Gluten Free Cheddar Crackers

If you’re on the hunt for a snack that’s light, crispy, and packed with bold cheesy flavor, these crackers are about to become your new favorite. Think of them as your beloved Cheez-Its – just gluten-free! Made with extra sharp, real cheddar, they deliver the perfect balance of saltiness and cheesiness without being too overpowering. Whether you’re pairing them with my Greek Yogurt Blue Cheese Dip or enjoying them as is, these crackers are guaranteed to satisfy.

What really sets these snacking miracles apart is that they’re completely gluten-free without sacrificing taste or texture. It’s rare to find a gluten-free cracker that delivers the perfect balance of crispy texture and bold flavor, but these crackers deliver where so many others fall short. Whether you’re building an elegant charcuterie board or just need a quick snack, these cheesy squares hit the spot every time.

Crispy, Cheesy, and Completely Gluten-Free

Oh my word! I can’t say enough good things about these crackers. Here’s what makes them stand out:

• BIG flavor. Packed with rich, cheesy flavor (from REAL cheddar!), these crispy, crunchy snacks will have you coming back for more. While I love them with a good dip, their bold, cheesy flavor makes them just as satisfying on their own.
• Crispy perfection. Light, airy, and crispy but substantial enough to hold up to your favorite dip, these crackers are ideal for everything from casual snacking to an elevated charcuterie board.
• A gluten-free anomaly. Finding a gluten-free cracker that doesn’t compromise on taste or texture is a challenge! These little snacks are proof that being gluten-free doesn’t mean giving up on delicious, high-quality snacking.

What You’ll Need

You’ll only need 5 main ingredients (plus some salt and water) to make these crackers. Here’s a shopping list for you (you’ll find precise measurements in the recipe card below):

• 1:1 gluten-free flour – I recommend King Arthur’s Measure for Measure blend. It’s got the ideal absorbency for this recipe. Others can work (so long as they contain xanthan gum), but you’ll need to pay more attention to the consistency of the dough. It should be nice and smooth. If it’s cracking, add more water. Sticky? More flour.
• Cornstarch – The cornstarch helps create a lighter, crispier texture.
• Seasoning – I kept things simple with garlic powder and salt. You could add a little onion powder and/or dried herbs too if you’d like, though.
• Shredded cheddar cheese – You can use sharp or extra sharp cheddar. The sharper the better in my opinion! Oh, and shred the cheese straight from the block if you can. Pre-shredded cheese tends to have subpar flavor and a strange texture.
• Unsalted butter – Make sure the butter is nice and cold! If it’s melty, it won’t create the same flaky, crisp texture we all crave in our crackers.
• Water – Make sure the water is nice and cold. If it’s too warm, it’ll melt the butter.

Tips for Success

• A note on gluten-free flour blends. Not all GF flours are created equal! This recipe really works with my favorite (King Arthur’s Measure for Measure). If you want to use a different brand, just note that you may need to adjust the recipe a bit due to differing levels of absorbency. I’ll talk about that more in a moment.
• Shred your own cheese. I don’t love pre-shredded cheese. It has a funky flavor and texture to me, and is often loaded with preservatives. So, shred your cheese from a block!
• COLD butter (and water). Try to keep your butter as cold as possible. Cutting cold butter into the dry ingredients creates pockets of fat which, as the crackers bake, make them nice and flaky and crispy. On a similar note, use cold water to help keep the butter from melting.
• Keep an eye on consistency. If the dough is cracking, add a teaspoon of water and knead until smooth. If it’s sticky, add a little flour and knead until smooth.
• Don’t skip the parchment paper. Line the baking sheet you plan to bake the crackers on with parchment paper, AND roll the cracker dough out on a sheet of parchment paper. This will help prevent the crackers from sticking and help ensure even baking. Plus, it makes cleanup a breeze!
• Give it a flip. When rolling out the dough, flip it here and there to keep the dough from sticking too firmly to the parchment paper.
• Keep ’em thin. Roll the dough out to ~⅛ inch thickness. The crackers will puff slightly as they bake, so you want to start ’em nice and thin.
• Poke a hole. In the center of each cracker. This helps the crackers bake evenly and gives them a classic Cheez-Its look.
• Don’t over-bake. These crisp up fast! Bake them just until they are barely golden, and then remove them from the oven to avoid burnt/overly crumbly crackers.

How to Store Homemade Crackers

• Countertop. Once completely cooled, store any leftover crackers in an airtight container on the counter for up to 7 days.
• Freezer (for the dough). Before rolling the dough out, wrap it in a double layer of plastic wrap and store it in the freezer for up to 2 months. When you’re ready to enjoy, thaw the dough in the fridge, roll it out, cut it into crackers, and bake as per usual.
• Freezer (for the crackers). Seal any fully cooled leftover crackers in a freezer bag and store them in the freezer for up to 3 months. Allow them to thaw at room temperature before serving.

To maintain crispness, be sure to keep leftover crackers away from moisture. If your leftovers become stale, you can reheat them in a low-temperature oven (250°F) for a few minutes until they’ve crisped up a bit.

More Gluten-Free Snacks to Try

In a snacky mood but trying to keep it gluten-free? Don’t stop now! Here are a few other amazing GF snacks I’m almost certain you’ll fall in love with:

• Mint Green Popcorn
• Chunky Monkey Banana Energy Balls
• Gluten Free Pumpkin Graham Crackers
• Cherry Chocolate Chip Energy Balls
• Peanut Butter Banana Bites