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Low FODMAP Cheese Crackers on parchment lined baking sheet pan

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

Course: Appetizer, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Chilling: 1 hour
Total Time: 1 hour 25 minutes
Makes: 24 Servings
Calories: 183 kcal
Author: Dédé Wilson


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Nutrition Facts
Low FODMAP Cheddar Cheese Crackers
Amount Per Serving
Calories 183 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g5%
Sodium 314mg13%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 9IU0%
* Percent Daily Values are based on a 2000 calorie diet.