Dessert

Gluten-Free Mini Cheddars Recipe

ByLily Monroe February 23, 2026February 23, 2026

Introduction

These gluten-free Mini Cheddars are a tasty, crisp snack perfect for any occasion. Made with mature Cheddar cheese and a simple dough, they’re easy to prepare and bake to golden perfection. Enjoy these savory bites as a quick treat or party snack.

A group of round crackers with scalloped edges spread out on crumpled white parchment paper placed on a white marbled textured surface. The crackers are golden-brown with small holes evenly spaced on the surface. One cracker at the top of the image is broken, showing a light, crumbly texture inside. The arrangement is casual, with some crackers overlapping each other, creating a simple and inviting composition. photo taken with an iphone --ar 4:5 --v 7

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 salt

Instructions

Step 1: Add the gluten free flour, baking powder, salt, and sugar to a large mixing bowl. Stir to combine. (If using xanthan gum, add it here.)
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 it resembles breadcrumbs. Keeping the butter and your hands cold helps with this.
Step 3: Stir in the grated Cheddar cheese. Pour in the vegetable oil and cold water, then use a fork to begin mixing the dough. When the mixture thickens, bring it together with your hands and knead gently a couple of times.
Step 4: Shape the dough into a disc shape and chill in the fridge for 30 minutes. Meanwhile, preheat your oven to 220°C (200°C Fan/Gas Mark 6).
Step 5: Roll the chilled dough out to about 4mm thickness. Use a 1.5-inch round cutter to cut out crackers and place them on a lined baking tray, spacing them about 1 inch apart. Prick each cracker with a skewer or fork.
Step 6: Bake the crackers for 8–10 minutes until golden on top. As soon as they come out of the oven, brush them with melted butter and sprinkle with a pinch of salt. Let cool on the trays for 10–15 minutes before serving.

Tips & Variations

Use very cold butter and keep your hands cool to achieve a crisp texture.
Add a pinch of smoked paprika or mustard powder to the dough for a flavor twist.
If your gluten free flour blend doesn’t contain xanthan gum, add 1/4 tsp for better dough binding.
Try different cheeses like Red Leicester or mature Parmesan for variety.

Storage

Store cooled Mini Cheddars in an airtight container at room temperature for up to 5 days. To refresh their crispness, warm briefly in a low oven for a few minutes before serving.

How to Serve

A close-up image of a woman's hand holding a single round cracker with a scalloped edge and small holes on top, showing a light golden brown color and slightly crispy texture; in the background, a white bowl filled with many similar crackers is visible, all with the same shape and color, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and keep it chilled, wrapped in cling film, for up to 24 hours before rolling and baking.

Can I freeze these crackers?

It’s best to freeze the dough before baking. Roll and cut the dough, then freeze the shapes on a tray. Once frozen, transfer to a freezer bag and bake from frozen, adding a couple of extra minutes to the baking time.