Gluten Free Cheddar Crackers

Recipe Ingredient Notes

Gluten Free Flour: This recipe for homemade gluten free cheddar cheese crackers is fairly forgiving when it comes to gluten free flour. I have tested it with King Arthur Measure for Measure and Bob's Red Mill 1-1 and both flour blends work great here. Just make sure your flour blend contains xanthan gum - if it doesn’t, be sure to add ⅛ teaspoon to the dry ingredients to help bind the dough and maintain the right texture.

Cheddar Cheese: I prefer using a sharp or even an extra sharp cheddar cheese when it comes to crackers. It just gives the crackers a bolder, more pronounced flavor. Stay away from pre-shredded cheese since it often has anti-caking agents that can affect the texture and melt. Grating your own gives better flavor and consistency.

Butter: I tested this recipe with oil and melted butter. Butter not only adds rich flavor to these crackers but also contributes to their flakiness and light, crumbly texture.

Spices: I love using a combo of granulated garlic and smoked paprika in this cheddar cracker recipe - it gives the crackers a warm, savory depth with a subtle smokiness. Freshly ground black pepper or a dash of onion powder also pair beautifully with sharp cheddar. And if you're in the mood for a little heat, go ahead and add a pinch (or two) of cayenne pepper. It's the kind of simple flavor upgrade that makes these crackers extra addictive.

Tools needed to make Cheddar Crackers

To successfully make these gluten free cheddar cheese crackers, you’ll need a few basic kitchen tools - most of which you probably already have on hand:

• Rolling Pin: Essential for rolling out the cracker dough. In a pinch, a clean wine bottle can work, too.
• Pastry or Pasta Wheel: I like using a pastry or pasta wheel cutter to cut the crackers, but a sharp knife will do the job just fine.
• Fine Cheese Grater: The finer the cheese is shredded, the better it incorporates into the dough, helping create a crisp, flavorful cracker. I recommend using a fine grater for best results.
• Other Essentials: A large mixing bowl, a flexible spatula, two sheet trays, and a few sheets of parchment paper.

Gluten Free Cheddar Cracker Dough

To make this cheese cracker recipe, you'll need a large mixing bowl and a flexible spatula for easy mixing. I like using a fine grater to grate the cheese.

1. Start by melting the unsalted butter in a microwave-safe bowl, then set it aside to cool for a few minutes - this step is important, as hot butter can melt the cheese and change the texture of the dough.
2. While the butter cools, finely grate the cheddar cheese and set it aside.
3. In a large mixing bowl, whisk together the gluten free flour, baking soda, kosher salt, and spices.
4. Add the finely shredded cheese to the dry ingredients.
5. Once the butter has cooled slightly, add it to the dry ingredients along with the water. Stir until most of the flour is incorporated. The dough might look a little crumbly at this point, but don’t worry - that’s totally normal.
6. Turn the dough out onto a clean surface and give it a quick knead until it comes together into a smooth, clay-like ball.
7. Flatten the cheddar cracker dough into a disk, wrap it tightly in plastic wrap, and pop it in the fridge for at least 20 minutes. If it chills for longer, just let it sit at room temperature for 10-15 minutes so it softens enough to roll out easily.

Rolling & Cutting Gluten Free Cracker Dough

The dough for Gluten Free Cheddar Crackers is on the softer side. Make sure to lightly flour the parchment paper and the dough before rolling it out.

1. Get two sheet trays ready. There is no need to line them with parchment paper since the cheese cracker dough is rolled out directly on parchment paper.
2. Divide the dough in half - working with smaller portions makes it much easier to roll everything out evenly. Lightly dust a sheet of parchment paper with gluten-free flour, and give the top of the dough a little sprinkle too, just to prevent sticking.
3. Roll the dough out until it’s about ⅛ to 1/16 inch thick (roughly 2–4 mm). Try to aim for a rectangle if you can - it’ll make cutting the crackers easier.
4. Using a pastry or pizza cutter (or a sharp knife), cut the dough into even squares. I usually go for about 1.25 x 3 inches, but you can make them larger or smaller depending on your preference. Just remember: smaller crackers will bake quicker, while larger ones might need a few extra minutes.
5. Carefully transfer the crackers to a parchment-lined baking sheet, leaving a bit of space - about ¼ inch - between each one so they bake evenly.
6. Gather up the dough scraps, re-roll, and repeat the cutting process with the scraps and the second half of the cracker dough until you’ve used it all up.
7. Before baking, use the tip of a skewer (or a fork) to dock each cracker in the center 2-3 times - this helps them bake flat and crisp.
8. Pop the trays into the fridge while the oven preheats to 350°F. A quick chill helps the crackers hold their shape as they bake. They will also turn out flakier.

