I tried making a Cheez-It today by using my flax/sesame cracker recipe. I omitted the flax seed and added 2 TB of Anthony's cheddar powder. I also swapped out the baking soda (used just to help the crackers brown) for baking powder. Lastly, I had to add an additional TB of water to offset the cheddar powder.
The resulting crackers were bland (not very cheddar-y) and dry.
The cheddar powder is nice sprinkled on veggies, but it doesn't have the intensity for a baked good. If any of you have used cheddar powder with success, I'd love to hear some ideas.
Illegitimi non carborundum
Is there a reason for not using cheddar cheese or is this looking for alternatives to using it?
“When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.” – Ayurvedic Proverb
“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.” – Thomas Edison
