Gluten-Free Cheese Crackers

Recipe Submitted by Donna Young ..|.. Category: Breads

Preheat Oven to 350 degrees Fahrenheit


  • 5 ounces of Sharp Cheddar Cheese
  • 1 Tablespoon butter
  • 1/2 cup rice flour
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1 teaspoon Tabasco Sauce
  • 1 Tablespoon water


If you have a small food processor, place all of the ingredients in the processor bowl and process until the ingredients becomes a dough.

If you do not have a food processor, grate the cheese and mix the ingredients in a bowl until the ingredients becomes a dough.

The dough will be sticky.

Get 4 wooden pencils that are of the same thickness - around 1/4 inch thick. Get a rolling pin and a piece of plasic food wrap that is a little over 2 feet long.

Dump the dough on one side of the plastic wrap. Fold the other half of the plastic wrap over the top. Press the dough down a bit with your hands. Lay 2 pencil on each side of the dough, not all four sides, but 2 pencils on one side and 2 opn the other. The pencils will support the rolling pin and cause the dough to be rolled out at an even thickness. So - with the pencils supporting the rolling pin, roll out the dough. It is important that the dough be rolled at an even thickness so that each cracker will get done about the same time.

Lift the plastic wrap off the top and with a pizza cutter, cut the crackers to the size that you desire - around 1 inch square, more or less. Place you hand under the plastic wrap that the dough is sitting on to loosen the cut dough and place each one on a cookie sheet about 3/4 of an inch apart. Bake for 20 minutes.

Place the crackers on a paper towel in an air-tight container. Eat within a few days. Note: the crackers will be more flavorful and crispy when completely cooled.

Recipe from, Site Maintained by Donna Young, of