Indulge | May. 2026
HOMEMADE CHEESE-IT CRACKERS
By Monica Kass Rogers
Photography by Monica Kass Rogers
Cheesy, crispy, buttery, and gluten-free! My kids love these homemade “Cheese-It” crackers. They require few ingredients, bake up beautifully, and happily are without TBHQ (Tertiary butylhydroquinone), the synthetic antioxidant additive used in most mass-produced store-bought cheese crackers to artificially extend shelf life. To make our cheese crackers, choose super sharp white or yellow cheddar for maximum flavor. You’ll whirl this in a food processor with gluten-free flour, butter, cornstarch, and a pinch of xanthan gum, and (if needed) a sprinkling of water. That’s it for the dough! To ease the process of rolling out the dough, place it between sheets of parchment or plastic wrap. Once you’ve thinly rolled out the dough, you’ll use a sharp knife to slice it into squares, placing each cracker on parchment-lined cookie sheets before chilling. And to make the crackers especially cute? Use a bamboo skewer to poke a hole in the center before baking. Happy snacking!
INGREDIENTS
• 1 cup gluten-free flour
• 6 ounces extra sharp white or yellow cheddar, grated
• 2 teaspoons cornstarch
• Pinch of xanthan gum
• 6 tablespoons ice-cold butter
• 1 tablespoon water (or less) as needed
INSTRUCTIONS
Use a food processor (or pulse in a strong blender) 1 cup of gluten-free flour with 6 ounces grated extra sharp cheddar, 2 teaspoons cornstarch, and a pinch of xanthan gum.
Cut 6 tablespoons ice-cold butter into pieces and add to the food processor bowl. Pulse again until well incorporated and dough looks like damp sand. Grab a small handful of the mixture and squeeze. If it comes together as a soft dough, you don’t need to add any water. If it’s still crumbly, add 1 tablespoon water and pulse again, just until it clumps into a mass. Take dough out and knead a minute. Roll out on lightly floured surface (or between two sheets of plastic wrap or parchment paper).
Cut dough into little squares and place on parchment-lined cookie sheet. Repeat with second sheet pan. Poke a hole in the center of each cracker with a bamboo skewer. Place sheets of crackers in fridge for 30 minutes. While crackers chill, preheat oven to 350 degrees. Bake crackers until golden and crispy, 13 to 15 minutes.
