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


  • 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


  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.

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  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! 🙂

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

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

  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.

    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:)

  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!

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

      Thanks for stopping by!

  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

    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.:)

  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!

    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:)

  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

    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. 🙂

  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!

    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.

  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.

    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.

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

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

    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:)

  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!


    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.


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