This is not my recipe, I will never take credit for something I did not create. This recipe is from a cookbook by Roben Ryberg. She is the founder and former owner of Miss Roben’s gluten free foods. The following recipe hails from her cookbook, “You Won’t Believe It’s Gluten Free!” I absolutely love love love this cookbook, every recipe I have tried so far has turned out great. I was initially very skeptical because many of the recipes only call for one GF flour. I have always been taught that when using GF flours, you needed several different types blended together. Roben has shown in this book that that is not always the case!
Another neat aspect about this cookbook is that Roben gives a few different versions for each recipe. The following recipe, which is simply titled, “Crackers, Cheese” in the book, is a corn-based recipe (p.28). On page 29, she gives an oat-based version. Page 30 is a potato-based version. Page 31 is a rice-based version. So, if there are additional food sensitivities in your family besides gluten, you have other options! Roben also adds personal notes on what she thinks of the outcomes of the recipes.
I have 2 copies of this cookbook. If you do not have it, I HIGHLY recommend buying a copy!
Gluten Free “Goldfish” Crackers (my contributions, ideas and alterations are in red).
4 oz. Cheddar Cheese, shredded (I am sure you could use a dairy-free cheese, or a goat’s milk cheddar too…I also added a bit more cheese, 4 1/2 oz.)
4 Tbs. Butter (for dairy free, try Earth Balance buttery spread)
3/4 c. Cornstarch
1/4 tsp. Salt
1/4 tsp. Xanthan Gum
1/2 tsp. Baking Powder
2 Tbs. Milk (for dairy free use your favorite substitute, I used a splash more so when I rolled out the dough with additional cornstarch, it wouldn’t become too dry)
Topping: salt, dried herbs or spices if desired
Preheat oven to 400 F. Lightly grease a baking sheet.
Combine all the ingredients, except the milk, in a medium size-bowl. Mix until the mixture resembles a fine crumb. Add the milk and beat well.
On a lightly greased surface (I sprinkled the surface with cornstarch instead), pat or roll the dough to 1/8-inch thickness. Cut into 3/4 inch squares or another small shape that you like (I used mini fish cookie cutters). You can also cut the dough into larger round or square shapes, just extend the cooking time.
Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping (I just used salt).
Bake on the prepared baking sheet until golden brown and crisp, approximately 10 minutes (Mine came out perfect at 8 minutes with my convection oven). The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color.
To me, they taste identical to the commercial crackers. My boys can have goldfish crackers right along side their buddies. The bonus: No artificial flavors or preservatives. No neon colors, (Luke will actually run away from Cheetos screaming. He freaks out over the bright orange color, no kidding!). Zero chemicals that you cannot pronounce. It’s a feel good mommy moment.
Click this link for an update to this post, Gluten-Free Goldfish Crackers, part deux.