Gluten-Free Homemade Cheez-Its (3 Ingredients)

How to make Cheez-Its at home with cheddar cheese, flour, & butter (or coconut oil)—baked & ready in an hour! Whip up a batch of gluten-free Cheez-Its with GF all-purpose flour, or use regular flour to make a classic copycat.

Course Snack

Cuisine American

Diet Gluten Free, Low Salt, Vegetarian

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Prep Time 30

Cook Time 15

Chill time 20

Total Time 1 5

Servings crackers

Calories 156

Author Alyssia Sheikh

Equipment

Ingredients

8 oz block of sharp cheddar cheese freshly shredded
1 cup gluten-free all-purpose flour (or regular all-purpose, or whole wheat)
4 Tbsp cold butter, cut into cubes (or solid coconut oil)
2-3 Tbsp cold water
1/2 tsp salt

Instructions

Preheat oven to 350°F (180°C).
Add shredded cheese, flour, cold butter, and salt to a food processor and pulse until the mixture resembles sand.
Add water (1 Tbsp at a time) to adjust the consistency, pulsing to combine, until it becomes a dough.
Remove dough from food processor, form into a disc, wrap in plastic wrap, and chill in the fridge for 20 minutes (or up to a few hours, if necessary).
Once chilled, cut dough ball in half. Re-wrap and transfer the half of the dough back to the fridge while you work with the other half.
Lightly flour a piece of parchment, place the dough onto it, and place another sheet of parchment on top of the dough. (This will prevent the dough from sticking.)
Between sheets of parchment, roll out the dough as thinly and evenly as possible—less than ⅛ of an inch is ideal.
Remove the top sheet of parchment. Score the dough in a grid of 1-inch squares, to mark the lines where you plan to cut. (I used a width of a ruler to help score the dough, so I ended up with ~1.2-inch squares.)
Cut rolled dough into squares using a pastry wheel or pizza cutter.
Prepare light-colored* baking sheets with parchment and spray with cooking spray. Carefully transfer cut crackers onto parchment so they’re close but not touching.
Use a skewer or toothpick to poke a hole in the middle of each cracker, then finish with a sprinkle of coarse salt.
Bake gluten-free Cheez-Its for 14-16 minutes, until crispy and lightly browned. (The browner they are, the crunchier they’ll become!)
Allow to cool for 5 minutes on the baking sheet, then transfer to wire racks to cool. (They’ll crisp more as they cool.)
Repeat process with other half of dough when desired.
Store baked cheese crackers in an airtight container at room temperature for up to 2 weeks.
Yields ~175-200 homemade Cheez-Its 1.2x1.2-inch in size. (Exact yield will vary depending on size of crackers.)

Video

Notes

*Note on Baking Sheets:

I recommend using a lighter-colored baking sheet, so the crackers cook more evenly without browning too fast. This is especially important if you're making gluten-free Cheez-Its because they'll brown faster! If you’re using a darker baking sheet, bake your crackers for at least 3-5 minutes less because they will brown much more quickly.

Nutrition