This is inspired by the Smitten Kitchen Whole Wheat Goldfish recipe.
This is a delicious gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.
- 1 1/2 cups sharp cheddar, ideally an orange cheddar
- 4 tablespoons (1/2 stick) salted butter
- 1/2 cup gluten-free flour (I’ve used brown rice with a bit of amaranth. I wouldn’t suggest a bean flour, as it’s too heavy for a cracker)
- 1/4 cup starch (I’ve used white rice flour and tapioca starch – both worked well)
- 1/2 teaspoon xanthan gum
- 1/8 teaspoon onion powder (not onion salt!)
- 1/8 teaspoon table salt
- (optional: add 2 drops orange gel food coloring if your cheese isn’t orange)
Using a food processor, combine all the ingredients. Let run for around 2 minutes, until it all comes together in a ball. I have a small Cuisinart, and it’s still large enough for this.
Wrap the dough in plastic wrap, or put it in a plastic bag, and place in the fridge. Let it chill for 30+ minutes, until firm.
Place a sheet of plastic wrap on your counter or other surface. Plop the dough in the middle of the plastic wrap. Put another sheet of plastic wrap on top, then use a rolling pin to roll the dough out to a thickness of about 1/8th of an inch. Gluten-free dough requires slightly different handling for rolling out, and the technique that’s worked the best for me has been rolling out between layers of plastic wrap.
Use cookie cutters to cut shapes and transfer to cookie sheets that are either lined with parchment paper or Silpat (I occasionally sprayed my cutters with Trader Joe’s coconut oil spray, but another spray would also work). When laying them out, leave about 1/2 inch between crackers so they can spread. Use a toothpick or a bamboo skewer to poke eyes into the crackers. I also used the toothpick to make mouths on the fishies, but I’ve left the other critters mouthless. (I found my mini-fishie cookie cutter on eBay)
Let bake for 10 minutes, then check for done-ness every 2 minutes. Crackers are done when there’s just the slightest browning on the edges. Remove from the oven to a cooling rack and let cool on the cookie sheet for at least 5 minutes. Transfer to a cooling rack. When cool, transfer to an airtight container. Serve as a side in lunchboxes or as a snack any time.