Gluten Free “Cheezits”

cheezits, gluten free
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cheezits, gluten free
all the cheesy goodness! 🙂

 Happy Monday!!! All this cheese talk should put you in a great mood for the day, and even the week!! Cheezits were one of my favorite snacks before the allergy and one of the foods I miss desperately! My goal here is to make things I once loved and turn them into something that we can still love now! I saw this recipe on Pinterest (I know, shocking right?!) and was totally inspired to make them! These do have dairy in them, but for some reason we dont get sick if its been baked in there, only if we just outright eat it, or eat anything creamy-weird I know! But, Just subsitute for DF cheese and butter and you will be fine, but I made mine with real chedder cheese! The verdict was that these are good, but definitely taste more like a cheese straw, so dont expect an exact replica, but great if you are craving cheese crackers!!!

What you need:
1½ cups (6 oz) grated extra-sharp Cheddar cheese
4 tablespoons (1/2 stick) unsalted butter, softened and cut into pieces
¾ cup white rice flour (Bobs Red Mill )
½ teaspoon salt
½ teaspoon crushed red pepper
1 tablespoon milk (did not use)

1. Preheat oven to 350 degrees
2. Put everything except the milk in a food processor. Pulse the processor, 5 seconds at a time, for about 5 or 6 times, until the dough is in coarse crumbs. (Mine was fine at this point, I didnt add milk)
3. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 1/8 inch thick. Cut the dough into 1-inch squares with a sharp knife or pizza cutter. Use the flat end of a wooden skewer to poke a hole in the center of each cracker . Place the crackers at least ¼ inch apart on parchment paper on a baking sheet.
4.) Bake for 12 – 15 minutes until the edges are just starting to brown.
5.) let the crackers cool completely.


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