Cheesy Gluten Free Crackers


Ok, I swear these are so close to the processed, wheat-laden garbage that comes in the red box – you know them as cheese-its!! I’m still fairly new to a gluten-free lifestyle, but haven’t eaten processed foods in years, and most packaged GF foods I classify as frankenfoods or food like substances, since they need to be made in a laboratory instead of a kitchen. Although I’m GF I’m not going to eat those garbage foods, so I’m working on a few recipes to fill in the gaps.. who doesn’t love a cracker!?!

These just take a few minutes to throw together and they are so amazing!

Preheat your oven to 400 deg F

1/3c Brown Rice Flour
1/3c Sorghum Flour
1/4t Baking Powder
1/8t Xanthan Gum
1t Coconut Sugar (cane sugar would also work 1:1)
1/4t Sea Salt
Pinch of Crushed Red Pepper, Garlic Powder, Onion Powder, and White Pepper
4oz Cheddar Cheese, grated (about 2 loosely packed cups)

Combine everything (above) in your food processor and blend well. The cheese will get all chopped up into little bits.. then add in:

3T Salted Butter (drop into your food processor while it’s running in little bits)
3T Cold Water (add water in after the butter)


After everything is throughly mixed, it will be crumbly but when you press it together in your hand it will form a ball. Press your dough out between 2 pieces of parchment paper, about 1/16in thin (for me as thin as I can get it (using your hands/rolling pin)


Remove the top piece of parchment paper and cut into 1 inch squares, puncture with a fork and season the tops of the crackers with a light sprinkle of additional sea salt. Slide (on parchment paper) onto a cookie sheet and bake at 400 for 10 minutes.Image

After 10 minutes, remove from the oven and re-cut the crackers (they’ll puff and smoosh together) and bake for an additional 5 minutes.

Remove from the oven and slide the parchment onto a wire cooling rack – when they are cool enough to handle, break/cut apart into crackers and then allow to cool completely so they get nice and crispy! If some of the middle crackers are still a little soft, put them back in the oven for a couple minutes to crisp them up! They will keep in an air tight container for about a week – but don’t worry you’ll eat them all before they go bad!

Really – as I’ve been sitting here typing this recipe I think I’ve eaten 1/2 the batch!!! And if you like the hot & spicy cheese-its add in some a more generous pinch crushed red pepper or sprinkle some on top of the crackers too!

3 thoughts on “Cheesy Gluten Free Crackers

  1. Pingback: Making Homemade Crackers Challenge | Food Renegade

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