Gluten Free Cheese Crackers

The one thing that is hard on my kids isn’t being able to partake with the snacks that their teachers or other parents provide in class. Many times over Cheez-It® CrackersGOLDFISH®, etc are provided which are a gluten no-no for my children.

And of course I don’t want them to feel left out so I make foods that are comparable.

GF Crackers

Gluten Free Cheese Crackers


  • 8 ounces grated cheddar or parmesan cheese
  • 2 ounces cold butter, cut into small pieces
  • 1-1/4 cup gluten-free flour mix
  • 2-4 tablespoons ice water (add more water if needed)


  1. Place all ingredients except the ice water in the bowl of your food processor, fitted with a metal blade.
  2. Process the ingredients for approximately 1 minute in short pulses.
  3. Add 2 tablespoons of the ice water and then continue to process ingredients for another FULL 1-2 minutes (this time continuously) or until the dough begins to form a ball and “rides” the food processor blade. Add 1-2 more tablespoons of the ice water if needed (if the dough really never seems to come together, then you will need to add it).
  4. When the dough does come together, scrape it out onto a lightly floured surface (rice flour works well) and knead for 15-20 seconds or until you have formed a cohesive ball. Wrap tightly in plastic wrap, press the ball into a disk shape and chill for 30 minutes in refrigerator.
  5. When ready to bake, preheat oven to 375 degrees and working with 1/3 of the chilled dough at a time (leave the remainder wrapped and in the fridge), roll out on a lightly dusted counter-top. If your dough is crumbling apart when you try to roll it, you may need to work the dough or knead it for a minute or two to get it more pliable. Some cracks are unavoidable.
  6. Roll to 1/8″ thickness and cut shapes with desired cutter or in my case a Ravioli Rolling Pin.
  7. Place cut shapes on a parchment-lined cookie sheet (I use a very thin, metal spatula that has been dipped in rice flour). Bake in the center of the preheated oven for 7-9 minutes or until they have puffed up and are just beginning to turn golden brown on the edges.
  8. Remove from oven and carefully slide the crackers off onto a clean, dry cutting board to cool, making sure that they are in a single layer and not piled up on each other.

Originally posted on STLNV Facebook June 24, 2014

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