Gluten-free & Wheat-free Cheese Straws

These gluten-free & wheat-free pastry based straws are the perfect accompaniment to hot soups, made with cheddar, parmesan and a hint of cayenne pepper
Prep time: 10 min

Cooking time: 15 min

Total time: 25 min

Serves 2

60g Oast to Host plain shortcrust pastry

8g mature Cheddar cheese, grated

1 egg, beaten

rice flour or cornflour, for rolling

1 tbsp finely grated Parmesan

mixed herbs/cayenne pepper
Claire Forster and Sally Black set up their specialist food company Oast to Host to provide tasty and imaginative gluten- and wheat-free dishes that everyone can enjoy. Proud of their ‘gluten-free, wheat-free, but not an apology’ philosophy, here they share three recipes for full-flavoured gluten-free dishes, enabling coeliacs and ‘wheat frees’ to enjoy a truly delicious meal with friends without anyone knowing the difference! Stock up on Oast to Host’s ingenious new fresh or frozen gluten- and wheat-free pastry and get cooking!

Line a small baking sheet with non-stick paper. Knead Cheddar into pastry and roll out into a rectangle approx. 20cm x 8cm.
Cut into 4 strips and paint with beaten egg. Sprinkle with Parmesan, salt and pepper (to taste) and twist the pastry ribbon three times, pressing the ends onto lined baking sheet to hold the shape.
Gently brush any unglazed pastry with beaten egg and sprinkle with either mixed herbs or cayenne pepper.
Bake in preheated oven (200°C/Gas 6) for approx 10 minutes until golden and set. Allow to cool slightly before lifting. If not eaten that day – pop in oven (150°C) for 5 mins to warm through.
Oast to Host won three Guild of Fine Food, Great Taste Awards last year and are now launching their special gluten-free ‘Ready to Roll’ pastry. For more information, and to buy Oast to Host pastry, contact Claire or Sally at www.oasttohost.com

Published: February 19, 2014
Photographs: David Merewether
Recipes: Claire Forster and Sally Black
Recipes Type: Baking