If you have missed those crispy Cheez Its since going gluten free, I am so excited to share my newest recipe with you. These crispy gluten free Cheez Its taste like the real thing. I created this recipe to use just a few simple ingredients, and you can make a batch in 30 minutes. You can even use cookie cutters if you prefer to shape these crackers.
This post may contain affiliate links. Please read our Disclosure Policy.
❤️ Sandi’s Recipe Summary
The Quick Bite: I made these to replace the crackers I used to eat by the handful. Sharp cheddar, a food processor, and 30 minutes, that is all you need. Roll the dough thin, poke a hole in each cracker, and give them space on the pan so they crisp up evenly. Bob’s Red Mill 1:1 and King Arthur Measure for Measure both work; the King Arthur version comes out slightly crispier. These are celiac-safe and have no eggs, oats, soy, or nuts.
When we went gluten free, we really missed Cheez Its. This recipe brings back that crispy nostalgia. These are the crackers my family snacks on, often asking me to make a double batch. You can now buy Gluten Free Cheez Its in most grocery stores, but my version uses only 6 simple ingredients, theirs uses 17!!
These homemade cheese crackers have a crisp snap when you break them, similar to the original. They stay crunchy for two days in an airtight container, then start to soften. They are still good, but different. If you want maximum crunch, make them the day you plan to serve them.
I have found after making these multiple times that the flour blend is pretty forgiving. It was more about finding the right balance between the flour and the shredded cheese. My first try contained too much shredded cheddar, and there was a little bit of oil separation. Adding more flour definitely helped.
This celiac safe cheese cracker recipe is also great for making Gluten-Free Goldfish Crackers! Check out the directions to make this classic kid snack! You can dip them into a hot cream cheese dip or enjoy them plain!
I also have delicious recipes for Gluten-Free Sourdough Crackers and Seed Crackers if you love to make crackers!
I just made your Gluten Free Cheez It Crackers-they’re fabulous! They’re ridiculously easy to make and taste even better than the original non-gf ones. I’ll be making them often.
jane, blog comment
Keep up the good work!”
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using both Bob’s Red Mill 1 to 1 and King Arthur Measure for Measure. Other blends will work, but you may need to add more flour or water to adjust the moisture level, depending on your blend’s starch-to-grain ratio. Read Why Gluten-Free Flour Blends Vary to learn more. You can also read What Flour Blends Work in Different Types of Recipes if you want to know more about blends that will work in this recipe.
- Binder – If your gluten free flour blend doesn’t contain a binder like xanthan gum or guar gum, please add 1 teaspoon. Binders are very important in gluten free baking because they help mimic the stickiness of wheat. Read Why Binders Are Important to learn more.
- Sharp Cheddar Cheese – If you want your crackers to be the most like Cheez It Crackers, you want to use sharp cheddar. You can use mild, but the flavor will not be as rich and cheesy. I also tested using preshredded cheddar and block cheddar. I couldn’t taste any difference between the two.
- Butter – I recommend using unsalted. If you use salted, you will need to reduce the amount of added salt the recipe calls for.
How to Make Gluten-Free Cheez Its (Step-By-Step):
Step 1: Add all of your ingredients to a food processor. You want the cheese to get cut up into fine pieces, so mixing by hand will not have the same effect.
👀 Sandi Says: Several readers have asked me about the food processor lately. The food processor is not optional here. It breaks the cheese down into fine pieces that get distributed evenly through the dough. In testing I have found that mixing by hand leaves chunks that cause uneven baking.
Step 2: Mix on medium speed for 30 seconds. This is what your dough will look like. If your dough isn’t easy to work with, your gluten free flour blend may be starchier than what I used. If that is the case, a tiny bit more water will help.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step 3: Preheat your oven to 375º F. Place your cheese cracker dough onto a piece of parchment paper. Dust your rolling pin with some gluten free flour to prevent sticking.
Step 4: Roll the dough out as thinly as you can, so that you can still move the cut pieces of cracker. (The thinner the cracker, the crispier it will turn out.) Use a pizza cutting wheel or pasta cutter to make cracker shapes.
👀 Sandi Says: The thinner the dough, the faster moisture escapes during baking, which is what creates the snap texture rather than a soft cracker
Step 5: After you cut the crackers out, gently move each cracker with the pizza wheel, so there is a distance between them all. This will prevent them from sticking together as they bake.
