Move over store-bought snacks! These Homemade Cheez-Its deliver that iconic cheesy crunch we all crave, but they’re made with only a handful of simple ingredients and sneak in 11 grams of protein per serving! They’re also fully gluten free, and proof that better-for-you snacking doesn’t have to be boring.
It’s day 3 of my nostalgic glow-up series! In case you missed it, I’m sharing copycat versions of some of my favorite childhood classics and prioritizing simple, wholesome ingredients. I’ve already posted my gluten free hamburger helper & air fried chicken nuggets, and now we’re moving on to homemade cheez-its; the crispy, cheesy little snack we all know and love.
Cheez-Its just announced that they’re coming out with a gluten free version so that’s a major win for the GF community, but if you’d rather make them at home with simpler ingredients that you can recognize…this recipe is for you! You only need a few ingredients, and a bit of patience to make all your gluten free snacking dreams come true.
These Homemade Cheez-Its are so fun to make and I know they’ll be a staple once we start having kiddos! I love that they’re naturally high in protein from all that real sharp cheddar cheese…in fact there’s 11g of protein in each serving! Now that’s snacking done right hehe. Hope you love em!
Why You’ll Love these Homemade Cheez-Its (Gluten Free)
- They are made with just a handful of simple ingredients!
- This recipe is perfect if you are gluten free and miss the original cheez-its!
- They are just as cheesy and delicious as the store-bought crackers.
- Each serving is packed with 11g of protein!
- They’re a great healthier alternative for kiddos.
What You Need to Make Homemade Gluten Free Cheez-Its
- Sharp Yellow Cheddar Cheese: Yellow cheddar is crucial here to get that classic cheez-it color! I also recommend buying a block and shredding it yourself, because the pre-shredded kind contains anti-caking ingredients that prevent the cheese from melting as well.
- Gluten Free 1-to-1 Flour: Every brand of gluten free flour is a bit different, but the ones that I use often & recommend are King Arthur & Bob’s Red Mill, which both contain xanthan gum (a crucial ingredient!)
- Paprika, Ground Mustard & Kosher Salt: Make sure to use sweet, not smoked paprika, which adds flavor and color to these cheez-its. Ground mustard is also a great addition if you have it to enhance that savory, cheesy flavor.
- Unsalted Butter: This adds richness to the homemade cheez-its, and also keeps the crackers tender, flaky and crispy.
- Water: Ice cold water is what bonds the homemade cheez-it dough together and also helps them to puff up a bit.
How To Make these Gluten Free Homemade Cheez-Its
Preheat Oven:
Preheat your oven to 375F. Then, line an extra-large baking sheet (21×15″) or two normal sized-baking sheets with parchment paper. Set aside.
Add Ingredients to Food Processor:
Next, add shredded cheese, flour and spices to a food processor. Pulse until cheese is broken up into very small pieces. Then, add in the cubed butter and pulse a few more times until crumbs form. Add in the water and pulse again until a dough forms.
Turn out Dough & Roll Thin:
Transfer dough to a lightly floured surface or silicone mat and form/knead it into a ball. Then, roll it out into a very thin rectangle, about 1/8″ thick.
Cut into Squares & Poke a Hole in the Center:
Then, using a pizza cutter or knife, cut the dough into 1″ squares. Re-roll any scraps and repeat the process. Then, use the flat end of a wooden skewer to poke a hole all the way through the center of each cheez-it.
Bake & Let Cool:
Transfer cheez-its to the parchment-lined baking sheet(s), making sure there’s no overlap. Sprinkle with a bit more kosher salt. Bake for 18-20 minutes, or until a deep golden color around the edges. Allow them to cool completely on the baking sheet, then enjoy!
Equipment Recommendations:
Having the right tools is really important to get the best results for your homemade cheez-its! Here are the things that I used & recommend:
- Food Processor: Skip your mini food processor, and pull out the big boy for this one! I even used the shredding attachment to first shred the cheddar, then swapped it out for the normal S blade and continued on with the recipe.
- Silicone Mat: Not necessary, but very helpful as the work surface to roll out your cheez-it dough.
- Pizza Cutter: This is the easiest way to get smooth cuts on your little cheez-it squares. You could also use a fluted pastry cutter, but the one I have got kinda jammed with the cheez-it dough so it didn’t work well.
- Extra-Large Baking Sheet: One of my most used kitchen items, this 21×15″ baking sheet fits SO much. If you don’t have one of these, you’ll have to split the cheez-its up onto two normal-sized baking sheets.
Substitution FAQs:
- Can I use white cheddar or pre-shredded cheddar? If you don’t mind the cheez-its not being as orange then you can definitely use white cheddar. And pre-shredded cheddar will likely work, but I recommend shredding it yourself if you can, as it will melt easier.
- I’m not gluten free, can I use normal AP flour instead? Yes! However, gluten free flour absorbs more liquid, so you may have to reduce the amount of water slightly. I’d recommend starting with 2 tbsp, and only adding more as needed.
- I don’t have ground mustard, is that okay? Totally! This is not a crucial ingredient, and your homemade cheez-its will still taste great without it. Do NOT use the condiment mustard…we’re talking about the spice here!
- I only have salted butter, can I use that? Yes absolutely. I’ve actually tried this with salted butter before and loved them, but if you’re sensitive to salt, then skip the additional kosher salt.
How Should I Store Leftover Homemade Cheez-Its?
Make sure that your homemade cheez-its have cooled down completely, before transferring them to an airtight container and storing at room temperature for up to 1 week. They may gradually start to loose crispiness as the days go on.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Copycat Recipes?
- Gluten Free Chicken Nuggets
- Gluten Free Hamburger Helper
- Homemade Bacon Egg and Cheese McGriddles
- Shamrock Protein Shake (Ninja Creami)
- Samoa Cookie Bars (Gluten Free & Vegan)
Homemade Cheez-Its (Gluten Free)
Equipment
- Rolling Pin
- extra large baking sheet or 2 normal baking sheets
- parchment paper
- Pizza Cutter
- skewer
Ingredients
- 1 cup gluten free 1-to-1 flour (120g)
- 8 oz sharp yellow cheddar cheese shredded
- ½ tsp kosher salt
- ½ tsp paprika (sweet, not smoked)
- ¼ tsp ground mustard (optional)
- ¼ cup unsalted butter cold & cubed (57g)
- 3 tbsp ice cold water
Instructions
- Preheat your oven to 375F. Then, line an extra-large baking sheet (21×15") or two normal sized-baking sheets with parchment paper. Set aside.
- Add shredded cheese, flour and spices to a food processor. Pulse until cheese is broken up into very small pieces. Then, add in the cubed butter and pulse a few more times until crumbs form.1 cup gluten free 1-to-1 flour, 8 oz sharp yellow cheddar cheese, ½ tsp kosher salt, ½ tsp paprika, ¼ tsp ground mustard, ¼ cup unsalted butter
- Add in the water and pulse again until a dough forms. Transfer dough to a lightly floured surface or silicone mat and form/knead it into a ball. Then, roll it out into a very thin rectangle, about 1/8" thick.3 tbsp ice cold water
- Using a pizza cutter or knife, cut the dough into 1" squares. Re-roll any scraps and repeat the process. Then, use the flat end of a wooden skewer to poke a hole all the way through the center of each cheez-it.
- Transfer cheez-its to the parchment-lined baking sheet(s), making sure there's no overlap. Sprinkle with a bit more kosher salt. Bake for 18-20 minutes, or until a deep golden color around the edges. Allow them to cool completely on the baking sheet, then enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.