Gluten-Free Cheese Crackers
Crispy gluten-free cheese crackers taste just like Cheez-Its! This easy homemade recipe uses sharp cheddar and simple ingredients for the perfect snack.
You know what I missed most after going gluten-free? Those little orange crackers I used to grab by the handful during movie nights. The ones that left cheesy dust on my fingertips and made me ridiculously happy.
Well, I’m here to tell you that gluten-free cheese crackers can be just as addictive as the original! These homemade gluten-free Cheez-Its are crispy, cheesy, and so much better than anything you’ll find in a box. Plus, you know exactly what’s going into them—no mysterious ingredients or cross-contamination worries.
The best part? They’re easier to make than you’d think. With just six simple ingredients and about 30 minutes, you’ll have a batch of golden, crunchy gluten-free cheddar crackers that’ll disappear faster than you can say “pass the crackers.”
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Plain gluten-free flour blend | 120g (1 cup) |
| Xanthan gum | ¼ tsp |
| Salt | ¼ tsp |
| Extra sharp cheddar cheese, finely grated | 225g (8 oz) |
| Cold unsalted butter, cubed | 45g (3 tbsp) |
| Cold water | 30g (2 tbsp) |
Note: I used Doves Farm Freee gluten-free plain white flour without xanthan gum. You can also follow this complete gluten-free flour blend guide to mix your own. If your blend already contains xanthan gum, skip adding it separately.
Instructions
Making the Cracker Dough
Step 1: Adjust your oven rack to the middle position and preheat to 350°F (180°C). Line two large baking sheets with parchment paper—this prevents sticking and makes cleanup a breeze.
Step 2: In a large bowl, whisk together the gluten-free flour blend, xanthan gum, and salt until evenly combined. This ensures your crackers have the perfect texture without any clumps.
Step 3: Add the finely grated cheddar cheese and cold cubed butter to the flour mixture. Work them into the dry ingredients with your fingertips until you get a crumbly mixture that looks like coarse breadcrumbs. The butter should be distributed throughout, with no large chunks remaining.
Step 4: Pour in the cold water and use a fork, wooden spoon, or silicone spatula to mix everything into a shaggy dough. Then give it a good knead with your hands for about a minute until you have a smooth, pliable dough that’s easy to roll without cracking. It should feel slightly firm but not sticky.
Food Processor Tip: If you’re using a food processor, combine all ingredients except water and pulse until crumbly. Add water and pulse just until the dough forms a ball—don’t overprocess.
Dough Consistency Tip: Different gluten-free flour blends absorb moisture differently. If your dough feels too dry and crumbly, add an extra teaspoon or two of water and knead again until smooth. The dough should hold together easily without being sticky.
Rolling & Cutting the Crackers
Step 5: Divide the dough in half for easier handling. Roll out one portion between two sheets of parchment paper until it’s about 1/16 inch (1-2mm) thick—roughly as thin as a nickel. Rolling between parchment prevents sticking and makes the dough easier to work with.
Step 6: Using a pizza cutter, sharp knife, or cookie cutter, divide the dough into small 1-inch (2.5cm) squares to mimic classic Cheez-Its. You should get 150-160 crackers total from the full batch. Don’t worry if they’re not perfectly uniform—homemade charm is part of the appeal!
Step 7: Repeat the rolling and cutting process with the second half of dough. Gather any scraps, re-roll them, and cut more crackers until you’ve used all the dough.
Step 8: Transfer the cut crackers to your lined baking sheets, spacing them about ¼ inch (0.5cm) apart. They don’t spread much during baking, so you can fit quite a few on each sheet.
Step 9: Use the flat end of a wooden skewer or toothpick to poke a small hole in the center of each cracker. This iconic touch prevents them from puffing up too much and helps them bake evenly for that perfect crunch.
Baking the Crackers
Step 10: Bake one sheet at a time at 350°F (180°C) for 12-15 minutes, or until the crackers are evenly golden brown with slightly darker edges. Watch them carefully during the last few minutes—they can go from perfect to overdone quickly!
Step 11: Allow the crackers to cool completely on the baking sheet. They’ll crisp up even more as they cool, reaching that satisfying snap that makes homemade gluten-free cheese crackers so irresistible.
Substitutions
Flour Blend: Any high-quality gluten-free all-purpose flour blend works beautifully in this recipe. Look for blends containing rice flour, potato starch, or tapioca starch for the best texture. Just make sure it’s a blend designed for baking, not single-ingredient flours.
Cheese: While extra sharp cheddar gives these gluten-free cheddar crackers their bold flavor, you can experiment with other cheeses. Try Gruyère for a nutty taste, pepper jack for a spicy kick, or even a mix of parmesan and cheddar for extra depth.
Butter: For dairy-free gluten-free cheese crackers, swap the butter with cold vegan butter or refined coconut oil. The texture might be slightly different, but they’ll still be deliciously crispy.
Water: If your dough needs extra moisture, you can substitute with cold milk (dairy or non-dairy) for a slightly richer flavor. Add it gradually—just a teaspoon at a time.
Troubleshooting
Dough too crumbly? This usually means your gluten-free flour blend is extra absorbent. Add water one teaspoon at a time and knead thoroughly between additions until the dough comes together smoothly.
Crackers spreading during baking? Your dough might be too warm. If your kitchen is hot, pop the shaped crackers in the fridge for 10 minutes before baking to firm up the butter.
Uneven browning? Make sure your crackers are rolled to an even thickness throughout. Rotate the baking sheet halfway through baking if your oven has hot spots.
Crackers not crispy enough? They might need a few extra minutes in the oven. Man, oh man, that golden-brown color is your friend here—don’t pull them out too early, or they’ll stay soft.
