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Home » Recipes » Recipes

Gluten-Free Cheese Crackers

By Laura Fuentes Updated Oct 7, 2024

5 from 7 votes

Recipe

This post may contain affiliate links. Read our disclosure policy here.

Gluten-free cheese crackers that are just as crispy and delicious as the original. 

Make the very best Gluten-Free Cheese Crackers with this recipe. They’re perfectly crunchy and the perfect addition to any gluten-free school lunch.

a small bowl of cheese crackers

Cheese Crackers with Rice Flour

Thanks to the brown rice flour, these crackers are a better-for-you AND a gluten-free snack option. 

While most gluten-free flours are useful for making all sorts of treats and snacks, I don’t recommend swapping the brown rice flour for another alternative. It gives these crackers their crispy texture and nutty flavor. 

Even with cheese, these crackers are very pasty white. You could try mixing a small amount of turmeric in the water before adding it to the dough, a little goes a long way to add that orange color and it won’t affect the flavor.

Having go-to snack and lunch ideas that are gluten-free will always come to the rescue when making recipes your family will love, and these crackers are perfect for enjoying after school or packed in a lunchbox. 

How to Make Gluten-Free Cheese Crackers

This dough is quick to assemble, slice, and bake into delicious, crunchy crackers. Here’s how to make this snack happen: 

  1. Prepare
    Preheat the oven to 350F. 
  2. Combine the Dry Ingredients
    In a large bowl, combine the flours, salt, garlic powder, and cheese. 
  3. Make the Dough
    To the flour, add the butter and water. Knead the dough until it forms a ball. 
  4. Roll Out
    Place the dough onto parchment paper and, using a rolling pin, roll out into a ⅛th-inch thick rectangle. 
  5. Slice
    Using a cookie cutter or knife, slice the dough into 1-inch crackers. Transfer the parchment paper to a large baking sheet. 
  6. Bake
    Bake for about 12 minutes. Turn the oven off, but leave the crackers in the oven for 5 minutes. Remove from the oven and let cool completely. 

Want more homemade and healthier versions of your kid’s favorite recipes? Be sure to check out The Best Homemade Kid’s Snacks on the Planet. It’s full of all sorts of delicious ideas the entire family will love. 

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More Gluten-Free Snacks

Need more lunchbox friendly gluten-free snacks? I’ve got you covered with kid-approved ideas right below: 

  • Banana Chips
  • Oatmeal Energy Bites
  • Chocolate Chip Cookie Dough Snack Bars
  • Easy Spinach Balls

Gluten-Free Cheesy Crackers

an overhead view of small bowl of cheese crackers
Servings: 4 cups
Prep Time: 10 minutes mins
Cook Time: 12 minutes mins
Total Time: 22 minutes mins
Gluten-free cheese crackers that are just as crispy and delicious as the original. 
5 from 7 votes
Print

Ingredients

  • ½ cup brown rice flour
  • ½ cup tapioca flour
  • ¾ teaspoon salt
  • ¼ teaspoon garlic powder
  • ⅓ cup finely grated sharp cheddar cheese
  • 2 tablespoons butter, melted or 1 teaspoon vegetable oil
  • 3-5 tablespoons water

Instructions

  • Preheat the oven to 350F.
  • In a large bowl, combine the flours, salt, garlic powder, and cheese. 
  • Add the melted butter and water 1 tablespoon at a time mixing to combine after each addition.
  • Once a dough forms, knead it into a ball. 
  • Place the dough on parchment paper or a nonstick rolling mat. Roll out into a rectangular shape until the dough is about ⅛-inch thick.
  • Slice into crackers with a knife, pizza slicer, or cookie cutters (you can re-roll scraps and rough edges to make more.)
  • Transfer the parchment paper with the crackers to a baking sheet. For a more golden look, lightly spray or brush the tops of the crackers with melted butter or oil. Sprinkle extra sea salt and cheese over the top, if desired.
  • Bake for about 12 minutes, until starting to turn golden. Turn the oven off, but leave the crackers in the oven for 5 minutes. Remove from the oven and let cool completely. Store in an airtight container.

Notes

You can use melted coconut oil or palm shortening instead of butter, but they will change the flavor. I prefer using ½ teaspoon olive oil, then adding 1 to 2 more tablespoons water (for 4 to 5 tablespoons total.)

Equipment

sheet pan
Mixing Bowls
Kids Lunch Box

Nutrition

Serving: 1/2 cup | Calories: 86kcal | Carbohydrates: 8.3g | Protein: 2g | Fat: 5g | Saturated Fat: 2.9g | Cholesterol: 13.1mg | Sodium: 255.6mg | Fiber: 0.5g | Sugar: 0.1g

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Comments

    5 from 7 votes (1 rating without comment)

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    Recipe Rating




  1. Diane says

    July 31, 2015 at 1:45 am

    5 stars
    Added about 1/8 tsp. cayenne pepper to spice things up and they were great! Thanks so much for sharing the recipe. Next time I’m going to try parmesan.

    Reply
  2. Allison Reed says

    February 01, 2014 at 4:15 pm

    5 stars
    Do you think Daiya (non-dairy) shredded cheddar would work in place of the dairy cheese?

    Reply
  3. Dina says

    December 23, 2013 at 1:44 pm

    5 stars
    Can these flours be exchanged for the cup for cup brand of gluten free flour?

    Reply
    • Kendra Peterson says

      December 23, 2013 at 2:02 pm

      5 stars
      Yes, but it will be a different grain flour to starch ratio, so you might need less water or more flour.

      Reply
  4. Mel says

    December 23, 2013 at 12:11 pm

    5 stars
    Thanks for this recipe. My toddler has a wide range of allergies and it is nice to find a recipe I can use for her.

    Reply
  5. janet says

    December 23, 2013 at 12:02 pm

    5 stars
    made last night- so easy and yummy!!!! need to double or triple next time!

    Reply
laura fuentes momables holding a lunch bag and lunch boxes

My name is Laura Fuentes
I’m here to help you simplify school lunches with fresh ideas your kids will actually eat.

Mom of 3. Certified in Integrative Nutrition. 5x Cookbook Author.

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