Step 1: Process Dry Ingredients & Butter. Start by combining all your dry ingredients (gluten-free flour, xanthan gum, salt, baking soda, and ground paprika), along with the grated cold butter and cold shredded cheddar cheese, in a high-speed blender or food processor. Pulse these ingredients together until the mixture resembles coarse crumbs. Ensure the butter and cheese remain distinct, small pieces; avoid over-processing at this stage.

Step 2: Incorporate Ice-Cold Water. Now, add in 2 tablespoons of ice-cold water. Continue to blend or process the mixture (or pour it onto a work surface and knead if using a blender). The mixture should gradually begin to stick together, forming a cohesive, orange-yellow dough. It’s crucial not to add too much water at once. If the dough still appears too dry and crumbly, create a small well in the center and add additional small amounts of ice-cold water, perhaps a teaspoon at a time, until the dough comes together and holds its shape.

Step 5: Preheat Oven & Cut Shapes. First, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. This prevents sticking and makes cleanup easy. Once the dough is rolled out, use your goldfish cookie cutter to cut out the adorable fish shapes. Carefully transfer these cutouts to your prepared baking sheets, arranging them about ½ inch to 1 inch apart to allow for even airflow and baking. Don’t discard the dough scraps! Gather any remaining pieces, gently re-roll them, and continue cutting out more shapes until all the dough is utilized.

Step 6: Bake to Golden Perfection. Place your baking sheets in the preheated oven and bake at 350°F (175°C) for approximately 12 minutes, or until the crackers are beautifully golden brown and firm to the touch. Keep in mind that baking times can vary slightly depending on your oven’s calibration and how thick you rolled your dough; it might take anywhere from 10 to 14 minutes. A good rule of thumb is: the longer you bake them without burning, the crisper they will become. Don’t worry if they feel a little soft right out of the oven – these little fish crackers will continue to crisp up as they cool on the baking sheet and then on a wire rack.

Recreate your favorite childhood snack with these delightful homemade gluten-free goldfish crackers! This perfect copycat recipe yields light, airy, and incredibly crispy crackers, bursting with savory cheesy flavor – all completely gluten-free. With easy-to-follow steps and options to make them dairy-free, everyone can enjoy this classic snack. Get ready to bake a batch today and savor the nostalgic taste and satisfying crunch!

• 1 cup gluten-free 1:1 baking flour blend (ensure it’s a lighter blend, e.g., rice, tapioca, corn, potato starches)
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it for proper binding)
• 1/2 teaspoon fine sea salt
• 1/8 teaspoon baking soda (for that airy texture)
• 1/4 teaspoon ground paprika (for color and a subtle earthy note)
• 4 tablespoons very cold unsalted butter, grated (or dairy-free butter for a vegan option)
• 8 ounces very cold shredded cheddar cheese (or dairy-free cheddar cheese for a lactose-free alternative)
• 2 tablespoons ice-cold water, plus 1-2 tablespoons more as needed (depending on your flour blend)

Instructions

1. Preheat Oven & Prepare Baking Sheets: Begin by preheating your oven to a precise 350°F (175°C). While the oven heats up, take two large baking sheets and line them meticulously with parchment paper. This crucial step ensures your crackers won’t stick and makes for effortless cleanup.
2. Process Dry Ingredients & Cold Fats: In the bowl of your high-speed blender or food processor, combine the gluten-free flour blend, xanthan gum (if not in your blend), salt, baking soda, and ground paprika. Add the finely grated cold butter and cold shredded cheddar cheese. Pulse these ingredients vigorously until the mixture transforms into fine, coarse crumbs. The goal here is to keep the butter and cheese as distinct, small pieces, which will contribute to the crackers’ flaky texture. Avoid over-mixing.
3. Form the Dough with Ice-Cold Water: With the processor running (or if using a blender, transfer to a work surface), gradually add 2 tablespoons of ice-cold water. Continue to process or knead until the mixture starts to come together and forms a cohesive, slightly orange-yellow dough. If your dough feels too dry or doesn’t bind sufficiently after the initial water, add an additional tablespoon of ice-cold water at a time, very slowly, until a pliable dough forms. The exact amount of water can vary based on your specific gluten-free flour blend.
4. Shape the Dough for Rolling: Once your cracker dough is beautifully pliable and uniform, gently transfer it to a clean work surface. Lightly dust your hands and the surface with a small amount of gluten-free flour to prevent any sticking. Carefully shape the dough into a smooth, round disc; this preparation will make the subsequent rolling process much easier and more uniform.
5. Roll Out for Even Crispness: Using your rolling pin, roll the dough out evenly to a thickness of approximately ¼-inch (about 6mm). Achieving a consistent thickness across the entire sheet of dough is key for ensuring all your goldfish crackers bake at the same rate and achieve a uniformly crispy texture. If needed, sparingly dust your rolling pin and the top of the dough with gluten-free flour to prevent sticking.
6. Cut Out Goldfish Shapes: Now for the fun part! Take your goldfish cookie cutter and begin cutting out the iconic fish shapes from your rolled-out dough. Carefully transfer these delicate cutouts to your prepared parchment-lined baking sheets, leaving about ½ inch to 1 inch of space between each cracker to allow for even heat distribution during baking. Collect all the dough scraps, gently press them together, re-roll, and cut out more shapes until every last bit of dough has been used.
7. Bake Until Golden & Crispy: Place the baking sheets with your cut crackers into the preheated oven. Bake for approximately 12 minutes, or until the edges are golden brown and the crackers feel firm. Remember, oven temperatures can vary, so keep a close eye on them from 10-14 minutes. The longer you bake them without burning, the crisper they will become. Don’t be alarmed if they seem a little soft immediately after baking; they will firm up and become delightfully crispy as they cool down completely on the baking sheets and then on a wire rack.
8. Cool and Store: Allow the freshly baked gluten-free goldfish crackers to cool completely on the baking sheets. Once fully cooled, transfer them to an airtight container. When stored properly at room temperature, these delicious crackers will maintain their optimal crispness and flavor for up to 5 days, making them a perfect make-ahead snack.

