Easy, Low FODMAP Cheddar Cheese Crackers
Yes, you can make Low FODMAP Cheddar Cheese Crackers easily at home!
Sweet vs. Savory
I have to admit I don’t do a ton of savory baking and every now and then, such as when I make these classic cheesy hors d’oeuvres crackers, I scratch my head and wonder, why the hell not?
These are quick to make and as addictive as a Cheez-It! Seriously. Better even because they are so buttery, cheesy – and low FODMAP.
You can leave out the cayenne if you like, but it adds a bit of zip and zing without making these too spicy.
Just like commercially prepared cheesy crackers, we like these as orange-colored as possible, which calls for orange cheddar cheese.
You could use white cheddar if you like, but we think the crackers are much better with their orange color, just beckoning us to crunch into them.
Low FODMAP Cheddar Cheese Crackers
These Low FODMAP Cheddar Cheese Crackers are easy to make and yet elegant enough to be a host gift. They taste like the orange cheeze crackers that you can buy, only these are even better because they are low FODMAP!
Low FODMAP Serving Size Info: Makes about 6 dozen 1-inch (2.5 cm) crackers; 24 servings; serving size 3 crackers
- 1- pound (455 g) sharp or extra-sharp cheddar, (we like orange colored cheddar)
- 1 cup (113 g; 2 sticks) unsalted butter, at room temperature, cut into pieces
- 1 large egg yolk
- 2 teaspoons Dijon mustard
- 2 teaspoons salt
- ¼ teaspoon cayenne
- 1 3/4 cups (254 g) all-purpose gluten-free low FODMAP flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, plus additional for dusting
Grate cheese in food processor using grater disc (either coarse or fine). Switch to multi-purpose blade. Add butter and yolk and process until smooth. Add remaining ingredients and pulse until just combined. Scrape soft dough onto large piece of plastic, wrap well, flatten slightly and refrigerate at least 1 hour or overnight.
Position racks in upper and lower thirds of oven and preheat oven to 350°F (180°C). Line 2 baking sheet pans with parchment paper.
Roll out dough on lightly floured surface to 1/8-inch (3 mthickness. If the dough is giving you any problems, simply roll out in-between two pieces of parchment. Cut the rolled out dough into a grid to create small, 1-inch (2.5 csquare crackers. Place on prepared pans evenly spaced apart.
Bake for about 12 to 15 min; adjust time for different sized crackers. The crackers should be a little puffed, beginning to color and there might be a little cheese and butter oozing out and bubbling slightly along the bottom edges.
Cool pan completely on rack. Crackers may be stored for up to 4 days at room temperature in airtight containers.
- This dough freezes well. Consider rolling the dough into logs about 2-inches (5 cm) in diameter, then wrap logs in plastic wrap and then place in heavy zip-top bags. Freeze for up to 1 month. Defrost in refrigerator overnight. Slice into 1/8-inch (3 mm) rounds and bake as suggested above. Watch the timing.
- Flavored crackers: roll the logs in your choice of herbs and/or spices, such as thyme, rosemary or black pepper or in sesame seeds or poppy seeds. Slice and bake as described above.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Low FODMAP Recipes Created Just For You!
We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.
Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – several hundred and counting.
FODMAP Everyday®Low FODMAP Recipes At A Glance:
- FODMAP Everyday®is accredited by FODMAP Friendly.
- Dédé is low FODMAP trained by Monash University.
- Dédé is also individual accredited as a recipe developer and FODMAP educator by FODMAP Friendly.
- We maintain our own professional Test Kitchen.
- Dédé has over 30 years of professional recipe development experience, including her stint as a Contributing Editor for Bon Appetit magazine and has written 17 cookbooks.
Come Join Our Low FODMAP Recipe Community!
Use Our Exclusive Recipe Filter To Find The Low FODMAP Recipe You Are Looking For Today!