Simple Mills Farmhouse Cheddar Crackers
Make gluten free Simple Mills Farmhouse Cheddar Crackers with cheesy flavor, a satisfying crunch, and simple gluten-free ingredients. Follow easy step-by-step instructions and tips for rolling the dough thin and baking perfectly crisp crackers at home.
A student in my Saturday workshop once asked why her almond flour crackers came out soft and bendy every single time. She was rolling the dough too thick, which is the most common reason. This gluten-free Simple Mills Farmhouse Cheddar crackers recipe is my homemade take on the store-bought favorite, and it comes down to one rule: roll them thin.
Here’s the thing… almond flour has no gluten to stretch and hold a cracker together. Tapioca starch and cassava flour step in for structure, and sharp Cheddar brings the flavor. Ever wonder how a quick crumbly dough turns into a crisp, snappy snack?
The dough comes together in one bowl and bakes at a gentle 325°F. Your kitchen will smell like warm, toasty cheese, a bit like the crispy edges of a grilled cheese sandwich. This recipe isn’t affiliated with Simple Mills; it’s simply a homemade version inspired by that style of cracker.
Need something crunchy and cheesy to keep hunger at bay between errands? Explore these gluten free snacks on the go for more easy, portable bites perfect for busy days. You might discover a few new grab-and-go favorites that make packing snacks easier than ever!
At a Glance: Why These Homemade Farmhouse Cheddar Crackers Deliver
These homemade Cheddar crackers are crisp, savory, and made with just a handful of pantry-friendly ingredients.
- Texture and flavor: A light, crisp snap with sharp Cheddar flavor and a gentle onion, garlic, and paprika finish.
- Difficulty level: Beginner-friendly. The only skill you need is rolling the dough evenly thin.
- Unique advantages: Made without grains, kid-friendly, and easy to flavor to your taste. They do contain almonds and cheese.
- Best for: Lunchboxes, cheese boards, and anyone craving a crunchy, savory snack.
What Makes These Gluten-Free Simple Mills Farmhouse Cheddar Crackers Actually Work
These crackers work because each ingredient handles a job that gluten would normally do. The rolling, pricking, and low baking temperature then turn that dough into a crisp cracker.
- Almond flour is the base: It brings fat and protein for flavor and tenderness, but has no gluten, so it needs help holding together.
- Tapioca starch and cassava flour add structure: Starch sets as it bakes, and absorbent cassava flour helps the dough hold together when pressed.
- Thin dough and fork pricks: Rolling to about ⅛ inch dries the crackers through, and pricking lets steam escape instead of puffing them.
- Low, gentle heat: At 325°F, the almond flour and cheese brown gently without scorching, and crackers firm up as they cool.
After testing this recipe twelve times, I found that even thickness matters more than any other detail. Rolling between two sheets of parchment gives you that without extra flour.
Table of Contents
Ingredients
This recipe makes 5 servings. Use ingredients labeled gluten-free where indicated, and read packaging carefully. The FDA’s gluten-free labeling guidance explains what the claim means on packaged foods.
Dry Ingredients
- 1 cup finely ground almond flour
- ¼ cup tapioca starch
- 2 tablespoons cassava flour
- ¼ teaspoon fine sea salt
- ¼ teaspoon onion powder labeled gluten-free
- ⅛ teaspoon garlic powder labeled gluten-free
- ⅛ teaspoon paprika labeled gluten-free
Cheese and Oil
- ⅓ cup finely grated sharp Cheddar cheese
- 1 tablespoon olive oil or avocado oil
To Bring the Dough Together
- 1-2 tablespoons water, as needed
Use finely ground, blanched almond flour rather than coarse almond meal, which makes crackers gritty. Cassava flour and tapioca starch are different products and aren’t interchangeable. For cross-contact tips, see the Celiac Disease Foundation’s labeling facts.
Instructions
Prep and Mix the Dough
- Preheat the oven. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients. In a medium bowl, whisk together the almond flour, tapioca starch, cassava flour, salt, onion powder, garlic powder, and paprika. Whisk until no pale streaks of starch remain.
- Add the cheese and oil. Stir in the grated Cheddar and oil until the mixture resembles coarse crumbs. Pro Tip: finely grated cheese distributes more evenly than shreds.
- Form the dough. Add water, 1 teaspoon at a time, mixing until the dough holds together when pressed. Avoid adding too much water; the dough should be firm rather than sticky.
Roll and Cut the Crackers
- Roll the dough. Place the dough between two sheets of parchment paper and roll it very thin, about ⅛ inch thick, for a crisp cracker. One of my workshop students discovered that pressing the dough into a rough rectangle first makes rolling easier.
- Cut the crackers. Remove the top parchment sheet. Cut the dough into small squares using a pizza cutter or knife. Prick each cracker with a fork to help prevent puffing.
Bake and Cool
- Bake. Transfer the parchment and crackers to the baking sheet. Bake for 15-22 minutes, checking frequently near the end, until the edges are lightly golden and the crackers feel firm.
- Cool completely. Let the crackers cool on the baking sheet. They will become crispier as they cool. If the centers remain soft, return them to the oven for another 3-5 minutes at a low temperature.
- Store. Once completely cool, store in an airtight container at room temperature. Enjoy within several days for the best crunch.
Adapting This Recipe to Your Kitchen
For the best cheddar almond flour crackers, use sharp Cheddar. Trust me on this one… milder cheese gets lost in the dough, and the crackers taste flat. Grate it finely so it blends evenly.
If you make homemade cheese, a firm, dry-aged style grated finely works best here. Fresh, soft cheeses carry extra moisture and can turn the dough sticky. Start with the smaller amount of water and add more only if needed.
