What you’re going to love about this recipe is that I’ve combined two Southern Grand Dames: cheese straws and pimento cheese. Yes, Gluten Free Pimento Cheese Straws do exist. They taste fantastic, and I’m so excited to share the recipe with you!
It’s a well known fact that cheese straws belong in every Southern host’s arsenal. They are an irresistible snack that any house guest will be grateful to have waiting for them on the coffee table or kitchen counter. The dough freezes well and they bake quickly, meaning that once you make a batch you will be well prepared to entertain anyone, including yourself!
Ingredient Substitutions
- No tapioca starch? If you have arrowroot or cornstarch, they work just as well.
- No aleppo pepper? You can use cayenne + a pinch of smoked paprika, or any small pepper flakes such as gochugaru or piment d’Espelette
- No gruyere? Asiago will also work well.
- No sherry vinegar? Red wine vinegar is a good substitute.
Recipe Tips & FAQ’s
- Can I buy the cheese already grated? No, because pre-grated cheese is tossed in starch to keep it from clumping. That extra starch will throw off the recipe.
- Do I need to buy pecan meal? No, if you have a food processor you can grind raw pecans to make pecan meal. It only takes about 10 seconds to grind. Don’t go too long or you’ll get pecan butter.
- It helps to have all your ingredients at room temperature. They will incorporate better and give you a superior texture. Grate your cheeses and let them hang out for a half an hour to an hour before preparing the dough.
- If you pipe your straws with a piping bag, the texture will be a little more complex. Rolling the straws into flat wafers will give you more of a simple, traditional wafer texture. I recommend trying both methods and deciding which one you like more. They will look beautiful piped out with a star tip.
- If you don’t have a stand mixer, you can use a traditional handheld beater or mixer.
Serving Suggestions
- These gluten-free cheese straws are perfect for holiday entertaining, game day spreads, or Southern-inspired snack boards.
- Pair them with prosciutto or other cured meats for a quick, satisfying snack.
- I highly recommend packaging these up nicely and giving them out as a host/hostess gift.
- Cheese straws are a great take along for a fair weather picnic. Don’t forget to pack a little pesto artichoke spread and curry chicken salad!
- Rainy weather? These make such a great movie night snack. Pop some popcorn, bake off some cheese straws and snuggle under your favorite cozy blanket.
Storage and Shelf Life
- Prep Ahead: Shape the crackers, then freeze them. The dough will last in the freezer for up to 2 months.
- Room Temperature: Once baked, store in an airtight container for up to 3 weeks—they stay crisp for a long time!
Final Thoughts
These Gluten Free Pimento Cheese Straws are bound to be a hit whether you’re snacking solo or sharing with friends. They’re easy to prep ahead, fun to make with kids, and perfect for entertaining. They bake fast, store well, and taste amazing.
Once you try this recipe please come back and let us know what you thought in the comments below. Can’t wait to hear from you!
Gluten Free Pimento Cheese Straws
Special Equipment
- handheld or stand mixer
Ingredients
- 1 cup almond flour, lightly packed 110 grams
- 1/2 cup pecan meal, made by grinding raw pecans 55 grams
- 3/4 cup tapioca starch 85 grams
- 1/2 teaspoon onion powder
- 1 teaspoon paprika, smoked
- 1/8 teaspoon aleppo pepper sub cayenne + pinch of smoked paprika
- 1 teaspoon sea salt
- 1/2 cup unsalted butter room temperature
- 6 ounces sharp cheddar cheese, freshly grated I prefer Tillamook sharp cheddar 170 grams
- 2 ounces gruyere cheese, freshly grated 56 grams
- 1/4 teaspoon sherry vinegar can sub red wine vinegar
Instructions
- Preheat the oven to 350˚. Line 2 baking sheets with silpats or parchment paper.
- Make the dough. In a large bowl, combine the almond flour, pecan flour, tapioca starch, onion powder, aleppo pepper and sea salt.
- Preferably using a kitchenaid, beat the room temperature butter and cheeses until well combined on high speed for about 3 minutes.
- Turn the mixer to a lower speed and add the sherry vinegar. Next slowly add in the flour blend. Mix just until the dough comes together—do not overmix.
- Make the Straws. Place the dough in a piping bag fitted with a star tip. Pipe 3-inch-long straws directly onto the tray. Alternatively, scoop the dough into balls, then roll into wafers or flatten into rectangles and decorate with the tines of a fork.
- Bake for 8 minutes, then rotate the pans in the oven. Continue baking for another 8 minutes. The cheese straws should be golden brown.
- Store. Remove from the oven and allow to cool down before transferring to an airtight container. They will hold well for up to a month.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Read my story here: https://kse.iop.mybluehost.me/about/