Pre-heat oven to 350 degrees. Add the first 5 ingredients into the bowl of a food processor and pulse several times until mix is crumbly. Add the 3 TBS of milk and process until stiff dough. Consistency should be like thick paste. Add the extra milk if dough is too dry. Line a baking sheet with parchment paper. Use a cookie press or a gun style pastry piper with a star tip to pipe 6 to 7 inch strips of dough onto the baking sheet at least 1 inch apart. Bake for about 20 – 25 minutes until cheese straws are crispy and golden. Transfer to cooling rack. Allow to cool completely before storing in a dry container or zip-lock bag.

Prepped

Alternate method – if you don’t have a pastry piper of cookie press you can roll out small batches of dough between plastic wrap to about 1/3 inch thick and cut into strips and lay onto parchment lined baking sheet and bake as directed above.

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