Crunchy, Cheesy Goodness in Every Bite
Ever bitten into a cheese cracker that made your taste buds sing? These Gluten Free Cheese Crackers do just that! They’re quick to whip up and pack a flavor punch that’s totally addictive. Plus, who doesn’t love a snack that’s perfect for parties, game nights, or just when you need something cheesy and crunchy to munch on?
Why Make This Recipe
First off, these crackers are super easy to make! No complicated steps or ingredient lists here. Just a handful of goods you probably have lying around. 😊
Secondly, they’re a crowd-pleaser. Your friends will be begging you for the recipe! Also, they’re a healthier alternative to store-bought snacks, and you control the ingredients—hello, no preservatives. 🙌
Ingredients
You don’t need fancy stuff — just these basics!
- 1 cup all purpose gluten free flour blend
- 1/2 teaspoon xanthan gum (omit if your flour blend already contains it)
- 3/4 teaspoon kosher salt
- 6 tablespoons unsalted butter (chilled and grated on a standard box grater)
- 1 cup cheddar cheese (or other semi-hard cheese, grated on a standard box grater)
- 1/4 cup milk (chilled, plus more if necessary)
Directions
In a medium-sized bowl, combine the flour blend, xanthan gum, and salt. Whisk until everything’s friends.
Add the shredded butter and cheese. Stir to coat the cheese in the dry ingredients. Use the back of the spoon to break any large clumps of butter.
Make a well in the center. Pour in the 1/4 cup milk and mix until the dry ingredients moisten, forming clumps.
Drizzle in more cold milk by the teaspoon to moisten any dry patches.
Using clean hands, squeeze the mixture into a cohesive ball.
Wrap the dough tightly in plastic wrap and refrigerate it for at least an hour (or up to 3 days). It should feel firm but not rock hard.
Preheat the oven to 325°F. Line your baking sheets with parchment paper.
Divide the dough into two portions. Keep one portion in the fridge while working with the other.
Lightly dust a flat surface with gluten-free flour. Roll out your first piece of chilled dough to about 1/4-inch thick, sprinkling with flour as needed to prevent sticking.
Fold and roll it out again until about 1/8-inch thick. If it gets too sticky, chill it for about 10 minutes.
Cut the dough into 1-inch squares (or larger!) using a pastry wheel or cookie cutter.
Place the pieces about 1/4-inch apart on your baking sheets.
Bake for about 15 minutes, or until they turn lightly golden brown. Rotate the sheets halfway through.
Let the crackers cool on the baking sheet; they’ll crisp up while cooling. Store them in a tightly sealed container to maintain texture.
How to Make Gluten Free Cheese Crackers Recipe (Overview)
Let’s break it down! Start by mixing your dry ingredients and whisking them together. Then you’re going to add the butter and cheese, mixing everything until combined. Pro tip: Make sure to chill your dough! This helps it roll out beautifully without sticking. Once it’s rolled out and cut into shapes, simply bake and cool. Easy-peasy!
How to Serve Gluten Free Cheese Crackers Recipe
These crackers are the perfect addition to a cheese board. Stack them high next to colorful veggies, creamy dips, or even a nice array of sliced meats. Imagine that crunch, golden color, and delicious aroma filling the room! They’ll disappear quicker than you can say "snack time."
How to Store Gluten Free Cheese Crackers Recipe
You can keep these crunchy bites for about one week in an airtight container at room temperature. Want to keep them longer? Freeze them! They’ll last up to three months. Just pop them in the oven to re-crisp them. Nobody likes a soggy cracker, am I right?
Tips to Make Gluten Free Cheese Crackers Recipe
- Xanthan gum is your best friend here. If your flour blend doesn’t have it, definitely include it—it helps with texture!
- For a extra cheesy vibe, throw in a bit more cheese—don’t be shy!
- Make sure your butter is chilled; warm butter can lead to a sticky mess.
- Experiment with seasonings. Paprika, garlic powder, or herbs can give them a kick!
Variation
Want to switch it up? Try adding in different types of cheese like pepper jack for some heat or go vegan with a cashew cheese sauce instead! You could also spice them up with herbs like rosemary or thyme.
FAQs
Q: Can I make these ahead of time?
A: Absolutely! The dough can be made and chilled in advance, then sliced and baked when you’re ready to snack.
Q: Can I freeze the baked crackers?
A: Yes! Just let them cool completely before sealing and freezing. Re-crisp them in the oven when you’re ready to enjoy!
Q: What can I use instead of cheese?
A: For a dairy-free version, opt for nutritional yeast, or use plant-based cheese alternatives.
📌 Pin this recipe for your next cozy dinner night!
Gluten Free Cheese Crackers
Ingredients
Dry Ingredients
- 1 cup all purpose gluten free flour blend
- 1/2 teaspoon xanthan gum Omit if your flour blend already contains it
- 3/4 teaspoon kosher salt
Wet Ingredients
- 6 tablespoons unsalted butter Chilled and grated
- 1 cup cheddar cheese Grated, or other semi-hard cheese
- 1/4 cup milk Chilled, plus more if necessary
Instructions
Preparation
- In a medium-sized bowl, combine the flour blend, xanthan gum, and salt. Whisk until combined.
- Add the shredded butter and cheese. Stir to coat the cheese in the dry ingredients.
- Make a well in the center, pour in the 1/4 cup milk, and mix until the dry ingredients are moistened, forming clumps.
- Drizzle in more cold milk by the teaspoon to moisten any dry patches.
- Using clean hands, squeeze the mixture into a cohesive ball.
- Wrap the dough tightly in plastic wrap and refrigerate for at least an hour (or up to 3 days).
Baking
- Preheat the oven to 325°F. Line your baking sheets with parchment paper.
- Divide the dough into two portions and keep one portion in the fridge while working with the other.
- Lightly dust a flat surface with gluten-free flour and roll out your first piece of chilled dough to about 1/4-inch thick.
- Fold and roll it out again until about 1/8-inch thick. Chill for 10 minutes if sticky.
- Cut the dough into 1-inch squares (or larger) using a pastry wheel or cookie cutter.
- Place the pieces about 1/4-inch apart on your baking sheets.
- Bake for about 15 minutes, or until they turn lightly golden brown, rotating the sheets halfway through.
- Let the crackers cool on the baking sheet; they’ll crisp up while cooling.
Notes
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.