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.
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❤️ 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. I tested both Bob’s Red Mill 1:1 and King Arthur Measure for Measure flour blends in this recipe, and both worked really well. These are celiac-safe and have no eggs, oats, soy, or nuts.
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!”
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!
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 pre-shredded 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.
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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 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.
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!
So good!
I made it with goat milk cheddar, goat butter, and arrowhead mills 1-to-1 gluten free flour .
It was still mostly soft after the prescribed baking time (maybe I didn’t roll them as thin as you) but they were so good we ate most and let a few bake for 5 more minutes to crisp up. I started with a half batch because I was afraid it might taste goat-y but it didn’t at all. I will definitely be making these again.
I haven’t tried goat cheese, but we eat it often…thank you for the feedback!
Hello and thank you for sharing this recipe. Regarding the cheese, is it 8oz dry measuring cup after shredding or 8oz by weight?
Hi Sandra, I used an 8 ounce package of shredded cheese.
Can I use liquid cheese instead of shredded and how much should I use?
Thanks!
Hi Leslie, I haven’t tested this recipe with liquid cheese.
Has anyone tried using these crackers in Chex party mix?
Hi Carol, I haven’t heard of anyone doing this, but I bet it would be tasty!
Wow! These are easy and delicious and taste exactly how I remember cheez it’s! Thanks for the recipe 🎉
You are very welcome, Heather. I am glad you enjoyed the crackers.
This recipe is more challenging than it presents itself to be… flavor was good w/sharp cheddar cheese but cutting and trying to have uniform square crackers was my biggest disappointment..
That is a bummer. Did you use a food processor as instructed in the recipe? That will grind up the cheese, making it much easier to roll and cut. As you learn how to use your rolling pin with even pressure, it can also help a lot. I am really glad you loved the flavor.
I think it is unfair for you to leave a low rating when it wasn’t the recipes fault that it didn’t work out as you hoped. This recipe is spot on. It sounds like you were the one that had the difficulty. This is a fantastic recipe. It deserves five stars.
Thank you so much, Ella. I appreciate you :-).
Good day Caty,
I roll them into a log when chilling and shape it into a long rectangle. Then just thinly slice them and poke a hole! (don’t skip that step, it is needed AND fun :)!
Hope that helps
Thank you so much for helping Caty with what works for you. I appreciate your wanting to help her!
I love them! It gets easier and easier to make. I use garlic salt instead of regular salt, so good. The broil at the end really gives that extra crunch! I’d love to share a pic!
I am so glad you love them. I love your tip to broil them for extra crisp! You can message me via FB with a pic :-).
Thank you! If I let myself I will go through a box of Simple Mills per week 😅 This is way more cost effective! I think I fixed the chewy “issuse” (I kind of enjoyed the texture, but I wanted the crunch. If you broil it on low for 2 minutes, it instantly gets crunchier! 🖤
I love the idea to broil them for extra crispiness, thank you for taking time to comment and add this tip!
I made this today using applewood smoked Gruyère cheese, and a pinch of cayenne. SO DELICIOUS!! And it mixed up in a minute in my food processor. This will definitely be a repeat.
I love the flavor combination you made, Jeanie. I am going to try to find that flavor of cheese and give it a go.
Any idea how best to make these like chicken flavored crackers
Hi Gemma, I have never made chicken flavored so I am not sure how to advise you.