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Make these gluten-free cheese crackers and you'll never go back to the stuff in the crinkly bag again!

You know you’re supposed to be ditching refined flour and embracing whole grains, so why not make it easy on yourself and follow along with Ann Taylor Pittman, the James Beard Award–winning executive editor of Cooking Light? Her new cookbook is a treasure trove of whole and ancient grain preparations, from the familiar to the exotic. Take a peek into the wide world of these nutrient- and fiber-packed ingredients and turn over a healthy new leaf. 

Gluten-free, whole-grain, crunchy, and savory-good — what could be better? Super-simple prep, that’s what. A quick stir-together dough rolls out easily and bakes off perfectly. The crackers keep well, too, up to a week or two in an airtight container.

Reprinted with permission from Everyday Whole Grains