SO Much CHEESE! 
Who is, downright, in love with cheese? I mean the, I can’t live without it and that is the only reason I cannot go paleo, kind of love for cheese! Seriously, I love cheese! Spicy cheese, sharp cheese, mild, or even gouda. Just about anyway I can it actually. SO it was only right for me to make these pepper jack cheese crackers!
Okay, enough with the love comparing.
Is there something that these amazing pepper jack cheese crackers remind you of? YES, CHEEZ-ITs! I love those little guys so much! I was seriously in the mood for some of those but I have been on a huge, “everything is so processed lets try to not eat so much of that”, kick. So naturally I made my own and they tasted amazing!
The last time I made these bad boys I made them with cheddar but I had to switch it up a bit. Partly, because I had a block of pepper jack cheese as opposed to a block of cheddar. Either way these little guys are bangin’! They are a great snack to just have around the house to munch on or bring to parties and mix with some pretzels, although, I would pick these out…. 😀
Gluten Free Pepper Jack Cheese Crackers
roughly 9 oz. Cheese (I used pepper jack)
6 Tbsp Butter Softened (you can use about 4 1/2 tbsp Coconut oil if desired just get it really soft).
2/3 cups Brown Rice Flour
6 Tbsp Tapioca Starch
1/2 heaping tsp Xanthan Gum
Pinch of Salt
2-3 Tbsp Milk (you can use almond milk)
Preheat oven to 350 degrees Fahrenheit.
Cut cheese into small cubes and place into food processor. Let the processor process the cheese and then add in your brown rice flour, tapioca starch, xanthan gum, butter and salt. Let it run till it forms a soft dough. Add in your milk in a little at a time. You may only need a 1 1/2 Tbsp. Run until form it start to form a dough ball. Roll dough out on to a mat or parchment paper. Flatten out to about 1/8 inches (or about 2 mm) Cut inch 1 inch squares (2.5 cm). Take a toothpick and poke holes in the middle. Lay on a baking pan lined with parchment paper. Bake for 15 minutes. Let sit on baking pan until completely cool. This will let them get crispy. Bag and keep fresh for up to 2 weeks.

- roughly 9 oz. Cheese (I used pepper jack)
- 6 Tbsp Butter Softened (you can use about 4 1/2 tbsp Coconut oil if desired just get it really soft).
- 2/3 cups Brown Rice Flour
- 6 Tbsp Tapioca Starch
- 1/2 heaping tsp Xanthan Gum
- Pinch of Salt
- 2-3 Tbsp Milk (you can use almond milk)
- Preheat oven to 350 degrees Fahrenheit.
- Cut cheese into small cubes and place into food processor. Let the processor process the cheese and then add in your brown rice flour, tapioca starch, xanthan gum, butter and salt. Let it run till it forms a soft dough. Add in your milk in a little at a time. You may only need a 1 1/2 Tbsp. Run until form it start to form a dough ball. Roll dough out on to a mat or parchment paper. Flatten out to about 1/8 inches (or about 2 mm) Cut inch 1 inch squares (2.5 cm). Take a toothpick and poke holes in the middle. Lay on a baking pan lined with parchment paper. Bake for 15 minutes. Let sit on baking pan until completely cool.
You can easily use coconut oil for these, but I will warm you sometimes butter just cannot be replaced and it is hard to get to the consistency needed (it is very doable since I have before). Butter just gives it a little bit of a creamier taste too.
We have a local cheese maker near us in North Carolina, and they have so many different cheeses you can buy there. I have seen a siracha pepper jack cheese that would be awesome for these pepper jack cheese crackers! They also have a buffalo jack, habanero cheddar the list could go on! They have some amazing cheese curds, which although they are not white like up north they are still pretty good!
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I hope you all have a great and blessed weekend!
Deliciously,
Gabby
This is new thing to me, but looks very tempting and nice. Book marked it to try soon, Can I use brown flour instead of rice flour
I use brown rice flour for this! It is the perfect thing to use!
These sound delicious! We love pepper jack here!
You are my kind of people! haha
These look amazing – I try not to eat gluten so these are definitely my next recipe to try!
I know! It makes me bloated so I tend stay away from it.
Gabby, this look so tasty and …I think I have all the ingredients on hand! Yippee. May whip up a batch tomorrow.
Thanks for the recipe.
Happy Easter weekend!
Hugs, Lynn
Let me know how they turn out!
My kids love cheez-its and I love pepper jack. Great combo!
They really are!
I have to give this a try!!!!! I’ve been wanting to make crackers, and actually attempted them once, for a while now. That first attempt..Well it was in a word, ghastly. These look so yummy!!! Plus, I’m a cheese lover for sure! And hubby LOVES pepper jack cheese!! Yes yes yes! Pinned this to try later! Can’t wait!
Thank you Gina! Let me know how it goes when you make it!
I have never made home made crackers before, but this recipe makes me want to try! 🙂 Pinned! 🙂 -Erin @ Stay At Home Yogi
Hi Gabby, these crackers sound really tasty, I’m just a bit gutted as I’m not sure I can get xanthan gum, tapioca starch or brown rice flour here. Will be on the search next time I’m in town.
#WAYWOW
Whoo-hoo! Love this! I am a cheese freak too and these are right up my alley! I am in heaven with your gluten free posts! I’m sure you wrote these just for me, do you want to swing by and whip up a batch!!!