Crunchy, salty, Gluten-Free Cheese Crackers from scratch using only five ingredients.
Satisfy your gluten-free crackers cravings with these super simple Gluten-Free Cheese Crackers.
Looking for more snack ideas? This Gluten Free Granola also makes a great snack option.
GLUTEN FREE CRACKERS RECIPE
I feel lucky that gluten-free foods have made their way onto the shelves at the grocery store. When my girls were first diagnosed Non-Celiac Gluten Intolerant (NCGI) the options were limited. Just in the past two years I have seen our choices more than double in our local stores.
You can find everything from gluten-free chocolate cake donuts, and gluten-free pizza recipes, to pretzel and gluten-free crackers - all gluten-free.
My girls love gluten-free crackers, but buying them at the store can lead to high grocery bills and lots of extra preservatives that their growing bodies don't need. This is a super simple gluten-free cracker recipe and I'm sure you're going to love it.
I decided to make my own gluten-free crackers and they are a big hit. They are easy to make and last a couple of days in a sealed container. You can easily double or triple this gluten-free cracker recipe to make more for sharing.
INGREDIENTS IN GLUTEN FREE CHEESE CRACKERS
All-Purpose Gluten Free Flour - You can use your favorite store bought or homemade gluten free flour blend.
Xanthan Gum - This is for stabilization and holding everything together. If your flour blend includes xanthan, you can leave it out.
Cheddar Cheese - Freshly shredded cheese is our main ingredient. It adds flavor and does the work of binding the crackers together.
Butter - Cold butter mixed in helps make these crackers nice and crunchy.
Salt - Optional, but we like to sprinkle a bit of salt on the tops of the crackers before baking.
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE GLUTEN FREE CRACKERS
- In a food processor, pulse the gluten-free flour blend and xanthan gum.
- Add the butter pieces and cheese.
- Pulse together until it forms a ball (about 2 minutes).
- Keep going until you get the ball!
- Place the ball between two pieces of wax paper, and roll it out to about ¼" to ⅛" thick.
- Using a pastry wheel or pizza cutter, cut into 1-inch shapes/squares.
- Carefully peel them and place on a parchment lined baking sheet about ½-inch apart. Poke each cracker with a fork to prevent over-puffing.
- Sprinkle with salt, if desired. Bake for 12-15 minutes or until lightly browned on the edges. Cool on the baking sheet, and store in an airtight container.
These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.
CAN I MAKE DAIRY FREE GLUTEN FREE CHEESE CRACKERS?
I haven't tried making gluten-free cheese crackers with dairy-free cheese yet. Dairy-free cheeses are usually dryer, or they don't have the same amount of oil that cheddar has. The oil in the cheddar is a big part of what holds the crackers together, in addition to the gluten-free flour and xanthan gum.
CAN I MAKE CRACKERS WITHOUT A FOOD PROCESSOR?
You can mix this dough by hand using a dough blender. Similarly to pie dough, we want to use a cutting motion to mix everything together in order to keep the butter and in larger pieces. The food processor does a really great job of that, so if you have one, definitely use it.
ARE CHEEZE IT CRACKERS GLUTEN FREE?
Unfortunately, cheese it crackers are made with wheat, but the good news is that you can make your own gluten free cheeze its using this recipe!
OTHER GLUTEN FREE CRACKER FLAVORS
You can mix and match the cheese type to get a different flavor. I like to use sharp cheddar or Colby jack every once in a while to vary the gluten-free crackers flavors. Also, sometimes I throw in some sage or rosemary.
Spices like black pepper, red pepper flakes or chili powder can be added to make spicy gluten free crackers.
My girls constantly ask me to make these crackers for them. They really do taste a lot like gluten-free cheeze-its and they have the same salty crunch. They only last a few days in an airtight container, but no matter - my girls usually polish them off in two days.
If you love crackers but you enjoy a low carb diet you're going to want to make these Keto Cheese Crackers. Or try these Quinoa Seed Crackers for a healthy treat.
Did you make these gluten free crackers? Please leave a comment below letting me know what you thought.
Gluten-Free Cheese Crackers
Crunchy, salty, Gluten-Free Cheese Crackers from scratch using only five ingredients.
Ingredients
- ¾ cup all-purpose gluten-free flour
- ¼ teaspoon xanthan gum
- 1 ½ -2 cups shredded cheddar (about 6-8 oz)
- 4 tablespoons butter, cold and cut into 1 inch pieces
- extra salt for sprinkling (optional)
Instructions
- Preheat your oven to 350ºF. Line a baking sheet with parchment paper; set aside.
- In a food processor, pulse the gluten-free flour blend and xanthan gum. Add the butter pieces and cheese.
- Pulse together until it forms a ball (about 2 minutes).
- Place the ball between two pieces of wax paper, and roll it out to about ¼" to ⅛" thick.
- Using a pastry wheel or pizza cutter, cut into 1-inch shapes/squares.
- Carefully peel them and place on a parchment lined baking sheet about ½-inch apart.
- Poke each cracker with a fork to prevent over-puffing.
- Sprinkle with salt, if desired.
- Bake for 12-15 minutes or until lightly browned on the edges. Cool on the baking sheet, and store in an airtight container.
Notes
- This recipe has been tested with my flour blend and Bob's Red Mill 1-to-1 Gluten Free Flour blend.
