For the best flavor and texture, use high-quality cheese and butter. If the dough is too sticky, add a little more garbanzo bean flour, one tablespoon at a time. Feel free to experiment with different spices and herbs, such as garlic powder, onion powder, or dried rosemary. For a cheesier flavor, add 1/2 cup of grated Parmesan cheese to the dough. These crackers are delicious on their own or served with your favorite dips and spreads.
Gluten-Free Cheese Crackers
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME45 mins
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SERVING24 People
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VIEWS18
Delight your gluten-sensitive friends (and yourself!) with these irresistibly savory and surprisingly simple cheese crackers. The nutty undertones of garbanzo bean flour perfectly complement the sharp cheddar and smoky paprika, creating a sophisticated snack that's both satisfying and guilt-free.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol39 mg
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Fiber0 g
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Protein6 g
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Saturated Fat9 g
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Sodium199 mg
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Sugar1 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. (5 minutes)
02
Step
20 mins
In a large bowl, combine the shredded Cheddar-Monterey Jack cheese and the cubed butter. Let the mixture sit at room temperature for about 15-20 minutes, or until the butter has softened slightly but is still cool to the touch. (20 minutes)
03
Step
2 mins
In a separate medium bowl, whisk together the garbanzo bean flour and 1 teaspoon of smoked paprika. (2 minutes)
04
Step
10 mins
Using your hands or a pastry blender, work the cheese and butter together until it forms a slightly crumbly mixture. Gradually add the flour mixture to the cheese mixture, mixing until a dough comes together. Be careful not to overmix. (10 minutes)
05
Step
15 mins
Lightly dust a clean work surface with garbanzo bean flour. Roll the dough out to about 1/8-inch thickness. Use cookie cutters or a sharp knife to cut the dough into desired cracker shapes. (15 minutes)
06
Step
5 mins
Transfer the cracker shapes to the prepared baking sheet, leaving a small space between each cracker. Sprinkle the crackers generously with flaky kosher salt and a dusting of smoked paprika. (5 minutes)
07
Step
18 mins
Bake in the preheated oven for 15 to 18 minutes, or until the crackers are golden brown and crisp around the edges. (18 minutes)
08
Step
30 mins
Let the crackers cool completely on the baking sheet before serving. Store in an airtight container at room temperature for up to 3 days. (30 minutes)
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Please Rate
Harley Medhurst
Jun 30, 2025I love the smoky paprika flavor. I'll definitely be making these again.
Annabel King
Jun 17, 2025My kids even loved them!
Fredy Paucek
May 31, 2025So easy to make and so much better than store-bought gluten-free crackers!
Sabrina Altenwerth
May 19, 2025The garbanzo bean flour gives them a really nice nutty flavor.
Albin Hansen
May 4, 2025These crackers are amazing! My gluten-free friends were so impressed.