This super easy gluten free cheese crackers recipe will satisfy your craving for crunchy, cheesy crackers that are loaded with gluten—but without any fuss at all. These delicious morsels are just as crispy, salty, and satisfying as the real thing, so even the kids will be clamoring for them.
Why you need this simple gluten free cheese crackers recipe
These crackers are super-simple, seductively elegant, inexpensive to make, and terribly versatile. As pictured here, they’re rounds. But you can make them in any old shape you like.
Cut the dough into square, and you've got a gf cracker that almost resembles gluten free Cheez Its. Cut the dough into strips, and they’re sticks. Roll the strips end over end, and they’re cheese puffs. Cheese puffs!
Gluten free cheese crackers ingredients
- Gluten-free flour blend – my preferred gluten free flour blend is Better Batter, but you can experiment with other brands of gf all-purpose blends
- Xanthan gum – you can skip this if your gluten free flour blend already contains it
- Salt – really complements and brings out the rich flavor of the cheese
- Butter – it's important to dice the butter and keep it cold so your dough is easier to handle
- 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 in it
Tips for making gluten free cheese crackers
Choosing your cheese
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 the cheese you use.
Personally, I like to make gluten free cheddar crackers by using sharp cheddar cheese. I find sharp cheese has the biggest, boldest flavor and really makes these crisps taste a lot like our gluten free Goldfish crackers, but easier.
If you think the flavor of sharp cheddar cheese is too strong, try white cheddar cheese. It's milder, but it will still result in delicious cheese crackers.
Asiago and Parmesan also have wonderful flavors, and if you're feeling especially adventurous, you can try a blend of different cheeses.
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, resulting in deliciously crispy layers.
Cutting your gf cheese crackers
Remember how I said that this gf crackers recipe can be versatile? You've got lots 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, you can use a pastry wheel, pizza wheel, or pizza cutter to cut your dough into squares. You'll then pierce each square with a toothpick to give it that signature Cheez It crackers look.
If you're looking for something more sophisticated, like the round crackers in my photos above, you can use a biscuit cutter or cookie cutter to achieve the perfect shape.
Have more cookie cutters on hand? Guess what? Hearts, stars, and triangles all happen to produce some rather delicious crackers too!
How to store your gluten free cheese crackers
I know I said that I don't make gluten free cheddar crackers often, but let me tell you: When I do make them, they don't last very long.
But when I do have leftovers, I've had fabulous luck storing them in an airtight glass container on the kitchen counter. They remain edible for up to a week, but I find that they are their crispiest and tastiest within the first two or three days.
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.
Gluten free cheese crackers substitutions
Gluten free, dairy free cheese crackers
As per the name, dairy is quite front and center in this gluten free cheese crackers recipe. We've got butter, cheese, and milk, and while I haven't tried these substitutions myself, I think they'll probably work for you.
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 into the flour.
In place of sharp cheddar cheese, try Vegan Gourmet dairy-free cheese. I find that it melts beautifully, and it also comes in block form so that you can shred it yourself.
Last, in place of the milk, you can try any dairy-free variety that has a bit of fat in it. Almond milk and coconut milk would probably be good options.
Gluten free, vegan cheese crackers
This easy gluten free cheese crackers recipe only has five ingredients — none of which are eggs. That means that if you make the dairy-free substitutions above, you'll have some wonderful, vegan crackers.
GF cheddar cracker variations
You know how there are tons of different flavors of Cheez Its on the shelves these days? You can replicate some of these by adding these interesting flavors. Add a little to your dough, or sprinkle on the crackers after they've baked:
- Black pepper
- Cayenne pepper
- Everything bagel seasoning
- Garlic powder
- Onion powder
- Parmesan cheese
- Sea salt
- White cheddar powder
FAQs
Are Cheez Its 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 crackers copycat recipe.
Is shredded cheese gluten free?
Cheese is a gluten free food, but you have to be careful when it comes to shredded varieties. Some manufacturers will toss a bit of gluten-containing flour or starch in their bags of shredded cheese to help minimize clumping.
To prevent any issues, either pick a bag that's clearly labeled gluten free or shred your own cheese by buying a block.
Can I use almond flour to make gluten free cheese crackers?
Using almond flour or almond meal to make crackers helps to lower their carb count, but I just can't recommend either for this gluten free cheese crackers recipe.
While the crackers might taste okay, the almond flour will likely cause a crumbly, maybe grainy consistency that's not at all like what I've aimed for.
Can I double or triple this gluten free cheese crackers recipe?
Absolutely! I even recommend it, because believe me, these crackers are that good. Just make sure that your dough stays cold for consistent results. That means when a batch is baking, you should put your dough back in the fridge until you're ready to use it again.
Can I make these gluten free cheddar crackers without a food processor?
You don't need a food processor to make these homemade gluten free crackers. I actually recommend that you use a pastry blender instead. But if you don't have one, you can use a couple of knives to cut the butter into the flour.
Why is my gf cheese cracker dough so hard to handle?
It's really important that you follow my faux gluten free cheese crackers just as it's written.
