Homemade Gluten Free Goldfish Crackers
Enjoy a fun and addictive snack with these homemade gluten-free Goldfish crackers, perfect for movie nights or parties!
Ingredients
Dry Ingredients
- 1 cup all-purpose gluten-free flour blend Better Batter or other appropriate blends
- ½ teaspoon xanthan gum Omit if your flour blend already contains it
- ½ teaspoon kosher salt
- ⅛ teaspoon baking soda
- ½ teaspoon smoked Spanish paprika
Wet Ingredients
- 4 tablespoons cold unsalted butter Shredded or finely chopped
- 8 ounces sharp yellow Cheddar cheese Shredded and kept cold
- 2 tablespoons cold water Plus more as needed
Instructions
Preparation
- Preheat oven to 350°F and line rimmed baking sheets with unbleached parchment paper.
- In a food processor, combine all ingredients except the water, in the order listed.
- Add 2 tablespoons of water and pulse. Gradually add more water by half-teaspoon, with the processor running, until a cohesive dough forms.
- Turn the dough out onto a lightly floured surface and roll into an even layer about 1/4 inch thick.
- Cut out small goldfish shapes about 1½ inches long and place them on the prepared baking sheets, 1 inch apart.
- Gather and re-roll scraps to cut out more crackers until the dough is used up.
Baking
- Place the baking sheets in the center of the preheated oven and bake for 10 to 12 minutes until very light golden brown.
Storage
- Store the crackers in a sealed glass container at room temperature for at least 5 days or freeze in a freezer-safe bag for up to 2 months.
- To enjoy frozen crackers, let them thaw at room temperature.
Notes
Use cold ingredients for the best texture. Experiment with different cheese types for varied flavors. Aim for even dough thickness for consistent baking. Irregular shapes are acceptable for added character. For quicker preparation, pre-shredded cheese can be used.