If you are searching for a delightfully crunchy snack that’s both flavorful and safe for gluten-sensitive friends, this Gluten Free Cheese Crackers Recipe is a treasure to have in your kitchen. These crackers showcase a perfect blend of sharp, melty cheddar paired with a beautifully crisp texture that comes from just a few essential ingredients. Whether you’re craving a quick nibble or something to pair with your favorite dips, this recipe delivers a homemade, wholesome snack you’ll be excited to share again and again.
Ingredients You’ll Need
What makes this Gluten Free Cheese Crackers Recipe so wonderful is its simplicity—just a handful of ingredients that each play a crucial role in achieving that perfect crispy, cheesy bite. Every item adds to the texture, taste, or appearance, ensuring your crackers come out just right.
- 1 cup (140 g) all purpose gluten free flour blend: The base of your crackers, providing structure while keeping it gluten free.
- ½ teaspoon xanthan gum: Helps bind the dough if your flour blend doesn’t already have it, ensuring a firm but tender cracker.
- ¾ teaspoon kosher salt: Enhances the cheesy flavor and balances the sweetness of the butter.
- 6 tablespoons (84 g) unsalted butter, chilled and grated: Adds richness and contributes to the flaky texture of the crackers.
- 1 cup (4 ounces) cheddar cheese, grated: The star ingredient delivering an irresistibly sharp and savory punch.
- ¼ cup (2 fluid ounces) milk, chilled: Binds the dough together while keeping it moist and workable.
How to Make Gluten Free Cheese Crackers Recipe
Step 1: Combine Dry Ingredients
Start by whisking together your gluten free flour blend, xanthan gum, and kosher salt in a medium-sized bowl. This ensures the baking base is evenly seasoned and ready to support the cheesy goodness.
Step 2: Add Butter and Cheese
Sprinkle the grated cold butter and cheddar cheese onto the dry ingredients. Stir gently to coat the cheese pieces and break up any clumps of butter with the back of your spoon, promoting an even distribution for a beautifully flaky texture.
Step 3: Mix in the Milk
Make a well in the center of your mixture and pour in ¼ cup of chilled milk. Stir gradually, and if needed, add more milk teaspoon by teaspoon to bring the dough together. Use clean, dry hands to gently press and squeeze the dough into a cohesive ball that’s soft yet firm to the touch.
Step 4: Chill the Dough
Wrap your dough firmly in plastic wrap and refrigerate it for at least an hour. This chilling period is essential as it allows the butter to firm back up and the flavors to meld, setting the stage for cracking perfection.
Step 5: Roll and Shape
Divide the dough into two portions. On a lightly floured surface, roll out one portion to about 1/8-inch thickness, turning and lifting often to prevent sticking. If the dough feels sticky or warm, pop it back in the fridge for a short chill before continuing. Next, cut into squares or use a cookie cutter for round crackers—whichever shape suits your fancy. Repeat this step with the second dough portion.
Step 6: Bake to Crispy Perfection
Arrange your crackers on parchment-lined baking sheets about ¼-inch apart and bake in a preheated 325°F oven for approximately 15 minutes. Rotate the trays halfway through the baking time to ensure even coloring. Once golden and fragrant, let your crackers cool—they’ll crisp up beautifully as they rest.
How to Serve Gluten Free Cheese Crackers Recipe
Garnishes
Sprinkle a little freshly cracked black pepper or a touch of smoked paprika on top before baking to add subtle warmth and complexity. You can also brush them lightly with melted butter infused with herbs for an extra pop of flavor.
Side Dishes
These cheese crackers shine as an accompaniment to savory soups, creamy dips like spinach-artichoke or tomato basil, or alongside a fresh cheese platter with grapes and nuts. Their crunchy texture balances creamy or soft dishes perfectly, making snack time feel indulgent.
Creative Ways to Present
For a charming snack board, stack them in little towers or arrange them around small bowls of tapenade or flavored hummus. You can even sandwich soft cheese or pâté between two crackers for a quick bite-sized appetizer that looks as stunning as it tastes.
Make Ahead and Storage
Storing Leftovers
Store your leftover cheese crackers in an airtight container at room temperature to preserve their crunch. They remain delightfully crispy for up to a week—perfect for weekday snacking or last-minute gatherings.
Freezing
If you want to keep them longer, freeze the baked crackers in a sealed freezer-safe bag. When well wrapped, they freeze beautifully for up to 3 months without losing that crisp texture.
Reheating
To refresh frozen crackers, allow them to thaw at room temperature and reheat briefly in a preheated 300°F oven for 3 to 5 minutes. This will revive their crispness without drying them out.
