By Wendy Stoltz / Last Modified On March 19, 2023
You only need 5 ingredients to make the best ever gluten-free cheese crackers that taste like gluten-free Cheez-Its! They are everything a cracker should be. Crunchy, salty, and perfect for snacking or dipping and the best part is they're preservative free!
I decided to make my own gluten-free crackers and they are a big hit. This is a super simple gluten-free cheese cracker recipe and I'm sure you're going to love it.
Looking for more snack ideas? Whip up some homemade gluten-free Goldfish to seriously impress the family. This gluten-free Granola also makes a great snack option or these gluten-free nut crackers. Try these homemade gluten-free graham crackers, they are so much more delicious and satisfying than store-bought varieties. If you are missing your gluten-free graham cracker crust recipe, this one is ready in minutes.
Get your crackers ready for this 3-ingredient gluten-free Everything Bagel Dip!
GLUTEN-FREE CHEESE 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 which are all gluten-free.
WHY YOU’RE GOING TO LOVE THESE GLUTEN-FREE CHEESE CRACKERS
Lower grocery bills - My girls love gluten-free cheese crackers but buying them at the grocery stores can lead to high grocery bills.
Preservative free - Making your own has no extra preservatives that growing bodies don't need. Satisfy your gluten-free cheez it cravings with these super simple gluten-free cheese crackers.
Easy to make and share - 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.
Need only 5 ingredients - Crunchy, salty, gluten-free cheese crackers from scratch using only five ingredients.
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 gum, you can leave it out.
Cheddar Cheese - Freshly shredded cheese is our main ingredient. It adds a cheese 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.
EQUIPMENT NEEDED FOR GLUTEN-FREE CHEESE CRACKERS
Food processor - I use a food processor for a smooth and even mixture.
Pastry wheel or pizza cutter - Use a pastry wheel or pizza cutter to cut the dough.
If you have any questions about making gluten-free cheese crackers, please leave a comment and we will get back to you as soon as possible.
HOW TO MAKE GLUTEN-FREE CHEESE 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 to form the cracker shapes.
- 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. For the complete list of ingredients and instructions in gluten-free cheese crackers, please see the complete recipe below.
TIPS FOR MAKING THE BEST GLUTEN-FREE CHEEZ ITS
Here's some tips for making the best individual gluten-free Cheez Its:
Make sure you get a ball - When pulsing the ingredients, don't stop until you get a ball!
Use a fork - Use a fork to punch holes in the crackers so they don't over puff.
Roll the dough between wax paper - Place the ball between two pieces of wax paper and roll it out to about ¼" to ⅛" thick.
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 in larger pieces. The food processor does a really fantastic job of that, so if you have one, definitely use it.
ARE CHEEZ-IT CRACKERS GLUTEN-FREE?
Unfortunately, cheez its crackers are made with wheat, but the good news is that you can make your own gluten-free cheez its using this recipe!
HOW LONG WILL THESE CHEEZE-ITS CRACKERS KEEP FRESH?
My girls constantly ask me to make these cheez-it crackers for them. They really do taste a lot like gluten-free cheez 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 these cheez-it crackers off in two days.
WHAT CRACKERS CAN I MAKE ON A LOW CARB DIET?
If you love crackers, but you enjoy a low-carb diet, you're going to want to make these keto cheese crackers. These keto cheese crackers are made with almond flour. Try these quinoa seed crackers for a healthy treat too.
IS SHREDDED CHEESE GLUTEN-FREE?
Yes, it is usually gluten-free. Starch or cellulose is sometimes added to keep the shredded cheese apart.
WHAT OTHER GLUTEN-FREE CRACKER FLAVORS CAN I CREATE?
Use different cheese - You can mix and match the cheese type to get a different cheese flavor in this cheese crackers recipe. I like to use sharp cheddar or Colby jack every once in a while, to vary the gluten-free cheese crackers flavors.
Add Herbs - I also sometimes throw in some sage or rosemary.
Add different spices - Spices like black pepper, red pepper flakes or chili powder can be added to make spicy gluten-free crackers.
WHAT SUBSTITUTES CAN I MAKE TO THESE GLUTEN-FREE CHEEZ-ITS?
Vegan - You can make the cheez its vegan by using vegan cheese and vegan butter. I have not tried it yet. But make sure the vegan cheese has a higher fat content, so it tastes like a cheez it.
HOW DO YOU STORE THESE GLUTEN-FREE CHEESE CRACKERS?
Store them in an airtight container. They store well for 2-3 days. But trust me they get eaten up quicker than that.
CAN YOU FREEZE THESE GLUTEN-FREE CHEEZ-ITS?
I would not recommend freezing these. They will not maintain their nice crunch.
CAN YOU MAKE THESE GLUTEN-FREE CHEEZ ITS AHEAD OF TIME?
You can't freeze gluten-free cheez-its. Bear that in mind, as they can only be stored for 2-3 days in an airtight container.
Gluten-Free Cheese Crackers
You only need 5 ingredients to make the best ever gluten-free cheese crackers that taste like Cheeze-Its! They're everything a cracker should be: crunchy & salty.
- 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)
- 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.
- 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.
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Kitchy Pizza Cutter Wheel - No Effort Pizza Slicer with Protective Blade Guard and Ergonomic Handle - Super Sharp and Dishwasher Safe (Green)
Norpro Grip-EZ Pastry/Ravioli Wheel, Black
Ninja BN601 Professional Plus Food Processor, 1000 Peak Watts, 4 Functions for Chopping, Slicing, Purees & Dough with 9-Cup Processor Bowl, 3 Blades, Food Chute & Pusher, Silver
Amount Per Serving: Calories: 888Total Fat: 79gSaturated Fat: 47gTrans Fat: 2gUnsaturated Fat: 25gCholesterol: 229mgSodium: 1580mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 39g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Looking forward to trying this recipe!
This looks great. I have been looking for a recipe for cheese crackers that are gluten free!! Thank you!
Hello, if my blend contains xantham gum do I still need to use? Thanks!
Not for this recipe.
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.
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/
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!)?
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.
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
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.
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.
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!
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.
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?
Shredded cheese! I'll update the recipe card to be more clear. Thank you!
Also, you can add black pepper, or other spices to give the crackers different flavors 🙂
These are amazing!! Thanks for the recipe.
Awe, thank you. I'm glad you like them.
So cheesy, crisp and light, thank you for sharing your recipe 🙂
I am so glad you like them! Thank you for letting me know 🙂
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?
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.
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!
So glad you liked them. Thanks for sharing.
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!
I am so glad they love them. Thank you for letting me know.
Can I replace Xanthum gum with Psyllium husk? or exclude Xanthum gum all together without any replacement? Thanks!
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.
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.
Thanks for the feedback, we will look into it.