gluten-free homemade cheese crackers

making crackers with Lucy

The year after I discovered I could no longer eat gluten, the kitchen became my sanctuary.

After a long day of teaching, grading, and faculty meetings, I came home to cook. For years, I had been too tired to cook most days, settling for tv dinners or deli salads before I sat down to an evening of grading. But with the sudden burst of energy that came from the health I was meant to have, I cooked. I shopped for food for fun, touching nearly every jar on the shelves of the grocery store. At first I looked at the labels to see if they were gluten-free. After I became familiar with my brands, I started looking at foods I had never eaten before. I discovered. It was an explosion of joyful discovery. (And most of it is documented in the entries from the first year of this website.)

Standing in the kitchen, chopping then stirring, was my meditation. The pressing need to grade and prepare for the next day in the endless grind that was teaching high school? It slipped away as I listened to onions sizzle in a hot pan. Jaunty music played from the living room. I sipped on a glass of wine as I made my way through someone else’s recipe, imagining the flavors on my fork at the end of the process. The kitchen was clean, save for the few dishes I had dirtied, and spacious. I was at peace. At home.

Cooking rarely feels like this, seven years later.

When it’s time to cook dinner, there are three of us standing in a much smaller kitchen than the one I lived in then. Danny’s sautéing something at the stove, standing back to flip all the vegetables in the air. Lucy’s asking for some cheese as she stands on her step stool, reaching for the watermelon, then asking for some of that too. I’m pulling food from the refrigerator, trying to make a salad while making sure a whining child is fed something. There are dishes in the sink. Danny and I spent the afternoon cooking and baking, then looked at the clock and realized we had to pick Lu up from school right now. The strawberries I drizzled with balsamic and honey and set to dry in a low-temperature oven? I pull them out to find they have mostly withered into themselves, leaving only red streaks on white parchment paper. They should have come out hours ago. Lu’s singing “Supercalifragilisticexpialidocious!” loudly, gesticulating so broadly she might fall off the countertop she has climbed on. Danny’s done with dinner but we forgot to start the rice. Time to eat.

It’s not exactly relaxing, this cooking routine.

But I prefer this one.

Sure, I sometimes miss the quiet space of that time alone. That’s why I do most of my baking experiments when Lu is in school or when she’s asleep, late in the evening. I still love that silent time. But cooking is more real now. Instead of merely open-eyed discovery that leads to writing, I have chaotic discovery that leads to helping a human being to grow. Feeding a kiddo is much more satisfying than simply feeding myself, even if it’s rarely quiet.

That photo up there? Of Lu cutting out little circles to help me make cheese crackers? That’s why I cook now.

homemade pantry

The reality of our cooking life is part of the reason I’m madly in love with The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making. After Lu was born, I only wanted to cook more food from scratch.

There’s a kind of familiar refrain in this culture, a refrain that chants once kids come around we relegate ourselves to packaged foods and nuggets on the kids’ menus. It’s too hard to be a parent and have a good cooking life — that’s what all those commercials for family-size tv dinners and fast food places suggest. Give in.

Nope. I won’t.

We have fewer elaborate meals than we did before Lucy was born. We don’t eat dinner at midnight anymore. We’re always trying to balance our desire to play with something new and the need to have dinner on the table at 5:30 for her. Strangely, even though we’re developing new recipes every day, they don’t always lead to dinner. (Especially when Danny decides he is going to conquer croissants.) It’s clear that our cooking life has changed.

But I am excited to make more foods from scratch than ever before.

That’s what drives Alana Chernila, the author of The Homemade Pantry. She writes in the introduction that her first experiments with food from scratch were born of not much money for groceries and an abiding curiosity for how things work. It’s funny — lately people have been turning back to canning, making yogurt, and learning how to create cheese at home. Some scoff, saying this is a foodie trend. People, this is what our grandmothers did. We’re talking humble food here. Food made with our hands. Having kids around can make you want to make more food with your hands.

As Alana writes, there are some good reasons to make more food from scratch for your kids:

“1. Food made at home is better for you.

