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As a child I was absolutely OBSESSED with Mini Cheddars and they’re about the one thing I really miss on a gluten free diet. So making Gluten Free Mini Cheddars just seemed like a no-brainer… and they’re just like the real thing.
I’ve always preferred savoury snacks to sweet (despite the substantial amount of cakes on this blog!) so can’t believe I haven’t attempted gluten free Mini Cheddars yet!
That is, until now – and now I think I might have to make this gluten free Mini Cheddars recipe all the time!
If you love an easy bake and want something savoury to snack on, then my gluten free Mini Cheddars are absolutely the recipe for you.
They’re a really simple gluten free cracker, stuffed with a cheesy flavour and coated with melted butter and a sprinkle of salt.
I can just sit and eat a bowl of these at a time but they’re also great paired with a dip – something like my gluten free caramelised onion houmous would be perfect.
These gluten free Mini Cheddars can also be made in a slightly bigger size and used on a gluten free cheeseboard too.
Easy gluten free crackers
While they’re not 100% accurate to the original, these gluten free Mini Cheddars are so close to how I remember the gluten-y version being.
They also remind me of a cheesy gluten free Ritz cracker – I used to love Ritz crackers in my lunchbox too before I was diagnosed with coeliac disease.
The cheese flavour is strong enough without being too overpowering. I guess the next thing would be to add a dried cheese powder for a stronger flavour.
However, I really loved the taste of these and wanted to use easy-to-access supermarket ingredients, as I do with all my gluten free recipes on here!
Making my gluten free Mini Cheddars
For this recipe you’ll only need a few very simple ingredients. I’ll pop them here, but do scroll down for the full printable step-by-step recipe below!
- 100g plain gluten free flour (I use 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
You’ll also want an extra 15g melted butter to brush on top once they come out of the oven, as well as a pinch of salt to sprinkle on top.
I always use the FREEE by Doves Farm flour and I recommend you use this in this recipe too. Gluten free flours tend to differ a lot so you may find different flours produce different results.
If you can’t get this flour mix and are using one which does NOT contain xanthan gum, you’ll also need to add 1/4 of a teaspoon of this to your dry ingredients.
Xanthan gum is really important for texture and without it, you’ll find the dough a lot more difficult to handle.
How to serve these tasty treats
These gluten free Mini Cheddars are best eaten on the day, but you can store them in an airtight container for up to three days.
I use a 1.5-inch cutter like this one to get them as close to Mini Cheddar size as possible but you can use a different size if you prefer.
Just be aware if you’re making larger crackers, you may need to allow a little more cooking time for them to crisp up properly.
If you’re making a batch for a cheeseboard I can also recommend pairing them with my gluten free breadsticks or gluten free cheese and rosemary crackers – both recipes can be found in my Gluten Free Christmas eBook!
My gluten free Mini Cheddars recipe
This gluten free Mini Cheddars recipe makes around 45 crackers – enough to share between two people.
You can easily size this batch up or down to make as many or as few as you like. Obviously more is better in my opinion and I could have easily devoured the lot in one sitting!
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
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Gluten free Mini Cheddars
These gluten free Mini Cheddars are the perfect savoury snack! Mini baked cheese crackers which taste just like Mini Cheddars or cheese Ritz crackers! This recipe makes around 45 crackers using a 1.5 inch round cutter.
Ingredients
- 100g plain gluten free flour (I use 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
For finishing:
- 15g melted butter
- Pinch salt
Instructions
- Add the gluten free flour, baking powder, salt and sugar to a large mixing bowl (plus the xanthan gum if using - see notes below) and stir to mix.
- Cut the unsalted butter into small cubes and add to the flour mix. Using your fingertips, rub the flour mix into the butter until it forms a breadcrumb-like consistency. The colder the butter and your hands while doing this, the better!
- Add the grated cheese to the mixture and stir to mix. Pour in the oil and water and use a fork to start to mix the dough together. Once it thickens into a dough, use your hands to bring it together into a ball and knead a couple of times.
- Shape the dough into a disc and chill in the fridge for 30 minutes. Once the dough is ready, preheat the oven to 220'C / 200'C Fan / Gas 6.
- Roll the dough out to around 4mm thick. Using a 1.5-inch round cutter, cut out the crackers and place on a lined baking tin around 1 inch apart from each other. Use a skewer or fork to prick holes in each cracker and then bake for 8-10 minutes until golden on top.
- Straight after removing from the oven, brush the crackers with melted butter and sprinkle with salt. Leave to cool on the trays for 10-15 minutes before removing and eating.
Notes
- Gluten free flour blends will vary - if you're using one which doesn't contain xanthan gum you'll also need to add 1/4 tsp xanthan gum to your dry ingredients. I recommend using FREEE by Doves Farm plain gluten free flour.
- You could complete stages 1 and 2 in a food processor but I prefer the breadcrumb-ing by hand method as it involves less washing up!
- This recipe is best eaten on the day of baking but can be kept in an airtight container for up to three days.
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Nutrition Information:
Yield:
45Serving Size:
1 crackerAmount Per Serving: Calories: 23Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 36mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 0g
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Need some more gluten free baking inspiration?
If you want to have a go at some of the other gluten free baking recipes on the blog, why not give some of these a try? They’re perfect for baking away all of your troubles.
- Easy gluten free bake-at-home bread recipe
- My gluten free cherry bakewells
- Gluten free 2-ingredient bagels
- Basic gluten free triple chocolate brownies
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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Finally got round to making these and they were delicious- have always loved cheddars so very pleased to have this recipe, thank you
These are so good! I was a bit worried they’d be sandy in texture but they’re not at all. Thank you so much for this recipe!
These look so yummy, thanks for sharing this recipe! I’ve been loving making charcuterie boards lately and I think that they would be so perfect on a charcuterie board. If anyone wants to know more about building a gluten-free charcuterie board, here is a helpful article!
https://www.mmmboards.com/post/build-a-gluten-free-charcuterie-board
Oh my goodness! I made these for my gluten-free friend as part of her gluten-free home based Christmas hamper and could have eaten the whole lot myself! I love McVites mini cheddars but these are even better than the original. I used a small heart shaped cutter. A total winner!
I should add that the I also included a pinch of mustard powder too, as I do with my cheese straws to enhance the cheese flavour.
Lovely idea!
Could the dough be left in the fridge overnight to bake next day?
Yes it can 🙂
These look yummy! Can I freeze them and if so at which stage?