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Addictive, Savory Allergy Free (GFCF) Cheddar Crackers

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In honor of Food Allergy Awareness Week, I created a recipe that many food-allergy parents have been asking for here on my Food Allergy Recipe Challenge: gluten-free, dairy-free (casein-free), nut-free Crackers.

Crackers are such a great go-to snack. They're sugar-free, they can be dressed up with just about any topping, and they're great for munching on their own. Another fabulous thing about crackers: Like rolled cookies, they're fun to bake with your children, who love to cut out shapes.

You can make these as traditional round crackers or you can use fun mini cookie cutters to cut them into playful shapes.

What do you want me to convert to allergy-free for you next blog? Scroll down and leave me a comment in the comments section below.

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1 Dough will be crumbly.

2 Mold together with your hand.

3 Pat it into a disc.

4 Roll it out to 1/8"-thick.

5 Use a cookie cutter to make rounds.

6 Transfer it with a thin spatula to parchment-lined baking sheet.

7 Prick the top with a fork.

8 Bake until golden, then let cool.

9 Ready to eat!

Allergy-Free (GFCF) Cheddar Crackers

(Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Vegan)

Give these a tasty upgrade by adding 2 teaspoons finely chopped fresh rosemary along with the Daiya in step 4.

Makes 2 dozen 1 ½-inch crackers

1/2 cup + 2 Tablespoons Authentic Foods GF Classical Blend or my Basic Gluten-Free Flour Mix
2 Tablespoons sorghum flour
2 Tablespoons golden flaxseed meal
¼ teaspoon xanthan gum
¼ teaspoon baking soda
¼ teaspoon salt
Pinch cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
¼ cup + 1 Tablespoon dairy-free, soy-free vegetable shortening
1 ½ teaspoons light agave nectar
1 Tablespoon + 1 teaspoon rice milk
¼ cup Daiya “Cheddar” Cheese

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.

2. Whisk flour mix, sorghum flour, flaxseed meal, xanthan gum, baking soda, salt, and spices.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat vegetable shortening on medium speed until creamy, about 1 minute. Add agave nectar, and beat until combined, scraping down sides of bowl with a rubber spatula as necessary, 1 minute more.

4. Add flour mixture in two batches. Mix until crumbly. Add rice milk and mix on medium speed until fully combined. Add Daiya, and mix until just combined. Use your hands to create a ball with the dough; it will be slightly crumbly at first.

5. Place a sheet of parchment on your work surface. Turn out the dough onto parchment. Pat into a disk; top with another sheet of parchment. Roll out to 1/8-inch thick. (I like to use Silicone Rolling Pin Rings for an exact measurement.)

6. Using a 1 ½- to 1 ¾-inch biscuit or cookie cutter, cut out crackers. Use a thin spatula to transfer crackers to the baking sheet. Prick three times with a fork. Bake until golden and aromatic, about 18 minutes.

7. Transfer tray to cooling rack. Let set about 5 minutes before transferring crackers to cooling rack to finish cooling.

Store the crackers in an airtight container for several days.

Allergy-Free (GFCF) Cheddar Crackers © 2011 by Cybele Pascal

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person's food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.

Cybele Pascal is the award-winning author of "The Allergen-Free Baker's Handbook" and the "Whole Foods Allergy Cookbook." She lives in Los Angeles with her food-allergic family: husband, Adam; sons, Lennon and Monte; and their dogs, Izzie and Carly (who also has food allergies). Cybele is an Ambassador Who Cares for the Food Allergy and Anaphylaxis Network (FAAN).  For more allergy-friendly recipes, please visit her website “Allergen-Free Cuisine” at CybelePascal.com (a member of Martha’s Circle) or follow her on twitter at twitter.com/CybelePascal.

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Comments (20)

  • Hi- I'm allergic to flax seed... How would you substitute? Tx!!

  • Jessica, can you tell me all your allergies, before I make a suggestion?

    best,

    Cybele

  • These look fantastic!

  • Wow! This looks fantastic! Can't wait to try these! Love reading all of your columns Cybele! So glad you're part of the Whole Living team!

  • I am going to make these (Thursday), and the boston cream pie (Friday) recipe you have this week for Food Allergy Awareness Week. Going to make them with regular flour, as no gluten concerns at home or at my son't school. Anything one would need to adjust if using standard all purpose or a whole wheat flour mix? Lastly, thank you so much for bringing traditional faire possibilities to those that suffer from severe food allergies.

  • Yummy! I've been looking for a cracker recipe to make for my daughter that she can bring to school for snack. these are PERFECT.

  • These crackers looking amazing Cybele! I can't wait to try making them! We really can't thank you enough for all of your amazing recipes...not only are they extremely yummy, they are fun to make too! Happy FAAW!

  • Please excuse my error...I meant to say "These crackers 'LOOK' amazing"! :)

  • Isabella, thanks for the question. You can sub all purpose flour for all the flour (flour mix and sorghum). Omit the xanthan gum. Just be sure to measure by spooning flour into the measuring cup, then leveling with a straightedge. Hope you enjoy them!

    cybele

  • Hi Stacey:

    Hope you enjoy making them. How old is she? Might she like them in star shapes? Or hearts? I'm going to make them with shapes next time around.

    all best,

    Cybele

  • Didn't even notice, Mary. I think the eye reads what it expects to in a sentence. Happy FAAW week to you, and congrats on getting the Epi-Pen legislation passed in the Illinois Senate yesterday. What a great week!

    xo
    Cybele

  • ps, thanks Laurie and Tricia for the kind words.

  • Allergies: egg, dairy, wheat, oats, nuts, soy, millet, flax, grape, banana, mango, shellfish. Some of these are mixed with my daughter, but they have to be safe for both of us! ;)

    Thanks for trying to come up with a solution...

  • Thank you so much Cybele! xo

  • Hi again, Jessica. From your list, it sounds like Chia seeds are okay? Sub Chia Seed Meal for the flaxseed meal.

    enjoy!

    Cybele

  • Awesome, now I'm excited!!! Thanks do much!!

  • Hi Cybele!
    Giada on food network made ravioli from
    Scratch that looked amazing so I was wondering if
    Your flour blend could be substituted for her regular flour?

    Thank you!
    Penny

  • Hi,
    We're thinking about making these for my nephew, but he reacts to Daiya cheese. He just wants a plain cracker with a buttery flavor so we thought about leaving the cheese and some of the seasonings out. Do you think the crackers would form ok?

    He's allergic to the top 8 plus corn and sesame. Thanks!

  • Hi Cybele!

    My daughter is allergic to all nuts, seeds, legumes, eggs, mustard and shellfish. Can you suggest a non seed to replace the flax meal? Thanks!

    Jennie

  • [...] got excited when I found a cracker recipe for Gage. I found it on whole living daily. A site i’ve recently come across and have found a number of recipes I can use. The crackers [...]

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