Cheesy, crispy, buttery, and gluten-free! My kids love these homemade “Cheese-It” crackers. They require few ingredients, bake up beautifully and are happily without TBHQ (Tertiary butylhydroquinone) the nasty synthetic antioxidant used in most mass-produced store-bought cheese crackers. 
To make our cheese crackers, choose super sharp white or yellow cheddar for maximum flavor. You’ll whirl this in a food processor with gluten free flour, butter, a few pinches of cornstarch and xanthan gum and (if needed) a sprinkling of water. That’s it for the dough!
And to ease the process of rolling out the dough, place it between sheets of parchment or plastic wrap. Once you’ve thinly rolled out the dough, you’ll use a sharp knife to slice it into squares, placing each on parchment lined cookie sheets before chilling. And to make the crackers especially cute? Use a bamboo skewer to poke a hole in the center of each before baking. Happy snacking!