2. Food made at home tastes better.

3. Food made at home usually costs less.

4. Food made at home eliminates unnecessary packaging.

5. Food made at home will change the way you think about food.”

I’d add one more for the gluten-free folks: food made at home means you know exactly what has gone into it.

Although I’ve already learned how to make many of the foods in The Homemade Pantry, I’ve been inspired by it. I love how Alana writes snippets of stories before each recipe, just long enough to let us  share her life for a few moments, short enough that parents of small children can at least finish one before the next emotional crisis over a favorite book being left in the car takes over the room.

Mostly, though, I love the casual way she invites us into her kitchen, even if it is a mess. It’s clear that Alana, and many of us, are less interested in the pretense of the perfect kitchen and more interested in welcoming in our friends, asking them to put their hands around the butterfat and massage out the buttermilk. Butter. We made butter together.

“If we are to become people who do make butter, we might have to shift the way we see ourselves a bit. We might have to get into the adventurous spirit and unearth our own curiosity about where our food comes from. We might have to make a colossal mess of the kitchen. And we might have to slow down, at least long enough to knead a loaf of bread before the day begins.”

Sure, we can buy some decent packaged crackers for our kid. And we do. But nothing compares to having her in the kitchen beside me, her smile wide as she says, “I’m going to help you, Mama!” Weeks later, she’s still talking about these gluten-free cheese crackers, the flaky snack with an intense cheese flavor, better than any packaged cracker I’ve ever purchased. “I made the crackers with you!” she says sometimes, remembering. In fact, it’s time to make another batch.

I love showing my daughter how to make her own food. Honestly, it might be one of the tasks I love most in the world.

Give me a messy countertop, an extra 30 minutes in the kitchen, and clean-up after the kid finally goes to sleep that evening over a clean and spacious kitchen where I’m standing alone.

Any day. Every day.

homemade cheese crackers

HOMEMADE CHEESE CRACKERS , adapted from The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making

These crackers are a dream — flaky, full of cheddary flavor, and certain to disappear soon. I don’t judge my baked goods by this template anymore, but I’m certain that anyone who ate these crackers would think, “Holy cow! These crackers are gluten-free? I didn’t even know that was possible.” It’s fun to try your hand at these. 

We made one batch of crackers with a small biscuit cutter and another in larger rectangles by cutting the dough with a knife. All three of us preferred the circles. They’re a wonderful full taste in one little pop. (The idea that you would eat just one of these crackers is pretty funny, however.) 

I’ve put a link to our gluten-free all-purpose flour mix below. However, you should know that our mix has changed since we wrote this. For these crackers, we used 40% millet and sorghum, 60% potato starch and sweet rice. It’s working for everything around here right now. But that 40%-60% is all you need to know to make up the flour mix that works for you. 

210 grams gluten-free all-purpose flour mix
1 teaspoon kosher salt
1 teaspoon psyllium whole husks
3 tablespoons cold unsalted butter, cut into 1-inch cubes
170 grams (1 1/2 cups) grated sharp cheddar cheese
1 teaspoon Dijon mustard
2 teaspoons distilled white vinegar (you can use apple cider vinegar as well)

Mixing the dry ingredients. Put the flour, salt, and psyllium into the bowl of a food processor. Run the food processor until the ingredients are well combined.

Adding the butter. Drop the cold butter cubes — and do make sure they are cold — into the bowl of the food processor. Pulse the food processor until the butter is broken into chunks about the size of lima beans, 4 to 8 times.

Finishing the dough. Add the cheese and Dijon mustard. Pulse the food processor a few times until the dough is mixed. Mix together the white vinegar and 3/4 cup ice-cold water. Add 6 tablespoons of the water mixture to the bowl of the food processor. Pulse a few times then gauge the state of the dough. If it comes together in a ball around the blade of the food processor, you’re done. If not, add 1 tablespoon of the cold water at a time until the dough forms a coherent ball.

Refrigerating the dough. Wrap the ball of dough in plastic wrap. Refrigerate for at least 2 hours. Trust me — it’s best when you let the dough refrigerate overnight.

