Two plates with a few Cheddar Cheese Wafers beside glasses of red wine.


Cheddar Cheese Wafers are sort of like a homemade cracker, but better. This popular recipe is a combination of cheddar cheese, flour and Rice Krispies, seasoned with red pepper flakes and thyme. They have a little zing and a nice crunch, and are the perfect complement to a glass of red wine.

Recently my husband asked me to make them for a Game Night with the guys. I thought that was a good reason to try and make this old recipe gluten free. Without experimenting I simply substituted my EGFG gluten free flour blend for the wheat flour and it worked.

A platter of Cheddar Cheese Wafers
Cheddar Cheese Wafers

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How To Substitute Gluten Free Flour

I learned a lot while writing my yearlong blog series on flour starting with How To Use Rice Flour. As an everyday home cook I can only experiment and tweak so much, someone has to eat all the food I make and I’ve always got more recipes to work on.

But for the cheese lovers out there who get hooked on these wafers this is how I would start to tweak this recipe. Go for your definition of perfection, make some notes about what you did and you’ll be well on your way to substituting success.

  • This recipe calls for 1 cup of flour. I know the recipe worked using my EGFG gluten free flour blend. If I was being super critical I would say they spread a little bit too much and this caused them to turn a little too brown around the edges. (And none of that prevented me from enjoying them.)
  • To reach perfection I would use only ¾ cup of my gluten free flour mix and substitute the last ¼ cup of flour with a different flour. Leaving all other steps the same I could compare the result with quinoa flour, almond flour or perhaps brown rice flour. Each of these flours help make cookies nice and crisp so they would be my first pick.
How To Use Almond and Quinoa Flour
How To Use Almond and Quinoa Flour

Sharp Cheddar and Real Rice Krispies

We love Maclaren’s Imperial Sharp Cheddar cheese sold in the little red tub. It’s the same cheese I use for my homemade Mac and Cheese because it has that tangy cheese flavour you can’t get enough of. I also find the Kraft website provides good information about which of their products are gluten free and I like that.

In Canada we can buy gluten free Rice Krispies from Kellogg’s. If you can’t then substitute any puffed rice cereal, crushed cornflakes or puffed quinoa. Experiment to suit your taste and what you keep in your pantry.

Get The Tools

Every kitchen needs some good quality scoops, the kind with a thumb release. They are perfect for portioning cookie dough, meatballs, muffins, ice cream and these cheese wafers. They make portioning quick and easy plus give you a consistent size for even baking.There are many sizes available but I seem to be able to do all of these jobs with just three sizes. Mine are 1 tablespoon, 1½ tablespoons and 3 tablespoons and I’ve been using them in my kitchen for years.

Let me know in the comments below how these cheese wafers turned out for you and what flour you used.

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Cheddar Cheese Wafers

Cheddar Cheese Wafers are sort of like a homemade cracker, but better. Made with gluten free Rice Krispies this combo goes well with red wine.
Author: Cinde Little
Course: Appetizer, Snacks & Treats
Cuisine: Canadian
Keyword: cheddar cheese wafers


  • 1 cup EGFG gluten free flour blend*
  • ¼ tsp crushed red pepper flakes
  • pinch of salt
  • ¼ tsp xanthan gum
  • ½ cup butter, room temperature
  • 12 oz sharp Cheddar cheese** crumbled
  • 1 tsp dried thyme
  • 1 cup gluten free Rice Krispies


  • 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 Rice Krispies.
  • Portion dough onto a wax paper lined baking sheet using a 1 Tbsp 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. Freeze if not using within 2 days.


*EGFG gluten free flour blend: 300 g sweet rice flour, 300 g potato starch, 200 mg millet flour, 200 mg sorghum flour. Makes ~ 8 cups.
**I use 1½ tubs (230g each) of MacLaren’s Imperial Sharp Cheddar
Tried this recipe?Let us know how it was!


  • Jean lozon says:

    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 says:

      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!

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