Tuesday, September 11, 2012

198. Cheddar Cheese Crackers, wheat free

UPDATE:  2-5-2015  Hi, I had a comment that a reader made the crackers and they spread on the cookie sheet and did not hold their shape.  I have remade them again, using the instructions below, and I didn't have the same issue. I will note that I use a high end sharp cheddar cheese.  I use Cabot to be exact.  My oven temperature holds at 400 degrees so it is very hot.  I will include a few pictures below to show you the batch I just made.  These are white because I used white sharp cheddar cheese and not the orange this time.  I also tried putting the dough in the freezer but it made it very brittle and hard to work with.  I recommend if you do this, letting it warm up a bit before trying to roll it.  My cracker dough is similar to pie crust--its thick.  If your dough, after adding the milk, is not coming together in a ball, then add a drop or two more milk until it forms a ball.   I hope this helps and please leave a comment if you have any questions or comments. The thinner the dough is rolled, the crispier the cracker gets.

  I just ate 10 crackers--LOL  I forgot how good they are!
Before they went into the oven.

After baking for 10 minutes.

My cutting set up and how thin I roll the dough.

I enjoyed these tasty cheddar cheese crackers with tuna fish and an extra slice of cheese for lunch the other day with my husband.  My taste buds were pleasantly surprised at the flavor of sharp cheddar.

The crispy cracker was a welcome to my longing for something crunchy.

I was delighted that I made these from scratch.

The cheddar Cheese Crackers are gluten free but you don't have to eat that way to enjoy a delicious alternative to a store bought product.

Some times labels can scare us away from trying something new, especially if you feel that flavor and texture will be sacrificed.  I was satisfied with the results and wanted to share this with my readers.

All of the products can be purchased at a health food store, Whole Foods or most major grocery chains in the baking aisle.

This recipe calls for Potato Starch, not to be confused with Potato Flour.  You will NOT get the same results, please check the packaging carefully.

I used a sharp cheddar but you could easily use a milder cheese or a different variety, like parmesan.

The shape of my cracker was achieved by using a special round cookie cutter that I received as a gift from my kids.  It has a scallop edge and makes the crackers into a cute "RITZ" shape.

Honestly, I was too lazy to make a fish and make Fishy Crackers with this recipe but you could definitely do that if you have the cutter and the time.

Enjoy these simple crackers with your favorite topping or eat them straight from the cooling rack (they may not last any longer than that).

Recipe:  Cheddar Cheese Cracker
Makes roughly, using a 1.5 inch cookie cutter,   35-40 crackers

1 cup of sharp cheddar cheese, shredded
4 tablespoons of butter, soft
3/4 cup of potato starch (Not potato flour)
1/4 teaspoon salt
1/4 teaspoon flax meal
1/2 teaspoon baking powder
2 tablespoons of milk

Preheat oven to 400 degrees.

I used my table mixer with the paddle blade.  You can use a bowl and hand mixer too.

Combine all of the ingredients.

Mix until a smooth dough is formed.

Add a piece of parchment paper to a cookie sheet.

With a separate piece of parchment paper on your work surface, add the dough.  Add another piece of parchment paper to the top of the dough and push down.

Using a rolling pin, roll the dough between the two parchment paper pieces until you reach your desired thickness. I think 1/4 inch is too thick, I like mine a bit thinner than this.  They do puff when baked and to achieve the crispy texture, they cannot be too thick or they will be soft.

Using a cookie cutter of your choice, I used a 1.5 inch scallop cutter, start cutting out your shapes and moving them to the cookie sheet.

I used a knife and my hand, lifting the bottom piece of parchment paper, to help get under the dough.  Most of the shapes came right up but there were a few that needed help.

Place shapes every inch.

Bake crackers for 10 minutes.  I turned my tray, because of how my oven cooks, every 5 minutes.

If you like your crackers to have a nuttier flavor then add 2 extra minutes to the bake time.   The edges of the crackers will be darker.

Store the crackers in a baggie or sealed container.


  1. I love cheddar crackers!!! And the fact that you made them gluten free is brilliant ^_^

  2. I LOOOOVE sharp cheddar cheese. I didn't know about it till I came to the US. I got addicted to several kinds of cheese and this is one of them. My kids will love these crackers too, but when I make these, they are actually for ME! :D

  3. These look so good I doubt they'd make it much further than the cooling rack in my house!

  4. Yum! And they look so pretty, too!

  5. What could be used instead of potato starch?

    1. Hello--any starch can be substituted: corn, arrowroot or tapioca. I haven't tried it with any other flour. The starch gives the cracker the snap and crunch. I hope this helps. Have a good day.

  6. I made these crackers, following the recipe explicitly. They did not turn out looking anything like these. They spread out flat and burned on the edge. I will probably give them one more try, refrigerating the dough first, like you do with some cookie recipes. I welcome any comments or suggestions because I would love to have a successful second attempt at these crackers.

    1. Hi...thanks for the comment. I have made these a lot and have not experienced the cracker reacting this way but I am making them right now to see if there are some hints that I can offer you for the next batch. I will update the recipe with any of my findings in the hopes that it will help your next batch be successful. I know how frustrating it is to waste ingredients. Lets see if we can get this figured out for you. Check back soon. PS..I just checked them and they are not spreading. I used a flower shape cutter and they are holding their shape. I wonder if the quality of cheese plays a part in the recipe. I use a very sharp Cabot cheese. I worry that if the cheese may be adding water to the recipe and causing the dough to spread. Just a thought.

  7. I just made some with cornstarch. I used parmesan cheese and it came out great. Taste like store bought cheese-itz.


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