Crispy Gluten-Free Goldfish Crackers (Dairy-Free Option)
These super cute homemade gluten-free goldfish crackers are a copycat version of our favorite childhood snack. Light, airy, with a crispy and crunchy texture, and packed with cheesy flavor, just without any gluten! Easily made dairy-free too. Go bake a batch today!
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A Gluten-Free Version of these Cute Goldfish Crackers!
When I was still a little girl, grabbing a fistful of yellow goldfish crackers with my pudgy fingers and devouring them made me so happy – I mean, can you resist breaking into a smile when you look at these tiny little goldfish??
The famous Pepperidge Farm goldfish crackers were definitely my childhood favorite – a classic snack that probably make everyone reminisce their childhood too.
The only issue is that the original crackers are made with wheat flour (which contains gluten), and that means those on a gluten-free diet cannot enjoy them 😥.
So today, I’m sharing a gluten-free copycat of the cheddar goldfish crackers recipe that everyone can enjoy! So let’s get all nostalgic and walk down memory path together!
Why You’ll Love this Recipe:
- Simple Ingredients: The main ingredients you’ll need for these gluten-free goldfish puffs are easily available at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing the dough is easy peasy (with the help of an electric blend or food processor), no dough-chilling time is required, and then just roll it out and cut into shapes! You’ll need a goldfish-shaped cutter, but if you don’t have one, and don’t care about the shape, that’s not an issue!
- Totally Gluten-Free with Dairy-Free Options: The best part is that this homemade goldfish cracker recipe is 100% gluten-free, and can easily be made dairy-free too! This means that even those with Celiac disease or gluten or lactose intolerances can enjoy this perfect snack too!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making these gluten-free goldfish crackers.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Gluten-Free Flour: For this gluten-free version of goldfish, I recommend using a good-quality gluten-free 1:1 flour blend (a gluten-free 1:1 substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter and airier texture. I do NOT recommend using a gluten-free flour blend that includes heavier flours (such as garbanzo bean flour) as that will result in a very dense final texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
- Baking Soda: Baking soda is the only leavening agent used here, so make sure to add it in to help the cracker dough rise and create the airy texture.
- Ground Paprika: Ground paprika helps to give the dough the orangey color. Don’t add too much, just a little for a bit of color will be fine.
- Butter: Make sure that your butter is very cold when grating it (use the smallest hole on your box grater). The cold temperature ensures that the butter stays in the grated pieces (as opposed to melting) in the dough and this creates the flaky, airy texture. If you are lactose-intolerant, go ahead and use dairy-free butter (vegan butter) instead.
- Cheddar Cheese: Make sure the shredded cheddar cheese is cold too (you can use pre-shredded cheese or shred your own). If you are dairy-intolerant, go ahead and use dairy-free cheddar cheese instead.
- Cold Water: Make sure to use ice cold water to keep the butter cold so it doesn’t melt when pulsing and kneading the dough (see notes above for why you want cold butter). You may need more or less water depending on the gluten-free flour blend used. I used Bob’s Red Mill 1:1 Baking Flour, and had to use an extra tablespoon of cold water.
How to Make Gluten-Free Goldfish Crackers (Step by Step):
Prepare Cracker Dough
Process Ingredients: Combine all ingredients except for water in a high-speed blender or food processor and blend together. Mixture will become crumbly.
Add Cold Water:Â Add in 2 tablespoons of ice-cold water and blend or while the food processor is running. The mixture should start to stick together forming an orange-yellow dough. If you are using a blender, pour mixture onto work surface and knead together. (Note: If the dough is too dry, create a well in center and add small amounts of water until dough forms and stays together.)
Roll Dough Out
Shape Dough into Round Disc:Â Once the dough is pliable, lightly sprinkle your work surface with gluten-free flour and shape the dough into a round disc.
Roll Dough: Roll the goldfish cracker dough out to about ¼-inch thick. Dust the rolling pin and top of the dough only as needed.
Cut out Goldfish Shapes
Cut Dough into Goldfish Shapes: Preheat oven to 350F and line two large baking sheets with parchment paper. Once dough is rolled out, use a little goldfish cookie cutter to cut out goldfish shapes and place onto the prepared baking sheets ½ inch to 1 inch apart. Re-roll any remaining scraps of dough and cut out more shapes until all the dough is used.
Bake Until Crispy:Â Place the baking sheets in the preheated oven and bake at 350F for 12 minutes until golden brown (baking time may take 10-14 minutes depending on how hot your oven is). The longer you bake the crackers without burning, the crisper they will be. The little fish crackers will be softer while still warm then crisp up more as they cool.
