These gluten-free Cheez-It crackers are a spot-on copycat of the original! Easy to make, crunchy, and delicious! Bursting with that tangy cheese flavor you used to love!
5 from 5 votes
Prep Time 1hr
Cook Time 20mins
Resting time 1hr
Total Time 2hrs20mins
8ozblock sharp cheddar cheesenot pre-shredded
1cupgluten-free flour blendsuch as King Arthur Measure for Measure, Namaste Perfect Flour Blend, or Cup4Cup Multipurpose
½ teaspoonbaking soda
¼cupwarm waterapprox 120°F
2tablespoonsmelted butter or oil
Make the Dough
In the bowl of the food processor, grate the cheddar cheese using grater attachment if you have it.
Switch to the regular blade. Then place the flour, yeast, baking soda, spices, and salt into the bowl along with the cheese.
Pulse into a fine mixture.
Pour in the warm water and melted butter or oil.
Blend again until well combined. The dough may look crumbly but should hold together when formed into a ball.
Transfer the dough to a small bowl and cover with plastic wrap.
Chill for 1 hour or overnight.
Bake the Crackers
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Divide the dough in half. Roll one half out on floured parchment paper to about ⅛ inch thickness. Try to make it as even as possible, use rolling pin guides if you have them.
With a knife or small cookie cutters, cut out crackers into desired shapes, about 1 to 1 ½ inches in size. Punch a small hole in the center of each cracker with a small (#2) piping tip or skewer.
Place on baking sheets with enough space in between each cracker so that they are not touching.
Repeat the above steps with any remaining dough, re-rolling as needed to use up all of the dough.
Sprinkle with a little flaky salt, if desired.
Bake 15-17 minutes or until lightly golden brown on the bottoms.
Allow the crackers to cool completely, about 1 hour or even overnight, then do the second bake.
Reduce oven temperature to 250°F. Bake the crackers again for 10-15 minutes or until crunchy throughout.*
Cool completely before storing in airtight containers.
*Baking a second time is the key to these crunchy crackers retaining a crisp texture. If you don't bake them the second time, the crackers may seem crunchy at first but will soften as they sit.Be sure to reduce the oven temperature and allow your oven to properly cool to the correct temperature between the first and second bake, otherwise, you could overbake or over brown the crackers.