Gluten-Free Goldfish Crackers
Published
If you grew up with a little red bowl of Goldfish crackers sitting on the kitchen counter, you already know how hard they are to resist. They’re cheesy, crunchy, and somehow you can eat an entire handful without even realizing it. I wanted to recreate that nostalgic snack with a gluten-free version that still has that classic crispy, cheesy bite. These homemade gluten-free Goldfish crackers are made with sharp cheddar, gluten-free flour, and cold butter, then baked until golden and crisp. They’re fun to make, fun to eat, and even more fun when you get to make a whole school of little fish.
A Homemade Gluten-Free Goldfish Recipe That Actually Gets Crispy
There are some snacks that just bring you right back to childhood, and Goldfish are definitely one of them. I can still picture grabbing a handful for an after-school snack or finding them packed into a lunchbox. Making them at home brings back all of that nostalgia, but with a gluten-free twist.
The dough comes together quickly in the food processor with just a handful of ingredients. Then comes the fun part: rolling it out and cutting out all those tiny fish.
The key to getting them crisp instead of soft is keeping the butter cold and rolling the dough nice and thin. I found that ⅛ inch is just right. Thicker crackers can stay soft in the center, while thin, evenly rolled crackers bake up light and crispy.
And don’t be surprised if a few disappear straight from the baking sheet. A warm, cheesy cracker is pretty hard to resist.
My Pro Tip
Cold Butter Makes Better Crackers
Cold butter is one of the little details that makes a big difference in this recipe. When the butter stays cold while you’re making the dough, it doesn’t melt into the flour before the crackers go into the oven. That helps them hold their shape and gives them a crisp, snappy texture.
You’ll also want to use cold water when you need it. Add it gradually, just until the dough comes together. If you add too much, the dough can become sticky and harder to roll.
The finished dough should feel cool and hold together easily when you press it. If it still seems crumbly, add another teaspoon of cold water and pulse again.
Things I Learned While Testing
- Use a gluten-free flour blend with xanthan gum. I used Bob’s Red Mill 1:1. I’ve tested this recipe with blends that don’t include xanthan gum, and the dough turned crumbly and hard to roll without cracking apart. A 1:1 blend with xanthan gum built in gives the dough enough structure to hold together and roll out thin, which is what lets these crackers hold their shape and crisp evenly.
- Keep everything cold, including your hands. I tested this dough with butter that had softened slightly on the counter, and the crackers spread out flat instead of holding their fish shape. Cold butter, cold water, and a quick hand while shaping keep the fat from melting into the dough before it hits the oven, which is what gives these crackers their crisp, sturdy bite instead of a greasy, flat one.
- Roll the dough to an even ⅛-inch thickness, no thicker. The first time I made these, I rolled the dough closer to 1/4 inch, and the crackers baked up soft in the center even after 15 minutes. Rolling between two sheets of parchment paper makes it easy to keep the thickness even across the whole batch, so every cracker bakes at the same rate and crisps all the way through.
- Give them time to cool. The crackers crisp up as they cool, so let them sit on the baking sheet before deciding whether they need more time in the oven.
Gluten-Free Goldfish Crackers
Ingredients
- 1 cup gluten-free all-purpose flour blend
- 8 oz. sharp cheddar cheese, finely shredded
- 4 tbsp cold unsalted butter, cubed
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1-2 tbsp cold water
Instructions
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
- In a food processor, combine gluten-free flour, cheddar cheese, butter, salt, garlic powder, and onion powder. Pulse until crumbly.
- Add cold water, 1 tablespoon at a time, pulsing until the dough comes together.
- Transfer dough to a lightly floured surface and shape into a disk.
- Roll dough out to about ⅛-inch thickness between two sheets of parchment paper.
- Use a small fish-shaped cutter or small round cutter to cut crackers. Transfer crackers to the prepared baking sheet, spacing slightly apart.
- Bake for 12–15 minutes, until lightly golden and crisp around the edges. Cool completely on the baking sheet to crisp further before serving.
Notes
- Freshly shredded cheddar gives the best flavor and texture.
- Keep the butter and water cold.
- Roll the dough evenly to about 1/8 inch.
