Gluten Free Goldfish
Make your own crispy, cheesy Gluten free goldfish at home with this easy recipe—perfect for snacks, lunchboxes, or gluten-free diets.
Ingredients
Gluten-Free Flour Blend (1 cup)
- Use a reputable all-purpose gluten-free blend that includes a mix of rice flour tapioca starch, potato starch, etc. Look for one labeled as suitable for baking.
Cheddar Cheese (1 cup, shredded)
- Sharp cheddar offers a stronger flavor. You can also use mild cheddar or even a blend like cheddar-jack.
Unsalted Butter (4 tablespoons, cold, cut into pieces)
- Provides flakiness and helps create that classic cracker texture. Salted butter is fine too; adjust salt in the recipe accordingly.
Salt (½ teaspoon)
- Enhances the cheese flavor. If using salted butter you may want to reduce this slightly.
Garlic Powder (¼ teaspoon, optional)
- Adds a subtle savory touch. Swap for onion powder or other seasonings if desired.
Paprika or Smoked Paprika (¼ teaspoon, optional)
- Lends a bit of color and mild spice. Feel free to skip if you prefer a plain cheddar taste.
Ice-Cold Water (2–4 tablespoons, as needed)
- Binds the dough without making it sticky. The exact amount depends on your flour blend and the cheese’s moisture level.
(Optional) Red Pepper Flakes (pinch)
- If you like a slight kick. Keep it mild for kids or add more for a spicy version.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Line a baking sheet (or two) with parchment paper or a silicone baking mat.
Step 2: Prepare the Dough
- Combine Dry Ingredients: In a food processor, add 1 cup gluten-free flour blend, ½ teaspoon salt, ¼ teaspoon garlic powder, and ¼ teaspoon paprika if using. Pulse briefly to mix.
- Add Cheese and Butter: Toss in 1 cup shredded cheddar cheese and the 4 tablespoons cold butter pieces. Pulse until the mixture resembles coarse crumbs. This should only take a few seconds.
- Add Water: Drizzle in 2 tablespoons ice-cold water while pulsing. Check if the dough begins to clump. If it seems dry or crumbly, add another 1 or 2 tablespoons water. Pulse again until the dough forms a ball or easily sticks together when pinched. Avoid over-processing or you may end up with a gummy texture.
- (If you don’t have a food processor, you can cut the butter into the flour using a pastry blender or two knives, then mix in cheese and water by hand.)
Step 3: Roll Out and Cut Shapes
- Flour Your Surface: Lightly dust a clean countertop or cutting board with gluten-free flour.
- Roll the Dough: Transfer the dough ball to the surface. Roll it out with a rolling pin until about 1/8 inch thick. If you want thicker crackers, aim for 1/4 inch, but keep in mind they’ll be puffier.
- Cut Shapes: Using a small fish-shaped cookie cutter (or any shape you prefer), cut out as many crackers as possible. Gather scraps, re-roll, and cut more until all dough is used.
Step 4: Bake
- Place on Baking Sheet: Arrange the shapes on your lined baking sheet(s). Leave a bit of space between them, but they won’t spread too much.
- Bake Time: Pop them in your preheated oven and bake for 12–15 minutes or until the edges start to turn a light golden color.
- Cool: Remove from oven and let them rest on the baking sheet for a minute. Then transfer crackers to a wire rack to cool completely. They’ll crisp up more as they cool.
Step 5: Enjoy
- Snack Time: Dig in immediately or store in an airtight container for up to a week. Pair them with dips like hummus or ranch, or eat them plain as a portable snack.