I first made these gluten free Cheese Wafers with Rice Krispies. Yep, the gluten free version that Kellogg's used to sell in Canada. Those are gone now but there are gluten free puffed rice cereals available and you can make all the Rice Krispie-type treats you want.
These cheese wafers are a Friday night favourite in my house with a glass of red wine. Of course they would a delicious addition to a charcuterie board if you're that person who can plan right down to the homemade crackers.
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Ingredients
These wafers are rich and cheesy, with a little zing and a nice crunch.
- EGFG gluten free flour blend - This is the blend that works in most of my everyday recipes. I encourage everyone to try and find a blend they can use like this.
- Xanthan gum - This is the glue that adds structure to gluten free baking. It seems expensive but is used in tiny amounts. Just buy it!
- Butter - In case you need a reminder, butter makes everything better.
- Red pepper flakes and dried thyme - These add a little heat and a savoury flavour.
- Sharp cheddar cheese - We love Mclaren's Imperial sharp cheddar cheese made by Kraft and sold in a red tub. Available at most grocery stores if you look for it. This is the same sharp cheddar that makes the best homemade Mac and Cheese.
- Gluten free puffed rice cereal such as Nature's Path Rice Puffs.
See recipe card for exact amounts.
Substitutions & Variations
Puffed rice cereal - If you can't find a gluten free version substitute with crushed cornflakes or puffed quinoa. Experiment to suit your taste and what you keep in your pantry.
EGFG gluten free flour blend - If for any reason you don't use my everyday blend you can find a similar substitute. It takes trial and error and I give tips of how to do that in many posts, including the post for my EGFG flour blend. Having a blend that works in most of your baking is a game changer. Just don't try and make it work in every recipe.
Experi-baking Tips - To experiment with flour I would use half to three quarters of the flour blend that I know works. Then I substitute the last quarter with something else; quinoa flour, almond flour or brown rice flour are all good choices for this recipe. I haven't done this but I know some of you want to.
Xanthan gum - The best substitute for xanthan is guar gum. Use it in equal amounts in any recipe calling for xanthan gum.
Get The Tools
Cooks need some good quality metal scoops with a thumb release. They're perfect for portioning cookie dough, meatballs, muffins, ice cream and these cheese wafers. They make the job quick and easy plus give you a consistent size for even baking. There are many sizes available but a set of three portion scoops is a great place to start. Mine are 1 tablespoon, 1½ tablespoons and 3 tablespoons and I've been using them in my kitchen for years.
Storage
Store in airtight container for up to 5 days. Freeze if storing longer.
Frequently Asked Questions
Yes! These wafers store well in an airtight container for up to five days. If you need to store them longer, freeze and reheat briefly in the oven to restore their crispness.
If you can't find a gluten-free puffed rice cereal, substitute with crushed gluten-free cornflakes, puffed quinoa, or even finely chopped nuts for added crunch.
Absolutely! I think sharp cheddar gives the best flavour but you can try other aged cheeses like Gruyère, Parmesan, or an extra-old white cheddar for a different taste.
Cheese Wafers with Rice Krispies (gluten free)
Ingredients
- 1 cup EGFG gluten free flour blend*
- ¼ teaspoon red pepper flakes
- pinch salt
- ¼ teaspoon xanthan gum
- ½ cup butter , room temperature
- 12 oz sharp Cheddar cheese** crumbled
- 1 teaspoon dried thyme
- 1 cup gluten free puffed rice cereal
Instructions
- In a food processor combine flour, red pepper flakes and salt. Pulse to combine.
- Add the butter, cheese and thyme. Pulse until a dough forms with visible bits of cheese.
- Transfer dough to a bowl and fold in cereal.
- Portion dough onto a wax paper lined baking sheet using a 1 tablespoon scoop.
- Preheat oven to 350°F. Line baking sheet with parchment.
- Place dough balls 2-inches apart on baking sheet. Using your fingertips slightly flatten each dough ball into a 1½ inch disk. Bake in preheated oven for 15 minutes.
- Cool on baking sheet for 2 minutes then transfer cheese wafers to cooling racks.
- Store in airtight container for up to 5 days. Freeze if storing longer.
Notes
Nutrition
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Jean lozon
Made these and increased the Gluten Free brown Rice Krispies to 1 1/2 cups.
Worked well. May even be tempted to go to 2 cups
I used 3/4 cup American Test Kitchen flour and 1/4 cup almond flour
Cinde Little
Hi Jean! Thanks so much for letting me know, my husband was just asking me to make them. I've made lots of my recipes with ATK flour but I haven't made these with almond flour. I've got the cheese in my fridge so I think I'll try that!