Name: Gluten Free Cheddar Cheese Crackers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup Almond Flour; 1 cup Shredded Cheddar Cheese; 2 tbsp Water; 1/4 tsp Salt; 1 tbsp Olive Oil

If you love snacking on cheese crackers but need to avoid gluten, this recipe is for you. These gluten free cheddar cheese crackers are crispy, cheesy, and honestly just really good.

The best part is how simple they are to make. You only need a handful of basic ingredients and about 20 minutes of your time.

They come out golden and crunchy, with a nice sharp cheddar flavor in every bite. They’re the kind of snack you’ll want to make over and over again.

Whether you’re gluten free by choice or because you have to be, these crackers won’t make you feel like you’re missing out on anything. They taste just as good as the store-bought kind, maybe even better.

Give them a try and see for yourself. I think you’ll be surprised at how easy and tasty they turn out.

Why You’ll Love This Recipe

Only 5 Ingredients – You just need almond flour, cheddar cheese, water, salt, and olive oil. That’s it. No long grocery list, no weird ingredients you’ve never heard of.

Naturally Gluten Free – These crackers are made with almond flour instead of wheat flour, so they’re naturally gluten free without needing any special substitutions or hard-to-find gluten free flour blends.

Seriously Cheesy – With a full cup of shredded cheddar cheese packed into the dough, these crackers deliver real, bold cheese flavor in every single bite. They honestly taste better than most store-bought cheese crackers.

Great for Snacking – These cheddar crackers are perfect for when you want something crunchy and savory between meals. They hit that salty, cheesy craving without reaching for something that contains gluten.

Ingredients

1 cup Almond Flour
1 cup Shredded Cheddar Cheese
2 tbsp Water
1/4 tsp Salt
1 tbsp Olive Oil

How to Make

Step 1

Preheat oven to 350F and line a baking sheet with parchment paper.

Step 2

In a food processor, pulse the almond flour, shredded cheddar cheese, salt, olive oil, and water until a cohesive dough forms.

Step 3

Place the dough between two sheets of parchment paper and roll it out until it is very thin, about a quarter inch thick.

Step 4

Remove the top piece of parchment paper, use a pizza cutter to score the dough into small cracker squares, and transfer the bottom paper with the dough to the baking pan.

Step 5

Bake for 12 to 15 minutes until the edges are golden brown and crispy.

Step 6

Let the crackers cool completely on the pan before breaking them apart.

Helpful Tips

Use Sharp Cheddar for More Flavor

Sharp or extra sharp cheddar gives these crackers a much stronger cheese taste compared to mild cheddar. Since there are only five ingredients in this recipe, the quality and flavor of the cheese really matters.

Go with a block of cheddar and shred it yourself if you can. Pre-shredded cheese from a bag has a coating on it that keeps it from clumping, and that coating can mess with how the dough comes together in the food processor.

Freshly shredded cheese melts better and blends more smoothly into the dough, which means a better texture in the final cracker.

Pulse the Food Processor, Don’t Blend

When you put everything in the food processor, use short pulses instead of just letting it run. You want to pulse it about 10 to 15 times until things start coming together, then let it run for just a few seconds at the end until it forms a ball.

If you let the food processor run nonstop from the start, the friction and heat can make the cheese greasy and the almond flour oily. That leads to a dough that spreads too much in the oven and crackers that come out flat and greasy instead of crispy.

Roll the Dough as Thin as You Can

A quarter inch thick is the max you want to go. If you can get it even thinner than that, your crackers will turn out crispier and more like the store-bought kind.

The parchment paper on top and bottom is key here. Without it, the dough will stick to your rolling pin and tear apart. If the dough feels too soft and keeps springing back while you roll, pop it in the fridge for about 10 minutes to firm it up, then try again.

Try to keep the thickness even across the whole sheet of dough. If some spots are thicker than others, the thin parts will burn before the thick parts are done.

Frequently Asked Questions

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

Yes, you can swap the cheddar for other semi-hard or hard cheeses like Parmesan, Gouda, or pepper jack. Each one will give the crackers a slightly different flavor, so feel free to experiment with what you like best.

Just make sure the cheese is freshly shredded rather than pre-shredded, since pre-shredded cheese is coated in anti-caking powder that can affect how well the dough holds together.