Gluten Free Cheez Its made with sharp cheddar cheese deliver restaurant-quality crunch. Master this crispy homemade cheese crackers recipe in 30 minutes.
Hey, I’m Linda! Welcome to Tasty at Home, where bold flavors meet everyday kitchens.
Let me tell you about the day I nearly gave up on gluten-free snacking forever. My daughter came home from a playdate clutching an empty Cheez-Its box, eyes full of longing. She couldn’t eat them, and honestly? That broke my heart a little.
So I did what any determined mom would do—I spent three weekends testing batches until I cracked the code. These gluten free Cheez-Its taste so authentic, even my gluten-eating friends can’t tell the difference. They’re buttery, sharp, and dangerously addictive.
The secret? Extra mature cheddar cheese and the perfect ratio of butter to flour. No weird aftertaste, no crumbly mess—just pure, cheesy satisfaction in every bite.
Table of Contents
What Makes These Gluten Free Cheese Crackers Special
Most store-bought gluten-free crackers taste like cardboard dipped in sadness. Not these beauties.
I’ve tested seven different gluten free flour blends, adjusted butter ratios five times, and even consulted with a professional pastry chef friend. The result is a cracker with genuine snap and authentic cheese flavor.
These homemade Cheez-Its deliver three things commercial versions can’t: control over ingredients, superior texture, and that fresh-baked warmth. You’re working with real aged cheddar cheese—not cheese powder or artificial flavoring.
Gluten Free Cheez-Its
Equipment
- Baking sheets
- Parchment paper
- Rolling Pin
- Pizza Cutter
- Mixing bowl
Ingredients
Cheese Cracker Dough
- 1 cup gluten free flour blend without xanthan gum
- ¼ tsp xanthan gum omit if flour already contains it
- ¼ tsp salt
- 8 oz extra sharp cheddar cheese finely grated
- 3 tbsp unsalted butter cold and cubed
- 2 tbsp cold water add gradually
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the gluten free flour, xanthan gum, and salt. Add the grated cheddar and cold butter, working it in until the mixture resembles coarse crumbs.
- Add cold water gradually and mix until a smooth, pliable dough forms. Knead briefly until cohesive.
- Roll the dough between parchment paper to about 1/16-inch thickness. Cut into 1-inch squares and transfer to prepared baking sheets. Pierce each cracker with a small hole in the center.
- Bake for 10–15 minutes until golden brown around the edges. Cool completely on the baking sheet to crisp.
Notes
Ingredients That Deliver Professional Results
The foundation starts with a quality gluten free flour blend. I prefer Doves Farm Freee because it creates tender crackers without grittiness.
Extra mature cheddar is non-negotiable here. You need that sharp, tangy punch to compete with the original snack. Mild cheese produces bland crackers that taste like you’re eating expensive cardboard.
Cold butter creates those delicate layers that shatter perfectly when you bite down. Room temperature butter makes dense, tough crackers—trust me on this one.
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Gluten free flour blend | 1 cup | 120g | Use a blend without xanthan gum |
| Xanthan gum | ¼ tsp | ¼ tsp | Omit if your flour contains it |
| Salt | ¼ tsp | ¼ tsp | Enhances cheese flavor |
| Extra sharp cheddar cheese | 8 ounces | 225g | Finely grated, room temp |
| Cold unsalted butter | 3 tbsp | 45g | Cubed small |
| Cold water | 2 tbsp | 30g | Add gradually |
Smart Shopping Tips for US Grocery Stores
Find gluten free flour blends in the baking aisle near Bob’s Red Mill products. Whole Foods, Trader Joe’s, and most major chains stock Doves Farm now.
Choose block cheese over pre-shredded versions. Pre-shredded cheese contains anti-caking agents that prevent proper binding. Grate it yourself using the smallest holes on your box grater for best results.
King Arthur Measure for Measure flour works beautifully if you can’t locate Doves Farm. Cup4Cup is another reliable option, though it creates slightly softer crackers.
Creative Variations for Every Taste
Bold Add-Ins: Mix ¼ teaspoon smoked paprika into the dry ingredients for a subtle smoky kick. Add ⅛ teaspoon cayenne pepper if you want heat that sneaks up on you.
