Gluten-Free Cheese Crackers

Are your kids missing out on cheese crackers because of gluten sensitivities or allergies?

gluten free cheese crackers

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One of the biggest disappointments for many gluten-free kids is to watch their friends enjoying those cheesy “Cheez” and “fishy” crackers that they can no longer have. But now, thanks to MOMables, with a tiny cookie cutter or a pizza cutter and a toothpick, you can make your own very similar versions of both!

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Gluten-Free Cheese-y Crackers

gluten free cheese crackers

Making these crackers is easy-cheesy! You don’t even need to get your mixer dirty for this 1-bowl recipe!

  • Author: MOMables.com

Ingredients

  • 1/2 cup brown rice flour
  • 1/2 cup tapioca flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/3 cup finely grated sharp cheddar cheese
  • 2 tablespoons butter, melted (or 1 teaspoon vegetable oil—see note for more dairy-free options)
  • 3-5 tablespoons water

Instructions

  1. Preheat the oven to 350F.
  2. In a large bowl, combine the flours, salt, garlic powder, and cheese. Mix well.
  3. Add the butter and then add water 1 tablespoon at a time and mix well with a spoon. Knead the dough with your hands until it comes together and can form a ball.
  4. Place the dough on parchment paper or a nonstick rolling mat. Roll out into a rectangular shape until the dough is about 1/8-inch thick.
  5. Slice into crackers with a knife, pizza slicer, or cookie cutters (you can re-roll scraps and rough edges to make more.)
  6. 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.
  7. 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 1/2 teaspoon olive oil, then adding 1 to 2 more tablespoons water (for 4 to 5 tablespoons total.)

Even with  brown rice flour, these are very pasty white. Using an orange cheddar would help with that (I buy an organic sharp cheddar, but it’s white!). Or you could try mixing a small amount of turmeric in the water before adding it—that’s one of the natural colorants the fishy crackers use! And a little goes a long way. Shouldn’t even affect the flavor!

Inspired by a recipe from Homemade Dutch Apple Pie

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About Kendra Peterson

Kendra has two daughters on a gluten free, dairy free, and dye free diets. She cooks meals that don't come from a can, boxed or with unidentifiable ingredients. She makes miracles with the random veggies she gets from her CSA box and can be seen pulled over at the park or library feeding her kids food packed in lunch boxes. You can also find her making fun waste-free lunches on her blog, Biting the Hand That Feeds You.

Category: Dietary Needs, Gluten-Free, Lunchbox, Recipes, Snacks, Vegetarian

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