Homemade Cheddar Cheese Crackers - Gluten Free

Adapted from Real Food RN's Gluten Free Cheez-It Crackers



  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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}.
  4. 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 1/8 inch thick.
  5. Pick up parchment paper with dough and transfer to baking sheet.
  6. 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.
  7. Bake for about 15-17 minutes or until the edges are light brown.
  8. Remove from oven and allow crackers to cool on baking sheet for about 5 to 10 minutes.
  9. Gently recut the crackers using a knife or pizza cutter, using the same lines you made prior to baking.
  10. Allow to cool completely before gently breaking them apart.


*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 crackersSTORAGE: 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.

Recipe by Recipes to Nourish at