If you have missed those crispy Cheez It crackers since going gluten free, I am so excited to share my newest recipe with you. These cheesy, crispy Gluten-Free Cheez Its crackers taste just like the real thing! They are flaky and light and full of flavor!
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Who used to love eating Cheez Its Crackers? I remember loving them way back before we went gluten free. My kids would snack on Cheez Its and Goldfish! They are the perfect finger food for snacking!! You can dip them into a hot cream cheese dip or enjoy them plain!
This cheese cracker recipe is also great for making Gluten-Free Goldfish Crackers! Check out the directions to make this classic kid snack!
Why these homemade Cheez Its crackers are the best:
- I can’t say enough about these homemade gluten free cheese crackers! They are buttery with flaky layers, crispy, and full of sharp cheddar cheese flavors! They taste like the real thing!!
- This dough is particularly well-suited for use with cookie cutters! I used my small star cookie cutter to make some star-shaped crackers, too!
- This dough is not that sticky, so it is easy to work with!
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 Gluten-Free Flour Blend and King Arthur’s Measure for Measure Gluten-Free Blend. That doesn’t mean others will not work. I just have not tested other flours.
- Xanthan gum – If your gluten free flour blend doesn’t contain a binder like xanthan gum or guar gum, please add 1 teaspoon.
- 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.
- Butter – I recommend using unsalted. If you use salted, you will need to reduce the amount of added salt the recipe calls for.
You are seriously going to love how easy this gluten free cheese crackers recipe is to make! I have only recently started to make crackers because I had this image in my mind that they were difficult to make…I wish I had tried sooner because I was so wrong! Crackers are easy to make, and it is easy to customize flavors!
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.
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.
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📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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, where you can still move the cut pieces of cracker. Use a pizza cutting wheel or pasta cutter to make cracker shapes.
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. 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.
If you love these crackers, you will also love these crispy Gluten-Free Cheese Straws!
Frequently Asked Questions:
Regular store-bought Cheez Its are not gluten free, which is why I am so excited about this new recipe for gluten-free Cheez Its!
Most shredded cheese is gluten free, but it is very important always to read the labels to verify the shredded cheese you buy is gluten-free.
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:
Love This Recipe?
💬 Did you make this gluten-free Cheez It cracker recipe? I’d love to hear how it turned out—and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Gluten Free Cheez Its
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
Optional Additional Seasoning:
- ⅛ teaspoon onion powder
Instructions
- 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.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- 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 :-).
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SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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!