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Friday, 7 June 2013

Gluten-free 'Cheez-It' Style Crackers

I can't tell you how long it's been since I ate a cheez-it cracker, but I still remember the distinctive taste and these hit the spot!  In fact, these taste better than cheez-it crackers - they're freshly made, crunchy, cheesy, and so fun to whip up.  Enjoy!!!
These have little bits of cheese that bubbled out since I didn't mix it quite as thoroughly (I was working with a 2 year old, who doesn't have a huge amount of patience when she wants to be 'helping'), but they're wonderfully cheesy and crisp!

Gluten-free ‘Cheez-It’ Style Crackers
Makes 2 – 3 cookie trays of cheese crackers
Preheat oven to 400F. Line 2 cookie sheets with silicon mats or parchment paper.
Mix together using a pastry cutter:
1 ½ cup sharp cheddar cheese (I used Black Diamond Sharp Cheddar)
3 Tbsp butter (cold, not softened)
1 pinch cayenne powder
Once chopped and butter mixed thoroughly into the mixture, add and chop in:
1 egg yolk
Once the egg yolk is chopped in, chop/mix in:
2 Tbsp milk (lactose-free works well)
Roll out the cheese dough between 2 sheets of plastic wrap until 1/8” – ¼” thick (I tended toward the ¼” thick, which I found worked great.  Pull off the top sheet of plastic wrap. 
You can either 1. Use mini cookie cutters to cut out shapes, or 2. Slice into squares using a pizza cutter OR ravioli cutter. 
So easy a 2 year old can do it! Such fun!
If you use the cookie cutters, remove and place on a cookie sheet lined with parchment paper or a silicon mat.  Pile up remaining dough and re-roll out between sheets of plastic wrap.  Continue cutting until you’ve used up all your dough.  (* You may need to lift the plastic wrap up a bit to help remove the crackers from the wrap in order to place them on the mat.  But you will find they won’t stick.)
Lift up the plastic wrap a bit if you're having trouble picking up the crackers from the plastic wrap.
Line on the tray like this. They hardly spread out, so you can space them close together.
Sprinkle or grind fresh salt on top of the crackers prior to baking. Don’t forget this step!!! 
Don't forget to sprinkle with salt!!!
Bake 10-15 min, until nicely browned around edges.  Remove to cooling rack to cool. Store in a air-tight container. 
My version made with my 2 year old daughter.
The version made by my brothers and parents ~3,000 miles away. They rolled out the dough and use a ravioli cutting to trim theirs into rectangular crackers. Don't they look great? Way to go, guys!


  1. Looks scrumptious. Miss crackers since going on gluten free diet. Will bookmark and will try.

    1. Thanks! We love these crackers and make them regularly.