Recipes
Cheez-its Copy Cat Crackers (gluten free)
By: Nancy
One of the biggest things kids miss when they go gluten free is goldfish or cheese-its crackers. This recipe is very much like cheez-its - they don't rise like goldfish. I cut them with a scalloped veggie cutter to get the nice edges and salt generously with sea salt. So yummy. Store these in an airtight container . . . if they make it that long.
Details
Ingredients
- 2 tablespoons Butter
- 1 Egg
- 1/2 teaspoon Salt
- 1/2 Pepper
- 2 cups Sharp Cheddar Cheese Grated
- 3/4 cup Rice Flour
- 1/4 cup Potato Starch (not potato flour)
- 1 teaspoon Xanthan Gum
- Sea Salt or Kosher Salt For sprinkling
Directions
- Preheat oven to 400°
- With a mixer, mix the butter until creamy. Add egg, salt and pepper and mix until well blended
- While mixing, add in the cheese 1/3 at a time until combined.
- Stir in the flours and xanthan gum until thoroughly blended.
- Work the dough into a ball, adding water 1 teaspoon at a time if dough will not form a ball (be careful not to add too much water)
- 2 greased baking sheets (or use parchment paper)
- Divide the dough in half. 1 ball for each greased baking sheet. Cover with plastic wrap and roll out as thinly as possible (or roll between 2 sheets of parchment paper)
- Cut into 1" squares with scalloped pastry cutter or veggie slicer and sprinkle with sea salt or Kosher salt.
- Bake about 10 minutes or until light brown on the edges and crispy. (The edge pieces will brown first. I usually remove those and bake the middle pieces a minute or two longer.
Made these today. Tasted great! Thanks!
These were really quite yummy! Being the first time making them, I now know a couple things for the next time I make them. Like, they really need to be rolled as thin as possible so they will bake up crispy and I won't roll them on my cookie sheet next time, too much maneuvering. I think I needed a little more water in my dough, too, to keep the edges from being crumbly. I also just realized that I forgot to put the salt on top of them! My husband loved them as they were and Cheez-Its are something he really missed :) Thanks for this wonderful recipe.
Can't wait to try these - my daughters are both allergic to dairy - so we're going to try using Daiya cheese and egg replacer - *so* excited - thanks for posting!
I found this on another search and have been enjoying them very much. I change the cheese and or add Rosemary. I have had good luck with a Smoke flavored chedder, and an aged chedder. Good munching to all. C
My daughter is allergic to egg and wheat. I'd like to make thesefor her but I'm wondering which type of egg replacer would work best? Flax? Anyone tried replacing egg with success?
Can't wait to try these! My son--celiacs--love to eat cheese-its before his diagnosis.
Can you use a gluten free flour mix instead of just the rice flour?
Glad you liked them, Terri! I made them twice this week myself. They are a favorite at my house.
Gabrielle- When my son couldn't eat eggs for a while I used Ener-G Egg Replacer in everything that called for eggs with great success. I got it at Whole Foods or my local health food store. It comes in a box, usually near the baking ingredients and flours.
Megan- I've only made them as written and they are awesome that way. If you try it, replace both the rice flour and potato starch with the other flour. Good luck!
I made these crackers and my boys loved them and my husband thought that they were better than Cheezits. I feel like they are cheezits and will be making them again and again. Terrific recipe and very, very easy. One of the easiest recipes. Yummy!
I can't wait to try these. Since our youngest had to go gluten free a year ago, we've not had Cheeze-its in the house because it was one of her favorites. These could be a wonderful thing for our family!
YUM -- I can't wait to try these! I get so jealous when my DH and DS eat Cheez-Its. I wonder if you could sprinkle them with those powdered popcorn flavorings? I'm dreaming of a GF white cheddar "Cheez-It"!
These are so tasty! I won't be missing Cheez-its any longer! Can't wait to try variations! I rolled very thin, baked a bit longer and used kosher salt. They tasted like the original Cheez-its as I remember them! Thanks so much for the recipe!