Growing up I loved snacking on crackers ...
I had some favorites - Cheez-It® and Goldfish crackers. Cheesy + crispy + flakey crackers. I admit, I had lots of them during my childhood. That being said, I know how to read ingredients labels now and friends, those crackers are packed with not-so-great ingredients. MSG is hidden in some of the ingredients in those highly processed Cheez-It® and Goldfish crackers. Not to mention the unsavory GMO oils. Yikes! No thanks!
Sure, I did enjoy them as a kid, but they're not for me anymore. They're not something I would ever feel comfortable feeding my children.
Are you familiar with Alice Waters? I learned about her at a very young age because my mom loved her restaurant Chez Panisse in Berkeley, California and used to take me there. Alice Waters is one of my real food idols. She's an incredible woman who has done so much for the slow food movement. She talks about how slow food {real food} takes time to make ... and that is true. That being said, homemade crackers are actually super simple + easy to make and take very little time! Isn't that great news?!
These gluten free Cheddar Cheese Crackers are so delicious, you won't be able to stop with just one handful. They're full of cheddar flavor, crisp + flakey, and oh so yummy. So much healthier than the store-bought crackers! You can actually feel good about serving these to yourself your kids. And guess what, there's a secret ingredient in these crackers that adds another level of nutrition + helps make the crackers taste even more authentic {compared to Cheez-It® and Goldfish crackers}. Any guesses?
Gelatin! Why grass-fed gelatin? Because it's a superfood. It's a good source of protein, it's known to help heal the gut + help build stronger bones and teeth. Awesome right? That's a good enough reason to add it. {Want to learn more about why gelatin is so good for you? Check out my friend Megan's post on benefits of gelatin here.}
So go ahead and make these Cheddar Cheese Crackers. They're so good, you're going to want to make them often. Enjoy!
Homemade Cheddar Cheese Crackers
YOU WILL NEED: Large Baking Sheet, Unbleached Parchment Paper, Food Processor or Blendtec Twister Jar, Large Bowl, Knife or Pizza Cutter
Homemade Cheddar Cheese Crackers - Gluten Free
Adapted from Real Food RN's Gluten Free Cheez-It Crackers http://realfoodrn.com/gluten-free-cheez-it-crackers/
Ingredients
- ¾ cup sprouted brown rice flour or organic brown rice flour
- ¼ cup tapioca starch
- 1 cup grated organic sharp cheddar cheese*
- 4 tablespoons pasture butter {my favorite brand is Organic Valley}
- 1 tablespoon grass-fed gelatin (<-- recommend)
- ½ teaspoon sea salt (<-- salt)
- 1/16 teaspoon organic turmeric powder {optional, for added color}
- 2 tablespoons cold filtered water
- Extra sea salt for sprinkling on top
- Extra brown rice flour for dusting
Instructions
- Preheat oven to 350 degrees F.
- In a food processor or Twister Jar {this is what I used}, add all ingredients. Pulse just until a crumbly dough forms, scraping down the side if necessary – do not over mix.
- Dump out the dough into a mixing bowl. Using clean hands, form the dough into a ball. Place dough into the refrigerator for about 10 minutes to chill {I have skipped this step and it still works fine if you don’t have the extra time to chill the dough}.
- Place a large piece of unbleached parchment paper {the size of a baking sheet} on a flat surface. Roll out the dough, dusting brown rice flour over dough as needed. I roll mine out to about ⅛ inch thick.
- Pick up parchment paper with dough and transfer to baking sheet.
- Use a knife or pizza cutter if you have one, to cut the dough into squares. Don’t worry about uneven edges … that just means you get to eat the yummy edges. Lightly sprinkle the top of the dough with sea salt.
- Bake for about 15-17 minutes or until the edges are light brown.
- Remove from oven and allow crackers to cool on baking sheet for about 5 to 10 minutes.
- Gently re-cut the crackers using a knife or pizza cutter, using the same lines you made prior to baking.
- Allow to cool completely before gently breaking them apart.
Notes
*If possible, use a grass-fed cheddar cheese. My favorite brand to use is Organic Valley - their dairy comes from pastured cows. I prefer to use their raw sharp cheddar cheese. If you prefer a milder flavor, they also have a raw milk cheddar cheese.
YIELD: Varies, makes about 80+ small square crackers
STORAGE: Keep in an airtight container in the refrigerator for up to one week … but they won’t last that long before someone gobbles them all up.
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Nutrition Information:
Yield: 80 Serving Size: 1Amount Per Serving: Calories: 38Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 44mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 1g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Snacks + Small Bites too. Come follow along.
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Megan Stevens
These looks so special! The texture, the fat, the crumble, the cheese! Thank you for sharing my gelatin post, too!! Can't wait to make these with sprouted flour, soo lovely!!
Emily Sunwell-Vidaurri
You're so welcome 🙂 Gotta love gelatin xo
Renee Kohley
Ohhh I miss cheese crackers! What a fun snack! My kids would love these - thank you for sharing!
Emily Sunwell-Vidaurri
I bet the girls would love them 🙂
linda spiker
These look so good Emily! And easy enough too! Love it.
Emily Sunwell-Vidaurri
Thanks Linda!
Marjorie
I love this recipe! So many delicious ingredients in them!!
Emily Sunwell-Vidaurri
Thanks Marjorie!
Andrea Fabry
I have been putting off trying to make crackers. This is the perfect first try, Emily! I love adding gelatin to anything I can - so this is great.
Emily Sunwell-Vidaurri
I love adding gelatin to as many things as possible too 🙂
Vanessa
I have been putting off making crackers. But these look so yummy and easy, I think I'm gonna go for it. thanks for the inspiration!
Emily Sunwell-Vidaurri
🙂 they're so fun to make, and really easy
Jessica
Oh yum! How perfect for an afternoon snack.
Emily Sunwell-Vidaurri
🙂 such a fun snack
Amanda
These look pretty yummy! I may need to try them out. Pinned. Thank you for sharing at Merry Monday!
Emily Sunwell-Vidaurri
Thank you for the pin Amanda! 🙂
Kristin
Will these work if I leave out the gelatin? I am vegetarian.
Emily Sunwell-Vidaurri
Yes, I believe so. They should work the same without the gelatin.
Raia
I love that these can be made in a blender! So easy. 🙂 Gonna have to try them for my kiddos! Or myself... 😉 Thanks so much for sharing at Savoring Saturdays, Emily!
Emily Sunwell-Vidaurri
Thanks Raia xo
ChihYu Smith
This recipe is perfect for holiday season ! It's also great for everyday use. Just lovely !