Everyone loves these Crispy Gluten Free Cheese Wafers because of their extra crunch from the addition of rice cereal. A little cayenne also gives a nice kick that makes them irresistible.
I bet you’ve had a version of these cheese wafers before. Maybe they were wafers? Or maybe they were in the form of straws? But I bet none have been quite like these. These wafers are loaded with rice cereal for extra crunch!
I got this recipe a long time ago from a coworker at my very first job. I was no more than 15 or 16 years old and we had a company luncheon for something I can’t remember. What I did remember, though, was these little bites of heaven that someone brought from home.
I asked Toni, the one who brought in the cheese wafers, for the recipe. When she gave it to me, I was shocked when I saw there were rice crispies in the wafers. I would’ve never thought to put rice crispies and cheese together. But it totally works!!
Is Rice Cereal Gluten Free?
I’ve made these cheese wafers many times before, but I haven’t made them since being diagnosed with celiac. Mainly because Kellogg’s doesn’t make gluten free Rice Krispies, at least not here in America.
Rice Krispies aren’t gluten free, which is so stupid because HELLO! They’re called RICE Krispies, not WHEAT Krispies or MALT Krispies!! That always ticks me off when I find something that by name should be gluten free and BAM! There it is. Barley malt right in the list of ingredients. I’ve gotten so good now at finding the gluten in a mile long list of ingredients. My eyes just seem to immediately fixate on those words: Wheat, malt, barley, etc, etc.
But even though Kellogg’s doesn’t make their Rice “Krispies” gluten free, there are several other companies who do, thankfully for us!! Surprisingly, Malt o Meal Crispy Rice Cereal (found in Walmart and some other stores), is gluten free. Again, this is where the name doesn’t reflect the ingredients (there’s no malt in this cereal). If you don’t have a Walmart by you (who doesn’t anymore?), there’s also Nature’s Path Rice Puffs. Or if you’re lucky enough to have an Aldi near you, Aldi’s brand is naturally gluten free (as they all should be, right?). Annnnnd, they’re very cheap too!
The Six Ingredients in Crispy Gluten Free Cheese Wafers
- Kim’s gluten free flour blend — or your favorite blend that contains xanthan gum. Cup4Cup is a good substitute.
- Cheddar cheese — for best results, grate the cheese yourself. Don’t buy a bag of pre-grated cheese.
- Butter — everything is better with butter 😉
- Gluten free rice cereal — see above for options.
- Salt — flavor booster.
- Cayenne pepper — you can add more or less to taste, but I wouldn’t skip it. It really gives a kick and makes a difference.
Mixing It All Together
These cheese wafers couldn’t be easier so they’re perfect for last minute holiday appetizers. I also like to put a few savory treats on my cookie trays that I make every year, and these are just the thing!
Begin by beating the butter and the cheese with an electric mixer. Add the flour, salt, and cayenne pepper and mix on low just until incorporated. Stir in the rice cereal. You can use your hands to get it well mixed.
Roll into balls and place onto parchment-lined baking sheets. Flatten with a fork dipped in flour. Bake until lightly browned around the edges and cool on wire racks.
Add them to your cookie trays. Or add them to a cheese board, or an appetizer board. Or just sit in front of the TV and eat them one after the other after the other… Who’s judging? I’m not judging. Just make them, okay?
Crispy Gluten Free Cheese Wafers
Ingredients
- ¾ cup (105 g) Kim's gluten free flour blend (or flour blend of your choice containing xanthan gum)
- ½ tsp salt
- ½ cup (1 stick or 113 g) butter, softened
- 2 cups (8 ounces or 226 g) sharp cheddar cheese, freshly shredded
- 1½ cups (about 38 g) rice cereal
- one dash to ¼ tsp cayenne pepper
Instructions
- Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
- Whisk together flour, salt, and cayenne pepper. Set aside.
- In a large mixing bowl or stand mixer bowl, beat butter and cheese until very light and fluffy. Slowly add flour mixture and beat briefly to combine. Stir in rice cereal. Use your hands to mix it well if you need to.
- Roll into balls about one inch in size and place on parchment-lined baking sheets. With a fork dipped in flour, flatten each ball.
- Bake for about 12 minutes, or until lightly browned around the edges. Remove from the oven and place baking sheets on wire racks to cool for 2-3 minutes, and then remove wafers to wire racks to cool completely.
I like what you said about “rice cereal”! So true! You go girl!
Haha, thanks! It is so true, isn’t it? We all can relate 🙂
Hi Kim, you are a Marvel Super Hero with your bread recipes! I have so struggled with bread and rolls for my daughter who developed celiac as an adult. Made the Hawaiian rolls for Christmas brunch and was so pleased. Thanks very much. Today I tried the cheese Rice Krispie treats and they spread out and we will have to use for chicken coating ( waste not want not) but I wonder what I did wrong. Used your flour blend, so just not sure. Thanks for all the great recipes and videos. Love them all.
Patricia ([email protected])
Oh my gosh, I’m no super hero, but I appreciate your comment!!
Hmmm. I’m not sure why they would spread so much. Did you use pre-shredded cheese perhaps? Or something other than sharp cheddar? Which brand of Rice Krispies did you use? I’m going to make some this weekend with the Aldi brand and hand shredded sharp cheddar, so I will double check to make sure the recipe is correct. Another common problem could be the softness of your butter. If it’s too soft, you could refrigerate the dough for a half hour or so before rolling into balls.