Gluten Free Cheez It Recipe

You know that moment when a cheesy, salty craving hits, but you’re trying to be better about what you snack on? I’ve been there more times than I can count, especially since my family started exploring gluten-free options. That’s why I became obsessed with creating the perfect gluten free Cheez It. Forget the store-bought version with its mystery ingredients! These homemade crackers are shockingly easy to make, incredibly addictive, and have that signature “cheesy tang” we all love. They’re the perfect solution for when you need a quick, satisfying snack that everyone can enjoy.

Table of Contents

Table of Contents

Why You’ll Love This Gluten Free Cheez It Recipe

Let’s be real, a good snack recipe needs to check a few boxes. This one ticks them all.

• Quick & Easy: From bowl to baking sheet in about 10 minutes. No fancy skills required.
• Crave-Worthy Flavor: They’re cheesy, salty, and have that perfect crispy crunch.
• Family-Friendly: My kids gobble these up faster than I can make them. They’re a guaranteed hit for after-school snacking or packed lunches.
• Customizable: Feel like adding a pinch of smoked paprika or cayenne pepper? Go for it! This recipe is your playground.

Gathering Your Ingredients

The beauty of this recipe is in its simplicity. You probably have most of this in your pantry right now :

Print

• 2 cups sharp cheddar cheese, shredded (I recommend a block you shred yourself for the best melt)
• 4 tablespoons unsalted butter, softened
• 1 cup gluten free all-purpose flour blend (I use one with xanthan gum already in it)
• 1 teaspoon salt, plus more for sprinkling
• 2-3 tablespoons ice water

Let’s Make Some Crackers!

Don’t let the idea of homemade crackers intimidate you. This process is as simple as making slice-and-bake cookies.

1. Combine the Good Stuff: In a food processor, pulse together the shredded cheese, softened butter, gluten free flour, and salt until the mixture looks like coarse crumbs.
2. Bring It Together: While the processor is running, slowly add the ice water, one tablespoon at a time, until the dough forms a ball. You might not need all the water!
3. Chill Out: Wrap the dough in plastic wrap and pat it into a disc. Let it chill in the fridge for at least 30 minutes. This helps the flour hydrate and makes rolling a breeze.
4. Roll and Cut: Preheat your oven to 375°F (190°C). Roll the dough out between two pieces of parchment paper until it’s about ⅛-inch thick. Use a pizza cutter or a small knife to cut it into 1-inch squares. A straw is perfect for poking the classic hole in the center of each cracker.
5. Bake to Perfection: Carefully transfer the parchment paper with the cut crackers onto a baking sheet. Sprinkle with a little extra salt. Bake for 12-15 minutes, or until the edges are just starting to turn a beautiful golden brown.
6. Cool Completely: I know it’s hard, but let them cool on the baking sheet. This is when they get their final, satisfying crunch.

My Go-To Kitchen Tools

You don’t need anything crazy for this recipe, but a few tools make life much easier:

• Food Processor: This is the MVP for bringing the dough together quickly.
• Parchment Paper: A total game-changer for rolling and prevents sticking without extra flour.
• Pizza Cutter: For getting those perfectly straight edges on your crackers.

Tips for Gluten Free Snacking Success

I’ve made a batch or twenty of these, so learn from my experience!

• Cheese Matters: For the boldest flavor, use a block of extra-sharp cheddar and shred it yourself. Pre-shredded cheese is coated to prevent clumping and won’t melt as well.
• Chill is Key: Don’t skip the chilling step! A cold dough is much easier to roll out thinly and will hold its shape in the oven.
• Watch Them Closely: Ovens vary, so start checking at the 10-minute mark. You want them golden, not dark brown, as they will continue to crisp up as they cool.
• Get Creative: Stir in a ½ teaspoon of garlic powder, onion powder, or even a dash of cayenne into the dough for a fun flavor twist.

Serving Your Homemade Masterpiece

These gluten free Cheez Its are fantastic all on their own, tumbled into a bowl for movie night. They’re also the star of any gluten-free charcuterie board, paired with some salami, fruit, and nuts. I love packing a small container in my kids’ lunches for a special treat they can actually eat. For a cozy night in, they’re the perfect dipper for a bowl of creamy tomato soup.

Nutrition Information

This is an auto-generated estimate per cracker. Remember, the exact numbers can vary based on the specific ingredients you use.

Calories: 25kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 50mg

It’s recipes like these that remind me how fun and rewarding homemade snacks can be. There’s something so satisfying about hearing that crunch and knowing exactly what went into it. These gluten free Cheez Its have become a staple in our house, and I have a feeling they’ll become one in yours, too. They prove that going gluten-free doesn’t mean giving up on flavor or fun. So, what are you waiting for? Your new favorite snack is just a bake away!

Your Gluten Free Cheez It Questions, Answered

Can I make these dairy-free as well?

You can certainly try! I’ve had decent results using a firm, sharp vegan cheddar and a plant-based butter. The flavor and texture will be slightly different, but it’s a great option for those avoiding dairy. Be sure your vegan cheese shreds melt well for the best outcome.

How should I store the leftover crackers?

To keep them super crispy, store your cooled crackers in an airtight container at room temperature. They should stay perfect for up to a week… if they last that long! If they lose a little crunch, you can pop them back in a 300°F oven for a few minutes to refresh them.

My dough is too crumbly. What should I do?

Don’t panic! This usually means it needs a bit more hydration. Add another half tablespoon of ice water and pulse again. The dough should come together when pinched. Different gluten-free flour blends absorb liquid differently, so you may need to adjust slightly.

Can I freeze the dough?

Absolutely. This is a great make-ahead trick. Form the dough into a log wrapped in plastic wrap and freeze it for up to 2 months. When you’re ready, let it thaw slightly in the fridge, then slice and bake. You can have fresh, warm crackers anytime the craving strikes!

What’s the best gluten-free flour to use?

I recommend a 1:1 all-purpose gluten-free blend that includes xanthan gum. Brands like Bob’s Red Mill or Cup4Cup work wonderfully here. The xanthan gum acts as a binder, which is crucial in gluten-free baking to replace the structure that wheat gluten provides.