Cooking and Serving: 35 minutes | 100 crackers
Ingredients
How to make gluten free cheese crackers | Tips and tricks for making the perfect crackers
Description
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 100 crackers
Ingredients
How to make gluten free cheese crackers
Tips and tricks for making the perfect crackers
Instructions
GLUTEN FREE CHEESE CRACKERS INGREDIENTS
Here are the few, super simple, ingredients that you’ll need to make crackers,.
GLUTEN FREE CHEESE CRACKERS INGREDIENTS
Here are the few, super simple, ingredients that you’ll need to make crackers,.
Notes
* Gluten-free flour blend – my gluten free flour blend here is Better Batter,
since it’s well-balanced and smooth
* Xanthan gum – you can skip this if your gluten free flour blend already
* Salt – really complements and brings out the rich flavor of the cheese
* Butter – it’s important to shred the butter and keep it cold so that it
expands in the oven, giving your crackers some dimension; there’s no eggs and
no baking powder in these crackers
* Cheese – I prefer to use cheddar, but you can try other varieties so long as
you make sure it’s finely grated so it’s easier to mix
* Milk – I use cow’s milk, but you can try any kind that has at least some fat
HOW TO MAKE GLUTEN FREE CHEESE CRACKERS
This is a really simple cracker dough made in a single bowl. There’s no food
processor, pastry cutter, or other special tools to worry about.
MAKE THE CRACKER DOUGH
* Whisk together the flour and salt, add grated butter and cheddar cheese, and
toss to coat them in the flour.
* Add milk, and mix to combine.
* Wrap and chill the cracker dough.
Steps to make raw dough for cheese crackers
to make raw dough for cheese crackers
* Unwrap the chilled dough, sprinkle it with gluten free flour, and roll it
* Keep the dough moving as you roll it out, so it doesn’t stick.
* To make things easier, try using a pastry board
dough from sticking even without a lot of extra flour.
gluten free cheese cracker dough with gluten free flour in a disk, then rolled
out and trimmed with a pastry wheel
free cheese cracker dough with gluten free flour in a disk, then rolled out and
trimmed with a pastry wheel
CUT OUT SHAPES AND BAKE
* Use a pastry wheel, pizza cutter, or sharp knife to trim the rough edges.
* Roll the dough a bit thinner, then cut the rolled-out dough into squares.
* Bake at 325°F for about 15 minutes, or until lightly golden brown all over.
* Let the crackers to cool on the baking sheet. They will become crisp as they
* Store any leftover in a tightly sealed glass container, and they’ll stay
pretty fresh for up to a week, especially when the air isn’t humid.
TIPS AND TRICKS FOR MAKING THE PERFECT CRACKERS
This gluten free cracker recipe can be pretty versatile — while the consistency
of the crunchy crackers will stay the same, the flavor can change depending on
Personally, I like to make gluten free cheddar crackers cheese. I find sharp cheese has the biggest, boldest flavor and really makes
these crisps taste a lot like our gluten free Goldfish crackers
If you think the flavor of sharp cheddar cheese is too strong, try white cheddar
cheese. It’s milder, but still really flavorful. Or try Monterey Jack cheese,
Gruyère, or Havarti. You can even try a blend of different cheeses.
I really recommend you hand-shred or grate your cheese on a handheld coarse
grater , so you aren’t
adding any additional unwanted ingredients to the cracker dough. If you choose
to use pre-shredded cheese, it also contains drying and anti-caking ingredients
that will make the dough dryer.
I’ve made this recipe with pre-shredded cheese. and it still works, but you’ll
need to add a bit more milk to bring the dough together and your crackers will
have slightly less flavor and a less crispy texture.
MIXING YOUR GLUTEN FREE CHEESE CRACKERS
The secret to creating crunchy crackers is to make sure your butter doesn’t melt
while you’re preparing the dough. As long as it stays solid during preparation,
it will melt between layers of dough during baking like it does in gluten free
pastry, resulting in deliciously crispy layers.