Preparing to bake. Preheat the oven to 325°. Take the dough out of the refrigerator and allow it to warm enough to roll out but not as warm as room temperature. Line a baking sheet with parchment paper.

Rolling out the dough. Divide the dough into 4 pieces. Grab 1 ball of dough and put the other 3 in the refrigerator. Roll out 1 of the pieces of dough between 2 pieces of parchment paper. Using a small biscuit cutter (like the smallest one in this set), cut out little crackers. Move them over to the prepared baking sheet. (If you the dough is sticking, you can run a butter knife under the bottom of it. A bench scraper works well too.) When you have filled the baking sheet with little circles of cracker dough, slide it in the oven.

Baking the crackers. Bake the crackers for 12 minutes, then turn the baking sheet 180° in the oven. Bake until the crackers are firm to the touch and golden brown, another 10 to 20 minutes, depending on your oven. Take the baking sheet out of the oven. Let the crackers sit on the baking sheet until they have completely cooled.

Repeat with the remaining cracker dough, either that day or in the succeeding days as you need crackers.

Makes 40 to 100 crackers, depending on the size you make them.


61 comments on “gluten-free homemade cheese crackers

  1. Keesje

    I so now what you mean aout trying to juggle that want to make interesting dinners but alsonhave it on the table for 6pm (in our house) to make sure the child is fed and in bed at a decent time. But something else in yoursting made me nod my head – the point about relying on packaged, pre-made things for children’s food. I do it sometimes, it’s sometimes necessary. But what I don’t understand is when restaurants do it. I don’t know if it’s the same in the States but here in the UK you can sit in a lovely, interesting restaurant and their kids’ menu will be beans, chicken goujons, sausages, pizza, possibly fish fingers. Why? Why would we be going to a nice restaurant to feed the adults sublime, well constructed food with the freshest ingredients and feed our children packaged, processed laden junk? Anyway rant over. I’ll continue to share your cooking/eating journey with your little one for inspiration. K

    1. Kim Foster


      I just had to respond after reading your comment. There is a restaurant nearby us that is very popular, lines out the door for weekend brunch. They do not have any white bread in the place. They serve food that can be vegetarian, vegan, gluten free. And not just a few items, they cater to all kinds of allergies, diets and preferences. Everything is fresh – simple, but fresh and tasty. And yet, if my youngest orders the “chicken fingers” they are so clearly out of a box, and processed within an inch of themselves, it makes me INSANE. Really they couldn’t panko some slices of real chicken and throw em in the oven. Really? I actually refuse to go there any more on principal.

      But it says something – that as a society, we talk a lot about the importance of food, but we think it’s completely fine to dumb it down for kids. That’s why I love to see these kids – like Lu – joining in, trying food, pulling up a stool and making something at the counter. I know not every family can do that to this extent – not everyone cooks or writes about food for a living – but it’s something we should all emulate. Because if we do, than professionals, and restaurants might get the hint, too. Everything starts in our homes. In our kitchens. We should- all of us – give a shit what kids are eating, period.

      (Okay, I’m done now. See what you started, Keesje? 🙂 )


      1. shauna

        Kim, since I know you are doing this with your daughters too — and we know many people who include their kids in the cooking — I have to hope that the next generation of food offerings is going to be better. Kids’ menus are AWFUL. Tells you what most places think of kids’ palates. We can do better. xo

        1. stephanie

          i think this culture of bad food for children is awful, and as parents we need to look at the choices we are making for our children. I also think this way of thinking begins before birth, with women eating any and all junk food and packing on the pounds during pregnancy when we should be taking the best care of our bodies and making the best choices for our babies. I also hope to see the next generation make better choices for their kids.

  2. Keesje

    Apologies for the spelling errors above but also just had an epiphany – thank goodness my son doesn’t share my wheat intolerance – all those meals (other than the beans) have wheat in them!

  3. Andrew Zachary

    When do you add the Dijon mustard? With the butter, or with the water and vinegar?

