Gluten free cheese crackers

Gluten Free Cheez-its

This recipe for gluten free Cheez-its was born of necessity. A few weeks back, I was looking for my phone charger and the likely suspect to nab it would be my son. I searched the house finding nothing, so turned my attention to his room. Well, I didn’t find my phone charger but I did find his bedroom stand filled with snack bags of Cheez-its. Surprise! Super fun to find that.

Cheez-its are just so good Mom!

So of course my mind is swirling, why would he do this; he’s allergic to wheat! Did he get sick? He has his own snacks; why would he risk it? I confronted him with his secret stash. “Mom, they are just so good I couldn’t help myself, I can’t resist!”, he pleaded. “I really miss Cheez-its.” I hadn’t purchased those cheesy, salty crackers in some time. I had no idea I had a closet Cheez-it eater. Time to figure out a Cheez-it copycat recipe that’s gluten free!

Time to Bake Gluten Free Cheez-its

Everyone loves cheese crackers, so crispy, cheesy, and salty which render you incapable of putting the box down. I had to set out to make TQ an acceptable version. These gems are so good even MK loves them and they fight over the batch.  Now that I’ve made them a few times, I can say that they bake up quickly. If you’ve made pie dough in the food processor this is very similar. The food processor technique made sense to me to because I was trying to mimic the flaky layers of pie dough.

Butter distributed within flour, resembling coarse sand

Place flour, xanthan (if your mix doesn’t already have it included), baking powder and spices into food processor bowl and give it a quick whirl to distribute dry ingredients evenly. Drop tablespoons of butter ( or Earth Balance)  into dry ingredients and give that a whirl. The mixture should look granular or like little pebbles.

Add cheese, whirl to distribute flour over cheese. Add the egg and vinegar, whirl. The mixture will still be a little dry.  Add 1 to 2 Tb of cold water and process. Dough is ready when it holds together when you give it a pinch. If it does not hold together add another tablespoon or two of water. See how his process is very similar to make pie dough?

Gluten free cheese cracker dough ready to roll out
Rolled out cheese cracker dough

Empty contents of the bowl on a work surface.  Gather the dough and work it into a disk. Cut the disk in half to make rolling out easier. *Tip: if the dough is too warm, it will make it difficult to roll out. Pop it in the refrigerator for 30 minutes and try rolling again.

Roll the dough on a lightly floured surface( if not using a silicone mat) to a 1/4 inch thickness.

Rolled out home made cracker dough
Cutting the crackers

Cut the crackers using a pizza cutter, cookie cutter or dull knife into desired shape. Transfer to pans lined with parchment paper in a single layer. I did try baking a batch on a silicone mat, but I think they crisp up better on the parchment paper. Poke holes using a toothpick to make the crackers look authentic – that was fun. Finally, sprinkle some coarse salt over the top.  Bake at 400 degrees for 12-16 minutes or until you see them brown a bit around the edges. The smell of these morsels baking is magical! Close your windows because you may have the entire neighborhood over – seriously!

Allow to cool and enjoy! Store in an airtight container for a week, if they last that long. There you have it! Gluten free Cheez-it copycat crackers!

Gluten free cheese crackers so tasty
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Gluten free cheese crackers so tasty

Copycat Gluten Free Cheez-its

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Who can resist a cheesy, crispy cracker snack? These copycat Cheez-its are gluten free, all natural, free of preservatives or chemicals and so satisfyingly tasty.

Ingredients

Scale

1 1/2 cups gluten free all purpose flour

1/2 tsp xanthan – only if flour blend doesn’t include

1 tsp baking powder

1/8 tsp ground turmeric

1/4 tsp paprika

1/4 tsp smoked paprika

1/2 tsp salt, plus more to sprinkle on top

2 cups grated cheddar cheese, preferably extra sharp

5 Tbsp butter, cold cut into pieces

1 egg

1 Tbsp white vinegar

35 Tbsp cold water

Instructions

Preheat oven to 400°

Line two baking pans with parchment paper or use silicone mat.

Place flour, xanthan (if using), baking powder and spices into food processor bowl and give it a quick whirl to distribute dry ingredients evenly.

Drop tablespoons of butter into dry ingredients and give that a whirl. The mixture should look granular or like little pebbles.

Add cheese, whirl to distribute flour over cheese.

Add the egg and vinegar, whirl.

The mixture will still be a little dry. Add 1 to 2 Tbsp of cold water and process. Dough is ready when it holds together when you give it a pinch. If it does not hold together another tablespoon or two of water may be needed.

Empty contents of the bowl on a work surface. Gather the dough and work it into a disk. Cut the disk in half to make rolling out easier. Dough may be chilled.

Roll the dough on a lightly floured surface to a 1/4 inch thickness.

Cut the crackers using a pizza cutter, cookie cutter or dull knife into desired shape. Sprinkle the surface with a little extra coarse salt to taste.

Transfer to prepared pans in a single layer.

Bake at 400° for 12-16 minutes or until you see them brown a bit around the edges.

 

Allow to cool before serving. Store in an airtight container for a week.

Notes

Tip: if the dough is too warm it will make it difficult to roll out. Pop it in the refrigerator for 30 minutes and try rolling again.

  • Author: Karina K.
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2 Comments

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