There is a distinct nostalgia attached to a box of cheese crackers. They are the quintessential snack of childhood. But making them at home, in your own kitchen, transforms them into something far more special.
These little squares are everything a cheese cracker should be: impossibly crispy, salty, and bursting with the sharp tang of real cheddar. Unlike their store-bought counterparts, these are made with a handful of simple ingredients and are entirely gluten-free. They are perfect for filling a pottery bowl during a game night or tucking into a lunchbox for a midday treat.
Prep time: 20 minutes Bake time: 12 to 15 minutes Yields: Approx. 150-160 small crackers
The Ingredients
- 1 cup plain gluten-free flour blend
- ¼ tsp xanthan gum (omit if your flour blend already contains this)
- ¼ tsp salt
- 8 oz extra sharp cheddar cheese, finely grated
- 3 tbsp cold unsalted butter, cubed
- 2 tbsp cold water
Instructions
- Prepare the Oven: Adjust your oven rack to the middle position and preheat the oven to 350ºF (175ºC). Line two large baking sheets with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), and salt.
- Work in the Cheese and Butter: Add the finely grated cheddar cheese and the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter and cheese into the flour until you have a crumbly mixture that resembles coarse breadcrumbs. This tactile step ensures the fat is evenly distributed for a flaky cracker.
- Form the Dough: Drizzle in the cold water. Use a fork or a wooden spoon to mix until a shaggy dough forms. Then, use your hands to give it a thorough knead until the dough is smooth and workable. It should hold together well without being sticky.
- Roll and Cut: Divide the dough in half. Place one portion between two sheets of parchment paper and roll it out very thin—about 1/16 inch thick.
- To make traditional squares: Use a pizza cutter or a fluted pastry wheel to cut the dough into small 1-inch squares.
- The Rustic Touch: Transfer the squares to the lined baking sheets, spacing them about ¼ inch apart. Use the flat end of a wooden skewer to poke a single hole in the center of each cracker. This isn’t just for looks; it prevents the crackers from puffing up like pillows during baking.
- Bake: Bake at 350ºF for 12 to 15 minutes. You are looking for an evenly golden-brown color with slightly darker, crispy edges.
- Cool: Allow the crackers to cool completely on the baking sheet. They will continue to crisp up as they cool.
Notes from the Kitchen
- Cheese Matters: Use “Extra Sharp” cheddar. Since there are so few ingredients, the flavor of the cheese is the star. Also, grate your own cheese from a block; pre-shredded cheese contains anti-caking agents that can affect the texture of the dough.
- Roll Thin: The secret to the “snap” is rolling the dough thin. If the dough is too thick, the crackers will be chewy rather than crisp.
- Storage: These keep beautifully in a sealed glass jar or tin at room temperature for about one week.
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Homemade Gluten-Free Cheddar Crackers
Ditch the box and make these crave-worthy gluten-free cheddar crackers at home. Made with real extra sharp cheddar and butter, these little rustic squares are crispy, salty, and perfect for snacking or tucking into lunchboxes. They capture that nostalgic "Cheez-It" flavor without the gluten or additives.
Ingredients
Instructions
Prepare the Oven:
-
Adjust your oven rack to the middle position and preheat the oven to 350ºF (175ºC). Line two large baking sheets with parchment paper.
Mix Dry Ingredients:
-
In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), and salt.
Work in the Cheese and Butter:
-
Add the finely grated cheddar cheese and the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter and cheese into the flour until you have a crumbly mixture that resembles coarse breadcrumbs. This tactile step ensures the fat is evenly distributed for a flaky cracker.
Form the Dough:
-
Drizzle in the cold water. Use a fork or a wooden spoon to mix until a shaggy dough forms. Then, use your hands to give it a thorough knead until the dough is smooth and workable. It should hold together well without being sticky.
Roll and Cut:
-
Divide the dough in half. Place one portion between two sheets of parchment paper and roll it out very thin—about 1/16 inch thick.
To make traditional squares:
-
Use a pizza cutter or a fluted pastry wheel to cut the dough into small 1-inch squares.
The Rustic Touch:
-
Transfer the squares to the lined baking sheets, spacing them about ¼ inch apart. Use the flat end of a wooden skewer to poke a single hole in the center of each cracker. This isn't just for looks; it prevents the crackers from puffing up like pillows during baking.
Bake:
-
Bake at 350ºF for 12 to 15 minutes. You are looking for an evenly golden-brown color with slightly darker, crispy edges.
Cool:
-
Allow the crackers to cool completely on the baking sheet. They will continue to crisp up as they cool.
Note
- Cheese Matters: Use "Extra Sharp" cheddar. Since there are so few ingredients, the flavor of the cheese is the star. Also, grate your own cheese from a block; pre-shredded cheese contains anti-caking agents that can affect the texture of the dough.
- Roll Thin: The secret to the "snap" is rolling the dough thin. If the dough is too thick, the crackers will be chewy rather than crisp.
- Storage: These keep beautifully in a sealed glass jar or tin at room temperature for about one week.