    1. shauna

      Goodness, the line where I wrote that dropped out somehow. It’s there now! Right after you pulse the butter.

  4. Amanda K

    I absolutely loved this post. I find myself making more and more stuff at home, just to better understand what I’m eating and how it’s made. Learning about the art and chemistry of food is fascinating to me. I’m sure your daughter, years and years from now, will look back and fondly remember the times she shared with her parents in the kitchen. What a gift to your family, this time you spend together creating.

  5. Maureen

    Sorry if I misread this, but I do not see where you add the cheese and mustard. Right after the butter? Thanks for your writing; I discovered you right after I was diagnosed with Celiac and you have been an inspiration.

  6. Donna C

    These looks so yummy I can’t wait to try them. I am wondering why the teaspoon of psyllium husk? Is this for texture? thanks for another wonderful post.

    1. shauna

      Psyllium holds them together, the way gluten might. Without it, the crackers are a little more crumbly.

  7. Caryn

    YUM! These look positively amazing — and certain to beat out my favorite cheese-based crackers (check out my Gluten Free Gold List to see what I am SURE you have surpassed:

    Two questions:
    1) Have you tried them with other cheeses? I’m specifically curious about mozzarella, which is a personal weakness — and obviously wetter than cheddar…and parmesan, which I have found in a cracker I adore but which is, of course, drier.

    2) My daughter has a severe peanut allergy and we worry about cross-contamination. I’ve struggled to find a GF “flour” that I can know with certainty is free from cross-contamination with peanuts. Do you have any experience in this area?

    THANK YOU for a recipe I am absolutely going to make tomorrow!

    1. shauna

      Caryn, I’m glad you like them. I have to say, we’re crazy about them. I don’t believe mozzarella would work at all, since it’s so wet. But another semi-hard cheese like cheddar would work. I’d try gruyere. As for the flours, give Bob’s Red Mill a call. I don’t believe they have peanuts in their factory but please don’t take my word for it. Please double check with them.

    2. Beth R.

      Authentic Foods flour is free from nuts. My daughter is allergic to all tree nuts and peanuts and they were very good about answering my questions. Also, if you are looking for a blend, King Arthur Flour has one that is brown rice, white rice, tapioca startch, and potato flour and is free from the top 8 (we are soy free also). Good luck!

  8. Dawn @ cuter than gluten

    Those sound very good. I might try them with Daiya Cheese (we are dairy intolerant). I thought, lazily- maybe just cut them in squares. Then I thought of the animal cracker cookie cutters I have and felt tempted to make them right now!

  9. Lori

    Thank you so much! I thought I would never be able to eat crackers again. In addition to avoiding gluten, I cannot eat sunflower or safflower oils. ALL commercially prepared gluten free crackers seem to have these oils in them. I never thought to make them myself. Now I am off to search for more cracker recipes!

  10. Amy

    Could you please explain your GF flour mix a little more? When you say “40% millet and sorghum, 60% potato starch and sweet rice” does that mean 40% millet OR sorghum, or 40% millet and sorghum mixed (equally?). I am not exactly sure what you mean.

    1. shauna

      Thanks for asking. We’re doing a video on this soon! We mean 40% of the mix will be millet and sorghum combined. So, if you made up 1000 grams of AP mix, 200 grams would be sorghum, 200 grams would be millet, 300 grams would be potato starch, and 300 grams would be sweet rice.

      I stick to the 40% whole grains/60% starches or white flours as an explanation because I want people to be able to make up their own mix, based on what you can eat and what you have available to you. So, think 40/60! You could divide up the recipe that way and make just enough mix for these crackers. Or, you could make a big batch and bake all week.

  11. Lilly

    Neat, I am learning something new every week. I had no idea about psyllium husks!

    That being said….how could one make this cow-dairy free? This is something that is putting me off of baking (or learning how to bake, as thus far in life I’ve been terrible at it) – I know that butter just “does” a certain necessary something in most baking recipes, and not just add flavor. Could this sort of recipe, and similar, be done with a different type of fat? Could I swap out the cheddar for a mixture perhaps of Manchego and Pecorino Romano?