CUTTING YOUR GF CHEESE CRACKERS
There are plenty of options for cutting or shaping your dough to make fun,
elegant, or simply practical crackers. If you’re aiming for your own version of
gluten free Cheez Its, use a pastry wheel or pizza cutter to cut your dough into
squares. For that wavy edge, use what’s called a fluted pastry wheel.
If you prefer round crackers, use a cookie cutter to achieve the perfect shape.
If you have more small shaped cookie cutters like hearts or triangles, try using
those. It may be more difficult to get very pointy shapes like stars to hold
their points during baking.
I tend to make a batch of these crackers raw, and then shape and bake only one
half of the dough one day, and then shape and bake the rest in another day or
two. That way, we have a few days of fresher crackers and fewer leftovers.
When I do have leftover crackers, I store them airtight glass container on the
kitchen counter. If the air in your kitchen is controlled and isn’t humid, they
remain crispy for about 5 days, but I find that they are their crispiest within
If you somehow make more than your family can eat in a few days, unfortunately,
you can’t toss them in the freezer for later. The freezing temps simply destroy
the consistency of the crackers; they won’t be crispy after you defrost.
INGREDIENT SUBSTITUTION SUGGESTIONS
GLUTEN FREE, DAIRY FREE CHEESE CRACKERS
As the name suggests, dairy is very important to this gluten free cheese
crackers recipe. The recipe calls for dairy in the form of butter, cheese, and
milk, and while I haven’t tried these dairy-free substitutions myself, I think
they’re worth trying.
In place of butter, try vegan butter like Melt or Miyoko’s Kitchen brand. Olive
oil or another liquid fat won’t work because you need a solid structure to work
In place of sharp cheddar cheese, try Violife brand dairy-free cheese. Be sure
to buy the type that comes in a block and shred it yourself, or your crackers
Last, in place of the milk, you can try any unsweetened dairy-free variety that
has a bit of fat in it and has a similar consistency to cow’s milk. Unsweetened
almond milk is a good choice, but avoid canned coconut milk, which is much
thicker and has less moisture.
FREQUENTLY ASKED QUESTIONS
Are Cheez Its crackers gluten free?
Unfortunately, gluten free Cheez Its don’t exist. The crackers you buy in the
store are made with wheat flour, so they’re not safe for those with an
intolerance to gluten.
However, this recipe for gluten free cheese crackers is the easiest substitute.
If you’re feeling a little adventuresome, you can try our gluten free Ritz
Can I use preshredded cheese in these crackers?
Preshredded cheese has additives like starch and so-called “anti-caking agents”
to prevent the shreds from clumping together. I’ve been able to make these
crackers with pre-shredded cheese, but I find that I need more milk to bring the
mixture together and the texture and flavor are less than ideal.
Can I make these cheese crackers with a food processor?
I don’t use a food processor to make these cheese crackers, but you can make the
dough using a food processor if you’d prefer. You’ll need less moisture to bring
them together though if you pulse the dough in a food processor, and your
crackers will have a smoother, less crispy texture.
Why aren’t my crackers getting crispy in the oven?
If you didn’t roll your cracker dough thin enough, the crackers won’t get as
crispy in the oven. Even if you bake them longer, they won’t get quite as crispy
before they begin to burn. If you added too much milk to the cracker dough, they
also won’t get quite as crispy since the moisture won’t fully bake off, leaving
you with soggy crackers.
What if I overbake my crackers?
If you bake these crackers a bit too long, they will darken in color and will
not look as pretty. As long as they’re not burned, though, they will still taste
great. Since the cheese is shredded, and not processed, it will poke out of the
crackers and bake into little dark brown edges. That’s the best part!
Pile of round cheese crackers on white paper
of round cheese crackers on white paper
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GLUTEN FREE CHEESE CRACKERS RECIPE
Prep Time: 20 minutes mins
Cook Time: 15 minutes mins
Chilling time: 1 hour hr
pile of square yellow cheese crackers in square white bowl
of square yellow cheese crackers in square white bowl
These gluten free cheese crackers only have 5 simple ingredients, and makes a
bunch of crispy, crunchy, cheesy crackers quickly and easily.
