Gluten-Free Homemade Cheese Crackers

These homemade cheese crackers are SO delicious. 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 recipe, though. They’re that good.

If you love the idea of making crackers at home, try these pizza flavored snack crackers, too!

homemade cheese crackers in a pile.


  • 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 cheesy crackers. 

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Gluten-Free 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.

These crackers are gluten free and also suitable for folks who are sticking to a low carb diet. But don’t let that send you off in search of a “real” recipe for homemade cheese crackers. These are tasty enough to serve to your wheat-eating friends. Really. (Not convinced? See my notes in the recipe card below for making them with all-purpose flour.)


Flour  — This cheese cracker recipe calls for two alternative flours: Coconut and almond flour. You can also use sorghum (see notes) though they will no longer pass muster as keto cheese crackers. Usually found in the health food section at the grocery store, these flours are gluten free. Bob’s Red Mill is one familiar source for these and a variety of gluten-free flour.

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 gluten free crackers!

Butter  — I use salted butter; if you prefer unsalted, that will work fine. Use butter straight out of the fridge and cut it into pieces to incorporate it easily.

Cheddar cheese  — This is the ingredient that gives these crunchy crackers their cheesy flavor. You can use sharp or mild. Want to use white cheddar? Totally fine.

making crackers process.

Making these Crackers

A food processor makes this extra easy, though you could also use a stand mixer, or even mix it by hand using a pastry blender. The video you see above is 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.)

Start by combining the flours and the butter, pulsing to cut the butter in. Add the cheese and seasonings, pulsing or mixing until the flour mixture is crumbly. Add 3-4 tablespoons of the water, processing just until the dough comes together. Add more water as necessary to achieve the right consistency.

Transfer the dough to a sheet of parchment paper and use a rolling pin to roll the dough into a thin sheet. You may need to sprinkle the dough with more flour to prevent sticking.

Forming the Crackers

I like easy. For me, that means using a pizza wheel or pastry wheel to cut the crackers into squares. Use a chopstick to poke a hole in the center of each cracker so it looks like that famous brand name version. 

If you’ve got kiddos, you might like to find some fun cookie cutters to make fun cracker shapes. 

Lift the parchment onto a baking sheet and sprinkle with coarse salt, if desired, then bake.  

Storing the Crackers

Any leftover crackers should be stored in an airtight container at room temperature. Odds are good, though, that these delicious cheese crackers will be gobbled up quickly!

Making them with Wheat Flour

Not worried about fitting into a gluten free diet? Using regular flour is totally possible. Simply use all purpose flour to replace the gluten free flours.

homemade cheese crackers.

★ Did you make these homemade cheese crackers? Don’t forget to give them a star rating below!

homemade cheese crackers in a pile.

Homemade Cheese Crackers

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Makes roughly the equivalent of a small box of Cheez-It crackers, perfect for snacking or adding to the lunchbox.


  • ½ cup almond flour or sorghum flour (plus more for rolling out dough)
  • ¼ cup coconut flour
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1-1/2 cups cheddar cheese, sharp or mild
  • ½ teaspoon sea salt
  • ½ teaspoon cayenne pepper
  • 5 tablespoons cold water
  • 1/2 to 1 teaspoon sea salt flakes, optional


  1. 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.
  2. Preheat oven to 350ºF.
  3. Transfer dough to a piece 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.
  4. 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.
  5. 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.
  6. Crackers not eaten immediately (ha!) can be stored in an airtight container.


To make this recipe with regular all-purpose flour, substitute one cup of all-purpose flour for the almond and coconut flours.

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: 1/2 cup
Amount Per Serving: Calories: 193Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 30mgSodium: 400mgCarbohydrates: 11gFiber: 2gSugar: 1gProtein: 7g

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Originally published in March 2012; this post has been updated.

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About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. Read more about Kris and how she got started with this site here. If you want to send Kris a quick message, you can get in touch here.

25 comments… add one
  • Audi Mar 14, 2020 @ 12:58

    Ok, my first impression was “eh”, their ok. Because I ate them right out of the oven. As they started to cool off, I said, let’s try it again. Then the flavor kicked in, and OMG, I couldn’t stop eating them. Same thing happened with my husband. I kind of felt that the cayenne was a bit much, and I like heat, so you should back off of that if you wish.
    Overall, these are killer. Thanks for sharing these with the world. I might add a bit more cheddar to get more cheese flavor.

  • Michelle Mar 24, 2018 @ 22:00

    These are a yummy snack and were easy to make.

  • Lianna Nov 12, 2013 @ 15:37

    What about almond flour as an alternative to coconut flour?