You'll notice that I call twice for refrigeration of the dough. These steps are essential, because they keep your butter nice and firm; if it melts, your dough is going to not going to be easy to handle.
Why aren't my gluten free cheese crackers crispy?
Moisture is a cracker's worst enemy — it simply sucks the crispy life from them. While most of the moisture in this recipe will bake off in the oven, there may be residual steam when you take your crackers out.
Let your crisps sit for a while so that this moisture has a chance to escape, and you'll find that your crackers will turn out crispier.
How to make the simplest gluten free cheese crackers, step by step
Simple Gluten Free Cheese Crackers
Ingredients
- 1 cup (140 g) all purpose gluten free flour blend
- ½ teaspoon xanthan gum omit if your flour blend already contains it
- ¾ teaspoon kosher salt
- 6 tablespoons (84 g) unsalted butter diced and then kept cold
- 1 cup (4 ounces) finely grated cheese preferably cheddar
- ¼ cup (2 fluid ounces) milk chilled (plus more as necessary)
Instructions
- In a medium-sized bowl, place the flour blend, xanthan gum, and salt, and whisk until well combined. Add the cheese and stir to coat the cheese in the dry ingredients.
- Place the cold, diced butter into the flour/cheese mixture, and press the chunks of cold butter between your clean thumb and forefinger and press to flatten.
- Create a well in the center of the mixture and add 1/4 cup milk. Stir to combine, then squeeze the mixture, adding milk and squeezing until the dough comes together into a cohesive ball.
- Cover the dough in plastic wrap and place it in the refrigerator for at least an hour, up to overnight.
- Once the dough is chilled, preheat the oven to 325°F. Line rimmed baking sheets with parchment paper and set aside.
- Place the chilled dough between two sheets of unbleached parchment paper and roll until it’s about 1/8-inch thick. For each cutting into shapes, place the dough, still covered in parchment on a flat surface and place it in the refrigerator to chill for another 10-15 minutes.
- Once the dough has chilled again, remove the top sheet of parchment and, using a biscuit cutter, cut out 1.75-inch rounds. Place them evenly spaced apart on the baking sheets.
- Place the baking sheets the preheated oven and bake, rotating halfway through, for about 12-14 minutes, until pale golden brown (or darker, if you like). Repeat with any remaining rounds.
- Allow the crackers to cool on the baking sheet until set. They will crisp as they cool.
Notes
Simple Gluten Free Cheese Crackers
Ingredients
- 1 cup (140 g) all purpose gluten free flour blend
- ½ teaspoon xanthan gum omit if your flour blend already contains it
- ¾ teaspoon kosher salt
- 6 tablespoons (84 g) unsalted butter diced and then kept cold
- 1 cup (4 ounces) finely grated cheese preferably cheddar
- ¼ cup (2 fluid ounces) milk chilled (plus more as necessary)
Instructions
- In a medium-sized bowl, place the flour blend, xanthan gum, and salt, and whisk until well combined. Add the cheese and stir to coat the cheese in the dry ingredients.
- Place the cold, diced butter into the flour/cheese mixture, and press the chunks of cold butter between your clean thumb and forefinger and press to flatten.
- Create a well in the center of the mixture and add 1/4 cup milk. Stir to combine, then squeeze the mixture, adding milk and squeezing until the dough comes together into a cohesive ball.
- Cover the dough in plastic wrap and place it in the refrigerator for at least an hour, up to overnight.
- Once the dough is chilled, preheat the oven to 325°F. Line rimmed baking sheets with parchment paper and set aside.
- Place the chilled dough between two sheets of unbleached parchment paper and roll until it’s about 1/8-inch thick. For each cutting into shapes, place the dough, still covered in parchment on a flat surface and place it in the refrigerator to chill for another 10-15 minutes.
- Once the dough has chilled again, remove the top sheet of parchment and, using a biscuit cutter, cut out 1.75-inch rounds. Place them evenly spaced apart on the baking sheets.
- Place the baking sheets the preheated oven and bake, rotating halfway through, for about 12-14 minutes, until pale golden brown (or darker, if you like). Repeat with any remaining rounds.
- Allow the crackers to cool on the baking sheet until set. They will crisp as they cool.
Tracy H says
To join in on the Xanthan Gum discussion…Plain or unflavored gelatin can be used in place of Xanthan gum. I use it same as Xanthan gum, tsp for tsp, to great success.
As for the crackers, they look muy delicioso! Recently started back at college and these look like they’d make great snacks to take to class with me. And of course the kids would enjoy having these to munch on too!
kathryn says
I live in Wisc. so I can’t speak for everywhere but the SuperWalmart by me has started to carry a lot of gluten free items along with some of the more basic flours for gfree baking. Xanthan gum included. It’s about $12 but my last purchase has lasted me about four months now(and I still have about 1/4 cup left!) and that’s including Xmas baking! Also in my own experiments I am finding that you don’t need as much xanthan gum as a lot of recipes call for and most times I can halve the recommended amount. You can make things like pancakes without it (providing your mix has plenty of starch) depending how puffy you really want them. Guar gum is supposed to be cheaper however I do believe you use more so it may really be a wash in the end (price wise). I have not tried it myself.
