Bird's-eye view of the spicy cheddar gluten free crackers on a white background. The golden cheddar crackers have a light orangish tinge to them. They are piled haphazardly one on top of the other, one has had a bite taken out of it.

Gluten Free Spicy Cheddar Crackers

Pure flaky, buttery, spicy, cheesy goodness – these gluten free crackers are what snacking dreams are made of. With the slight heat from the chilli and smoked paprika, and all the cheesy deliciousness from the cheddar, what’s not to love about these spicy cheddar crackers?!

NOTE: The prep time doesn't include the 1/2 hour refrigeration time.

Course Snack
Cuisine Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 35 crackers


  • 1 1/4 cup (150 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
  • 1/4 tsp xanthan gum
  • pinch of salt
  • 1/2 cup + 1/2 tbsp (65 g) unsalted butter, cubed – COLD (it's important that the butter is cold, straight out of the fridge – much like when you make a pie crust)
  • 3 1/2 oz (100 g) cheddar cheese, grated
  • 6 tbsp cold water
  • pinch of chilli (you can add more if you want spicier crackers)
  • 1/4 - 1/2 tsp smoked paprika


  1. Pre-heat the oven to 375 ºF (190 ºC) and line a baking sheet with baking/greaseproof paper.

  2. In a bowl, sift together the gluten free flour, xanthan gum and salt.

  3. Add the cubed COLD unsalted butter and, using your hands, rub it into the flour. At the end, you should have fully incorporated the majority of it into the flour, but still have quite a few leftover pea-sized pieces.

    (The greater the proportion of the butter that hasn't been fully incorporated, the flakier the crackers in the end.)

  4. Add the grated cheddar and mix well, until it's evenly distributed.

  5. Add the cold water, one tablespoon at a time, until the dough comes together into a ball. Knead it together briefly.

  6. At this point, you can add the spices. Knead them into the cracker dough quickly – some marbling is perfectly fine.

  7. Refrigerate the cracker dough, wrapped in cling film, for about 1/2 hour.

  8. Roll out the cracker dough (I prefer to do so between two layers of cling film) about 3 mm thick, and cut out the crackers with a cookie cutter of choice (or make them rectangular, cutting them with a knife).

    I cut them with a 1 inch (2 1/2 cm) diameter round cookie cutter. This gives about 35 gluten free crackers.

  9. Transfer the cut out crackers onto the lined baking sheet and bake them at 375 ºF (190 ºC) for about 18 - 20 minutes, or until puffed up slightly and deep golden brown.

  10. Allow to cool, and enjoy!

  11. The gluten free crackers keep well in a closed container in a cool dry place for 3 - 4 days. (Longer than that, and they can dry out.)