    • Kris Bordessa Nov 12, 2013 @ 15:45

      I think flavor-wise it would be fine, but you’d have to figure out equivalents. Coconut flour is SO dense. 1/4-1/3 cup coconut flour subs for 1 cup regular flour!

  • CH Hellman Jan 28, 2013 @ 13:57

    Coconut flour gives me cramps ahd other unpleasasnt side effects. Is there an alternative?

  • Jeanine Barone Apr 3, 2012 @ 11:29

    This is a great idea. I love cheez-its as a very occasional snack food. I know a lot of friends that are going gluten-free so I’ll be passing this along.

  • Jennifer Margulis Mar 29, 2012 @ 7:45

    I am so going to make these! A nutrition expert M.D. I interviewed used the term “edible food-like substances.” That pretty much describes Cheez-its…

  • merr Mar 27, 2012 @ 4:52

    Incredible! I wonder if you could sell these at your local farmer’s market? 

  • Jane Boursaw Mar 25, 2012 @ 15:17

    These look and sound amazing. And Cheez-Its are one of those non-foods where I could easily sit down and eat an entire box. 

  • MyKidsEatSquid Mar 22, 2012 @ 16:45

    These look tasty and I’m not even a Cheez-it fan. In fact, if I were stranded on that island I would request piles of chocolate

  • Alexandra Mar 22, 2012 @ 10:52

    I have always been frightened of trying recipes like this one, but your illustrations make it sound so easy.  Thanks for experimenting and coming up with real gluten-free!

  • Donna Hull Mar 22, 2012 @ 5:22

    As a Cheez-it fan (no, I don’t eat them anymore – I just lust after them), I have to try this recipe. What a great idea. I’m contemplating going gluten free. Recipes like this will help.

  • Living Large Mar 22, 2012 @ 4:22

    I actually buy Cheez its to give to my dogs as little treats. Probably not the healthiest thing in the world for them, but better than some crap treat made in China with who knows what in it. These look awesome. I’m bookmarking the recipe!

  • Irene Mar 22, 2012 @ 3:39

    Do these taste as good as they look? Hmm..yummy!

  • kerry dexter Mar 22, 2012 @ 3:20

    I’ll be these not only taste great, but make your kitchen smell really good while you’re baking them, too.

  • FrugalKiwi Mar 21, 2012 @ 19:42

    Sounds nice except I’ve never, ever seen either sorghum or coconut flour for sale in NZ. Sigh.

    • Chelsea Nov 3, 2013 @ 21:23

      Try ordering from iHerb. That site sells every kind of flour. They ship to where I live in Korea. I’m sure they can ship to you. =)

  • Toni Welch-Hiner Mar 21, 2012 @ 14:29

    Totally delicious! We made them into little stars. They get crispy as they cool. If someone needs to stay completely gluten free, then make sure to check ingredients on unsalted butter. With the coconut flour adding fiber are they still junk food?

  • Sarah Mar 21, 2012 @ 11:45

    Oh cool, Iʻll have to try these! They remind me of a recipe of my moms (using wheat flour of course). With those you roll out a log, refrigerate and then cut slices to bake.
    I didnʻt know there is coconut flour. Where do I find it?

    • Attainable Sustainable Mar 21, 2012 @ 14:44

      I get the coconut flour at my health food store. Bob’s Red Mill makes it. One thing about coconut flour. It’s a great flour for baking gluten free, but you need a lot less of it that you do regular flour (keep in mind when you gasp at the price tag). Where I’d use 1 cup of regular flour, I only need about 1/4 cup of coconut flour.

      • Sarah Mar 22, 2012 @ 6:42

         @Attainable Sustainable Sure enough, I was at the health food store later in the afternoon checking out all the non-gluten flours and there it was! Thanks for the tip on not needing very much, I just got a little, since the price was near $5/lb.

  • Laura Weldon Mar 21, 2012 @ 10:34

    Aw, now I have a hankering for Cheez-Its! I probably haven’t had them since I ate handfuls while babysitting at homes where cool moms actually bought snack food. 
    I make gluten-free cheese crackers too. Mine are simply almond flour, cheese, homemade butter, and salt. Not sure they taste like Cheez-Its but still, pretty yummy. 

  • From a Tiny Kitchen Mar 21, 2012 @ 10:05

    Looks good. I will be sharing this for my GF friends. (And every once in a while, crap food product can hit the spot. mmmmtwinkies…)

  • SoniaR Mar 21, 2012 @ 7:12

    Oh, these sound incredible!…and so easy.  Thanks, Kris!

  • Sheryl Mar 21, 2012 @ 5:00

    You just reminded me how much I used to love cheez-its. Thanks for this healthier alternative!

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