Ritz-Style Gluten Free Crackers

Ritz-Style Gluten Free Crackers
Light, buttery and salty, these gluten free crackers taste just like Nabisco Ritz—but they're gluten free!

Light, buttery and salty, these gluten free crackers taste just like Nabisco Ritz—but they’re gluten free!

Light, buttery and salty, these gluten free crackers taste just like Nabisco Ritz—but they're gluten free!

When it comes to being gluten free, we’re nostalgic for what we used to have, and no longer can. We’re tired of eating our Fourth of July burger with a fork, while everyone else has a burger on a bun.

We might know that the bun is carbs, and carbs are not good for us. But choosing not to have something because you know it’s bad for you is just not the same as not being able to have it because it’ll make you sick.

Light, buttery and salty, these gluten free crackers taste just like Nabisco Ritz—but they're gluten free!

Sometimes, we just want a Ritz Cracker, since they’re buttery and crispy and taste like nothing else. But since we can’t have one from a package, we’ll just have to make our own homemade Ritz style gluten free crackers.

These crackers taste just like Ritz, but they’re gluten free. If cheese could choose a cracker for its plate, it would choose Ritz every time. You feel me?

Crispy, Crunchy, Ritz-Style Gluten Free Crackers

I first published this recipe (with that photo above) on the blog in 2011. Depending upon when you’re reading this, that was at least 4 1/2 years ago.

I remember being sick and tired of everyone saying that we shouldn’t be trying to recreate old favorite baked goods as gluten free. It’s not like we want to eat ourselves into a carb coma every single day. But we want to be able to make choices.

Light, buttery and salty, these gluten free crackers taste just like Nabisco Ritz—but they're gluten free!

All these years later, I still feel the same way. I don’t want to be lectured, whether it’s January or December, about how I or my gluten free son should eat.

I just want us to have choices. Sometimes, it helps even just to know that you can make your own Ritz style gluten free crackers. Even if you never do it.

Except just once, do it. There’s a short video that shows you how easy it is to make the dough and roll it out, then bake it quickly to perfection. Be sure to keep the dough chilled, and bake it in a hot hot oven. The crackers will crisp as they cool.

Like this recipe?

Prep time: Cook time: Yield: About 25 crackers


1 cup (140 g) all purpose gluten-free flour (I like Better Batter here), plus more for sprinkling

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1 1/2 teaspoons baking powder

1/2 teaspoon sugar

1/2 teaspoon smoked Spanish paprika

1/4 teaspoon kosher salt, plus more for sprinkling

4 tablespoons (56 g) unsalted butter, chilled

1 tablespoon (14 g) vegetable oil

1/4 to 1/2 cup (2 to 4 fluid ounces) cold water, with ice (ice does not count in the volume measurement)

2 tablespoons (28 g) unsalted butter, melted


  • Preheat your oven to 375°F. Line rimmed baking sheets with parchment paper and set them aside.

  • In a large bowl, place the flour, xanthan gum, baking powder, sugar, paprika and salt, and whisk to combine well. Using a standard size grater, grate the cold butter into the large bowl of dry ingredients, stopping occasionally to flour the butter to keep it separated. Toss to coat the butter in the dry ingredients. Add the vegetable oil, and stir to combine. Add about 1/4 cup of the ice water, and stir to combine. Add more water by the half-teaspoonful as necessary to bring the dough together. Press it into a disk, wrap it tightly in plastic wrap and place in the refrigerator to chill for about 10 minutes or until firm.

  • Remove the chilled dough from the refrigerator and place on a lightly floured surface. Sprinkle lightly with more flour on both sides of the dough and roll out until a bit more than 1/8-inch thick, moving and turning the dough, and sprinkling with extra flour as necessary to keep it from sticking. Using a scalloped-edge 1 3/4-inch round cookie cutter, cut out shapes. Place the shapes about 1-inch apart from one another on the prepared baking sheets. With a toothpick, poke four to six holes toward the center of each cracker to help them rise. Gather and reroll the scraps to cut out crackers until you’ve used up the dough.

  • Place the baking sheets, one at a time, in the center of the preheated oven and bake until the crackers are just beginning to brown, about 7 minutes. Remove from the oven, brush the crackers with the melted butter and sprinkle with extra salt. Allow to cool on the baking sheet. They will crisp as they cool. The crackers can be stored in a sealed glass container at room temperature and should maintain their texture that way.

  • Recipe originally posted, in a slightly different form, on the blog in 2011. Adapted from Gluten Free Nabisco Ritz Crackers, Original recipe on page 188 of Gluten Free Classic Snacks. Lead photo by Jennifer May from Classic Snacks. All photos and video new. 



P.S. If you’re interested in the board that I’m using to roll out the dough, it’s the Bethany pastry cloth and board. It’s amazing!