- Add cold water 1 teaspoon at a time if the dough is too crumbly.
- Let crackers cool completely before storing.
- Store in an airtight container at room temperature for up to 5 days, or freeze unbaked dough for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Goldfish Crackers Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
Pulse the dough base: In a food processor, combine 1 cup gluten-free flour (135g), 8 oz. finely shredded sharp cheddar (227g), 4 tbsp cold cubed butter (56g), ½ tsp salt, ¼ tsp garlic powder, and ¼ tsp onion powder. Pulse until the mixture looks like coarse, crumbly sand with no large butter chunks left.
Add the water: Add 1 tbsp of cold water and pulse again. Add the second tbsp only if needed, a little at a time, until the dough clumps into large curds and starts pulling away from the sides of the bowl.
Shape the dough: Transfer the dough to a lightly floured surface and press it into a disk. It should feel cool and hold together easily when pressed, but shouldn’t stick to your hands.
Roll it out: Roll the dough between two sheets of parchment paper to about ⅛-inch thickness, keeping the thickness as even as possible from edge to edge.
Cut the crackers: Use a small fish-shaped cutter (or any small cutter) to cut crackers, and transfer them to the prepared baking sheet, spacing them slightly apart so they crisp evenly.
Bake the crackers: Bake for 12-15 minutes, until the crackers are lightly golden and just starting to turn golden-brown around the edges. Your kitchen should smell toasty and cheesy. Let the crackers cool completely on the baking sheet. They’ll continue to crisp up as they cool.
Serve and snack: Once the crackers are fully cool and crisp, serve them right away in a bowl for snacking, or pack them into lunchboxes and snack bags for later.
Flavor Variations
The garlic and onion powder give these their classic cheesy-cracker flavor, but the dough is an easy base for other seasonings too. Swap in one of these for the garlic and onion powder, or add them on top.
- Ranch seasoning. Use ½ teaspoon of ranch seasoning mix for a tangy, herby flavor that’s an easy sell for kids.
- Paprika. Add ¼ teaspoon of smoked or sweet paprika for a warm, slightly smoky flavor and a deeper golden color.
- Cayenne. A pinch of cayenne adds heat without changing the texture, good for a spicier, more adult-friendly batch.
- Italian herbs. Use ¼ teaspoon of dried Italian seasoning for an herby flavor that pairs well with marinara for dipping.
Storage & Freezing Instructions
Once completely cooled, store the crackers in an airtight container at room temperature for up to 5 days. I don’t recommend storing baked crackers in the refrigerator because the extra moisture can make them lose their crunch.
Freezer
You can freeze the unbaked dough or the finished crackers. Wrap the dough tightly in plastic wrap, then place it in a freezer bag for up to 2 months. Baked crackers can be frozen in an airtight, freezer-safe container for up to 1 month.
Reheating
If your crackers soften after freezing, spread them on a baking sheet and warm them in a 300°F oven for about 5 minutes. Let them cool before serving so they can crisp back up.
How to Serve These Little Fish
These little crackers really don’t need much. Put a bowl on the table and watch what happens. They’re perfect for an afternoon snack with fresh fruit and a cheese stick, and they’re easy to tuck into a lunchbox next to gluten-free Uncrustables for an easy, kid-approved lunch. I also love them for road trips because they travel well and don’t need to be refrigerated, especially packed alongside a bag of gluten-free Chex mix for even more crunch. For a fun snack board, pile them up with fruit, veggies, and a few other gluten-free snacks, or build a full gluten-free charcuterie board around them for a party.
More Snack-Time Classics, Made Gluten-Free
- Gluten-Free Cheez-Its Copycat: Another homemade take on a classic cheesy cracker, if you want to keep the cracker rotation going.
- Gluten-Free Animal Crackers: These use the same cut-and-bake method as the goldfish, so if your kids liked picking a shape, hand them a few more.
- Gluten-Free Rice Krispies Treats: No oven needed and ready in about ten minutes, a good backup for days when a full batch of crackers feels like too much.
- Gluten-Free Pop Tarts: I made these for the same reason I made the goldfish, missing a childhood favorite and wanting a version I could actually eat.
