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GF Goldfish Crackers [Cheese Crackers]

Gluten Free Cheese Crackers









Inspiration:

Childhood. The smell of crayons. They joy of eating an oceans’ worth of fish to extinction only to discover that your mom and Costco have pulled through once more and provided the world’s largest carton of anything to your home. Run on sentences that never quit. Cheese. Also this recipe helped. https://www.kingarthurbaking.com/recipes/gluten-free-cheese-crackers-recipe



Ingredients:

  • 1 1/2 cups (181g) King Arthur Gluten-Free Measure for Measure Flour

  • 1 teaspoon baking powder

  • 3/4 teaspoon salt

  • 1/2 teaspoon dry mustard

  • 1/8 to 1/4 teaspoon cayenne pepper*

  • ¼ teaspoon onion powder

  • 8 tablespoons (113g) unsalted butter, cold, cut into pats

  • 2 cups (227g) sharp cheddar cheese**


*Depending on taste. You do you, I don’t care.

**Do not use pre-shredded cheese. It is coated to make it not stick to itself and will not incorporate as well. Shred it yourself or follow this recipe where I include my genius to help you along.


The Making:

Preheat to 400 degrees F. Get two large baking sheets and cover with parchment paper.


In a food processor place cheese broken up. Pulse until it looks like very orange rice. Set aside.


In a bowl whisk together remaining dry ingredients. Cut up butter and throw everything into the food processor. Pulse until it is homogenous and starts to form together.


Pull dough out and separate into two halves one for each sheet. On the parchment roll out the dough until it is a ¼” thick and is a mostly square shape. Slice crackers into desired shapes. Poke every cracker with a fork. (No do not go poking random white people.) Spread them out so that the edges will brown.


Do it again with the next ball of dough.


Bake for 12-16 minutes.








Alternative Options:

You may shred the cheese by hand, and mix in the butter and cheese also by hand. It will be more time consuming and if you have hot hands it may make the dough a bit melty. If this is the option you choose I recommend placing your dough into the refrigerator for 10 minutes before rolling out.

The flour I used already has xanthan gum in it. If you are using another kind of gluten free flour just add in a ½ teaspoon.



The Truth:

I haven’t had a real Cheez-it or Goldfish cracker in 5 years. But my husband has! And he thought it tasted just like a Goldfish cracker. My neighbor who is not gluten free whatsoever and is not biased towards telling me what I want to hear at all said they taste like Cheez-its. He is never allowed over for dinner again. JK. I don’t really care which they taste like because, hand to heart it was stupid easy to make and delicious.



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