FAQs
Can I use a different cheese for this Gluten Free Cheese Crackers Recipe?
Absolutely! While sharp cheddar is classic, you can experiment with other semi-hard cheeses like Gruyère, Parmesan, or even a smoked cheese to add unique flavors. Just make sure to grate the cheese finely for even melting and crisping.
Is xanthan gum always necessary?
If your gluten free flour blend already contains xanthan gum, you can skip adding extra. It acts as a binder to provide structure and elasticity, so if it’s missing, adding it is important for a successful dough.
Can I make the dough without chilling it?
Chilling the dough is crucial as it solidifies the butter, which helps the crackers stay flaky and crisp. Skipping this step may result in spread-out, less crispy crackers, so it’s highly recommended to chill for at least one hour.
What if my dough feels too sticky?
A sticky dough often means it needs a bit more flour or a short chill in the refrigerator. Adding flour sparingly during rolling or chilling the dough for 10 minutes usually makes it easier to handle without overworking.
How thin should I roll the dough for these crackers?
Rolling the dough to about 1/8-inch thickness is perfect—thin enough to get that crisp bite, but thick enough to hold together and deliver a satisfying crunch. Going thinner risks burning, while too thick means less crispness.
Final Thoughts
I truly can’t recommend this Gluten Free Cheese Crackers Recipe enough if you want a simple, flavorful snack that feels indulgent but uses just a handful of ingredients. They are crisp, cheesy, and so perfect for any occasion—whether you’re hosting friends or simply craving something homemade and comforting. Give this recipe a try and watch these crackers disappear from your plate faster than you can say “cheese!”
PrintGluten Free Cheese Crackers Recipe
These gluten free cheese crackers are made with just five simple ingredients, producing a large batch of crispy, crunchy, and cheesy crackers. Perfect for snacking or serving with dips, they require minimal preparation and are baked to golden perfection.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 100 crackers
- Category: Snack/ Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 cup (140 g) all purpose gluten free flour blend (such as Better Batter’s classic blend), plus more for sprinkling
- ½ teaspoon xanthan gum (omit if your flour blend already contains it)
- ¾ teaspoon kosher salt
Wet Ingredients & Cheese
- 6 tablespoons (84 g) unsalted butter, chilled and grated
- 1 cup (4 ounces) cheddar cheese or other semi-hard cheese, grated
- ¼ cup (2 fluid ounces) milk, chilled (plus more as needed)
Instructions
- Combine dry ingredients: In a medium-sized bowl, whisk together the gluten free flour blend, xanthan gum, and kosher salt until well combined.
- Add butter and cheese: Stir in the grated chilled butter and cheddar cheese. Use the back of a spoon to break up any large clumps of butter, making sure the cheese is coated with the dry ingredients.
- Add milk: Create a well in the center and pour in ¼ cup of chilled milk. Stir to combine and moisten the mixture until it forms clumps. Add more milk teaspoon by teaspoon as needed to moisten any dry patches.
- Form dough: Using clean, dry hands, squeeze and knead the mixture until it forms a cohesive ball of dough.
- Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, up to 3 days, until firm but not hard.
- Prepare for rolling: Preheat the oven to 325°F (163°C). Line rimmed baking sheets with parchment paper. Divide dough into two equal parts; keep one wrapped and refrigerated while working with the other.
- Roll out dough: Lightly flour a working surface and rolling pin. Roll dough to about ¼-inch thickness, sprinkling with flour as needed to prevent sticking. Fold the dough onto itself in halves twice to create layers, then roll again to about 1/8-inch thickness.
- Chill if sticky: If butter softens and dough becomes sticky, chill it in the refrigerator for about 10 minutes, then roll out again to 1/8-inch thickness.
- Cut crackers: Use a pastry wheel, pizza cutter, or sharp knife to cut dough into approximately 1-inch squares (wavy edge optional). Alternatively, use a 1-inch round cookie cutter for round crackers. Place pieces ¼-inch apart on prepared baking sheets. Re-roll scraps and cut more shapes.
- Bake: Bake in the preheated oven for about 15 minutes, rotating baking sheets halfway through, until crackers are lightly golden brown.
- Cool and store: Allow crackers to cool on the baking sheet until crisp. Store in an airtight glass container to maintain texture.
Notes
- Use a good quality gluten free flour blend suitable for baking for best results.
- If your gluten free blend contains xanthan gum, omit adding extra to avoid a gummy texture.
- Keep butter and milk chilled to prevent dough from becoming too sticky.
- The crackers can be cut into squares or rounds depending on your preference.
- Ensure crackers are spaced evenly on baking sheet to bake evenly and crisp up properly.
- Store crackers in a sealed container at room temperature for up to one week.