Step 6: Use a chopstick to poke a hole into each unbaked cracker. This will prevent the crackers from completely puffing up. The crackers will puff, but they will be more controlled to look like regular Cheez Its. Sprinkle the crackers with coarse salt. You can skip this step if you are trying to be low in sodium.
Don’t forget, you can use a mini cookie cutter if you prefer to make shapes like stars and goldfish.
Step 7: Bake the crackers for 15 minutes or until golden. Bake them 4-5 minutes longer for extra crispy. (Though I do recommend keeping an eye on them them during this time to ensure they don’t burn.)
The most common problem with these crackers is uneven browning. This happens when the edges darken before the centers crisp up, and it usually means the dough was rolled too thick in the middle and thin along the edges. Roll from the center outward and check the thickness with your finger before baking
Need more help? I have a huge Gluten Free Resources section on the blog and have written up my best Gluten Free Baking Tips to help you learn more. If you love these gluten free cheese crackers, you will also want to make these crispy Gluten-Free Cheese Straws!
Frequently Asked Questions:
Most shredded cheese is gluten free, but it is very important to always read the labels to verify the shredded cheese you buy is gluten-free.
They are GFCO certified and considered celiac safe, but the store-bought version contains soy and multiple additives. My homemade version is free from soy, preservatives, and all of those additives.
You really do need a food processor, or something that chops food in the same way to make this recipe work. Cutting the cheese into fine particles distributes fat evenly through the dough. This results in an even baked, crispy cracker. Hand mixing leaves chunks that create uneven bake spots.
I store the crackers in an airtight container. These crackers should last for up to 3 days. These crackers do not have preservatives like regular store-bought mass-produced crackers, so they will not keep fresh as long.
First of all, thank you for sharing this recipe. My son and husband can not have gluten and are always trying to steal my girl’s cheese crackers. I wanted to try and find an alternative the whole family could enjoy and these were absolutely amazing.”
Sam, Blog comment
More Delicious Gluten-Free Snacks:
If you are looking for more gluten free, celiac-safe snacks, here are a few of my Fearless Dining Reader favorites:
Love This Recipe?
💬 Did you make this gluten-free Cheez-It cracker recipe? I would love to hear how they turned out, and which flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Gluten-Free Cheez Its (30 Minute Copycat Recipe)
Ingredients
- 8 ounces cheddar cheese mild or sharp
- 4 tablespoons butter unsalted
- 1 cup gluten free flour blend * see note
- ½ teaspoon salt
- ⅛ teaspoon garlic powder
- 3 tablespoons cold water
- 1 teaspoon coarse salt for sprinkling over the crackers
- ⅛ teaspoon onion powder
Method
- Add 8 ounces cheddar cheese, 4 tablespoons butter, 1 cup gluten free flour blend, 1/2 teaspoon salt, 1/8 teaspoon garlic powder, 3 tablespoons cold water, and 1/8 teaspoon onion powder to a food processor. You want the cheese to get cut up into fine pieces so mixing by hand will not going to have the same effect.
- Blend the ingredients on medium speed for about 30 seconds. If your dough isn't easy to work with, it is possible your gluten free flour blend is starchier than what I used. If that is the case a tiny bit more water will help.
- Preheat your oven to 375º F.
- Place your cheese cracker dough onto a piece of parchment paper. Dust your rolling pin with some gluten free flour to prevent sticking.
- Roll the dough out as thinly as you can where you can still move the cut pieces of cracker. Use a pizza cutting wheel or pasta cutter to make cracker square or rectangle shapes.
- You can also use mini sized cookie cutters to cut out shapes like goldfish!
- After you cut the crackers out, use the pizza wheel to gently move each cracker so there is distance between them all. This will prevent them from sticking together as they bake.
- Use a chopstick to poke a hole into each unbaked cracker. Sprinkle the crackers with coarse salt. If you are trying to be low sodium, you can skip this step.
- Bake the crackers for 12-15 minutes, or until golden.
Nutrition
Notes
- I have tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1 to 1. That doesn’t mean others will not work, I just have not tested other flours. Every flour blend has a different starch to grain ratio. If your dough seems too wet, add more flour. If your dough seems too dry, add more cold water.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1/2 teaspoon.