Baking Instructions

I usually bake both trays of cheddar crackers at the same time to keep things efficient. Since most ovens in the U.S. tend to heat from the bottom, I recommend positioning your racks in the upper half of the oven. This helps prevent the bottoms from over-browning. For even results, don’t forget to rotate the trays halfway through baking.

That said, if your oven tends to bake unevenly or you just prefer more control, baking one tray at a time works perfectly fine, too. If you’re baking one tray at a time, bake the first tray for 15 minutes total (still rotating halfway through). While the second tray bakes, let the first one rest at room temperature, then pop both trays back into the turned-off oven so they can crisp up while cooling.

1. Once your oven is fully preheated to 350°F (175°C), grab the baking sheets from the fridge. If you like, give the crackers a quick sprinkle of flaky sea salt before baking. This adds a nice little flavor boost.
2. Slide the trays into the oven and bake for 8 minutes. Then, swap the trays (top to bottom, bottom to top) and rotate each one 180°. This helps everything bake evenly.
3. Bake for another 7 to 8 minutes, or until the crackers are dry to the touch and golden around the edges. Don’t worry if they feel a little soft right out of the oven - they’ll crisp up as they cool.
4. Once baked, turn off the oven but leave the trays inside, door closed, for about 15 minutes. This extra step helps the crackers dry out even more, giving them that ultra-crispy texture.
5. After about 15 minutes of cooling in the oven, remove the gluten free cheddar crackers from the oven and transfer them to a cooling rack. Let them cool completely. They’ll finish crisping up as they sit.

How to Serve Gluten Free Cheddar Crackers

These gluten free cheddar crackers are dangerously snackable - salty, cheesy, and just the right amount of crisp. Whether you're dressing them up for a party or hoarding a stash for solo snacking (no judgment), here are some fun and flavorful ways to enjoy them:

• On a Cheese or Charcuterie Board
  Go classic and pile them onto your favorite snack board. They go with sharp cheeses, cured meats, pickled things, nuts, and even a little fruit jam for that sweet-salty combo.
• With Dips and Spreads
  Scoop up hummus, creamy goat cheese, whipped feta, or your go-to spinach artichoke dip. They’re sturdy enough to handle just about anything you throw at them.
• Crushed on Soup or Salad
  Crush a few crackers over creamy tomato soup or a crisp salad for a little extra crunch. Think of it as a grown-up take on croutons.
• Snack Box Upgrade
  Add them to lunchboxes, picnic spreads, or snack boards for road trips or movie nights. Pair them with a few apple slices or grapes for a little sweet-savory moment.

Storage & Freezing

Once cooled completely, store the cheese crackers in an airtight container or large Ziplock bag at room temperature for up to 5 days. To help preserve their crunch, stash them in a cool, dry spot - especially if you live somewhere humid, as moisture can make them go soft faster.

Avoid freezing fully baked crackers, as it tends to affect their signature crispiness. But if you want to get a jumpstart on prep, you’re in luck! You can freeze the unbaked cracker dough after rolling and cutting. Place the unbaked crackers on a parchment-lined baking sheet and freeze until solid. Transfer the frozen crackers to an airtight container, layering them with parchment paper to prevent sticking. They’ll keep in the freezer for up to 2 months.

When you're ready to bake, there's no need to thaw. Bake them straight from frozen, just add a few extra minutes to the bake time. It’s a great way to have a cheesy, crunchy snack ready anytime.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.