Homemade Gluten Free Cheez-it Crackers

Homemade Gluten Free Cheez-it Crackers

By the age of 2 most children have indulged in cheez-it’s numerous times. It didn’t really occur to me that our son had never experienced them until recently when a little girl at his play group offered him a cheez-it. He didn’t seem to mind that he couldn’t eat it, he actually just shrugged it off, but it triggered childhood memories of my own. I remember at vacation bible school when they brought out big boxes of cheez-it’s at snack time and placed them on the table in front of us. We each had our own little napkin and our very own personal mound of crispy, crunchy, cheez-it goodness. I would eat them one at a time, ensuring that I savored each one completely before moving on to the next. So, the other day when I saw that my son had no clue of the goodness that is a crispy, golden cheez-it, I decided that I had to try and make them myself at home for him. It took about 4 batches to get the recipe just right, but it has been worth it. The kids and I have been enjoying our very own gluten free cheez-it crackers for a few days now and it is safe to say that we are all addicted. Are there any snack foods that make you think about your childhood?

Homemade Gluten Free Cheez-it Crackers

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Homemade Gluten-Free "Cheez-it" Crackers

  • Author: Beard And Bonnet

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Ingredients

  • 2 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup butter, softened
  • 1 1/2 Tbsp. half-and-half
  • 1 tsp. kosher salt
  • 1 1/2 cups Better Batter G-Free All Purpose Flour

Instructions

  1. Preheat the oven to 350° F and line baking sheets with parchment paper. Combine the cheese, butter, half-and-half, and salt in the bowl of a mixer and beat at medium speed until blended. Gradually add the Better Batter about a 1/4 cup at a time beating until just combined, scraping the sides of the bowl if necessary. The dough should have all pulled away from the sides of the bowl and formed a ball. *If your dough is still crumbly add up to a 1/2 tablespoon more of half-and-half and beat until combined.
  2. Turn dough out onto a well-floured surface and divide in half, flatten each half into a disk. Working with one disk at a time, roll out the dough with a floured rolling pin until the disk is about an 1/8-inch thick. Cut with desired cookie cutter shape or cut into small 1-2 inch squares. *I used a 1-inch circle cutter. Place dough 1-inch apart on the lined baking sheets and bake for 8-12 minutes or until golden. *Be sure to keep a close eye on them, they will go from almost perfect to burnt quickly, trust me. Cool on baking sheets on wire racks for 15-20 minutes. Store in an airtight container.

 

 

21 Comments

  1. Olivia @ Liv Lives Life January 25, 2013 at 6:41 pm

    I LOVE this recipe! I’ll have to try it for Superbowl Sunday. Thanks for sharing! 🙂

    Reply
    1. admin January 25, 2013 at 7:44 pm

      Thanks Olivia! I hope that you enjoy them at your Superbowl party. 🙂

      Reply
  2. Kiersten @ Oh My Veggies January 25, 2013 at 7:01 pm

    Aw, you are such a good mom. 🙂 And these look far FAAAAR better than real cheez-its to me.

    Reply
    1. admin January 25, 2013 at 7:47 pm

      Thanks Kiersten! I like the circle shape better than the square too. I think next time I may even make little animal shapes:)

      Reply
  3. Keela January 27, 2013 at 4:24 pm

    I used a bigger cutter to make them for my one year old. He loves them. Thanks for the idea!

    Reply
    1. admin January 27, 2013 at 9:08 pm

      Thanks for stopping by!

      Reply
  4. Gina @ So Lets Hang Out January 28, 2013 at 8:44 pm

    OMG, Meg! SWOON. I think about Cheez-It’s frequently. I often point to them in the grocery store and make a sad face. My husband thinks it is ridiculous that of all of the things that contain gluten, I would want to sit down and get crazy with a box of cheez-it’s. Like you, I think it is the nostalgia of them.Old timey snacking! I can’t wait to try these. Maybe I can stop making embarrassing and over-dramatic sad faces in grocery store aisles. xo

    Reply
    1. admin January 29, 2013 at 5:59 pm

      Gina, we seriously have got to hang out one day! I have a feeling it would be pretty epic.:)

      Reply
  5. Rochelle @ WheatlessRochelle.com February 7, 2013 at 5:05 pm

    Hopping over from VegetarianMamma.com and just wanted to say that these look incredible! Definitely saving to try later. Thanks!

    Reply
    1. admin February 9, 2013 at 8:30 pm

      Thanks Rochelle! I appreciate you coming over and saying hello, I hope that you enjoy them when you make them:)

      Reply
  6. Cindy (Vegetarian Mamma) February 7, 2013 at 6:59 pm

    SO YUMMY and so doable!
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Thanks for linking back to the Gluten Free Fridays post!

    Cindy from vegetarianmamma.com

    Reply
    1. admin February 9, 2013 at 8:30 pm

      Thanks Cindy! Sorry I missed this week, but I will be back next week for sure. 🙂

      Reply
  7. Michelle @ My Gluten-free Kitchen April 3, 2013 at 9:25 pm

    I just found your blog today. Boy have I been missing out! I’m working my way through your recipes and pinning away! 🙂
    I definitely miss crackers like this, and my kids do too. I really hope to make these soon! Thanks for sharing!

    Reply
    1. Meg April 3, 2013 at 11:40 pm

      Hi Michelle, I am so glad that you visited B&B and that you like what you have seen so far. Thanks for pinning my recipes too:) I hope that you enjoy these crackers as much as we do. If you like really crispy crackers just roll these out really thin.

      Reply
  8. Janita May 14, 2013 at 12:31 am

    They sound yummy! May I ask what ‘half and half’ is please (not a term used in Australia). Thanks.

    Reply
    1. Meg May 20, 2013 at 11:04 am

      Thanks! Half and half is a dairy product that consists of half light cream and half milk.

      Reply
  9. Stephanie June 13, 2013 at 7:59 am

    Do you think a non-dairy milk (like almond) would work in these?

    Reply
    1. Meg June 13, 2013 at 12:33 pm

      I haven’t tried it, but it would be worth giving a shot. Let me know how it works out:)

      Reply
  10. Diane July 14, 2015 at 6:45 am

    Have you tried this recipe using a single flour? I can’t use the all-purpose gluten-free mixes because they have other ingredients (i.e. gums, starches, etc.) that I can’t use.

    I’m looking for gluten-free cracker recipes that are pretty simple ~ just a gluten-free flour or two (i.e. rice, sorghum, coconut, etc.), a fat (butter or oil) and some seasonings. Eggs and cheeses are ok ~ and oh! ~ a simple recipe for Gluten-free Cheez-Itz would be perfect!

    Thanks!

    Reply
    1. Meg July 14, 2015 at 7:10 am

      Hi Diane,

      I think maybe almond flour and superfine brown rice flour would work for this. I haven’t tried it, but I imagine it would be ok. If you give it a try let me know! I m currently working on a few cracker recipes to share on the site, so I will be sure to keep your request in mind during recipe development.

      Reply

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