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 or starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using gluten-free flour blends with heavier flours (such as garbanzo bean flour) as that will result in a denser texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. If your gluten-free flour blend does not include xanthan gum, make sure you add it in.

Baking Powder: Baking powder is the only leavening agent here that will help the cracker dough rise, so make sure to add it in. If you have Celiac disease or gluten intolerance, make sure to use gluten-free baking powder.

Sugar: I used white sugar, but cane sugar or light brown sugar will work too. The sugar is to balance out the saltiness, but feel free to leave the sugar out if you prefer.

Ground Paprika: Ground paprika adds the characteristic yellow-orange tinge to these homemade Ritz-style crackers.

Butter: I used regular unsalted butter. However, if you are lactose-intolerant, go ahead and use unsalted dairy-free butter instead.

Oil: I used sunflower oil, but you can use any neutral vegetable oil you prefer.

Ice Water: Make sure to keep the water ice cold before using it as the cold temperature will help the grated butter to maintain solid, and hence result in a flaky texture in the biscuits.

Storing: If storing, allow these homemade gluten-free Ritz crackers to completely cool before placing in an airtight container and storing at room temperature for up to 5 days.