Gluten Free Crispy Cheese Crackers
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Learn more →Ingredients
8 servings
- 8 oz sharp cheddar cheese, freshly grated
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 4 tbsp unsalted butter, cold and cut into ½-inch cubes
- ½ tsp fine sea salt
- ¼ tsp cayenne pepper
- ¼ tsp garlic powder
- 3 tbsp ice water, plus more as needed
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Combine the grated cheddar, flour, butter, fine sea salt, cayenne, and garlic powder in a food processor. Pulse in 10–12 short bursts until the mixture resembles coarse, slightly clumpy sand with no large butter pieces visible.
- 2
With the processor running, drizzle in the ice water 1 tablespoon at a time, stopping as soon as the dough just comes together and pulls away from the sides — it should hold when pressed between your fingers without crumbling. Do not over-process.
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