Gluten Free Bacon Cheddar Crackers

These gluten free bacon cheddar crackers are one of the best snack recipes I have made in a while. They are crispy, savory, and full of real bacon and cheese flavor in every bite.

The recipe is super simple too. You mix everything together into a dough, roll it out thin, score it into little squares, and bake. That’s basically it.

They come out of the oven golden brown with bubbly cheese edges, and once they cool down they get perfectly crispy and snappy. Seriously hard to stop eating them.

And yes, they are 100% gluten free. Made with almond flour and tapioca starch instead of regular wheat flour, so you don’t have to worry about that.

If you have been looking for a homemade cracker recipe that is gluten free and actually tastes incredible, this is it. Let me show you how to make them.

Why You’ll Love This Recipe

Irresistibly Savory Flavor – Sharp cheddar and smoky bacon create a bold savory taste that rivals any store-bought cracker you have ever tried.

Perfectly Crispy and Snappy – These crackers cool down into a satisfying crunch that snaps cleanly and feels just like a traditional wheat cracker.

Naturally Gluten Free – Almond flour and tapioca starch replace regular flour so you get amazing crackers without worrying about gluten at all.

Ingredients

• 1 1/2 cups Almond Flour
• 1 cup Finely Shredded Sharp Cheddar Cheese
• 2 tbsp Tapioca Starch
• 4 Slices Cooked Bacon, finely crumbled
• 1/2 tsp Smoked Paprika
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 1 Large Egg

How to Make

Step 1

Preheat your oven to 325F and line a large baking sheet with parchment paper.

Step 2

In a large bowl, combine the almond flour, shredded cheddar, tapioca starch, crumbled bacon, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss everything together until the bacon and cheese are well distributed throughout the flour.

Step 3

Add the egg and stir with a fork until the mixture comes together into a dough. Use your hands to knead it a few times in the bowl until it is smooth and uniform.

Step 4

Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thickness, keeping it as even as possible.

Step 5

Remove the top parchment and score the dough into small squares or rectangles. Poke each cracker once with a fork.

Step 6

Bake for 16 to 20 minutes, until the crackers are deep golden brown and feel firm when lightly pressed. The cheese will bubble and crisp up beautifully around the edges.

Step 7

Allow the crackers to cool completely on the baking sheet. They will go from slightly soft to perfectly crispy and snappy as they cool. Break apart along the scored lines and enjoy.

My Tips

Roll the Dough Evenly

Getting the dough to an even 1/8 inch thickness is the most important step in this recipe. If some areas are thicker than others, those spots will still be soft and chewy while the thinner parts are already overdone.

Roll from the center outward in all directions, and every few rolls lift the top parchment to check for uneven spots. If you see thicker areas, focus your rolling there.

If the dough keeps springing back while you roll, let it rest for 5 minutes. The tapioca starch relaxes and makes it much easier to work with.

Cook the Bacon Extra Crispy

Your bacon needs to be very crispy before you crumble it. If it’s still soft or chewy, it won’t crumble finely enough and you’ll end up with big bacon chunks that make the dough hard to roll flat.

After cooking, blot the bacon really well with paper towels before crumbling. Any extra grease left on the bacon will add oil to the dough, which can make certain crackers greasy and cause them to brown unevenly in the oven.

Use Finely Shredded Cheese

The recipe calls for finely shredded cheddar for a reason. Regular shredded cheese has bigger pieces that don’t blend into the dough smoothly. You’ll get lumps of cheese that melt out during baking and leave holes in your crackers.

If you can only find regular shredded cheese, pulse it a few times in a food processor until the shreds are smaller. Also make sure you’re using block cheese that you shred yourself. Pre-shredded cheese from a bag is coated in starch to prevent clumping, and that coating messes with how the dough comes together.

More Tasty Recipes

• Gluten Free Cheddar Cheese Crackers
• Gluten Free Everything Bagel Crackers
• Gluten Free Rosemary & Sea Salt Crackers
• Gluten Free Savory Seed Crackers
• Gluten Free Homemade Goldfish Crackers

FAQ

Can I use a different type of cheese instead of sharp cheddar?

Sharp cheddar works best here because it has a bold flavor and lower moisture content, which helps the crackers get nice and crispy. You could swap it for gruyere, aged gouda, or pepper jack if you want a different flavor profile.

Just make sure whatever cheese you pick is finely shredded and on the drier side. Softer, high-moisture cheeses like mozzarella can make the dough too wet and prevent the crackers from crisping up properly.