  12. Anna

    I love this cookbook! I was so happy to read Alana’s stories and while I haven’t gotten to try many of the recipes yet I am very much looking forward to it. I am very excited that more and more people are learning to make more food from scratch because it is something fun and delicious that I, too, want to share.

  13. Laura

    I ordered this book too, it sounds so interesting but I haven’t tried anything yet.
    I will have to try these crackers as my daughter loves them and we always end up buying the packaged ones. I will try to involve her, who at 11 is not much into cooking though.

    I love Woody on Lulu’s arms, we watched those movies so many times, a true love story with cartoons, sadly only a memory (kids are teenagers now).

    I am curious to try your GF mix, the one I use now sometimes gets me results I am not too happy with.

  14. Janet

    Love your writing. These crackers sound like the Cheddar Ha’pennies my mother and grandmother used to make except that they would form the dough into 12″ long rolls wrapped in plastic wrap and chill or freeze before slicing into ‘ha’pennies’ and baking. I’m wondering if this GF dough would tolerate that treatment? Think I may try it both ways.

  15. Joanna Schultz

    Hi there! I cannot wait to try making these crackers — I’ll try them with dairy and without since my kids can’t tolerate dairy.

    I totally appreciate the comments on food for kids, why people think kids need to eat pre-fab crap, I will never know! My company, piknik, is all fresh, wholesome food for kids and adults. Everything is gluten, wheat and nut free. Everything is available dairy free, egg free, vegan, veggie — you name it! We will be mostly focusing on lunches for elementary schools, but also pick up at our lunch counter — perfect for eating on the way to and from after school activities. Those that have kids with allergies know there’s just nothing to grab on the go. I really hope kids who have been left out will get excited about this special new product that everyone can participate in! Sorry to blather on, I’m pretty passionate about all of it!

    Check out our website and Facebook page

    I would sure love any comments, feedback, etc. Plus, if any of you are on Facebook please, please like and share! 🙂

  16. valerie

    Crackers are one of the main things I’ve missed since going GF. Thank you, thank you, thank you!

  17. Melissa Druitt

    GREAT POST! And not just because I’m now STARVING looking at those finished crackers! ;P

    I haven’t make crackers in months… but am inspired now to try these! Isn’t ground psyllium the best? Hadn’t heard of that book, but isn’t that just what so many of us are trying to do these days? Terrific!

    I, too, LOVE it when my kids learn to make their own food… but it happens less and less willingly these days. And to think I’ll be sending one off to college all to soon (next year! whew!) He NEEDS to up his repertoire to survive with food allergies away from home.

    Happy Summer, you three!


  18. Sarah G

    I love the description of Lu singing and climbing… this is my life! I have a little girl a few months younger than Lu and a seven-month-old. Not quiet around here either!

    Burning question: Your AP flour mixes change from recipe to recipe. There’s a 70/30 that I use for everything right now (the “whole grain” you described in the muffin recipe I think), and there’s the 40-60 you describe here and I think in your Christmas baking…. How do you decide the ratios?? I don’t understand what 100% whole grains vs. 100% starch create in banana bread or crackers or whathaveyou.

    Also…. I thought sorghum was hurting your belly?! Do you find it’s not so bad when mixed with others?

    Thanks for all you do! Baking crackers with my 3-year-old… coming up!

  19. Mary

    I love your blog, your recipes and you describe my world as a celiac spouse. I truly understand your comment that you know what is in food made at home. I also know what is in the food made at the homes of special friends and family because they also understand.

  20. Leslie M.

    Mmm, those look delicious. I’m gonna try these this weekend. Might mix in some fresh rosemary. Which reminds me, how is your garden coming along? Would love to see some pix. Thanks, Shauna!

  21. InTolerant Chef

    My kids have eaten exactly what we eat. Why not? Curries, seafood, everything. I have never had a problem with fussiness. I love the photo of Lou cutting the cookies, thats what its all about, and what its all for.
    I have one ‘quiet’ day a week where I can totally play in the kitchen all day and get up my blog post without watching the clock, and boy oh boy do I appreciate it!

