Gluten Free Charcuterie Board

Looking to make a gluten-free charcuterie board? You're in the right place!

This post has step-by-step instructions on how to build the perfect board as well as my top gluten-free cracker recommendations!

Prep Time 15

⅓ pound wedge soft cheese triple cream brie
⅓ pound wedge blue cheese stilton
⅓ pound wedge semi firm cheese gouda, sliced
1 bunch of grapes
1 box plain crackers Brexton Flax & Sea Salt Crackers
1 box unique crackers Absolutely Flatbread
½ pound cured meats (combination of genoa salami, San Danielle prosciutto, and capicola)
1 cup dried apricots
1 cup nuts rosemary almonds
1 cup olives
½ cup cornichons
¼ cup jam fig is my favorite!
¼ cup mustard coarse grainy mustard
1 tablespoon olive oil
1 tablespoon hot honey or regular honey if you prefer
fresh herbs basil, rosemary, thyme and flakey sea salt, for garnish

Add the olive oil, thyme, lemon zest, and red pepper flakes to a small jar.
Add the sliced goat cheese to the olive oil. Attach the lid and gently invert the jar to coat the goat cheese with olive oil - but don’t shake too hard! We want to keep the goat cheese in large pieces.

Place the four cheeses in the four corners of your serving platter.
Next add the bunch of grapes to the center of the platter.
Create a curve with the crackers around the grapes and between the cheeses.
Next place each of the cured meats in a separate pile next to one of the cheeses.
Add the rest of the accompaniments in large piles to the board: apricots, nuts, olives, and cornichons.
Add the jam and mustard to small bowls and place them on the board, along with a small serving spoon.
Drizzle the brie with the olive oil and the blue cheese with honey. Sprinkle the cheeses with flakey sea salt and garnish with a few sprigs of fresh herbs. Serve immediately.

Recipe Tips

My MOST important tip is to make it look full and vibrant – you want to fill up the platter completely and use a variety of colors and textures!
Make big piles of each components so you can tell exactly what they are. If the piles are too small, they will blend together and look more like an antipasto salad than a charcuterie board.
Assemble everything except the crackers in advance! You can add all of the elements to your board and store it in the fridge for up to 4 hours
before serving. When it’s time to enjoy, add the crackers and serve.

Charcuterie Variations

You can customize a charcuterie board to your tastes and preferences with a few easy swaps! For a great board, you’ll want the following:

Cheeses: At least one hard, one soft, and one fun (blue, goat, sheep, etc). But feel free to use your favorites!
Meats: At least two – one salami and one prosciutto are always great options.
Crackers: At least two – something plain (a simple sea salt cracker) and something fun! A few of my favorites are Brexton Flax and Sea Salt Crackers, Absolutely Flatbreads, Simple Mills Almond Flour Crackers, and Maine Crisp Buckwheat Crackers.
Fruits: At least two – one fresh and one dried.
Something Salty: At least two – nuts, olives, cornichons, etc.
Spreads: At least two – jam, mustard, honey, olive oil, balsamic