Classic Gluten Free Cheese Crackers

Finding good gluten-free snacks that actually taste like the real deal can feel like an uphill battle. You’re constantly reading labels, dealing with disappointing textures, or paying way too much for tiny packages that disappear in minutes, and it gets even trickier when you’re trying to keep the whole family happy.

Luckily, these gluten-free cheese crackers check all the boxes: they’re crispy and flavorful, simple to make with ingredients you probably already have, and way more affordable than buying them from the store.

What Kind of Cheese Should I Use?

Sharp cheddar is the star of these crackers, and it really makes a difference in the final flavor. You want a cheese that has some bite to it, so don’t go for the mild stuff – sharp or extra sharp cheddar will give you that tangy, bold taste that makes these crackers so good. Make sure to grate your own cheese rather than buying pre-shredded, since the pre-shredded varieties have anti-caking agents that can affect how well the dough comes together. If you can’t find sharp cheddar, aged white cheddar or even a good quality aged gouda will work as substitutes, just keep in mind that the flavor will be a bit different.

Options for Substitutions

These crackers are pretty adaptable, but there are a few key things to keep in mind when making swaps:

• Gluten-free flour: Stick with a good quality gluten-free flour blend for best results. If you don’t have King Arthur, Bob’s Red Mill or Cup4Cup work well too. Don’t substitute with regular all-purpose flour unless you’re okay with non-gluten-free crackers.
• Xanthan gum: If your gluten-free flour blend already contains xanthan gum, skip adding the extra 1/2 teaspoon. Check your flour package to be sure.
• Sharp cheddar cheese: You can use any hard cheese you like – gruyere, aged gouda, or even parmesan work great. Just make sure to grate it fresh for the best texture and flavor.
• Dry mustard: No dry mustard? Try 1 teaspoon of Dijon mustard instead, but reduce the water by about 1 teaspoon to account for the extra moisture.
• White vinegar: Apple cider vinegar or lemon juice work just as well for that tangy kick that helps the dough come together.
• Cayenne pepper: Adjust the heat to your liking – use less for mild crackers or try smoked paprika for a different flavor profile without the heat.

Watch Out for These Mistakes While Baking

The biggest mistake when making gluten-free cheese crackers is overworking the dough, which can make your crackers tough and dense instead of crispy and flaky – mix just until the ingredients come together and stop there.

Another common error is using warm butter instead of cold, as cold butter creates those lovely flaky layers that make crackers irresistible, so keep your butter chilled until you’re ready to use it.

Rolling the dough too thick will result in crackers that are more like biscuits, so aim for about 1/8-inch thickness for that perfect crunch, and don’t skip chilling the dough for at least 30 minutes before rolling if it feels too soft to handle.

Finally, watch your oven closely during the last few minutes of baking since gluten-free crackers can go from golden to burnt quickly – they’re done when the edges are lightly golden and the centers look set.

What to Serve With Gluten Free Cheese Crackers?

These cheesy crackers are perfect for snacking on their own, but they really shine when paired with a good cheese board or charcuterie spread. I love serving them alongside some sliced salami, grapes, and maybe a little honey for dipping – the sharp cheddar flavor in the crackers plays so well with sweet and salty additions. They’re also great with a bowl of tomato soup for dunking, or you can pack them up for lunch boxes and picnics since they travel really well. For wine night, try them with a crisp white wine or even a light red – they make the perfect little bite between sips.

Storage Instructions

Keep Fresh: These cheese crackers stay crispy when stored in an airtight container at room temperature for up to a week. I like to toss a piece of parchment paper between layers to keep them from sticking together. They’re perfect for snacking or packing in lunch boxes throughout the week.

Freeze: You can freeze the baked crackers in a freezer-safe container for up to 3 months, or even better – freeze the dough! Roll it into logs, wrap tightly in plastic wrap, and slice off rounds whenever you want fresh crackers. The frozen dough keeps for up to 2 months.

