Gluten Free Cheez Its Recipe

These gluten free Cheez Its are buttery, extra cheesy, and dangerously addictive! Just 5 ingredients for crispy homemade cheese crackers that taste even better than the original.

Hey there, I’m Claire Whitmore — a pastry whisperer in Asheville, NC, where butter totally counts as self-care. This gluten free Cheez-Its recipe is my answer to every snack craving that hits around 3 PM (or let’s be honest, any time of day).

We’re talking crispy, buttery, extra-sharp cheddar goodness in cute little squares that’ll have you wondering why you ever bought the boxed version.

These homemade cheese crackers come together with just five simple ingredients — gluten free flour, real butter, extra sharp cheddar, and a couple pantry staples — and they’re ready in under 30 minutes from start to first bite.

Whether you’re packing lunchboxes, hosting game night, or just need something salty and satisfying to munch on, these little golden squares deliver that perfect crunch without any gluten.

Little Snapshot: What This Recipe Delivers

This gluten free Cheez-Its recipe makes 150 crispy, buttery cheese crackers using extra sharp cheddar, gluten free flour, and cold butter in just 30 minutes total time.

They’re perfectly crunchy, intensely cheesy, and taste remarkably close to the iconic orange crackers — but better, because you control the cheese quality and they’re fresh from your oven.

Nutritional Peek

Here’s what you’re looking at per serving (about 10 crackers):

Nutrient	Amount per Serving
Calories	85 kcal
Protein	4g
Carbohydrates	8g
Fat	4g
Fiber	0.5g
Sugar	0g

These homemade Cheez-Its are surprisingly protein-packed thanks to all that gorgeous cheddar, and they’re way lower in sodium than store-bought versions since you’re in control of the salt.

Ingredients

The beauty of these gluten free cheese crackers is how simple the ingredient list is — you probably have most of this in your kitchen already.

For the dry base — gluten free flour, xanthan gum, and salt — you’ll want to whisk these together thoroughly so the xanthan gum distributes evenly and gives your crackers that perfect hold.

For the star players — extra sharp cheddar and cold butter — make sure everything’s cold so the butter creates those flaky, crispy layers we’re after.

Amount	Ingredient
120g (1 cup)	Plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour without xanthan gum. You can also mix your own blend — just note that 1 cup = 150g for homemade blends, so a digital scale is your friend here.)
¼ tsp	Xanthan gum (Skip this if your flour blend already has it.)
¼ tsp	Salt
225g (8 oz)	Extra mature/extra sharp cheddar cheese, finely grated (Yes, real sharp cheddar — mild just won’t give you that iconic tangy punch.)
45g (3 tbsp)	Cold unsalted butter, cubed (Margarine is not invited to this party.)
30g (2 tbsp)	Cold water

Tools You’ll Actually Use

• Large mixing bowl
• Whisk
• Box grater or food processor (for grating cheese)
• Rolling pin
• Parchment/baking paper
• Pizza cutter or sharp knife
• Two large baking sheets
• Skewer or toothpick (for poking holes)
• Optional: Food processor (makes the whole process even easier)

Step-by-Step Instructions

Making these gluten free Cheez-Its is honestly easier than you’d think — and way more fun than opening a box.

Step 1: Prep your space Adjust the oven rack to the middle position, preheat your oven to 350°F (180°C), and line two large baking sheets with parchment paper. Trust me, the parchment makes cleanup a breeze and prevents any sticking drama.

Step 2: Mix the dry ingredients In a large bowl, whisk together the 120g gluten free flour blend, ¼ teaspoon xanthan gum, and ¼ teaspoon salt until everything’s evenly combined and there are no clumps hiding in there.

Step 3: Work in the cheese and butter Add the 225g finely grated extra sharp cheddar cheese and the 45g cold cubed butter to your flour mixture.

Using your fingertips (yes, get messy!), work the cheese and butter into the dry ingredients until you get a crumbly mixture that looks like breadcrumbs. The butter should be in tiny pieces throughout — this creates those crispy layers we’re after.

Food processor shortcut: If you’d rather keep your hands clean, toss all the ingredients except the water into a food processor and pulse until you get that breadcrumb texture. So much faster!

Step 4: Bring the dough together Add the 30g (2 tablespoons) cold water and use a fork, wooden spoon, or silicone spatula to mix everything into a shaggy dough.

Then get in there with your hands and knead it for a minute or two until you have a smooth, workable dough that’s easy to roll out without cracking. It shouldn’t feel too soft or sticky — think Play-Doh consistency.

Moisture check: Different gluten free flour blends drink up water differently. If your dough feels too dry and crumbly, add an extra teaspoon or two of water and knead until it comes together smoothly. If you’re using the food processor method, just pulse in the water until the dough forms a ball.

Step 5: Roll out the dough Divide your dough in half (makes it way easier to handle). Roll out one portion between two sheets of parchment paper until it’s about 1/16 inch (1-2mm) thick — super thin, like credit card thin. This is what makes them crispy instead of cookie-like.

Step 6: Cut into squares Using a pizza cutter, sharp knife, or even a square cookie cutter, cut the dough into small 1-inch (2.5cm) squares. You should end up with about 150-160 crackers total from both dough halves.

Don’t toss those scraps — just re-roll them and cut more squares until you’ve used every last bit.

Step 7: Prep for baking Transfer your cut crackers to the lined baking sheets, placing them about ¼ inch (0.5cm) apart — they don’t spread much, so you can pack them fairly close.

Here’s the fun part: use the flat end of a skewer or toothpick to poke a hole right in the center of each cracker. This keeps them from puffing up like little cheese pillows during baking.