Gluten-Free Flour Blend Selection: For achieving the lightest and airiest texture reminiscent of traditional goldfish, it’s crucial to select a high-quality gluten-free 1:1 baking flour blend. Prioritize blends that list lighter starches and flours, such as rice flour, tapioca starch, corn starch, or potato starch, as their primary components. These create a delicate crumb. Steer clear of blends that contain heavier flours like garbanzo bean flour (chickpea flour), as these can result in a dense, gritty, and less desirable cracker. The right flour blend is foundational to the cracker’s overall success.

The Role of Xanthan Gum: Xanthan gum is an indispensable ingredient in many gluten-free recipes, serving as the critical binder that gluten would otherwise provide. It prevents the dough from becoming crumbly and helps achieve a cohesive, workable texture. Always check your gluten-free flour blend’s ingredient list; if it already includes xanthan gum, you do not need to add it separately. If it doesn’t, ensure you incorporate the specified amount for optimal dough structure.

Baking Soda for Lift: Despite their thinness, crackers benefit from a leavening agent. Baking soda is the key player here, reacting during baking to create small air pockets. This process is essential for transforming a flat dough into a light, crisp, and airy cracker. Ensure your baking soda is fresh to guarantee its full leavening power.

Paprika for Color and Hint of Flavor: Ground paprika is included not just for its subtle, warm flavor but, more importantly, to give these homemade goldfish crackers their iconic orange hue. A little goes a long way in achieving a natural, appealing color. You can adjust the amount slightly based on your preferred color intensity, but typically a quarter teaspoon is sufficient to mimic the classic look without overpowering the cheddar flavor.

Importance of Cold Butter: This cannot be overstated. Using very cold, grated butter is fundamental for a flaky and airy cracker. As the cold butter pieces melt in the oven, they release steam, creating tiny pockets and layers within the dough. This process yields that coveted crispy, tender texture. If your butter is too warm, it will melt into the dough too early, resulting in dense, hard crackers. For dairy-free versions, ensure your chosen dairy-free butter is equally cold.

Cold Cheddar Cheese is Key: Similar to butter, ensure your shredded cheddar cheese is cold. Cold cheese helps maintain the overall low temperature of the dough mixture, which is crucial for keeping the grated butter from melting prematurely during the mixing process. You can use either pre-shredded cheese or grate a block of cheese yourself; just ensure it’s kept chilled until you’re ready to add it. Dairy-free cheddar cheese works just as effectively when kept cold.

Using Ice-Cold Water Strategically: The temperature of the water used in the dough is just as important as the coldness of the butter and cheese. Ice-cold water helps to further inhibit the butter from melting during processing, ensuring the best possible texture. Be mindful that the hydration needs of gluten-free flours can differ. Start with the recommended amount and incrementally add more water, if necessary, until your dough comes together smoothly without being overly sticky. Bob’s Red Mill 1:1 Baking Flour, for example, often benefits from an extra tablespoon.

Customizing Flavors: Don’t hesitate to personalize your crackers! A pinch of garlic powder or onion powder can deepen the savory profile. For a bit of heat, a tiny dash of cayenne pepper can be a delightful addition. Always start with a small amount and taste the dough (before baking!) if you’re experimenting with stronger spices.

Achieving Uniform Thickness: Rolling the dough to an even ¼-inch thickness is vital for consistent baking. If some parts are thicker than others, you’ll end up with some crackers over-baked and others under-baked. Using a ruler or even rolling between two thin guides can help achieve this uniformity.