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Cheese Crackers (Gluten Free)

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1hr 50mins
25 crackers

Ingredients Nutrition

  • 2 cups fine rice flour, plus more for dusting the work surface
  • 1 teaspoon salt
  • 12 teaspoon cayenne pepper
  • 1 teaspoon finely ground mustard seeds
  • 34 cup butter, cut into small pieces and softened
  • 12 ounces cheddar cheese, shredded
  • 3 egg yolks
  • 2 tablespoons water
  • additional salt, to top the cracker (optional)


  1. In a food processor or large mixing bowl, combine flour, salt, cayenne pepper, and ground mustard.
  2. Cut the butter into the flour mixture until it resembles coarse meal.
  3. Mix in the cheese, and blend until the cheese is evenly coated.
  4. In a separate bowl, mix together the egg yolks and the water.
  5. Add the egg mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball.
  6. Add more flour if needed to make a workable dough; it should be mostly cohesive but somewhat crumbly.
  7. Divide dough into two equal portions and flatten into discs about inches thick; wrap each in plastic wrap and chill for about one hour.
  8. Preheat the oven to 375 degrees F.
  9. On a lightly-floured surface or pastry cloth, roll out a dough disc into a circle approximately 1/2 inch thick. The dough will be somewhat crumbly; just do your best to keep sticking it together.
  10. Cut the dough circle into four equal segments. Without rotating each segment to align the cut and non-cut sides, stack the segments atop each other. Press the dough segments gently together, and re-flouring if necessary, roll the dough out again.
  11. Repeat the cutting, lifting, and rolling two more times. (It's this repeated stacking and rolling that gives the cracker its flaky, crisp layers.).
  12. The last time you roll the dough, roll it to about 1/8-inch thickness.
  13. If desired, sprinkle top lightly with salt; press lightly into dough with rolling pin.
  14. Cut the dough into 1-inch squares; place them on an ungreased baking sheet. Prick each square once or twice with the tines of a fork.
  15. Bake the crackers for about 8-10 minutes.
  16. If any crackers are browned through, remove them to a cooling rack.
  17. Turn the rest and bake an additional 5-8 minutes, or until medium to medium-dark brown.
  18. Cool on a rack; then store in an airtight container.
  19. Repeat the rolling, cutting, and baking for the second dough disc.

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