Step 8: Bake to golden perfection Bake the crackers one baking sheet at a time at 350°F (180°C) for about 12-15 minutes, or until they’re evenly golden brown with slightly darker edges. Your kitchen will smell like a fancy cheese shop meets a bakery — it’s heavenly.

Step 9: Cool completely Let the crackers cool completely on the baking sheet before you dig in. I know it’s hard to wait, but they need to firm up as they cool — that’s when they get properly crispy.

Claire’s Pro Tips & Gentle Guidance

These homemade Cheez-Its are pretty foolproof, but here are some tricks I’ve learned from making way too many batches.

The cheese matters big time. Spring for a good quality extra sharp cheddar — it’s the star of the show here. I’ve tried this with mild cheddar and it just doesn’t have that punchy, tangy flavor that makes these crackers addictive. Freshly grated cheese also melts better than pre-shredded (which has anti-caking agents).

Roll thin, really thin. The thinner you roll, the crispier your crackers will be. If they’re too thick, you’ll end up with more of a cheese cookie situation, which isn’t bad but definitely not what we’re going for here.

Watch that first batch like a hawk. Every oven is different, so keep an eye on your first tray. Once you nail the timing, the rest will be smooth sailing. They can go from perfect to too dark in about 30 seconds, so don’t wander off to fold laundry.

Cold ingredients = flaky crackers. Make sure your butter and water are cold — this helps create those crispy, flaky layers. Room temperature butter will give you a denser, less crispy cracker.

For more detailed guidance on working with gluten free dough and achieving the perfect texture, Gluten Free on a Shoestring’s comprehensive flour guide breaks down exactly how different blends behave — super helpful if you’re experimenting with your own flour mix.

Quick Fixes for Gluten Free Cheez-Its

Problem: My dough is too crumbly and won’t hold together. Add water one teaspoon at a time and knead well after each addition until the dough becomes smooth and pliable. Different flour blends absorb moisture differently, so this is totally normal.

Problem: The crackers are puffing up during baking. Make sure you’re poking that hole in the center of each cracker before baking — it’s not just for looks! The hole lets steam escape so they stay flat and crispy.

Problem: Some crackers are burning while others are undercooked. Roll your dough as evenly as possible and try to cut uniform squares. Also, rotate your baking sheet halfway through if your oven has hot spots.

Problem: My crackers are chewy instead of crispy. They probably weren’t baked long enough or the dough was rolled too thick. They should be completely golden brown, and remember they’ll crisp up even more as they cool.

Variations & Fun Twists

Once you’ve nailed the basic gluten free cheese crackers recipe, it’s time to get creative!

Spicy kick: Add ½ teaspoon of smoked paprika or a pinch of cayenne pepper to the dry ingredients for a subtle heat that sneaks up on you.

Garlic lovers: Mix in ½ teaspoon of garlic powder and a tablespoon of dried parsley for a savory herb-and-cheese situation that’s dangerously good.

Different cheeses: Try half cheddar and half Parmesan for a more sophisticated flavor, or swap in Gruyère for something fancy. Just stick with hard, aged cheeses that grate easily.

Everything bagel version: Brush the cut crackers with a tiny bit of melted butter and sprinkle with everything bagel seasoning before baking. Game changer for brunch spreads.

Ranch style: Add a teaspoon of dried dill, ½ teaspoon onion powder, and ½ teaspoon garlic powder to channel those ranch-flavored crackers you loved as a kid.

Serving, Storage & Reheating

These homemade cheese crackers are perfect straight from the oven, but honestly they’re just as good the next day (if they last that long).

Serve them as a solo snack, pack them in lunchboxes, pair them with Texas caviar for the ultimate party spread, or crumble them over soup for a cheesy, crunchy topping. They’re also fantastic alongside a cherry pie mocktail at your next gathering.

Storage: Keep your gluten free Cheez-Its in an airtight container at room temperature or in a cool, dry place for about one week. If they soften up at all (humidity can be sneaky), just pop them in a 300°F oven for 3-5 minutes to crisp them back up.

Freezing: These freeze beautifully! Layer them between parchment paper in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature for about 20 minutes before serving — they’ll taste just as fresh.

No-Waste Kitchen Magic

Got scraps from rolling and cutting? Re-roll them immediately and cut more crackers — no waste here!

If you end up with any broken crackers (it happens), crush them into coarse crumbs and use them as a coating for chicken tenders, a topping for mac and cheese, or mixed into breadcrumb stuffing. That cheesy, buttery flavor adds something special to everything.

Leftover cheese from this recipe? Grate it and freeze it in a zip-top bag for next time. It’ll keep for 3 months and works perfectly in these crackers even when frozen.

Gluten Free Cheez Its FAQs

Cozy Closing

And there you have it — your new favorite gluten free Cheez-Its recipe that’ll make you wonder why you ever bought crackers from the store! These crispy little squares are perfect for snacking, sharing, or hoarding all to yourself (no judgment here).

I’d love to see your spin on these homemade cheese crackers! Drop a comment below with your photos or flavor variations — did you go spicy? Extra cheesy? I’m always looking for new ways to jazz up these gluten free Cheez-Its, and I bet you’ve got some creative ideas up your sleeve.

Now grab that matcha bubble tea and settle in with a big bowl of these crackers. You’ve earned it.

I’m Claire Whitmore — a dessert daydreamer from Asheville, NC. For me, baking isn’t about perfect pastries — it’s about the joy of sharing something sweet (and maybe sneaking an extra handful of cheese crackers when no one’s looking).