Gluten Free Pimento Cheese Straws
Gluten-Free Pimento Cheese Straws combine two Southern favorites into one bold, savory, make-ahead snack—perfect for parties, picnics, or an afternoon snack.
Equipment
- handheld or stand mixer
Ingredients
- 1 cup almond flour, lightly packed 110 grams
- 1/2 cup pecan meal, made by grinding raw pecans 55 grams
- 3/4 cup tapioca starch 85 grams
- 1/2 teaspoon onion powder
- 1 teaspoon paprika, smoked
- 1/8 teaspoon aleppo pepper sub cayenne + pinch of smoked paprika
- 1 teaspoon sea salt
- 1/2 cup unsalted butter room temperature
- 6 ounces sharp cheddar cheese, freshly grated, I prefer Tillamook sharp cheddar 170 grams
- 2 ounces gruyere cheese, freshly grated 56 grams
- 1/4 teaspoon sherry vinegar can sub red wine vinegar
Instructions
- Preheat the oven to 350˚. Line 2 baking sheets with silpats or parchment paper.
- Make the dough. In a large bowl, combine the almond flour, pecan flour, tapioca starch, onion powder, aleppo pepper and sea salt.
- Preferably using a kitchenaid, beat the room temperature butter and cheeses until well combined on high speed for about 3 minutes.
- Turn the mixer to a lower speed and add the sherry vinegar. Next slowly add in the flour blend. Mix just until the dough comes together—do not overmix.
- Make the Straws. Place the dough in a piping bag fitted with a star tip. Pipe 3-inch-long straws directly onto the tray. Alternatively, scoop the dough into balls, then roll into wafers or flatten into rectangles and decorate with the tines of a fork.
- Bake for 8 minutes, then rotate the pans in the oven. Continue baking for another 8 minutes. The cheese straws should be golden brown.
- Store. Remove from the oven and allow to cool down before transferring to an airtight container. They will hold well for up to a month.