* 1 cup (140 g) all purpose gluten free flour blend
(I used Better Batter’s classic blend; click thru for full info on
appropriate blends), plus more for sprinkling
* ½ teaspoon xanthan gum, (omit if your flour blend already contains it)
* ¾ teaspoon kosher salt
* 6 tablespoons (84 g) unsalted butter, chilled and grated on a standard box
* 1 cup (4 ounces) cheddar cheese, or other semi-hard cheese, grated on a
* ¼ cup (2 fluid ounces) milk, chilled (plus more as necessary)
* In a medium-sized bowl, place the flour blend, xanthan gum, and salt, and
whisk until well combined.
* Add the shredded butter and shredded cheese, and stir to coat the cheese in
the dry ingredients. Using the back of the spoon, break up any large clumps
in the shredded butter.
* Create a well in the center of the mixture and add 1/4 cup milk.
* Stir to combine and moisten all of the dry ingredients with the milk. The
mixture should come together in clumps.
* Drizzle in more cold milk * Using clean, dry hands, squeeze the mixture until the dough comes together
into a cohesive ball.
* Place the dough on a large piece of plastic wrap and wrap it tightly.
* Place it in the refrigerator for at least an hour, and up to 3 days. The
dough should be firm to the touch, but not hard or dry (which won’t happen
unless it’s not properly wrapped and hasn’t been allowed to chill for much
* Once the dough is chilled and you’re ready to work with it, preheat the oven
to 325°F. Line rimmed baking sheets with parchment paper and set them aside.
* Divide the dough into two roughly equal parts. Work with one at a time,
wrapping the other tightly in plastic and keeping it in the refrigerator.
* Sprinkle a flat surface lightly with gluten free flour, and place the first
half of chilled dough on top. Sprinkle it lightly with more flour.
* Use a rolling pin to roll the dough until it’s about 1/4-inch thick,
sprinkling lightly with more flour as you work to prevent sticking. Shift and
move the dough frequently, turning it over and sprinkling it with more flour,
to prevent it from sticking to the surface or the rolling pin.
* Fold the dough over on itself in half, then in half again until you have a
thick square of dough. Sprinkle it again with more flour, and roll it out
again in the same manner, moving, shifting, and turning it over and
sprinkling it lightly with more flour, until it’s about 1/8-inch thick.
* If the butter has begun to melt, making the dough sticky, place the dough in
the refrigerator to chill again until firm (about 10 minutes). Roll it out
again, turning and shifting it frequently, until you have a 1/8-inch thick
* To make square crackers, using a pastry wheel, pizza cutter, or sharp knife,
cut the rolled-out dough into pieces approximately 1-inch square (or larger,
if you prefer). For a wavy edge, use a fluted pastry wheel. Place the squares
about 1/4-inch apart on the prepared baking sheets.
* To make round crackers, use a round cookie cutter about 1-inch in diameter to
cut out rounds of dough, and place them about 1/4-inch apart on the prepared
baking sheets. Gather and reroll scraps of dough, and cut out more rounds.
* Repeat the process with the second piece of raw dough.
* Place the baking sheets one at a time in the preheated oven and bake,
rotating halfway through, for about 15 minutes or until the crackers are
lightly golden brown all over. Repeat with any remaining rounds.
* Allow the crackers to cool on the baking sheet until set. They will crisp as
they cool. Store in a tightly sealed glass container to maintain texture.
Nutrition information.
Nutrition information is per cracker, which is a very tiny serving size. It’s an
estimate only from online calculators, provided as a courtesy, and should not be
relied on under any circumstances.
Cholesterol: 3mg | Sodium: 26mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 0.03g |
Vitamin A: 33IU | Calcium: 9mg | Iron: 0.002mg
Nutrition information is automatically calculated, so should only be used as an