Gluten-free Cheese-it Crackers
These gluten-free cheez its crackers are just like the original ones you once loved, without all the gluten, you didn't.
Equipment
- Food Processor Optional
Ingredients
- 1 Cup Cheddar Cheese Shredded from the block.
- 4 Tablespoons Butter Cold and cubed.
- 1 Cup 1:1 Gluten-free Flour I use King Arthur 1:1. If you want to make these grain-free, use ½ cup of cassava flour and ½ cup of arrowroot starch instead of the 1:1 flour.
- ¼ Teaspoon Garlic Powder
- ½ Teaspoon Salt
- 3-5 Tablespoons Water You want your water to be ice cold.
Instructions
Make the cracker dough.
- Shred the cheddar cheese.1 Cup Cheddar Cheese
- Add the shredded cheese to a bowl with the gluten-free flour, butter, and spices.4 Tablespoons Butter, 1 Cup 1:1 Gluten-free Flour, ¼ Teaspoon Garlic Powder, ½ Teaspoon Salt
- Carefully cut the cold butter into the flour mixture just like you would for making a pie crust.
- Once the butter is in small pieces, add the water 1 tablespoon at a time, stopping just once the dough forms a ball.3-5 Tablespoons Water
- Shape your cracker dough into a disc and wrap it in plastic wrap.
- Chill the dough in the fridge for about an hour to firm up.
Bake the crackers.
- Preheat the oven to 350 °F degrees.
- Bake the crackers for about 13-17 minutes or until the crackers turn slightly golden.
Extra crispy crackers.
- Reduce the oven temperature to 275 °Fdegrees.
- Wait until the temperature is fully reduced, and then bake the crackers a second time for an additional 8-10 minutes.
- Allow the crackers to cool completely before storing them.
Notes
- Use a food processor. - I love making these gluten-free cheese its in my food processor. I shredded the cheese first, then switch the shredding blade to the dough blade, and then brought it all together.
- Keep your ingredients cold. - The cold helps bring the dough together, and chilling it makes it easier to roll out thin without it falling apart.
- Don't waste dough. - If you're cutting shapes, you might notice extra dough. Just like with my gluten-free sugar cookies, this cracker dough can be brought back to a ball, rerolled out, and cut again.
- Watch the crackers in the oven. - There is a fine line between these crackers being perfectly golden to easily burnt because of the cheese. For this reason, I always like to start my timer with less time and then watch them towards the end to pull them when they are perfect.
- Cool completely before storing. - You do not want any residual heat in your gluten-free crackers when they are stored; this can cause them to soften and go back. Make sure they are completely cool before storing them.
Nutrition
Calories: 145kcal
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