Gluten Free Mini Cheddars Recipe
Introduction
These gluten-free Mini Cheddars are perfect bite-sized savory crackers, packed with mature cheddar flavor and a delightful crunch. Easy to make at home, they’re a great snack for those avoiding gluten without sacrificing taste.
Ingredients
- 100g plain gluten free flour (such as FREEE by Doves Farm)
- 1 tsp baking powder
- 35g cold unsalted butter
- 1/4 tsp salt
- 1/4 tsp caster sugar
- 2 tbsp cold water
- 2 tsp vegetable oil
- 35g finely grated mature Cheddar cheese
- 15g melted butter
- Pinch of salt for sprinkling
Instructions
- Step 1: In a large mixing bowl, combine the gluten free flour, baking powder, salt, and caster sugar. Stir well to mix evenly.
- Step 2: Cut the cold unsalted butter into small cubes and add to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Keep the butter and your hands cold to make this easier.
- Step 3: Add the grated Cheddar cheese to the mixture and stir to incorporate. Pour in the vegetable oil and cold water, then use a fork to begin mixing the dough.
- Step 4: Once the dough starts to come together and become thick, use your hands to form it into a ball, kneading gently a couple of times.
- Step 5: Shape the dough into a flat disc, wrap it in cling film, and chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 220°C (200°C fan) or Gas Mark 6.
- Step 6: Roll the chilled dough out to about 4mm thickness. Using a 1.5-inch round cutter, cut out the cracker shapes and place them on a baking tray lined with parchment paper, leaving about 1 inch between them.
- Step 7: Prick each cracker with a skewer or fork to prevent puffing. Bake in the preheated oven for 8-10 minutes until golden on top.
- Step 8: Remove the crackers from the oven and immediately brush their tops with melted butter. Sprinkle with a pinch of salt before letting them cool on the tray for 10-15 minutes. Enjoy once cooled.
Tips & Variations
- Use very cold butter and your fingertips to keep the dough flaky and light.
- For a stronger cheesy flavor, try adding a little extra mature Cheddar or mixing in some Parmesan.
- If you want a crispier texture, roll the dough thinner before cutting.
- Add a pinch of smoked paprika or cayenne pepper to the dough for a subtle spicy kick.
- If your gluten free flour blend doesn’t contain xanthan gum, you can add 1/4 tsp to improve the texture.
Storage
Store the cooled Mini Cheddars in an airtight container at room temperature for up to 5 days to keep them crisp. If they soften, you can re-crisp them briefly in a warm oven at 150°C for 3-4 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of gluten free?
Yes, regular plain flour can be used if gluten is not a concern. The texture and flavor will be very similar.
Can I freeze the dough?
Yes, you can freeze the dough wrapped tightly for up to one month. Thaw it in the fridge before rolling out and baking as directed.
PrintGluten Free Mini Cheddars Recipe
Delicious and crunchy gluten-free Mini Cheddars made with mature cheddar cheese and a crisp, buttery base. Perfect as a snack or appetizer, these homemade crackers are easy to make and oven-baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: Approximately 20 mini crackers 1x
- Category: Snack
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 100g plain gluten free flour (such as FREEE by Doves Farm)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp caster sugar
Butter and Oils
- 35g cold unsalted butter
- 2 tsp vegetable oil
- 15g melted butter (for brushing)
Cheese
- 35g finely grated mature Cheddar cheese
Other
- 2 tbsp cold water
- Pinch of salt (for sprinkling)
Instructions
- Combine dry ingredients: In a large mixing bowl, add the gluten free flour, baking powder, salt, and caster sugar. Stir together to evenly mix all dry ingredients. If using xanthan gum for extra binding, add it here as well.
- Incorporate cold butter: Cut the cold unsalted butter into small cubes and add them to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Keeping the butter and hands cold will help achieve the best texture.
- Add cheese and liquids: Stir the finely grated mature Cheddar cheese into the flour and butter mix. Pour in the vegetable oil and cold water, then use a fork to start bringing the dough together. When it begins to thicken, use your hands to form a firm ball and knead gently a couple of times.
- Chill the dough: Shape the dough into a flat disc and wrap or cover it tightly. Place it in the refrigerator to chill for 30 minutes. Meanwhile, preheat your oven to 220°C (200°C fan) or Gas mark 6.
- Roll and cut crackers: Once chilled, roll the dough out on a lightly floured surface to about 4mm thickness. Using a 1.5-inch round cutter, cut out individual crackers. Arrange them about 1 inch apart on a baking tray lined with baking paper. Prick holes into each cracker with a skewer or fork to prevent bubbling during baking.
- Bake until golden: Place the tray in the preheated oven and bake for 8-10 minutes or until the crackers turn golden on top. Keep an eye on them to avoid burning.
- Brush and cool: Immediately after removing the crackers from the oven, brush them with the melted butter and sprinkle a pinch of salt over the tops. Allow the crackers to cool on the baking tray for 10-15 minutes before transferring to a wire rack or serving plate to enjoy.
Notes
- Using cold butter and cold water helps create flaky and crisp crackers.
- Xanthan gum can be added if desired to improve dough elasticity in gluten free baking.
- For extra flavor, you can experiment by adding herbs or paprika to the dough.
- Store leftovers in an airtight container to maintain crispness for up to 3 days.
Keywords: gluten free mini cheddars, gluten free crackers, cheddar crackers, homemade crackers, gluten free snack
