Homemade Cheez-Its
Homemade cheese crackers with real sharp cheddar and Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
Prep20 min
Cook12 min
DifficultyEasy
Makes8 servings (6 crackers)
Credit: Original recipe by emilyxlevi. See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
servings (6 crackers)
Our clean version
Ingredients
- 8 oz organic sharp cheddar, shredded from the block
- 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 4 tbsp cold organic grass-fed butter
- 2 tbsp cold water
- 1/2 tsp sea salt and 1/2 tsp organic paprika (optional)
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Method
- Blend everything and roll it out 1/8 to 1/4 inch thick. Cut into squares, poke a hole in the middle of each with a toothpick, and bake at 350°F for 10-12 minutes, until golden.
- They keep crisping up as they cool.
What we changed and why
- Pre-shredded cheese is coated in anti-caking starch (often corn or potato).
- Swapped for Bob's Red Mill Gluten Free 1-to-1 Baking Flour, our everyday blend. It is made from rice, sorghum, potato, and tapioca with no corn ingredients. It does contain xanthan gum, which is often grown on corn sugar, so strict corn avoiders should check with their own tolerance.
- Iodized table salt usually contains corn-derived dextrose. Sea salt does not.
Original as posted
Ingredients
- 8 oz sharp cheddar cheese
- 1 cup gluten-free flour blend
- 4 tbsp cold butter
- 2 tbsp cold water
- 1/2 tsp salt and 1/2 tsp paprika (optional)
Method
- Blend everything, roll 1/8 to 1/4 inch thick, cut into squares, poke a hole in each with a toothpick, and bake at 350°F for 10-12 minutes until golden.
- They keep hardening as they cool.
Notes from our recipe log: Gluten-free as written. Same taste as store-bought without the extra ingredients.
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Estimated nutrition
Per serving (1 of 8 servings (6 crackers)), for our clean version. This is an estimate, not lab tested.
| Calories | 240 |
| Protein | 8.1 g |
| Carbohydrates | 16.9 g |
| Fat | 15.4 g |
Based on: Makes about 48 crackers.
Gear we use
- High-speed blender (our pick coming soon)
- Rolling pin (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Butter: Ghee (lactose and casein mostly removed); Virgin coconut oil; Avocado oil for savory cooking
- Cheese: Nutritional yeast for a cheesy flavor; Cashew-based cheese
- Bob's Red Mill Gluten Free 1-to-1 Baking Flour: Bob's Red Mill Cassava Flour (use about 3/4 the amount); Bob's Red Mill Almond Flour plus 1 tbsp Bob's Red Mill Tapioca Flour per cup, for cakes and quick breads
