Gluten Free Cheese Crackers
These Gluten Free Cheese Crackers are a quick, easy, and addictive snack, perfect for parties or game nights, featuring a delightful crunch and cheesy flavor.
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
For a cheesy vibe, add extra cheese. Store in an airtight container for up to one week or freeze for up to three months.