These gluten-free cheese crackers are everything a cheese cracker should be — light, crispy and bursting with cheddar cheese flavor. The taste is somewhere between a goldfish cracker and a Cheese-It. For added fun, try cutting them into different shapes like goldfish, stars or hearts. You can find some of my favorite little cutters here.
For added variation, you can replace the cheddar with Swiss or any other strong-flavored hard cheese. You can also add herbs and seasonings if you like. Sometimes I will add a tablespoon of dry ranch seasoning or a popcorn seasoning like garlic parmesan.
The dough can be a bit fragile, so just be patient and take your time when rolling them out. Re-rolling the scraps is not a problem.
Gluten-Free Cheese Crackers
This versatile cracker recipe can be made into larger fancy crackers with herbs and spices for adults or cut into goldfish and stars for the kid in all of us.
Ingredients
- 125 grams 1:1 gluten-free flour blend
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- 1 teaspoon granulated garlic (garlic powder)
- 56 grams extra sharp cheddar cheese, very finely shredded
- 56 grams Parmesan cheese, grated
- 56 grams unsalted butter, melted
- 65 grams buttermilk
Instructions
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In a medium-size bowl, whisk together the flour, salt, baking powder, garlic powder and any other seasonings you might be using.
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Stir in the cheeses until they are evenly distributed and coated in flour.
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Add the butter, and use a fork to mix until it is evenly distributed. The dough will be dry and crumbly.
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Add the buttermilk, and mix by hand until well combined. Press and knead, until there are no dry bits and you have a cohesive dough.
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Cover in plastic wrap, and rest in the refrigerator for 20 minutes.
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Preheat the oven to 375 degrees. Line two baking sheets with parchment or silicone baking mats.
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Remove the dough from the fridge, and divide into two pieces. Refrigerate one while you roll out the other.
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Roll the dough out as thin as you possibly can (⅛-inch thick). The thinner your dough, the more crisp the crackers.
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Cut your crackers into squares or any shape you desire, and transfer to your baking sheets. If you are making square crackers or large rounds, poke holes with a fork to ensure even baking.
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Bake for 10 minute, rotate the pans and continue to bake for another 5-10 minutes, until the crackers are crispy with golden edges. The time will vary based on the size and shape of your crackers.
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Transfer to a wire rack to cool.
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Depending on how crisp they are, the crackers may soften when stored in an airtight container. If this happens, refresh them in a 325 degree oven for five minutes or so.