Dish by Dish Tips:
- Amount of Cold Water: You may need more or less water depending on the gluten-free flour blend used. I used Bob’s Red Mill 1:1 Baking Flour, and had to use an extra tablespoon of cold water.
- No Cracker Cutter? I used a goldfish cracker cutter to cut the dough into tiny goldfish shapes. However, if you don’t care about the shape of your snack crackers, simply use a smooth-edged knife to cut the dough into tiny squares. Alternatively, you can use any other cookie cutter on hand to cut it out.
- Optional Seasonings: For extra flavor, you can also add in a pinch of garlic powder or onion powder if you like.
- Color of Crackers: Note that the color of the baked goldfish crackers will depend on how orange the cheddar cheese you use is and the amount of ground paprika used!
- Storing: Store these cheesy crackers in an airtight container for up to 5 days.
Other Gluten-Free Crackers to Bake:
- Easy Gluten-Free Crackers (Vegan)
- Almond Flour Graham Crackers (Gluten-Free, Dairy-Free)
- Savory Almond Flour Crackers (Gluten-Free, Dairy-Free)
- Copycat Ritz Crackers (Gluten-Free, Dairy-Free Option)
Gluten-Free Snacks You’ll Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Crispy Gluten-Free Goldfish Crackers (Dairy-Free Option)
- Total Time: 37 minutes
- Yield: 72 crackers 1x
- Diet: Gluten Free
Description
These super cute homemade gluten-free goldfish crackers are a copycat version of our favorite childhood snack. Light, airy with a crispy and crunchy texture, and packed with the cheesy flavor that we love, just without any gluten! Easily made dairy-free too. Go bake a batch today!
Ingredients
- 1 cup gluten-free 1:1 baking flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 teaspoon ground paprika
- 4 tablespoons cold butter, grated
- 8 ounces cold cheddar cheese, grated
- 2 tablespoons ice-cold water, plus more as needed
Instructions
- Preheat and Line: Preheat oven to 350F and line 2 large baking sheets with parchment paper.
- Process Ingredients: Combine all ingredients except for water in a high-speed blender or food processor and blend together. Mixture will become crumbly.
- Add Cold Water: Add in 2 tablespoons of ice-cold water and blend or while the food processor is running. The mixture should start to stick together forming an orange-yellow dough. If you are using a blender, pour mixture onto work surface and knead together. (Note: If the dough is too dry, create a well in center and add small amounts of water until dough forms and stays together.)
- Shape Dough into Round Disc: Once dough is pliable, lightly sprinkle your work surface with gluten-free flour and shape the dough into a round disc.
- Roll Dough: Roll the goldfish cracker dough out to about ¼-inch thick. Dust the rolling pin and top of the dough only as needed.
- Cut Dough into Goldfish Shapes: Once dough is rolled out, use a goldfish cracker cutter to cut out goldfish shapes and place onto the prepared baking sheets ½ inch to 1 inch apart. Re-roll any remaining dough scraps and cut out until all the dough is used.
- Bake Until Crispy: Place the baking sheets in the preheated oven and bake for 12 minutes (baking time may take 10-14 minutes depending on how hot your oven is). The longer you bake the crackers without burning, the crisper they will be. They will be soft while still warm then crisp up more as they cool.
- Store: Store goldfish crackers in an airtight container for up to 5 days.
Notes
Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a gluten-free 1:1 substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter and airier texture. I do NOT recommend using a gluten-free flour blend that includes heavier flours (such as garbanzo bean flour) as that will result in a very dense final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Baking Soda: Baking soda is the only leavening agent used here, so make sure to add it in to help the cracker dough rise and create the airy texture.
Ground Paprika: Ground paprika helps to give the dough the orangey color. Don’t add too much, just a little for a bit of color will be fine.
Butter: Make sure that your butter is very cold when grating it (use the smallest hole on your box grater). The cold temperature ensures that the butter stays in the grated pieces (as opposed to melting) in the dough and this creates the flaky, airy texture. If you are lactose-intolerant, go ahead and use dairy-free butter instead.
Cheddar Cheese: Make sure the shredded cheddar cheese is cold too. If you are dairy-intolerant, go ahead and use dairy-free cheddar cheese instead.
Cold Water: Make sure to use ice cold water to keep the butter cold so it doesn’t melt when pulsing and kneading the dough (see notes above for why you want cold butter). You may need more or less water depending on the gluten-free flour blend used. I used Bob’s Red Mill 1:1 Baking Flour, and had to use an extra tablespoon of cold water.
- Prep Time: 25 mins
- Cook Time: 12 mins
- Category: Snacks
- Method: Baking
- Cuisine: American
