These homemade cheese crackers are gluten free and taste great. Plus? They’re easy to make. Crackers might not be the first thing you think of when you hear the word homemade, but the ingredient list for this recipe is short and it doesn’t take long to make at all. You might want to double this cheese cracker recipe, though. They’re that good.
- Fact: Cheez-It crackers are crap food.
- Fact: Cheez-It crackers aren’t even a food really. They’re more like a food product.
- Fact: In spite of the fact that I haven’t eaten Cheez-It crackers in years, if I were stranded on a deserted island with only one kind of food, Cheez-Its would be right up there at the top of my wish list.
Good thing I’ve mastered this recipe for homemade cheese crackers.
Gluten-free homemade cheese crackers?
Awhile back (inspired by a recipe sent by Amanda from High Prairie Homestead) my then sixteen-year-old son took it upon himself to try his hand at making homemade cheese crackers. He deemed them “awesome,” not to mention really easy to make.
Trouble is, I follow a gluten-free diet. And let me tell you: just smelling those homemade cheese crackers just wasn’t cutting it. So I decided to attempt a gluten-free version. The results? I would totally take these with me to a deserted island.
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A cheese cracker recipe everyone can love
So, these crackers are gluten free. They’re also suitable for folks who are sticking to a Keto eating plan. But don’t let that send you off in search of a “real” recipe for homemade cheese crackers. These crackers are tasty enough to serve to your wheat-eating friends. Really. This cheese cracker recipe calls for two alternative flours: Coconut and almond (or sorghum, though that won’t work for the Keto folks). Usually found in the health food section at the grocery store, these flours are gluten free.
Hot tip: Don’t freak out when you see the price of the coconut flour like I did the first time I used it. It’s not used at a 1:1 ratio, so a cup of coconut flour goes a LOT further than a cup of all-purpose flour. A small bag will last you through numerous batches of these homemade cheese crackers!
Making these crackers
It’s easy. A food processor makes it easy, though you could also use a stand mixer, or even mix it by hand. I’ve recently added a video of the process so you can see how they come together. This is video of my husband making the recipe. You might spot a few places in there where he doesn’t follow the instructions to a T, but the crackers turned out great.
★ Did you make these homemade cheese crackers? Don’t forget to give them a star rating below!
- Combine flours and butter in the bowl of a food processor. Pulse several times, then add cheese, salt, and cayenne pepper. Pulse until crumbly. Add almost all of the water and process just until the ingredients come together, adding remaining water as necessary.
- Preheat oven to 350ºF.
- Transfer dough to a sheet of parchment paper or a floured countertop. Use your hands to form dough into a ball, sprinkle liberally with flour, and then gently roll dough out into a thin sheet (Use more flour to prevent sticking if needed). Aim for no more than 1/8-inch thick; too thin is preferable to too thick.
- Use a pizza cutter to cut into one-inch squares. For a more authentic looking cracker, poke a hole in the center of each with a chopstick. Sprinkle with coarsely ground salt, if desired.
- Bake for 25 to 30 minutes, until crackers are lightly browned and crisp. Break the crackers apart and cool. Any that don’t feel crisp enough should be popped back in the oven for another five minutes or so.
- Crackers not eaten immediately (ha!) can be stored in an airtight container.
Coconut flour is not used at a 1:1 ratio, so a cup of coconut flour goes a LOT further than a cup of all-purpose flour. A small bag will last you through numerous batches of these homemade cheese crackers!
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 101Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 0gCholesterol: 20mgSodium: 144mgCarbohydrates: 5gFiber: 1gProtein: 3g
Originally published in March 2012; this post has been updated.