Gluten Free Cheez Its (Homemade Cheez-Its)
These Gluten Free Cheez Its are the vegan, homemade version of your favorite store bought cheese crackers. Cheez-its made from scratch are packed with cheesy flavor in every flaky, crispy bite!
Growing up, Cheez-Its were a favorite snack. I remember reaching for that convenient box when I wanted something crunchy and salty. Once I went gluten free and dairy free it was something that I missed a lot.
My kids don’t know what Cheez-Its are, but they are down for crackers and anything cheesey, so when they came out of the oven they swarmed me and wanted some immediately. My daughter loved them so much that I had to pack some up for her school snacks.
The first batch was too salty and I wanted a flakier texture when you took a bite, so I made some modifications and round 2 was absolute perfection. I had to stop myself to make sure there were enough for photographs! I am totally guilty of eating these for part of my lunch once I was done with the pictures.
Once you learn how to make homemade Cheez-Its, you’ll want to try more gluten free snacks. Check out my Gluten Free Rice Krispy Treats and Gluten Free S’mores Dip next.
Are cheez its gluten free?
The regular store bought ones are not, but these are!
What are the three main ingredients in Cheez-Its?
The main ingredients for Cheez-its are enriched flour, vegetable oil, and cheese.
Are cheez its bad for you?
Cheez-Its are fine to enjoy in moderation. However, like many processed snacks, they contain additives such as TBHQ, which is used to preserve freshness. But, this recipe is nothing but gluten free goodness.
Ingredients Needed to Make
- Vegan Shredded Cheese: Use your favorite plant-based, non-dairy cheddar cheese for that classic flavor. My favorite brands are Vio Life, Chao and Walmart brand.
- Vegan Butter: This is key to creating a rich, buttery texture in the crackers, mimicking the mouthfeel that traditional butter provides. It also helps to bind the ingredients together.
- Gluten Free All Purpose Flour Blend: This starch is the binding ingredient for your cheese crackers. Make your own gluten free flour using my easy 5-minute recipe. And if you want a store-bought gluten free flour, I recommend Better Batter Original flour (use code: LIVINGFREELYGF for a hefty 30% discount).
- Salt: This is an essential ingredient in savory baked goods. Salt enhances the flavors of the other ingredients and ensures your crackers are anything but bland. It balances the cheesiness and brings out the best in the vegan butter and cheese.
- Psyllium Husk or Xanthan Gum, Only if your flour blend doesn’t already have it: These ingredients mimic the elasticity and texture that gluten typically provides. If your flour blend doesn’t contain one of these ingredients, add it in.
- Paprika: This adds a hint of smoky flavor to the gluten free crackers.
- Cold Water: This adds moisture to your dough. You may need to add 2 extra teaspoons to ensure your dough is the right consistency.
How to Make Gluten Free Cheez-Its
You will start with adding all of the ingredients except for the ice water to your food processor. Turn it on high and then add the water through the top so that it blends in evenly. Let it blend on high for about 30 seconds or so, or until the dough starts to form into little pea sized balls.
Preheat the oven to 350ºF.
Lay plastic wrap that is big enough to roll the dough out down on your countertop. Spoon the dough out of the food processor and shape it into a disk. If it is too dry you can add 1-3 tsp. of ice water at this time.
Lay another sheet of plastic wrap on top of the dough and roll it out to be about 1/4 inch thick. Remove the top layer of plastic wrap. Use a pizza cutter to slice them into 1 inch squares. You can make them any size you want. If your squares don’t want to come up you can lift the plastic wrap from the counter and that helps loosen them.
Place on a baking sheet lined with parchment paper. Bake in the preheated oven for 24-27 minutes until they are golden and crispy. Finally, enjoy your homemade gluten free cheez its fresh from the oven!
Recipe Variations
What is really fun about these crackers is that you can make them into any shape you want! Goldfish anyone? Yes!!!
Feel free to get creative and cut them out with your mini cookie cutters. You can also shape these to be any size you desire too. Big squares or little squares, and feel free to serve them with a little herbed cream cheese dip on the side.
Tips
- Roll out your dough evenly. An even thickness ensures uniform baking. Otherwise, some crackers may burn while others are barely done.
- Use cold ingredients. Using cold vegan butter and cold water helps prevent the fat from melting before baking, which can help achieve a crispier texture.
- Lift the plastic wrap gently on the corners to loosen the cheese squares. They will come off the plastic wrap easier this way.
Storage
For the best results, I recommend eating these within a few hours of baking. However, these crackers last up to 3 days at room temperature in an airtight container or bag. Store them after they’ve completely cooled to room temperature.
You can pop them in the toaster oven just for a minute or two before snacking. They can get a little soft as they cool, so the reheating would help them crunch back up again.
More Gluten Free Snacks
- Gluten Free S’mores Dip
- Easy Blueberry Breakfast Cookies
- Gluten Free Vegan Apple Crisp
- Gluten Free Snacks For Kids
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Ingredients
- 2 cups Go Veggie Vegan Shreds
- ⅓ cup Vegan Butter
- 1 cup Gluten Free All Purpose Flour Blend
- ½ tsp Salt
- ¼ tsp Psyllium Husk or Xanthan Gum
- ¼ tsp Paprika
- 4 tbsp Cold Water you may need 2 additional teaspoons
Instructions
- Preheat oven to 350°F.
- In a food processor combine all of the ingredients except for the ice water.
- Turn on high and add the water through the top of the food processor. Only use 2 TBSP. of water at this time.
- Once the dough has formed pea sized balls, turn off the food processor.
- Lay plastic wrap down on the kitchen counter. Enough to roll the dough out. Place the dough on top of the plastic wrap and form it into a large ball. You may need to add 1-2 tsp. of ice water if it is too dry.
- Flatten the ball of dough into a disk and lay another sheet of plastic wrap on top. Roll it out to be about 1/4 inch thick. Remove the top layer of plastic wrap. Use a pizza cutter to cut them into 1 inch squares. You can make them as small or as large as you would like.
- Transfer the cheese squares to a baking sheet lined with parchment paper.
- Pro-tip: You can lift the plastic wrap gently on the corners to loosen the cheese squares. They will come off the plastic wrap easier this way.
- Bake for 24-27 minutes. Enjoy!
Notes
Nutrition
Want to Save This Recipe?
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By submitting this form, you consent to receive emails from Living Freely Gluten Free.
This recipe was published originally in 2018. It was updated and re-published in May 2024.
