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  • 3/4 Cup Bob's Red Mill All-Purpose Gluten-Free Flour
  • 1/2 Teaspoon Xanthan Gum
  • 1 Cup Cheddar Cheese shredded, or non-dairy alternative
  • 3 Tablespoons Butter or non-dairy alternative
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Ice Water


  1. Preheat the oven to 375°F.
  2. In a mixing bowl, beat butter and cheese together until blended nicely with a hand mixer. Combine flour, xanthan gum, and salt in a separate bowl until fully mixed together.
  3. Add ½ of the flour mixture into butter/cheese until blended. Add remaining ½ and mix well.
  4. Add ice water and stir, making sure all scraps on the sides of the bowl have been incorporated.
  5. Place ball of dough on a piece of parchment paper and lightly knead until a smooth ball is made.
  6. Divide dough in half and place half into a bowl and put in the fridge. Roll out other half with a rolling pin between two pieces of parchment paper. Roll thin (about ⅛” or so).
  7. With a pastry cutter, pattern out the shapes of the squares, going horizontally and diagonally.
  8. Make a little hole in the center of each cracker.
  9. Brush a light coat of olive oil and sprinkle the tops with a little dash of coarse salt.
  10. Transfer the parchment paper to a baking sheet and place in the freezer for 10 minutes while you repeat the same process for the other half.
  11. Bake for 17-20 minutes or until lightly browned.
  12. Allow to cool completely on the baking sheet.
  13. Store in an air-tight container.
Nutrition Facts
Amount Per Serving
Calories 240 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Sodium 600mg 25%
Total Carbohydrates 24g 8%
Sugars 1g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.