Gluten Free Buttery Ritz-Style Crackers

If you miss those buttery, flaky crackers from the snack aisle, this recipe is for you. These gluten free buttery ritz-style crackers taste just like the real thing.

They’re crispy, salty, and have that signature buttery flavor that makes them so addictive. You won’t believe how close they are to the original.

The recipe is simple and uses ingredients you probably already have at home. No weird or hard to find stuff needed.

And yes, they are 100% gluten free. So if you’re avoiding gluten but still want a satisfying snack cracker, this is the one to try.

They’re great on their own, with cheese, or with any dip you like. Once you make a batch, they won’t last long.

Why You’ll Love This Recipe

They Taste Just Like the Real Thing – These crackers nail that classic buttery and salty Ritz flavor that you have been missing on a gluten free diet.

Perfectly Crispy and Flaky – The combination of cold butter and tapioca starch creates a light and snappy cracker with layers of flaky texture.

Ready in Under 45 Minutes – From mixing the dough to pulling golden crackers out of the oven the whole process is quick and beginner friendly.

Ingredients

• 1 cup Gluten Free All-Purpose Flour
• 1/3 cup Tapioca Starch
• 1 tsp Sugar
• 3/4 tsp Salt
• 1/2 tsp Baking Powder
• 1/4 tsp Cream of Tartar
• 4 tbsp Cold Unsalted Butter, cubed
• 3 tbsp Cold Whole Milk
• 2 tbsp Melted Butter, for brushing
• Flaky Sea Salt, for topping

How to Make

Step 1

In a large bowl, whisk together the gluten free all-purpose flour, tapioca starch, sugar, salt, baking powder, and cream of tartar.

Step 2

Add the cold cubed butter and use your fingertips or a pastry blender to cut it into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. This step is key for creating that signature flaky, buttery texture.

Step 3

Drizzle in the cold milk and stir with a fork until the dough just comes together. Knead it gently a few times in the bowl until smooth. Wrap the dough in plastic wrap and refrigerate for 20 minutes.

Step 4

Preheat your oven to 350F and line two large baking sheets with parchment paper.

Step 5

Roll the chilled dough out between two sheets of parchment paper to about 1/16 inch thickness. The thinner the better for that classic crispy crunch. Use a 1 1/2 inch round cookie cutter to cut out circles and place them on the prepared baking sheets.

Gather the scraps, re-roll, and cut until all the dough is used.

Step 6

Poke each round three times with a fork to create the signature Ritz pattern. Brush the tops lightly with melted butter and sprinkle with a tiny pinch of flaky sea salt.

Step 7

Bake for 10 to 13 minutes, until the edges are golden brown and the tops are lightly golden. They should puff up just slightly.

Step 8

Brush with one more light layer of melted butter immediately out of the oven. Let cool completely on the pan until perfectly crispy and snappy.

My Tips

Keep the Butter Really Cold

The butter you cut into the flour needs to be cold straight from the fridge. If it gets warm and soft, it will melt into the dough instead of staying in small pieces, and you’ll lose that flaky, buttery texture that makes these crackers taste like the real thing.

Cut the butter into small cubes and put them back in the fridge for a few minutes before you start. If your kitchen is warm, work quickly so the butter doesn’t soften in your hands.

Roll the Dough as Thin as You Can

Getting the dough to 1/16 inch thick is really important here. If the dough is too thick, the crackers will bake up puffy and bready instead of thin and crispy like a Ritz cracker.

Rolling between two sheets of parchment paper makes this way easier because gluten free dough tends to stick. If the dough keeps springing back while you roll, let it rest for a couple of minutes and try again.

If you’re having trouble getting it thin enough, try rolling out small portions of the dough at a time instead of the whole thing at once.

Don’t Skip the Fork Pokes

Poking each cracker with a fork isn’t just for looks. Those little holes let steam escape while the crackers bake, which keeps them flat and prevents them from puffing up into little pillows.

Press the fork firmly enough to go all the way through the dough. If the holes are too shallow, they’ll close up during baking and the crackers will bubble and puff unevenly.

More Tasty Recipes

• Gluten Free Cheddar Cheese Crackers
• Gluten Free Homemade Goldfish Crackers
• Gluten Free Rosemary & Sea Salt Crackers
• Gluten Free Everything Bagel Crackers
• Gluten Free Honey Graham Crackers

FAQ

Can I use a different gluten free flour blend?

You can, but keep in mind that not all gluten free flour blends are created equal. Some contain xanthan gum or different starch ratios, which can change the texture of your crackers. A blend that already includes a mix of rice flour and starches tends to work best here.

Since this recipe also calls for tapioca starch separately, try to use a blend that is not too heavy on tapioca already. Otherwise your crackers may turn out a bit chewy instead of crispy and snappy.