  22. vicki


    Your writing, parenting and cooking is so inspiring. Thank you for sharing so deeply and lovingly with your audience.



  23. Mary

    Oh my! Thank you! Baked these up last night and they are a stellar cracker! Yum-ola. Thank you so much for sharing this recipe.

    Just wanted share for the sorghum comment above — I find that the American sorghum gives me troubles but the sorghum grown in India is just fine. It can be found at Asian groceries and sorghum in Hindi is called “jowar.” So look for jowar atta (flour) if sorghum is a little bit of a problem but you want to give it another shot. The Indian grown variety might work. It does for me.

    And I just wanted to say I played with your recipe a little. I made it with Jack cheese and a bit of red chili flakes. Fantastic!!!! Big hit with the friends.

  24. Bri

    Shauna, thank you for sharing this recipe! The hubby & I are headed off to youth camp next week & I’ve been searching for snacks I could make for us. These are perfect!

  25. Mary

    Gotta share my story…it’s too funny to keep to myself! I live in a not-so-good part of a big Wisconsin town. I ordered my psyllium husk over the weekend because I can’t wait to try these! So UPS leaves a sticky on the entry door to my apt building, needing my signature (I work nights right now) so I signed it in BIG letters saying “LEAVE AT OFFICE”. Both sides, couldn’t miss it – but of course, they left it outside my door anyway.

    So I come rolling in tonight about 2 a.m. and the box is outside my door but it’s wide open. I have an ongoing feud with the low-class people across the hall who illegally smoke, even though I’ve asked politely that they not do that because the smoke gets sucked right into my apartment. Hey, if they wanna smoke, I don’t care, I just don’t want to smoke along with them! (Plus, it’s illegal in Wisconsin to smoke in an apartment building hallway). So the box is wide open, but happily, my container of psyllium husk, with the HUGE BLUE LETTERING SAYING “COLON CLEANSER” ON IT is still sitting there…waiting for me to bake some crackers in the morning! I might be so nice as to leave them a container of colon-cleansing crackers outside their door for them…haha! Oh, such lovely neighbors I have!

  26. Brad

    I’m confused by something. Above you say “For these crackers, we used 40% millet and sorghum, 60% potato starch and sweet rice.” Does that mean you are making a Millet Flour Sorghum Flour 50/50 blend and a Potato Starch Sweet Rice flour 50/50 blend for your 40% 60% split?

    1. shauna

      Brad, we just shot a video on this so it will be more clear soon. But yes, essentially. Think in 1000 grams units: 200 grams millet, 200 grams sorghum = 400 grams = 40%. 300 grams potato starch, 300 grams sweet rice flour = 600 grams = 60%.

  27. Karen

    I have been waiting to make these for my daughter and me, since the post. Just recently found out both Gluten intolerance. Anyway – do you think I could make these in the stand mixer with the whisk or dough attachment. I was able to make the graham cracker recipe with the mixer, just took some time. My food processor broke a year ago and I have not replaced it yet…still looking for a really good food processor for dough – (which one do you have?)

    BTW: I do love your blog and recipes!

    1. Karen

      I went ahead and made these using my stand mixer and let them sit overnight in the refrig. I am in the process of baking them but had to say…these are a huge hit. My daughter loves these, she said they taste better than goldfish. Yeah!

      I also used your whole grain flour mix. (I love this recipe by the way, Thank you!)
      This recipe will be added to my Gluten Free Recipe Box. I may be making these a few times a month.
      Thanks again!

  28. Debbie

    So, I just have to tell you, I made this dough a week ago. And then promptly forgot about it in the fridge. Yep, that is right. I just got too busy. Anyway, took it out today to bake the crackers. I was nervous, expecting the dough to be somewhat sticky and adhere to the parchment paper. Can I just tell you it was the most like “regular” gluten dough that I have ever made yet?! It didn’t stick! It was super pliable! It cut and moved to the sheet like a dream! I even played with some of it, kneading it and squishing it to see if it would get sticky. Nope. Nothing. “Look at this!” I yelled at my husband, making him play with it as well. Awesome. Thank you so much for the recipe. For now on I am going to plan as far in advance as I can and let my dough sit in the fridge or the freezer for as long as I can. We have done this with our pizza dough. I always have some waiting in the freezer. Thank you!