International Twist: Swap cheddar for aged Gruyère and add fresh thyme leaves. You’ll get sophisticated cheese crackers perfect for wine night.
Ranch Style: Blend in ½ teaspoon dried dill, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder. These taste like ranch-flavored chips in cracker form.
Ingredient Substitutions
Can’t find xanthan gum? Use ½ teaspoon of psyllium husk powder instead. It provides similar binding without affecting flavor.
For dairy-free versions, aged vegan cheddar and plant-based butter work surprisingly well. The texture changes slightly—expect a more brittle snap rather than buttery melt.
If you need nut-free certification, verify your flour blend contains no almond flour. Most commercial blends use rice flour, tapioca starch, and potato starch exclusively.
Essential Equipment and Preparation
You’ll need two large baking sheets, parchment paper, and a rolling pin. No fancy equipment required—though a food processor speeds things up considerably.
A pizza cutter creates perfectly straight edges faster than any knife. Julia Child always emphasized using the right tool for clean cuts, and she wasn’t wrong.
Don’t own a food scale? Get one. Gluten-free baking demands precision because different flour blends have wildly different weights per cup.
Making the Perfect Cracker Dough
Position your oven rack dead center and preheat to 350°F. Line both baking sheets now—you’ll thank yourself later when you’re rolling dough.
Whisk the gluten free flour blend, xanthan gum, and salt in a large bowl. This distributes the xanthan gum evenly so you don’t get gummy pockets.
Add your finely grated cheddar cheese and cold butter cubes. Work them into the flour with your fingertips until the mixture resembles coarse breadcrumbs—like wet sand at the beach.
Pro Tip: Cold ingredients are your friends here. If your kitchen is hot, chill the bowl for 10 minutes before starting. Thomas Keller teaches this principle for perfect pastry, and it applies beautifully to cheese crackers.
Pour in the cold water and mix with a fork until you get a shaggy dough. Knead it thoroughly on a clean counter until smooth and pliable—about 2 minutes of work.
Common Mistake Alert: I once added all the water at once and created soup. Add it gradually, especially if you’re working with a high-absorption flour blend. You can always add more water, but you can’t take it back.
The dough should feel like Play-Doh—firm enough to roll without sticking, soft enough to press together without cracking. Too dry? Add water by the teaspoon. Too wet? Dust with more flour.
Rolling and Cutting Like a Pro
Divide your dough in half—this makes rolling much easier. Place one portion between two sheets of parchment paper.
Roll until you reach 1/16 inch thickness. That’s about the width of two quarters stacked together. Any thicker and you’ll get puffy crackers instead of crispy ones.
Grab your pizza cutter and slice the dough into 1-inch squares. You’re aiming for 150-160 crackers total, so don’t make them too large.
Secret Technique: Use a ruler for the first few cuts to establish guides. After that, you can eyeball the rest while maintaining consistency.
Peel away the excess dough around your cut squares. Press those scraps together, re-roll between parchment, and cut more crackers. Zero waste, maximum snacks.
Transfer crackers to your lined baking sheets, spacing them ¼ inch apart. They don’t spread much, so you can pack them relatively close.
Take a skewer and poke one hole in the center of each cracker. This prevents excessive puffing and creates that signature Cheez-It look everyone recognizes.
Baking to Golden Perfection
Slide one sheet into your preheated 350°F oven. Set a timer for 12 minutes, but start checking at 10 minutes.
You’re looking for even golden brown color with slightly darker edges. The smell will drive you crazy—sharp cheddar and toasted butter fill your entire kitchen.
Sensory Cue: When the edges turn deep gold and you see tiny bubbles across the surface, they’re done. They’ll firm up dramatically as they cool, so don’t overbake.
Remove the sheet and let crackers cool completely on the pan. Seriously—don’t touch them for at least 15 minutes. They’re fragile when hot and need time to crisp up.
Repeat with your second baking sheet while the first batch cools. This two-pan rotation keeps you efficient without overwhelming your oven.
Expert Tips for Cracker Success
Temperature control makes or breaks this recipe. If your butter warms up during mixing, pop the whole bowl in the freezer for 5 minutes.
Grate cheese using the finest holes possible. Large shreds don’t distribute evenly and create crackers with bald spots. You want cheese in every single bite.
Don’t skip the center hole. Unvented crackers puff up like tiny balloons and lose that signature flat appearance.