- For different flavors, use different cheeses. These photos were taken using a sharp cheddar. For a white cheddar, use white cheddar cheese.
- I haven't tried a dairy-free cheese in this recipe.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 279Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 57mgSodium: 395mgCarbohydrates: 13gFiber: 0gSugar: 0gProtein: 11g
You only need 5 ingredients to make the best ever gluten free cheese crackers that taste like cheeze-its! They are everything a cracker should be: crunchy, salty, and perfect for snacking or dipping.
Kathleen
Looking forward to trying this recipe!
Jean
This looks great. I have been looking for a recipe for cheese crackers that are gluten free!! Thank you!
Courtney
Hello, if my blend contains xantham gum do I still need to use? Thanks!
chrystal
Not for this recipe.
Best,
Chrystal
Bernadene Whitten
I'm on the keto diet and was wondering if you have the nutrition and amount of crackers per serving? Also I'm wondering if I could substitute the gluten free flour for almond flour. Thank you. I love the look of your website.
chrystal
I haven't tried this recipe with Almond Flour, but Low Carb Maven has a recipe that may work for you - https://www.lowcarbmaven.com/low-carb-cheddar-cheese-crackers/
Best,
Chrystal
bunny
Hi, thank you for this recipe, I would love to try it out....please could you tell me the flour and butter quantities by weight in grams (or ounces!)?
chrystal
Hi Bunny,
I use a gluten-free flour blend. You can use almost any flour in this recipe as the cheese holds it together. I'm sorry, I don't have weight measurements.
Best,
Chrystal
Bunny
if anyone makes these and wouldn't mind weighing how much flour and butter is used by weight not volume, and posts in comments I'll be very grateful! x
Andrea Jacobson
Do you think that these could be frozen? I desperately need something to send in my little guys lunch, but I don't have the time to make batches very often.
chrystal
I haven't froze them myself. I think you could freeze the raw dough, but I'm not sure the crackers would be crunchy after being frozen and defrosted.
Best,
Chrystal
LindiZ
I made this today and they were awesome! I used 8oz sharp cheddar. I might actually use 6 oz next time because the flavor was pretty rich. I used 1/2 cup Cup 4 Cup gluten free flour blend and 1/4 Cup almond meal and next time I think I will do half and half. The texture will be a bit grainy but I will get less carbs and a bit more protein that way.. for my oven, 13-14 mins did the trick. I also did not use any salt and I used the dough blade in my food processor. For those of you wanting the ounce conversion, there are 8oz in a cup so 6 ounces of GF flour should get you there. (You can also “Google” the conversion. I’ve already shared this recipe with a few of my GF friends. Fantastic, simple recipe! Thank you!
chrystal
Thank you for letting me know you liked them! I like that you incorporated almond meal into the crackers for some extra healthy fats and protien.
Best,
Chrystal
MG Jackson
Should the cheese be cubed like the butter---or can it be pre-shredded? Has anyone tried adding red pepper to the flour? or black pepper?
chrystal
Shredded cheese! I'll update the recipe card to be more clear. Thank you!
Chrystal
chrystal
Also, you can add black pepper, or other spices to give the crackers different flavors 🙂
Allison Burke
Or seeds!
Penny
These are amazing!! Thanks for the recipe.
chrystal
Awe, thank you. I'm glad you like them.
Best,
Chrystal
Libby
So cheesy, crisp and light, thank you for sharing your recipe 🙂
chrystal
Hi Libby,
I am so glad you like them! Thank you for letting me know 🙂
Best,
Chrystal
Megan
These are really good! I have a problem though, the first two times the cheese dough balled up perfectly. Since then it hasn't worked, it's been crumbly no matter how long I pulse it. I stuck to the recipe so I'm not sure where I'm going wrong?
chrystal
Hi Megan,
I'm not sure what it wouldn't work all of a sudden. Did you change flour blends? Or is it possible that the flour blend was bad/rancid? If the ball isn't' coming together, you can add a little bit of oil to help.
Best,
Chrystal
Jen
I just made these and they are really tasty! I used 1-1/2 cups of cheese and BRM cup4cup. I didn't add any extra xanthan gum. Thanks so much for the recipe!
chrystal
So glad you liked them. Thanks for sharing.
Best,
Chrystal
Kallie
These crackers are AMAZING! My family adores them, whenever I make them they're gone in an hour. The only tricky thing about them is prying them off the parchment paper when you cut them. I solve this by putting the half the dough in the fridge while the other half bakes, otherwise these are terrific! If you're on the fence about making them you totally should!
chrystal
I am so glad they love them. Thank you for letting me know.
Best,
Chrystal
kanika
Can I replace Xanthum gum with Psyllium husk? or exclude Xanthum gum all together without any replacement? Thanks!
chrystal
Hi Kanika,
I haven't tried psyllium husk in this recipe yet. It should help though. The xanthan gum in this recipe is to help hold the crackers together.
Best,
Chrystal
GFBaker
These are delicious! I made them for myself and other gluten-free family members and everyone loved them. I have one suggestion, if you could make the measurement numbers Larger and maybe in a darker font. They’re just really difficult to read. It was funny, I only used a quarter cup of flour in the beginning and my children laugh because I basically just made melted cheese. Then I was like somethings wrong, and I went back and zoomed in to the 3/4 cup and used it.
Wendy Stoltz
Thanks for the feedback, we will look into it.