Recipe: GF+ EF Cheese Crackers

by holli on October 7, 2013

With the start of school, I knew I wanted to make more snacks from scratch. I already created a successful classic cracker recipe, but my kids have been begging for those cute little bright orange fish crackers. So, I knew it was time for a cheese cracker!

My Mom made up a recipe years ago, and I knew from experience that cheddar gives you that real cheesy flavor. Well, we use raw milk Cheddar cheese, and that is expensive. So, instead of just using cheddar, I added some parmesan which is cheaper at our local co-op. And, thankfully it was a tasty success.

This recipe is really fun to make with your kids, especially if they like to get their hands messy!

CheeseCrackers6Recipe: GF +EF  Cheese Crackers


-1 and 1/2 Cup White Rice Flour

– 1/2 Cup Amaranth Flour

– 1 Teaspoon Salt

– 1/2 Teaspoon Baking Soda

– 1/2 Cup Olive Oil

– 1/2 Cup Water

Preheat your oven at 400 degrees. Blend dry ingredients into a blow. Make a little well into the dry ingredients, then pour in water and oil. Mix together until it forms the consistency of dry play dough.


Get your hands in there, and mix together further until it starts to form like play dough. Sprinkle in the cheese in 1/4 cups at a time. If the dough doesn’t hold firm, add a Teaspoon of Water and Olive Oil at a time. My daughter loved this part of the process, and I let her mix with her hands until she lost interest.CheeseCrackers5

To form your crackers:

1. Get 2 sheets of parchment paper the size of your cookie sheet. Place half of the mixture in the center of a sheet of Parchment paper, and place the other sheet on top.

2. Use a roller, and roll out the dough between the Parchment sheets until you get the dough to the depth you desire. Mine usually are formed at 1/4 inch deep.

3. Once you have a your dough rolled out, use cooke cutters, and press as many as you want. Take a fork and pull up all the excess dough around your cut-outs. Press a fork into the center of the crackers, and sprinkle with salt. Then, place into the oven and bake for 10-15 minutes or until they are just starting to turn golden.

Repeat until you use up your dough. I usually get 2 batches out of this recipe, and just go ahead and bake the rough pieces left over. Enjoy!

p.s. My daughter gleefully shared her crackers at school with the Lunch Mom and Assistant Principal – so I got honest grown up feedback that these are tasty! Since I used some whole grain Amaranth they have a darker color than a classic cracker; so, if you want a truly golden cracker, use only white rice flour.

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