Olive oil gives a fruitier flavor, while avocado oil is more neutral. Both work in the amount listed. Choose based on whether you want the cheese or the oil to lead.
I haven’t tested swapping the cassava flour. Coconut flour absorbs far more liquid than cassava, so a one-to-one swap would likely give you a dry, crumbly dough. If you experiment, add water slowly.
If you’re comparing these to store-bought Simple Mills crackers, expect a more rustic, homemade look. Edges and thickness will vary slightly from cracker to cracker. That’s normal and part of the charm.
Troubleshooting: Fixes for the Most Common Issues
Dough is crumbly → add water, 1 teaspoon at a time. Press a small piece between your fingers. If it holds together, stop adding water, because the dough should be firm rather than sticky.
Dough is sticky → rest it in the fridge for 10 minutes. Cold fat in the almond flour firms up, making the dough easier to handle. Avoid adding extra flour, which can make the crackers dry.
Crackers are soft in the center → return them to a low oven for 3-5 minutes. Thicker spots hold moisture longer. Cool completely afterward, since they crisp up as they cool.
Edges brown too fast → check early and pull the outer crackers. I’ll be straight with you… the thinnest crackers on the edge of the sheet burned in my first test. Almond flour and cheese brown quickly, so watch the last few minutes closely.
Crackers puffed up → prick them with a fork. Steam needs a way out. Prick each cracker before baking so it stays flat and crisp.
Storage & Meal Prep
| Method | Duration | Notes |
|---|---|---|
| Counter | 2-3 days | Airtight container; cool completely first |
| Fridge | 5-7 days | Airtight container; bring to room temp |
| Freezer | 2-3 months | Wrap individually or in layers with parchment |
If crackers soften, re-crisp them on a baking sheet in a low oven for a few minutes, then cool again. For no-waste ideas, crush broken crackers over salads or soups, or use them as a crunchy topping for baked dishes.
Frequently Asked Questions
Can I make these crackers dairy-free?
Not as written, since the recipe contains sharp Cheddar cheese. I haven’t tested a dairy-free cheese, and results will vary because the cheese affects flavor and dough texture.
How do I get these crackers really crisp?
Roll the dough to about 1/8 inch thick and cool the crackers completely. Thin dough dries out in the oven, and crackers crisp further as they cool. If centers stay soft, return them to a low oven for 3-5 minutes.
What’s the best almond flour for crackers?
Finely ground almond flour gives the smoothest, crispest result. Coarse almond meal can make the crackers gritty and harder to roll evenly.
Why did my crackers puff up in the oven?
They likely trapped steam. Prick each cracker with a fork before baking, and keep the dough rolled thin and even so steam can escape.
Can I use a different cheese?
Sharp Cheddar works best, though other firm, aged cheeses can work. Grate any cheese finely. Softer cheeses add moisture, so go slowly with the water.
Serving Suggestions
These crackers are a natural fit for a Memorial Day picnic, packed in a container next to grapes, sliced apples, and a cheese board. They also pair well with a creamy blended cottage cheese dip for scooping.
For a bigger snack spread, add a bowl of crunchy air fryer edamame and a batch of gluten-free pretzels with cheese.
Final Thoughts
These crackers come down to thin dough, a firm press test, and a patient cool-down. Once you’ve rolled them out once, the process feels easy to repeat.
If you give them a try, leave a star rating and tell me in the comments how they turned out. Share any questions from your own kitchen too, and I’ll help you troubleshoot.
Gluten-Free Simple Mills Farmhouse Cheddar Crackers
Equipment
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Grater
- Rolling Pin
- Parchment paper
- Baking sheet
- Pizza Cutter or Knife
- Fork
- Oven
- Wire cooling rack
- Airtight storage container
Ingredients
Dry Ingredients
- 1 cup Finely ground almond flour Use finely ground, blanched almond flour rather than coarse almond meal
- ¼ cup Tapioca starch
- 2 tablespoons Cassava flour Not interchangeable with tapioca starch
- ¼ teaspoon Fine sea salt
- ¼ teaspoon Onion powder Labeled gluten-free
- ⅛ teaspoon Garlic powder Labeled gluten-free
- ⅛ teaspoon Paprika Labeled gluten-free
Cheese and Oil
- ⅓ cup Sharp Cheddar cheese Finely grated
- 1 tablespoon Olive oil or avocado oil Use either oil
To Bring the Dough Together
- 1-2 tablespoons Water Add gradually, as needed, until the dough holds together when pressed
Instructions
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the almond flour, tapioca starch, cassava flour, sea salt, onion powder, garlic powder, and paprika until evenly combined and no pale streaks of starch remain.
- Stir in the finely grated sharp Cheddar cheese and olive oil or avocado oil until the mixture resembles coarse crumbs.
- Add water gradually, starting with a small amount, and mix until the dough holds together when pressed. Add only as much water as needed; the dough should be firm rather than sticky.
- Place the dough between two sheets of parchment paper. Roll it evenly to about 1/8 inch thick for the crispiest crackers. Press the dough into a rough rectangle first if that makes rolling easier.
- Remove the top sheet of parchment. Cut the dough into small squares using a pizza cutter or knife, then prick each cracker with a fork to help steam escape and prevent puffing.
- Transfer the parchment and cut crackers to the prepared baking sheet. Bake for 15–22 minutes, checking frequently near the end, until the edges are lightly golden and the crackers feel firm.
- Let the crackers cool completely on the baking sheet. They will become crispier as they cool. If the centers remain soft, return them to the oven for another 3–5 minutes at a low temperature, then cool completely again.
- Once completely cool, transfer the crackers to an airtight container and store at room temperature. Enjoy within 2–3 days for the best crunch.