Storage & Meal Prep
Store your homemade gluten-free Cheez-Its in an airtight container at room temperature for up to one week. They actually taste even better the next day once the flavors have melded together. If they lose their crispness, pop them in a 300°F oven for 3-4 minutes to restore that satisfying crunch.
For meal prep, you can make the dough ahead and refrigerate it for up to three days before rolling and baking. You can also freeze the unbaked cut crackers on a baking sheet, then transfer them to a freezer bag once solid. Bake straight from frozen, adding 2-3 minutes to the baking time.
Serving Suggestions
These gluten-free cheese crackers are perfect for snacking straight from the container (no judgment here!). They’re also fantastic served alongside your favorite gluten-free blueberry muffins for an afternoon snack spread.
Pair them with hummus, guacamole, or your favorite dip for parties and game nights. They’re always a hit at Super Bowl gatherings and kids’ playdates. I love packing them in lunchboxes with cheese slices and apple wedges for a protein-packed snack that actually gets eaten.
Variations
Pizza Crackers: Mix ½ teaspoon of Italian seasoning and ¼ teaspoon garlic powder into the flour mixture before adding the cheese. These taste like little pizza bites and are amazing with marinara for dipping.
Ranch Crackers: Add 1 teaspoon of ranch seasoning mix to the dry ingredients for a zesty twist. Kids go absolutely crazy for these, and they’re perfect for packed lunches.
Spicy Crackers: Stir in ¼ teaspoon cayenne pepper or a pinch of red pepper flakes to the flour mixture. For serious heat lovers, use pepper jack cheese instead of cheddar.
Herb & Garlic: Add ½ teaspoon dried herbs (rosemary, thyme, or oregano) and ¼ teaspoon garlic powder for a savory, grown-up version. These are stunning with wine and cheese at dinner parties.
Gluten-Free Cheese Crackers FAQs
Can I make these crackers without xanthan gum? I
f your gluten-free flour blend already contains xanthan gum or another binder, you can skip adding extra. Without any binder, the crackers might be slightly more fragile, but they’ll still taste amazing and hold together reasonably well.
How do I know when my gluten-free cheese crackers are done baking?
Look for an even golden-brown color across the surface with slightly darker edges. The crackers should feel firm to the touch—if they’re still soft, give them another 2-3 minutes in the oven.
What’s the best cheese to use for homemade gluten-free Cheez-Its?
Extra sharp cheddar delivers the boldest, most authentic flavor, but any aged hard cheese works beautifully. According to trusted gluten-free nutrition experts, most natural cheeses are naturally gluten-free, though always check labels on processed cheese products.
Can I make these crackers ahead for a party?
Absolutely! These gluten-free cheddar crackers actually improve with time as the flavors develop. Make them up to a week ahead and store in an airtight container—just refresh them in a warm oven for a few minutes before serving if needed.
Why do I need to poke holes in the crackers?
The center hole isn’t just for looks—it prevents air pockets from forming during baking, which keeps your crackers flat and crispy. According to baking science research, this technique, called “docking,” ensures even heat distribution for consistent texture.
These homemade gluten-free cheese crackers prove that giving up gluten doesn’t mean sacrificing your favorite snacks. With their buttery, sharp cheddar flavor and satisfying crunch, they’re as light and crispy as autumn leaves underfoot. Whether you’re packing school lunches, hosting game night, or just need a tasty treat, this recipe delivers every single time.
Looking for more crowd-pleasing gluten-free treats? Check out these festive pumpkin cupcakes with cinnamon frosting or these indulgent cookies and cream cupcakes that’ll make everyone forget the word “gluten-free” is even in the title!
Gluten-Free Cheese Crackers
Equipment
- Large baking sheets
- Parchment paper
- Large mixing bowl
- Whisk
- Rolling Pin
- Pizza cutter or sharp knife
- Wooden skewer or toothpick
- Food processor (optional)
Ingredients
Cracker Dough
- 120 g plain gluten-free flour blend 1 cup, use a blend without xanthan gum or mix your own
- ¼ tsp xanthan gum omit if your flour blend already contains it
- ¼ tsp salt
- 225 g extra sharp cheddar cheese 8 ounces, finely grated
- 45 g cold unsalted butter 3 tbsp, cubed
- 30 g cold water 2 tbsp
Instructions
- Adjust your oven rack to the middle position and preheat to 350°F (180°C). Line two large baking sheets with parchment paper.
- In a large bowl, whisk together the gluten-free flour blend, xanthan gum, and salt until evenly combined.
- Add the finely grated cheddar cheese and cold cubed butter to the flour mixture. Work them into the dry ingredients with your fingertips until you get a crumbly mixture that looks like coarse breadcrumbs.
- Pour in the cold water and use a fork, wooden spoon, or silicone spatula to mix everything into a shaggy dough. Then give it a good knead with your hands for about a minute until you have a smooth, pliable dough that’s easy to roll without cracking.
- Divide the dough in half for easier handling. Roll out one portion between two sheets of parchment paper until it’s about 1/16 inch (1-2mm) thick.
- Using a pizza cutter, sharp knife, or cookie cutter, divide the dough into small 1-inch (2.5cm) squares. You should get 150-160 crackers total from the full batch.
- Repeat the rolling and cutting process with the second half of dough. Gather any scraps, re-roll them, and cut more crackers until you’ve used all the dough.
- Transfer the cut crackers to your lined baking sheets, spacing them about 1/4 inch (0.5cm) apart.
- Use the flat end of a wooden skewer or toothpick to poke a small hole in the center of each cracker to prevent them from puffing up.
- Bake one sheet at a time at 350°F (180°C) for 12-15 minutes, or until the crackers are evenly golden brown with slightly darker edges.
- Allow the crackers to cool completely on the baking sheet. They’ll crisp up even more as they cool.
