Homemade Gluten Free Cheez Its
Homemade Gluten Free Cheez Its are a snack cracker you can make at home. They’re easy, cheesy and crisp!
Servings: 4 People
Cost: 2.00
Ingredients
- 4 oz Shredded Cheddar Cheese, Sharp Yellow or White Cheddar
- 1 Tbs Cold Unsalted, Butter cut into small pieces
- 1 Tbs Shortening
- ½ tsp Kosher or Sea Salt
- ½ Cup Gluten Free Flour
- 1-2 Tbsp Ice Cold Water
Instructions
- Blend the gluten free flour, cheese, butter, shortening and salt together using a pastry blender or two butter knives.
- Slowly add the water just until the dough comes together.
- Form into a disc and wrap in plastic wrap.
- Refrigerate for an hour to chill.
- Preheat oven to 375ºF.
- Line a large baking sheet with parchment paper.
- Working with half the dough at a time, on a pastry mat or floured surface, roll out the dough very thin (less than 1/8″)
- Use a pizza cutter to cut into approximately 1″ squares.
- Use a skewer or toothpick to put a hole in the center of each.
- Transfer the crackers to prepared baking sheet leaving a little room between each cracker.
- Bake for 15-20 minutes or until light brown at the edges.
- Transfer to a cooling rack. The crackers crisp up as they cool.
- Store in an airtight container.
Video
Notes
- Gluten Free Flour – I use King Arthur Gluten Free Measure for Measure Flour in the recipe which already contains xanthan gum. If your blend doesn’t contain xanthan gum try it without adding it to your mix or add just a pinch of it.
- Use a Sharp Cheese – A sharp cheese will make a more flavorful cracker. Yellow or White Cheddar area both great options.
- Shred the Cheese – Pre-shredded cheese contains anti caking agents. For best results, shred your own cheese.
- Use a Pastry Mat – A silicone pasty mat works great for rolling the dough out. It helps keep the dough from sticking to the mat.
- Use A Pizza Cutter – A pizza cutter makes quick work of cutting out the crackers.
- Chill The Dough – Chilling the dough makes it easier to work with. If the dough starts warming up and becomes difficult to work with at any point of the process, pop it back in the fridge for a few minutes.
- Work with Half the Dough – Split the dough in half and work with a portion of the dough while leaving the other half in the fridge until you’re ready to roll it out.
- Roll Them Thin – The crackers will bake crisper the thinner they are rolled out. Aim for less than ⅛” thickness.
- Bake Them Thoroughly – All oven temps are slightly different. Bake the crackers until they are golden brown. They crisp up as they cool. You are better off baking them a minute or two longer so they stay crisp longer after baking. Storing the Crackers – Store the crackers in an air tight container.