  29. Laura

    Hi Shauna,
    I’ve been using your GF flour blend ( since I went GF a year ago. And it has been quite successful for most things. (I’m still seeking a mistake-free pie…) Here, though, I noticed that you’ve dropped some of the ingredients for the blend you post above. Is this specific to crackers or is the blend you use here your newly preferred blend? Just curious and wondering if the changes are making a difference in your baking. (BTW, my daughter is also a Lucy who loves to cook with me in the kitchen…)

  30. Pamela

    I made some corn chowder for dinner last night, then realized that I always put oyster crackers on my corn chowders. I’m sure I could have gone down the street to buy gluten-free crackers, but I’m glad I didn’t. These were easy to make, and absolutely delicious.

    These were also a huge hit with my boyfriend. His only complaint was that I hadn’t made enough!

  31. Liz

    I’m wondering if you have a nutrition table for this recipe? Calories? Grams of fat/carbs? I’m on a glycemic diet and have to limit carbs. Also wonder if I could substitute almond flour for the gluten-free all-purpose flour mix? Suggestions would be appreciated!

    1. shauna

      Liz, I’m afraid we don’t do that kind of information here. But there are sites where you can plug in that information, I believe. Sorry!

  32. Joanna

    Hi there, made these today, two different versions. I did one with a British cheddar and Qualicum Spice blend (a local BC cheese). The other ones I did with Daiya shreds since my kids can’t have dairy. I used Earth Balance instead of butter. They were great! I made star shaped crackers. I think I’m going to buy a goldfish cookie cutter and make them into goldfish for the kids, since my eldest used to really love those. Thanks for another great recipe!

  33. Waggledance

    My very partner has just been diagnosed with coeliac disease, this has put paid to pies, his mum’s roly poly bacon pudding, Yorkshire pudding, scotch eggs, sausage rolls etc. etc. however, I made these yesterday and he said they tasted like cheese straws! Oh my goodness! This is the first gluten free recipe I’ve tried and now I’m off to flatten more dough for the next batch and to find me a bread recipe. Many thanks doesn’t really express my feelings but I’ve now got hope 🙂

  34. denise

    fabulous! I actually rolled the dough into a log and after refrigerating it, just sliced it super thin with a serrated knife, ‘cuz I’m too lazy to try to roll dough out thinly 🙂 Great basic recipe, thanks.

  35. Marina

    Thank you for sharing the recipe, and thank you for reminding me to make food with my children. My son, 6, used to help all the time in the kitchen, and lately I have been making food without him, when he is in school. I miss having him measure, mix, etc. it can be messy, but really I’m pretty messy in the kitchen too! Tonight though, I might make the dough, and have him help me cut the cookies after school. Cheers!

  36. stephanie

    Super delicious crackers! I made this with 1 3/4 (generous) cups AP GF flour mix as directed and subbed 3 tbsp coconut oil for butter and 1 tbsp ground flax mixed with 3 tbsp very warm water in place of the psyllium and used an asiago/parmesan cheese mix. I rolled them as thin as i could so they would come out extra crispy without being too brown. They were amazing! Thank you!

  37. Susan

    Please tell me how to convert the grams in your recipe into cup equivalencies! I’m sooooo lost!

    Thanks much,

  38. janae

    Excellent crackers! Wasn’t too sure about the grams part so just did a scant two cups replaced the psyllium for flax seed and it turned our so yummy! I made the dough before work today and rolled and baked them when I got off 11 pm..I’m not sure how many I will have for the rest of the family! I and most of my family scaled dramatically back on our gluten intake and I miss noshing on cheddar (especially goldfish) crackers and these fit the bill! Thank you for sharing. This will be going into my “I can’t believe its gluten free” recipe collection!

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