Storage Secret: These gluten free cheese crackers stay crispy for a full week in an airtight container. Add a small silica packet if you live in humid climates.
Make-Ahead Magic
Prepare the dough up to 2 days ahead. Wrap it tightly in plastic wrap and refrigerate until ready to use.
You can also freeze unbaked crackers on parchment paper, then transfer to freezer bags once solid. Bake straight from frozen, adding 2-3 extra minutes to the timer.
Baked crackers freeze beautifully for up to 3 months. Thaw at room temperature for 20 minutes before serving—they’ll taste freshly baked.
Serving Suggestions That Wow
Pair these homemade Cheez-Its with Mexican street corn dip for game day perfection. The creamy, spicy dip contrasts beautifully with the sharp cheddar crunch.
Serve them alongside mini bacon ranch cheeseballs at your next party. Guests will devour both before you can say “gluten-free.”
Pack them in lunchboxes with apple slices and string cheese. They’re sturdy enough to survive backpack chaos without turning into crumbs.
| Storage Method | Duration | Instructions |
|---|---|---|
| Room temperature | 1 week | Airtight container in cool, dry place |
| Refrigerator | 2 weeks | Sealed container; refresh in 300°F oven for 3 minutes |
| Freezer (baked) | 3 months | Freezer bag with air removed |
| Freezer (unbaked) | 2 months | Single layer on parchment, then bag |
Creative Flavor Variations
Pizza Style: Add ½ teaspoon dried oregano, ¼ teaspoon garlic powder, and a pinch of red pepper flakes to the dough. Serve with marinara for dipping.
Everything Bagel: Replace salt with everything bagel seasoning. Press extra seeds onto the surface before baking for visual impact.
Jalapeño Cheddar: Mix 2 tablespoons finely minced pickled jalapeños into the dough. The brine adds tang while the peppers deliver heat.
Holiday Herb: Blend in 1 tablespoon fresh rosemary and ½ teaspoon black pepper during Thanksgiving. They’re elegant enough for your fanciest cheese board.
gluten free cheez its FAQs
Can you make gluten free Cheez-Its ahead of time?
Yes, you can make gluten free Cheez-Its ahead of time quite easily. Prepare the dough and refrigerate it for up to 2 days, or freeze cut crackers on a baking sheet before transferring them to freezer bags for up to 2 months. Bake frozen crackers directly from the freezer, adding just 2-3 extra minutes to the standard baking time for perfect results.
What’s the best gluten free flour blend for cheese crackers?
The best gluten free flour blend for cheese crackers contains rice flour, tapioca starch, and potato starch without xanthan gum already added. Doves Farm Freee and King Arthur Measure for Measure both create tender, crispy crackers with authentic texture. Avoid coconut flour or almond flour blends, as they produce dense crackers that lack the proper snap.
How do you prevent gluten free crackers from breaking?
You prevent gluten free crackers from breaking by rolling the dough to consistent 1/16-inch thickness and ensuring adequate xanthan gum binding. Add water gradually during mixing to achieve smooth, pliable dough that won’t crack when rolled. Always let crackers cool completely on the baking sheet before moving them—they’re fragile when hot but become sturdy after cooling.
Can you freeze homemade cheese crackers?
You can absolutely freeze homemade cheese crackers for up to 3 months with excellent results. Store completely cooled crackers in freezer-safe bags with air removed to prevent freezer burn. Thaw at room temperature for 20 minutes before serving, or refresh them in a 300°F oven for 3-5 minutes to restore maximum crispness.
Your New Favorite Gluten-Free Snack
Well, there you have it—the cheese crackers that saved snack time in my house. These gluten free Cheez-Its prove you don’t need to sacrifice flavor when you’re avoiding gluten.
Serve them with crispy mini tacos for an all-gluten-free appetizer spread that’ll impress everyone. Or pair them with cheesy French onion potato for the ultimate comfort food combo.
Try this recipe and share your results in the comments below. Did you add cayenne? Mix in herbs? I want to hear about your creative variations!
Make these crackers today and rediscover the joy of crunchy, cheesy perfection.
For more gluten-free comfort food, explore my cheesy French onion noodle bake that’ll warm you from the inside out.
Tasty at Home – Where bold flavors meet everyday kitchens.
