Gluten free dairy free cheese crackers tips:
- If your crackers seem overly crumbly or dry, it likely means you do not have enough water! The dough should press together easily, so be sure to add a few additional teaspoons of cold water as needed!
- How thin you roll these out does effect the final texture. However, get as close to that 1/8″ or less to make them nice and crispy!
- While I tested this recipe out with Daiya cheese, if you have an different dairy free cheese that melts and you enjoy, it should work well!
Serving suggestions for these vegan cheese crackers
- My smoky eggplant dip is a personal favorite!
- This vegan nacho cheese sauce is ridiculously good!
- Maryland crab dip is hot and delicious!
- Hot and melty with no cheese, this dairy free artichoke dip is creamy and satisfying!
Additional gluten free dairy free recipes:
- I love these veggie loaded Vietnamese salad rolls!
- These paleo energy bars use lime, coconut, and hemp hearts!
- My low fat peanut butter dip is loaded with protein!
Gluten Free dairy Free Cheese Crackers Recipe:
If you try these crunchy crackers, be sure to come back and leave a comment below!
Gluten-Free Dairy-Free Cheese Crackers
Ingredients
- 1/2 cup brown rice flour
- 1/2 cup garbanzo bean flour or more brown rice, rice flour
- 1/2 cup tapioca starch
- 1/2 teaspoon sea salt
- 3 tablespoons chia meal or flax meal
- 1/4 teaspoon guar gum
- 1/2 cup palm shortening favorite vegan butter would work too
- 1 1/2 cup shredded Daiya cheese I used a mixture of mozzarella and cheddar styles b/c it is what I had on hand, any cheese would work here
- 3-6 tablespoons water
Instructions
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Preheat the oven to 350 degrees.
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Mix the dry ingredients together.
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Using a pastry blender, your hands, or a food processor, cut in any mix of the palm shortening or vegan butter until crumbly.
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Stir in the cheese, and then add the water, stirring to form a ball. Use enough water to bring in into a ball. I used my hands to knead the dough and pull it together in the bowl. If it is not cohesive, add a few extra teaspoons of cold water to pull it all together.
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Divide dough into two equal balls. Using a piece of parchment paper, or a non-stick baking mat, place one ball of cracker dough on top. Place another mat or parchment paper/wax paper/plastic wrap over the top and roll out into a rough >1/8" thick rectangle.
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Cut the dough into small apx 1" squares using a pizza wheel (or use some cute cookie cutters). Bake for 10-15 minutes until golden and crunchy. The length of time this takes greatly depends on the thickness on the dough. If you need to bake longer....no problem!! I actually ended up removing the cookie sheets, re-slicing the dough and gently separating the small par-baked squares and baking them for another 5 minutes to crisp them up!
Once again. yum yum!! Thanks for sharing this awesome recipe at Gluten Free Fridays!
A great solution for a grain-free tasty cracker. I am such a fan of your recipes Tessa, thanks so much for sharing at Wednesday’s Seasonal Celebration!
These are so expensive in the store, so this is a great way to provide great nutrition and be frugal at the same time! Thanks for sharing on Wildcrafting Wednesday! I can’t wait to see what you link next week to WW and The HomeAcre Hop!
Great job on these crackers. They sound awesome!
In the freezer, for a long time! Use any solid fat to replace the coconut oil, more margarine would be fine! Any cheese would work, just use your favorite! We had these only two days on the counter until they were gone, addicting, so I am not sure how long they will last our of the freezer.
Hi Tessa
Thanks so much for this recipe. How long do these crackers keep – can you keep them in air tight container or freeze? What could you substitue for coconut and could you use soy cheese?
Need some more lunch box ideas so will check the rest of your site!
Best wishes
Charmaine
Hi Tessa,
Okay, can you hear me clapping (and tipping my imaginary hat to you)? I made these last night and OMG. So good. I can't believe how great these are. First of all, the recipe yields a ton. Second, these are the first crackers I've made and loved. I will never buy another box of crackers! Why when these are so easy and so good? I am going to make these again but use the little gold-fish cookie cutters (I will send you a picture). How great for my son to finally have "gold fish" like all his friends.
So, just a quick note about a few things I did with the recipe.
1. I left out the gum and added 1/8 teaspoon Kuzu
http://www.mitoku.com/products/kuzu/cookingwithkuzu.html). I dissolved the Kuzu in the 1/3 cup of water before adding in the mixture.
2. I added 1/4 teaspoon onion granules, and 1/4 teaspoon garlic granules.
3. When ready to bake, I used a silicone mat and I put the mat on a cookie cooling rack (and put the mat & rack in the oven). After about 20 minutes I cut out each cracker, removed the silicone mat and put the crackers on the cookie cooling rack and put the rack in the oven for an additional 5-10 minutes. They became perfectly crunchy crackers!!
Thank you for this great recipe Tessa!
Hugs,
–Amber
A recipe that made a believer out you then? I am so glad…it was a daunting issue for me too….I have never heard of kuzu, kind of like agar agar? Great tweaks, I was thinking of several variations myself….SPICEY ones for me!! It seems these crackers are very flexible in crunching them up in the oven….not quite? Throw em back in!! I saw those gold fish cutters, too cute…but that would go COMPLETELY against my lazy cook motto….sigh!
I spend WAY too much on store bought gluten-free crackers. I can't wait to make this recipe! It will make my stomach and wallet feel much better 🙂
Ooh, I like your re-slicing and separating idea at the end there… I might have to try that next time. 🙂
Hi Tessa,
These are brilliant! I'm a mess when it comes to homemade crackers. This recipe is great, love the ingredients, so easy! I'm not giving up, this recipe just might make a believer out of me yet. I will let you know (I love how I always have the ingredients in your recipes in my kitchen)! 🙂
Hugs,
–Amber