Gluten Free Homemade Goldfish Crackers

I have been working on this gluten free goldfish crackers recipe for a while, and I am really happy with how it turned out. They are crunchy, full of cheddar flavor, and fun to make.

What I love about this recipe is how few ingredients you need. The base is just gluten free flour, sharp cheddar, butter, and a couple of spices for extra flavor.

Rolling them out and cutting the shapes is the most hands-on part, but it goes pretty quickly. Kids also enjoy helping with this step if you want to make it a family activity.

The best part is that these are 100% gluten free, so you do not have to worry about reading ingredient labels or hunting for specialty snacks at the store. You can just make them at home whenever you want.

They stay crispy for days when stored in an airtight container, which makes them perfect for meal prep or grab-and-go snacking.

Why You’ll Love This Recipe

Irresistibly Cheesy and Crispy – These little crackers are packed with sharp cheddar flavor and bake up perfectly crispy and crunchy every single time.

Tastes Better Than Store Bought – The real cheddar cheese and smoked paprika give these a rich homemade flavor that no boxed cracker can match.

Great Texture That Actually Snaps – These crackers cool into the perfect light and snappy bite that feels just like a real store bought cracker.

Ingredients

• 1 cup Gluten Free 1-to-1 Baking Flour
• 1 1/2 cups Finely Shredded Sharp Cheddar Cheese
• 4 tbsp Cold Unsalted Butter, cubed
• 1 tbsp Cornstarch
• 1/2 tsp Salt
• 1/2 tsp Onion Powder
• 1/4 tsp Smoked Paprika
• 2 to 3 tbsp Ice Water

How to Make

Step 1

Add the gluten free flour, shredded cheddar cheese, cold butter, cornstarch, salt, onion powder, and smoked paprika to a food processor. Pulse about 15 times until the mixture looks like damp sand and begins to clump together.

Step 2

Add 2 tablespoons of ice water and pulse several more times until a dough forms. If it still seems dry and crumbly, add the remaining tablespoon of water and pulse again. The dough should hold together when you press it between your fingers.

Step 3

Turn the dough out onto a sheet of plastic wrap, press it into a flat disc, and refrigerate for at least 30 minutes. This makes the dough much easier to roll out.

Step 4

Preheat your oven to 350 degrees F and line two baking sheets with parchment paper. Roll the chilled dough out between two sheets of parchment paper to about 1/8 inch thickness. The thinner you roll them, the crispier they will be.

Step 5

Use a small fish-shaped cookie cutter or any small cutter about 1 inch wide to stamp out crackers. Gather the scraps, re-roll, and cut again until all the dough is used. Place them on the prepared baking sheets with just a small gap between each one.

Step 6

Bake for 12 to 15 minutes, rotating the pans halfway through, until the crackers are golden at the edges and firm to the touch. They will crisp up more as they cool.

Step 7

Let them cool completely on the baking sheets before eating. Store in an airtight container at room temperature for up to 5 days.

My Tips

Keep the Butter and Cheese Cold

Cold butter is what makes these crackers flaky and crisp. If the butter gets warm and soft before baking, the dough turns greasy and the crackers come out flat and oily instead of light and crunchy.

Cut your butter into small cubes and put it back in the fridge until the moment you’re ready to add it to the food processor. Same goes for the shredded cheese – keep it cold right up until you use it.

If your kitchen runs warm, you can even toss the cubed butter in the freezer for 10 minutes before starting. It makes a real difference.

Shred the Cheese Yourself

Pre-shredded cheese from the bag is coated in anti-caking powder (usually potato starch or cellulose). That coating keeps it from melting and binding properly, so your dough might not come together the way it should.

Buy a block of sharp cheddar and shred it yourself using the finest side of a box grater. The finer the shreds, the more evenly the cheese blends into the dough, which gives you a smoother cracker with better flavor in every bite.

Don’t Skip the Chill Time

After you press the dough into a disc and wrap it, give it the full 30 minutes in the fridge. Gluten free dough is stickier and softer than regular dough, so chilling it firms everything up and makes it way easier to roll thin without it falling apart.

If the dough still feels sticky after 30 minutes, leave it in for another 10-15 minutes. You want it firm but not rock hard. If you chill it too long and it cracks when you roll it, just let it sit on the counter for 5 minutes to soften slightly.

More Tasty Recipes

• Gluten Free Cheddar Cheese Crackers
• Gluten Free Everything Bagel Crackers
• Gluten Free Rosemary & Sea Salt Crackers
• Gluten Free Savory Seed Crackers
• Gluten Free Honey Graham Crackers

FAQ

Can I make these without a food processor?

Yes, you can make the dough by hand. Just grate the cold butter using a box grater and then use your fingertips or a pastry cutter to work it into the flour and cheese mixture until it looks like damp sand. It takes a bit more effort, but it works perfectly fine.

The key is making sure your butter stays cold the whole time. If it gets too warm and soft, the dough will be sticky and harder to roll out, so work quickly.