Comments are closed.

  • Dedee
    January 28, 2017 at 1:45 PM

    Wow! I just purchased your Gluten Free on a Shoestring Bakes Bread Kindle edition. I was thinking about making the ritz style crackers from it, but here your instructions are a bit different. In the book you called for water at room temperature and also for melted and cooled butter. I guess this is a good reminder that recipes do evolve over time, and it is probably always good to see if there have been any improvements:-)
    I have only had your cookbook for about a week, and so far am loving it!! Thank you for all your hard work!

  • Martha Lardo
    January 25, 2017 at 5:24 PM

    I made these and OMG sooooo yummy. We ended up eating them all in 2 days and now I am making more. I have figured out how to make veggie crackers and chik n bisquit crackers using this recipe too… It is so versitle and just so darn tasty. Thank you so much

  • Becky Lou
    January 20, 2017 at 9:43 AM

    Once again, I’m thwarted by potato flour. Can’t eat it. If anyone knows which gluten-free flour is the best substitute for potato, I’d be very appreciative! Apparently, potato has some great qualities and I haven’t been able to successfully replicate a recipe yet :(

  • Jennifer S.
    January 16, 2017 at 12:22 PM

    How have i never seen these before?????? Yummmmmmmmmy!!!

  • Leslie Buskirk Flouhouse
    January 16, 2017 at 12:14 PM

    O. M. G. You have made me the happiest of women. I think the thing I have missed the most since being diagnosed Celiac has been Ritz Crackers. THANK YOU!!

  • kc54
    January 15, 2017 at 8:42 PM

    My husband said they were Paleo, but I can see they are not. They do look yummy, however! But veg oil is not, nor sugar, nor butter, and the only flours on Paleo are coconut and almond, I believe. Darn! I was excited when he said; he thought Paleo. 😞

  • Pat
    January 15, 2017 at 7:21 PM

    I cannot get the video to work for me.

  • Elise Byfield
    January 15, 2017 at 5:16 PM

    Great video! Very encouraging!

  • Shana Moland
    January 15, 2017 at 2:30 PM

    Thank you so much!! I can’t wait to make these and surprise my 9 year old! And then I can make poppy seed chicken again so excited!!! The video is EXCELLENT!!

  • […] Ritz-style crackers. […]

  • Madmadso
    January 11, 2017 at 6:15 PM

    Can’t wait to make these! My mom would always bake cod with crushed Ritz crackers and butter on it and my DH and I were trying to figure out a substitute. Now we don’t have to!

  • Allison McHugh
    January 11, 2017 at 5:51 PM

    Thankyou for this great much needed recipe! Is is possible to use a butter substitute like Nuttalex?

    • January 12, 2017 at 3:29 PM

      I’ve never heard of Nuttalex, Allison. Sorry! I’d try butter-flavored Spectrum nonhydrogenated shortening if you have that.

  • karen_303
    January 11, 2017 at 4:11 PM

    sounds really good – i could go crackers!! can the dough be thinly sliced and baked instead of rolling it? just a thought.

    • January 11, 2017 at 4:42 PM

      I’m afraid not, Karen. It must be rolled.

  • Kathryn Edeal
    January 11, 2017 at 3:21 PM

    Oh my what a difference in the recipe from your original in your first book. So glad you posted this…after my poor experience yesterday… I will use your new method.. COLD Cold Cold..so much difference from room temperature water and melted butter…special pastry flour
    I am not going to quit with my poor experience, I will try this new method..

    • January 11, 2017 at 4:43 PM

      Kathryn, I’m not sure what recipe you’re referring to, but this is nearly identical to recipe in Gluten Free Classic Snacks. I just simplified the manner of preparing the butter. Otherwise, it’s the same. I never recommended room temperature water or butter in this recipe.

      • Kay Edeal
        January 11, 2017 at 5:22 PM

        Page 212 in 2013 Bakes Bread is the recipe I followed I have your first 2 books. And I don’t have the classic snacks book yet. Thanks for your personal attention. I appreciate you.

  • February 3, 2012 at 3:00 PM

    Why does everyone hope secretly, Rebecca Chavez? Next time, let the secret out! Recipe ideas can be really helpful. :)

  • Janine Krantz Fugate on Facebook
    December 31, 2011 at 12:19 AM

    Nicole, it’s official. You are my favorite. I need a cracker for NYE, and here it is. (My daughters already declaring to their party-throwing auntie “don’t worry, my mommy can MAKE us crackers!” and me without a recipe. Until this very minute.

  • Penny E. Gary on Facebook
    December 30, 2011 at 1:20 PM

    SO very excited to try these! Thank you so much!

