As a little girl I remember eating so many cheese it crackers! They were so good and such a big part of my childhood. I have so many memories that go along with eating these crackers. Vacations, soccer practice, snacks after school, time with friends, road trips, and camping are definitely places that cheese it crackers were eaten. Who doesn’t love cheese and crackers? Why not put them together. My poor parents probably bought several boxes a week to feed all four of us and all of our friends as well.
Since my girls have food allergies and intolerances, snacks are so hard to come by for them, especially crackers. The snacks either cost a fortune or don’t fit our restrictions. We do love rice crackers, but they often come in packs at Costco with cheese flavored rice crackers as well. That’s a big waste of money for my family since we can’t eat the cheese ones. Other than that, I really haven’t found any crackers that my family can safely eat. That’s a huge bummer since crackers are so easy to grab on the go.
Like most other recipes I have come up with, the lack of crackers for my family drove me to make one for us. I have searched high and low to find a good cracker recipe for my girls and I have found a few good recipes. This allergy friendly cheese cracker recipe is one of my girls all time favorite snacks. It took me a few times making the recipe to get it just right, but we got there. They eat as many of these as I did of the boxed kind growing up. I would say these are even better than the boxed kind and I know everything that goes into them as well. Just this week my girls requested these again.
These crackers pack really well for lunches, snacks, and outings. My girls love to take these to school for an easy snack. We also take several batches of these when we go camping. Kids and adults both enjoy these crackers. I know you will too!
Dairy Free Cheese Crackers
2/3 C Sorghum flour
2/3 C White rice flour
2/3 C Tapioca starch
1 t Guar gum
1 t Salt
½ t Garlic or Onion powder
1 t Cream of tartar
½ t Baking soda
1 C Daiya cheddar cheese
½ C Soy free earth balance buttery spread, cold
7 T Ice cold water
Preheat oven to 350° Prepare a large baking sheet with parchment paper and set aside.
Mix all dry ingredients together in a food processor until well combined. Next add the cheese and process until well combined. Then cut butter into small chinks and add to the food processor and mix well. Lastly, add cold water and process until well combined and the dough comes together easily.. Wrap in plastic wrap and place in the freezer for 10 minutes.
Take the dough out and split in half. With each half, roll out between two pieces of parchment paper to about 1/8 inch thick. Once rolled out evenly peel top layer of parchment paper off and place dough with bottom parchment paper onto a large baking sheet. Using a pizza cutter, cut into desired shapes and sizes. You could also use small cookie cutters and make fun shapes like fish, flowers, hearts, etc.
Bake on 350° for 14-16 minutes, then check to see if the crackers are crisp to the touch. When the crackers are crisp to the touch, take each cracker out one at a time and place on a cooling rack. Be sure they aren’t too crisp as they will crisp up as the cool. Continue to bake at 5 minute increments until all crackers are done. Once all crackers are done and fully cool, store in an airtight container. Enjoy!