Cheese Straws

Light, buttery, crumbly, cheesy, moreish...the list could go on. These delicious gluten-free cheese straws are easy to make ahead, then refrigerate and cook when your guests arrive. Or of course you could bake a batch just for eating yourself!

These cheese straws do take a little work and patience. After making the pastry, I often place the dough between two sheets of clingfilm for rolling out, which means you don't need to add lots of extra flour. It will be quite messy when it comes to adding the cheese and sundried tomato, but don't worry the taste of the finished cheese straws will be worth the effort.

Gluten-Free Cheese Straws

Cheddar and parmesan cheese straws and sundried tomato cheese straws


To make around 60 cheese straws (30 cheese and 30 sundried tomato and cheese):

  • 1 batch of Flaky Pastry
  • 75g cheddar, grated
  • 50g parmesan, finely grated
  • 1 egg
  • poppy seeds (optional)
  • 2-3 tbsp sundried tomato paste (for sundried tomato and cheese straws)


  • Make the flaky pastry as per the recipe (Flaky Pastry).
  • Chill in the fridge until needed.
  • Cut the pastry into two equal lumps. Leave one in the fridge.
  • For the cheese straws, roll out the pastry to around the thickness of a pound coin.
  • Brush with beaten egg.
  • Sprinkle with half the cheese (use a mixture of both) and a good handful of poppy seeds (if using).
  • Press down the cheese and poppy seeds into the pastry.
  • Cut into required sizes or shapes. I like to cut into long thin rectangles or slightly wider ones and twist them around on themselves.
  • Transfer each cheese straw to a greased baking tray (you may need several). The dough may be a little sticky at this stage, but don't worry they will taste delicious.
  • For the sundried tomato cheese straws, roll out the second batch of pastry to around 2-3mm thick if possible.
  • Spread liberally with sundried tomato paste and sprinkle with the remaining cheese.
  • Fold the pastry over to enclose the filling.
  • As above, cut into required sizes or shapes and transfer to a greased baking tray.
  • At this point you can transfer you baking trays to a fridge and leave until you are ready to bake.
  • When you are ready to bake, cook the cheese straws for 13-15 minutes in a pre-heated oven (200°C/180°C fan/400°F/gas mark 6).
  • Transfer to a wire rack and allow to cool slightly before serving.
  • These cheese straws are very versatile - you can vary the filling and types of cheese.
  • You can make these up to the cooking stage and refrigerate the day before you need them if you like.
  • Alternatively you can bake until almost cooked (about 10 minutes) and store in an airtight container and then cook for another 5 minutes before serving.