- I love using sharp cheddar best, but you can use mild. White cheddar will give a slightly different flavor, and it will not turn out with that famous Cheez It orange color.
- Because these crackers have no preservatives, they should keep around 2-3 days in an air-tight container. My guess is they will be eaten up much quicker than that, though.
Private Notes
Tried this recipe?
Let us know how it was!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Can you use just almond flour? I have that on hand but not a 1-1 gluten free flour
Hi Lindsay, I haven’t tested almond flour in this recipe. It absorbs liquid very differently so I suspect it wouldn’t work.
Question can you use pre shredded cheese or no?
I usually use pre-shredded cheese.
Should the butter be room temp or cold? My guess is room temp, but seems an important detail as each would give a different consistency to the dough.
Hi, If you are using a food processor, it doesn’t matter the temperature. If you are mixing by hand, use room temp.
Delicious! I used a different gf flour and a white cheddar cheese and no salt on the top. When my son tasted it he said “these taste like Cheez it”. Everyone loved them! I halved the recipe in case I didn’t like it but wished I did the whole recipe! This recipe is a keeper! Thank you
I am thrilled you and your son loved this recipe. I will have to try white cheddar next!
My daughter who has celiac said these were the best cheez it’s ever! She can’t stop eating them. Thank you so much for sharing this recipe!
I am so glad your daughter loved them, Kim!! Thank you so much for coming back and leaving a review!
These are so good I almost cried! I haven’t had a Cheezit since I was diagnosed with celiac 10 years ago, and this recipe was easy and delicious. Thank you!!!
Awww, you made my day. I am so glad to bring joy for cheese crackers back into your life.
I don’t normally leave comments, I do try to give a head up every now and then so this is the first time I’ve written about recipe. Love cheese crackers and I’ve really missed having them. Gluten free bought ones always missing something. And a number of recipes I’ve tried, never seem to hit the make. I do make sourdough ones from time to time, so thought I’d give yours a go. Boy, they are so additive! I made according to your instruction but used my own blend and it worked……and because I’m on my own I thought I’d split into three lots. Bake one try and freezer the dough for future use. Well, yea! that lasted….a couple of hours! Ended up and baked the lot and every time I walked into the kitchen grabbed a few! Didn’t last long, so have to make some more.Thanks for creating a cheese cracker that taste just the way I like it. By the way I did add some nutritional yeast and I usually use psyllium husk or linseeds as the binder. Works a treat. Thanks heaps.
LOL, I love that you enjoyed these crackers. They are definitely addictive. I also have a great sourdough cracker recipe on the blog.
Ok. These are AMAZING! Most of these type “copy cat” recipes never work out. However my family (and my very picky brother ) couldn’t keep their hands off of them!!
I did notice I needs a little more water and made them a bit thicker (1/6” instead of 1/16”). To see how they would come out. Still amazing either way! I did have some “pillowing” in the crackers with some books and crannies on the bottom. I wonder if I did something wrong to have that happen or did others fine this too ? Again , either way TOTES AMAZEBALLS. 🤣 thanks so much for this awesome recipe. It’s a keeper!
I am so glad you loved the recipe, Lisa. I appreciate your coming back to let me know!
Awesome and easy. Whole family loves them. Our college aged daughter is newly diagnosed Celiac this summer. She’s been sad about lots of her favorite foods not being easily available – and store bought gluten free “copy cat” version of things like this are very pricy and only so-so on flavor. But we’ve made lots of amazing GF homemade food since her diagnosis and these are among the best – will definitely try more of your recipes.
Unlike another commenter, the only tweak for us was not going as thin as possible – rather keeping some thickness to them, as the thinnest ones turned into flattened deconstructed cheese crisps (Also super tasty though!).
I am so glad your family loves these crackers, Jeff. Thank you so much for coming back to let me know. You made my day.
Made these today! Doubled the recipe I was so excited to have a cheezeit cracker again. Made them slightly bigger to use as dippers for an olive cream cheese dip! They came together in the food processor so quickly and held together perfectly. I did need to add about a half tbsp extra water. So so good thank you for this recipe!
I am so glad you loved the recipe Elizabeth. It is good to know larger crackers work as dippers! Thank you for coming back to let me know you enjoyed the recipe.
These were so easy to make and taste amazing!!! This recipe is one that I will make over and over!!! Thank you!!!
I am so glad you loved them, Kim. Thank you!