Crisp Up: If your crackers lose their crunch after a few days, just pop them in a 300°F oven for 3-5 minutes to bring back that satisfying snap. Let them cool completely before storing again, and they’ll be just as good as when you first made them.

Preparation Time	15-25 minutes
Cooking Time	12-16 minutes
Total Time	27-41 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 45-50 g
• Fat: 140-150 g
• Carbohydrates: 150-160 g

Ingredients

For the dry mix:

• 1 1/2 cups gluten-free all-purpose flour (king arthur, 234g)
• 1 tsp baking powder
• 1/2 tsp xanthan gum
• 3/4 tsp fine salt
• 1/2 tsp ground dry mustard
• 1/8–1/4 tsp cayenne pepper
• 1/4 tsp paprika, optional, plus extra for deeper color
• 8 tbsp unsalted butter, cold and cut up
• 2 cups sharp cheddar cheese, shredded (227g)

For the wet mix:

• 1 large egg
• 1 tbsp distilled white vinegar (14g)
• 3 tbsp water (43g)

Step 1: Prepare Baking Equipment and Preheat Oven

Preheat your oven to 400°F (204°C).

Line two large baking sheets with parchment paper if you have it, or simply set out two ungreased baking sheets.

Having your pans ready will streamline the assembly and baking process.

Step 2: Mix the Dry Ingredients and Work in the Butter

• 1 1/2 cups gluten-free all-purpose flour (King Arthur, 234g)
• 1 tsp baking powder
• 1/2 tsp xanthan gum
• 3/4 tsp fine salt
• 1/2 tsp ground dry mustard
• 1/8–1/4 tsp cayenne pepper
• 1/4 tsp paprika, optional, plus extra for deeper color
• 8 tbsp unsalted butter, cold and cut up

In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, xanthan gum, fine salt, ground dry mustard, cayenne pepper, and paprika (if using).

Add the cold, cut-up unsalted butter to the bowl.

Work the butter into the dry ingredients using a pastry blender, your fingertips, or two knives, until the mixture becomes crumbly.

The butter should be well distributed, resulting in a coarse, sandy texture.

Step 3: Add Cheese and Combine Wet Ingredients

• 2 cups sharp cheddar cheese, shredded (227g)
• 1 large egg
• 1 tbsp distilled white vinegar (14g)
• 3 tbsp water (43g)

Stir the shredded cheddar cheese thoroughly into the crumbly flour and butter mixture until evenly distributed.

In a separate small bowl, whisk together the egg and distilled white vinegar until frothy, then whisk in the water.

Combine these wet ingredients well to ensure even texture in the dough.

Step 4: Make the Dough

• mixture from Step 2
• cheese and wet mixture from Step 3

Pour the wet ingredients into the dry cheese mixture all at once.

Stir together to form a cohesive dough.

If the dough seems dry or crumbly, add additional water a teaspoon at a time until it comes together smoothly.

Divide the dough into two pieces and shape each into a rough square.

This will make rolling and cutting easier later on.

Step 5: Roll Out and Cut Crackers

• half of dough from Step 4
• extra gluten-free all-purpose flour (for dusting, from Step 2’s measurement)
• extra paprika for color, if desired

Lightly dust your work surface or a piece of parchment with gluten-free flour.

Take one piece of dough from Step 4 (keeping the other covered so it stays moist) and roll it out to 1/4″ thickness.

Cut the dough into 1″ squares using a pizza or pastry wheel, bench knife, or plain knife.

Prick the surface of each square with a fork.

If you’ve rolled the dough on parchment, simply lift the parchment onto the prepared baking sheet, separating the crackers slightly (about 1/4″ apart) for even crisping.

If not using parchment, transfer the crackers to the baking sheet with about 1/4″ between each.

Step 6: Bake and Cool the Crackers

Repeat the rolling and cutting process with the remaining dough.

Once both sheets are filled with crackers, bake in the preheated oven for 12 to 16 minutes, or until the edges start to brown.

Remove the baking sheets from the oven and let the crackers cool directly on the pans.

I like to let them cool completely before transferring to an airtight container, as this ensures maximum crispiness.