Gluten-Free Cheez Its Copycat

I love a crunchy, cheesy snack that I can feel good about serving at a party or packing in a lunchbox. This Gluten-Free Cheez Its Copycat delivers that intense cheddar flavor and crisp snap using simple pantry ingredients and a few technique tricks I picked up while testing. I’ve made several batches to nail the thin roll and even bake for the perfect crunch.

Why Make This Recipe

• You get that classic sharp cheddar flavor in a gluten-free cracker that still snaps when you bite it.
• It’s made from pantry-friendly ingredients and comes together quickly—great for last-minute snacks.
• These crackers are freezer-friendly when baked or frozen as dough, so you can stock up for parties or lunches.
• They’re customizable: add herbs, spices, or swap flours to suit dietary needs.
• Personal note: I love this recipe because the little technique changes—chilling the dough and rolling it very thin—transform fragile gluten-free dough into reliably crisp crackers. Also, if you like savory gluten-free bakes, try this cheesy garlic drop biscuits recipe for another winner.

Recipe Overview

Prep time: 15 minutes (plus 30 minutes chill)
Cook time: 12–15 minutes per batch at 350°F (175°C)
Total time: about 57 minutes (includes chilling and cooling)
Servings: makes about 4 cups (roughly 6–8 servings, depending on portion size)
Difficulty: Easy
Method: Make a short dough with cold butter and shredded cheddar in a food processor, roll dough very thin between parchment, cut into squares, dock, chill briefly, then bake until golden and crisp.

My Experience Making This Recipe

I tested this recipe across three rounds to solve two main issues: dough that crumbles and crackers that brown too quickly at the edges. Chilling the dough after cutting and using even thinness cured both problems. Rolling between parchment and using a ruler pays off with uniform crackers every time.

How to Make Gluten-Free Cheez Its Copycat

Start by pulsing the dry ingredients and cold butter or shortening in a food processor until coarse crumbs form, then add finely shredded sharp cheddar and just enough cold water to bring the dough together. The key techniques are keeping everything cold, rolling the dough extremely thin (about 1/16 inch or ~1.5 mm), and docking each square with a fork so steam escapes. Bake the crackers on a lined sheet at 350°F (175°C) for 12–15 minutes until the color is even and the edges are just golden.

Expert Tips for Success

• Use a food processor for a fast, even crumb; pulse in short bursts so the butter stays cold. A pastry cutter works if you don’t have one.
• Grate your own sharp cheddar from a block—pre-shredded cheese contains anti-caking agents that can affect dough cohesion and melt behavior.
• Roll between two pieces of parchment and use a bench ruler or guide to get uniform thickness; aim for 1/16 inch for the classic snap.
• Chill the cut crackers on the baking sheet for 15–20 minutes in the fridge before baking to prevent spreading and encourage a crisp texture.
• Rotate pans halfway through baking and cool crackers completely on a wire rack to let them crisp up fully.

How to Serve Gluten-Free Cheez Its Copycat

• Serve them on a snack board with pickles, grapes, and a few slices of cured meat for a crunchy contrast.
• Offer them with creamy soups or chili in place of bread—crackers add a salty, cheesy crunch.
• Pack them for lunches or road trips; place a paper towel in the container to absorb any moisture.
• For parties, present them in small bowls with sprigs of fresh thyme or a dusting of smoked paprika for color.

Storage and Reheating Guide

Store baked crackers in an airtight container at room temperature for 5–7 days. Add a folded paper towel to absorb humidity and prevent sogginess. Freeze baked crackers in a zip-top bag or airtight container for up to 2 months—thaw at room temperature. For unbaked dough, wrap tightly and freeze up to 3 months; thaw in the fridge overnight and re-roll between parchment. To re-crisp, bake on a sheet at 300°F (150°C) for 5–8 minutes, watching closely so they don’t brown.

Recipe Variations

• Dairy-free: Use a firm vegan cheddar-style shreds and vegan butter, and add 1–2 tablespoons nutritional yeast for extra cheesiness. Increase chill time slightly because vegan fats behave differently.
• Different flours: Try a blend of brown rice flour + tapioca starch for a neutral base, or use sorghum flour for a slightly nuttier flavor. Keep a 2:1 ratio of flour to starch for structure.
• Spiced cheez-its: Add 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne, or 1 teaspoon smoked paprika to the dry mix for a flavor twist.
• Seeded version: Press sesame or poppy seeds into the tops before baking for texture and visual appeal.

Nutritional Highlights

• These crackers provide satiety from the cheese’s protein and fat, making them more filling than plain crackers.
• They’re gluten-free, which benefits people with celiac disease or gluten sensitivity, but they are calorie-dense—watch portion sizes (10–15 crackers per serving is a good guideline).
• Allergen info: contains dairy (cheese, butter) and may contain trace cross-contact if using shared kitchen equipment. Substitute with vegan ingredients for dairy-free needs.

Troubleshooting Common Issues

• Crackers are soft after cooling: They likely weren’t rolled thin enough or didn’t cool fully. Re-bake at 300°F for 5–8 minutes to dry them out, or roll thinner (1/16 inch).
• Dough falls apart/crumbles: Add liquid a teaspoon at a time—cold water or an egg white—until it just holds. Avoid overworking the dough.
• Edges brown too fast while centers stay pale: Your crackers are too thick or oven hotspots are uneven. Rotate the pan halfway through baking and ensure even thinness.

Frequently Asked Questions

Q: Can I make these without a food processor?
A: Yes. Use a box grater for the cheese and a pastry cutter (or two knives) to cut cold butter into the dry ingredients until you reach pea-sized crumbs. It takes a bit more elbow grease but yields the same texture.

Q: How thin should I roll the dough for the best snap?
A: Aim for about 1/16 inch (roughly 1.5 mm). Thinner crackers snap crisp; thicker ones stay softer. Use parchment and a ruler or guide to keep it consistent.

Q: Can I use pre-shredded cheese?
A: I don’t recommend it for best texture. Pre-shredded cheese often contains anti-caking agents and stabilizers that can change how the dough binds and how the crackers brown. Grate from a block for superior flavor and texture.

Q: Will these work in a convection oven?
A: Yes—reduce the temperature by 25°F (about 15°C) and check 2–3 minutes earlier than the recommended bake time, since convection ovens circulate hot air and can brown edges faster.

Conclusion

For more gluten-free cracker ideas and variations, check out these helpful resources: Gluten Free Cheese Crackers (Homemade Cheez-Its) – The Loopy …, Crispy Gluten-Free Cheez Its Crackers – Fearless Dining, Gluten-Free Cheez Its Copycat – Olivia’s Kitchen, 3-Ingredient Gluten Free Cheez-Its, and Gluten-Free Cheez Its Copycat – Mama Knows Gluten Free.

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