Off to make those delicious looking crackers … oh how I miss Cheezits!!! Thanks for sharing!
Nora Fraser says
I am wondering if you can leave out the xanthium gum or use something else instead, any ideas?
I am new to being wheat free but love crackers and have not found one that I like so I thought I would try and make my own.
Nicole says
Hi, Nora,
Xanthan gum acts as a binding agent to substitute for gluten. You cannot make gluten free foods that contain substitute flour blends without xanthan gum or something like it. You can buy it at most health food stores. It is expensive, but you use it very sparingly. I hope that’s helpful.
Warmly,
Nicole
Renata says
I am enjoying your site and appreciate the emphasis on low cost. About the all purpose gluten free flour, do you use Bob’s Red Mill or your own blend? I used to have extra flour (my mom is gluten intolerant) and I had trouble finding “tried” recipes that could use it all up.
Nicole says
Hi, Renata,
I’m glad you’re enjoying the site. I have been using Better Batter for a while now. I like it a lot, but I still also like Bob’s Red Mill All Purpose GF Flour. You can find Better Batter at http://www.betterbatter.org. I hope that’s helpful!
Warmly,
Nicole
Jane says
Ok, finished crackers. They did not get rolled out as thin as needed and the final result was chewy and pale, but still yummy. We will make up more dough tomorrow and try to have dough on hand to make crackers everyday. Thank you for the recipe, I am not a baker so this is a good starter recipe for me.
Jane says
I am trying as we speak and so far, the dough prep has been well, a nightmare – but we are refridgerating again and trying a second time. I have assistance this time.
I have not had luck trying to roll out dough that has been in the fridge for 24 hours. My husband, taller and stonger, is doing it for me since it’s too tough. I’l try out the rest. Stay tuned!
Nicole says
Hi, Jane,
I’m glad it finally worked out. Don’t worry, you’ll develop a sixth sense about baking. I promise!
Warmly,
Nicole
Mike Irwin says
hey nicole, did a couple of batches yesterday. first one i burnt second set I got right, decided to make some more today. I varied the receipe a little and will let you know how it turns out. Sorry I didn’t explain myself the other day tho. I can’t use cow milk but I’m ok with butter and cheese. So I used lactose free milk, then I also added a bit more cheese to the mix(provalone and some cheddar) then a little bit of garlic butter just to experiment. And you’re right I like these ones alot better. You can actually taste the cheese, unlike the glutino crackers. cheers and thanks for this receipe
Mike
Nicole says
Hi, Mike,
I understand. I’m glad you didn’t have to make too many substitutions, then. I’m glad the recipe worked out well for you!
Warmly,
Nicole
Meg says
Glad you’re back, Nicole! We missed you. :)
Recently, I tried to make bruschetta using the sandwich bread (from two postings ago). Alas, despite toasting the bread before baking it with the topping and cheese, my lovely bruschetta was soggy as the lovely state of NY right now. Do you have any recipes for a baguette, or some other trick to make GF bruschetta with non-soggy bread?
Meghan
Nicole says
Hi, Meghan,
Thanks!
There is a recipe on the site for french bread. That would probably do well as bruschetta. I’m surprised the sandwich bread didn’t work well. I bet it would work if you sliced it thick and let it sit out on the counter overnight so it gets a bit stale. But maybe try the french bread.
Warmly,
Nicole
Mike Irwin says
Hey Nicole, the receipe looks awesome. I can’t wait to try it. But alas I am lactose intolerant. So to add the fat do you think I can put a teaspoon or tablespoon of olive oil in far the fat? I have to use soy milk now for everything.
Thanks
Mike
Nicole says
Hi, Mike,
Lactose intolerance, huh? When I used to bake dairy free, I had two substitutes that were invaluable, and saved the day every time: Earth Balance Buttery Sticks (you need something solid, so olive oil won’t do), and Vegan Gourmet dairy-free cheese (which actually melts beautifully, and comes in a block that can be grated). Both are soy products, and are the best substitutes I have found. I would imagine that there are also more conventional margarines that are lactose-free, too. I hope that helps, Mike!
Warmly,
Nicole
Nancy E says
Awesome! Love this website and have been trying the recipes…. because of costs and energy I had to go back to gluten for a few days and now I’m as itchy as heck:)
Can’t wait to make the crackers they look awesome!
Nicole says
Hi, Nancy,
That’s awful! You can eat gluten-free on a tight budget. I promise! Keep reading…
Warmly,
Nicole
Fire-Eyes Roth says
Hey..I just made crackers yesterday!
My recipe is a bit different. I will have to try yours.
we love crackers over here, but they are kinda a pain to make.
Thanks for the share
Nicole says
Hi, Fire-Eyes,
These are really easy, and the dough holds up really well, unbaked, in the refrigerator. I hope you enjoy them!
Warmly,
Nicole
Amy K says
Crackers! Fabulous. I bought a box of brown rice crackers recently and they were disgusting. Will be trying this pronto. You are my hero.
Nicole says
Hi, Amy,
I know what you mean. So many things out there are awful, and expensive to boot. Not worth it! I hope you enjoy these. :)
Warmly,
Nicole