Gluten-Free Goldfish Crackers
A gluten-free take on the classic red-bowl snack, made with sharp cheddar, gluten-free flour, and cold butter, then baked until golden and crisp. Cheesy, crunchy, and just as hard to stop eating as the original.
Servings: 6 servings (75 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
Serving: 1serving (12-15 crackers) | Calories: 288kcal | Carbohydrates: 16g | Protein: 11g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 442mg | Potassium: 34mg | Fiber: 2g | Sugar: 1g | Vitamin A: 612IU | Vitamin C: 0.02mg | Calcium: 283mg | Iron: 1mg