Gluten Free Cheese Crackers Recipe
Cheese Crackers Gluten Free Ingredients
- 2 cups cooked, chilled jasmine or brown rice (see note below)
- 1.5 cups reduced-fat cheddar cheese
- 1/4 cup parmesan, grated
- 1/4 cup gruyere, shredded
- 1 whole egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- 1 tbsp butter (plant-based or dairy)
- 4 tbsp arrowroot, tapioca, or corn starch
How to Make Gluten-Free Cheese Crackers
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Put all ingredients into a food processor or high-powered blender and blend until mostly smooth and sticky like cookie dough. A few rice grains or cheese bits are perfectly acceptable.
Step 3
When the dough appears too wet you can either spread it out on a tray to let it dry or put it in the refrigerator for a short time. Additional arrowroot or some extra starch dusted on a floured surface will help if the dough feels too sticky or too wet.
Step 4
Wrap the dough between two sheets of parchment paper. Use a smooth can or rolling pin to flatten it out to about 1/8 inch (nickel thickness).
Step 5
Remove the top parchment layer and use a pizza cutter or knife to cut the dough into squares.
Step 6
Pro Tip: Sprinkle some toppings like flaky sea salt, sesame seeds or a dusting of chili powder on top before baking.
Step 7
Place on a baking sheet and bake for 15–20 minutes, flipping the pan halfway to ensure even browning.
Step 8
The crackers will harden when left to cool on the baking sheet so you can break them apart when done.
Step 9
The crackers will keep for 5–7 days when stored in an airtight container at room temperature.