Crispy Homemade Gluten-Free Goldfish Crackers (Easy Copycat Recipe)

Nostalgic, Cheesy, and Extra Crispy

Recreate your favorite childhood snack with these Homemade Gluten-Free Goldfish Crackers! Packed with real sharp cheddar flavor, a snappy crunch, and wholesome ingredients, this easy copycat recipe delivers everything you miss about the original—without any gluten.

Why You Will Love This Recipe

• 100% Gluten-Free: Perfectly adapted using a standard 1:1 gluten-free flour blend.
• Irresistibly Crunchy: Tested techniques ensure a thin, crisp texture instead of a dense or soft center.
• Real Cheese Flavor: Made with freshly grated sharp cheddar for a bold, authentic taste.
• Quick & Easy: The dough comes together in under 5 minutes using a food processor.

Pro Tips for the Ultimate Crispy Crackers

• Keep Ingredients Cold: Cold butter and ice water are essential. Cold fat creates tiny steam pockets in the oven, keeping the crackers light and crunchy rather than greasy or flat.
• Use Xanthan Gum: Ensure your 1:1 gluten-free flour blend contains xanthan gum. This gives the dough the elasticity required to roll thin without tearing.
• Roll to 1/8-Inch Thickness: Thin dough bakes evenly. Roll between two sheets of parchment paper to achieve a uniform 1/8-inch thickness across the entire batch.
• Let Them Cool: Crackers finish crisping as they cool. Leave them on the baking sheet for at least 10 minutes before tasting.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 6 servings (approx. 75 small crackers)

Ingredients

• 1 cup 1:1 gluten-free all-purpose flour blend (with xanthan gum)
• 8 oz sharp cheddar cheese, freshly shredded
• 4 tbsp unsalted butter, cold and cubed
• ½ tsp salt
• ¼ tsp garlic powder
• ¼ tsp onion powder
• 1–2 tbsp ice water

Step-by-Step Instructions

Step 1: Prep the Oven

Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper.

Step 2: Combine the Ingredients

In a food processor, add the gluten-free flour, finely shredded cheddar cheese, cold cubed butter, salt, garlic powder, and onion powder. Pulse until the mixture reaches a fine, crumbly texture.

Step 3: Form the Dough

Drizzle 1 tablespoon of ice-cold water into the mixture and pulse. If the dough remains too crumbly to hold together, add another tablespoon (or teaspoon) of cold water until a cohesive dough disk forms.

Step 4: Roll and Cut

Place the dough between two sheets of parchment paper. Roll out evenly until it reaches 1/8-inch thickness. Use a mini fish-shaped cutter or small round cutter to stamp out your crackers. Transfer them to the prepared baking sheet.

Step 5: Bake and Cool

Bake for 12 to 15 minutes, or until the edges are lightly golden and firm. Allow the crackers to cool completely on the baking sheet to achieve maximum crispness.

Storage Tips

• Room Temperature: Keep baked crackers in an airtight container for up to 5 days.
• Freezing Dough: Wrap unbaked dough tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before rolling.