Gluten-Free Cheddar Cheese Crackers

Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer, Snack

Cuisine American

Servings 60 bite-sized crackers

Food processor Best for getting that buttery dough blended fast. Don’t have one? You can use a pastry cutter or even your fingers to work in the butter.
Rolling Pin Or just a clean wine bottle in a pinch!
Parchment paper Essential for rolling and baking without sticking.
Pizza cutter or sharp knife To cut your crackers into those iconic squares (you know, that diy cheez its look!)
Baking sheet A standard sheet pan will do. If you’ve got one with an air-flow bottom, even better for that perfect crunch.

2 cups sharp cheddar cheese shredded (you can mix in some pepper jack or parmesan for added flavor depth)
4 tablespoons unsalted butter cold and cubed
1 cup gluten-free all-purpose flour Bob’s Red Mill 1:1 works great
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika optional, but adds that classic seasoned cheese it crackers vibe
1/4 teaspoon salt
2-3 tablespoons cold water as needed

Smoked paprika sea salt, or nutritional yeast (perfect for customizing your own cheez its seasoned at home)

In your food processor, combine the shredded cheddar, cold butter, gluten-free flour, garlic powder, onion powder, paprika, and salt. Pulse until the mixture resembles coarse crumbs.

Drizzle in the cold water one tablespoon at a time, pulsing in between, until the dough comes together in a ball. It should be pliable but not sticky.

Divide the dough in half for easier rolling. Place one half between two sheets of parchment paper and roll it out to about 1/8-inch thickness.

Use a pizza cutter or knife to slice the dough into small squares, about 1 inch each. Transfer the parchment sheet (with dough) to your baking pan.
Optional: sprinkle with a pinch of sea salt or smoked paprika for that extra diy cheese its flair.

Use a skewer or fork to poke a small hole in the center of each cracker. This helps release steam and gives them that signature cheez it look.

Pop the tray into your preheated oven and bake for 13-15 minutes, or until the edges are golden and the centers are firm. Keep an eye on them after 12 minutes—gluten-free crackers can go from perfect to too browned pretty quickly.

Let the crackers cool completely on a wire rack. They’ll crisp up more as they cool. Store in an airtight container for up to a week—if they last that long!