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Gluten Free Cheese Crackers Recipe

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4.2 from 5 reviews

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.

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

  1. Combine dry ingredients: In a medium-sized bowl, whisk together the gluten free flour blend, xanthan gum, and kosher salt until well combined.
  2. 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.
  3. 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.
  4. Form dough: Using clean, dry hands, squeeze and knead the mixture until it forms a cohesive ball of dough.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Bake: Bake in the preheated oven for about 15 minutes, rotating baking sheets halfway through, until crackers are lightly golden brown.
  11. 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.

Find it online: https://yumntasty.com/gluten-free-cheese-crackers-recipe/