  • Colleen Whitington on Facebook
    December 30, 2011 at 12:57 PM

    I can’t edit to try these. I miss the softness of a nongluten free cracker. Don’t get me wrong, I’ll eat the blue diamond crackers with seriously sharp cheddar, but I would love, Love, LOVE a good buttery non nut cracker

  • October 16, 2011 at 6:54 PM

    Hi…thanks for the ritz cracker recipe! How many crackers does it make? I see 24 servings, but is that one cracker per serving?
    Looking forward to trying this one out!

    • Nicole
      October 17, 2011 at 8:13 AM

      Hi, Ann,
      Yup. 24 crackers. I understand your confusion, though. Like anyone is going to eat just one. :)
      xoxo Nicole

  • Stephanie
    September 20, 2011 at 1:16 AM

    Oh my goodness! These crackers were awesome. I was so surprised at how much they tasted like ritz crackers. Now I am thinking about the toffee crackers I used to make at the holidays. I have to try it out, it is an imparitive! Since I am gluten free and my hubby is going along for the ride with me I work really hard to keep “normal” tasting home made food…gluten free of course! Thanks for this wonderful recipe!

    • Nicole
      September 20, 2011 at 11:31 AM

      Hi, Stephanie,
      So glad the crackers worked out well for you. It is amazing how authentic they taste. I know … very exciting! Toffee crackers sound fabulous. I know exactly what you mean about making GF taste “normal,” so that you and your husband can happily eat the same food. That’s my motivation, basically, every step of the way! You are so welcome. Thanks for commenting.
      xoxo Nicole

  • Laurel Mascia
    September 19, 2011 at 10:12 AM

    Hi Nicole!
    I’ve made these a number of times because we all love them! The last time I made them, however, they became stale very quickly. I thought I did everything the same but I must have done something differently this time…..any ideas?

    • Nicole
      September 19, 2011 at 12:30 PM

      Hi, Laurel,
      If they went stale more quickly (which, with crackers generally means that they become soft, rather than hard), it is likely due to the crackers’ exposure to air (rather than in an air tight container). When crackers are exposed to air, the salt in them will absorb the moisture from the air and become soft. Perhaps you either used a bit more salt than usual and/or left them out without sealing them. I hope that helps!
      xoxo Nicole

  • August 10, 2011 at 9:11 AM

    […] here sipping the world’s best ice coffee that is so good even I don’t need to put in my usual complement of sweeteners), that my kid has crazy morning […]

  • Shalini Lynch
    August 2, 2011 at 1:04 AM

    Finally got around to making these. Though I found the dough easy to mix up, I had a bit of difficulty cutting out shapes even after chilling the dough. I think it was just too hot in my kitchen….the dough just kept getting soft and sticky so quickly. I finally rolled the dough into a log, stuck it back in the freezer for a while, then cut thinnish slices with a sharp knife and baked them. It’s my cheater’s method. Gotta say, these crackers are DELICIOUS and I thought they tasted exactly like a Ritz (though mine looked absolutely NOTHING like a real one). My ten year old celiac gobbled them down. I ended up baking only half the dough and stored the other half of the dough in my freezer for another time. If I had baked them all, I don’t think there would have been any left. I couldn’t bear that thought.

    • Nicole
      August 2, 2011 at 9:40 AM

      Hi, Shalini,
      It’s amazing what a difference the environment in the kitchen can make when you’re baking. Luckily, you’re an experienced enough cook that you didn’t panic. Good plan, to split the dough and only make half. Just don’t forget about the dough in the freezer! Not that I’ve ever done that. ;)
      xoxo Nicole

  • July 23, 2011 at 3:18 PM

    Thanks for your quick reply. The dough is still chilling SO I am going to check it, maybe add the rest of the water. The chilling helps with the puffy and gf products need puffy. I will remember this.

    • Nicole
      July 23, 2011 at 3:59 PM

      Hi, again, Joy,
      Actually, all pastry needs to puff. It’s not so much a gluten-free thing, as just a pastry thing. The idea is that the small pieces of cold butter stay relatively separate from one another, get coated in flour, and stay cold. Then, when the cold dough hits the hot oven, the butter expands and puffs out the flour. That’s why pastry dough is light. The more layers of butter surrounded by flour, the lighter the pastry. That’s also why puff pastry puffs so much: lots of layers of flour and butter.
      xoxo Nicole

  • July 23, 2011 at 2:27 PM

    I am in the middle of making these! Did you use the 1/2cup of water? I went with less water, the 1/2 cup seemed too much. Please let e know if next time there would be a reason to use it all I hope to post pics if they turn out! They are chilling. About the chilling…..I have noticed you do this with any recipes…is there a reason for this or the consistency is better. I guess I need to get my chef on! I am a mom cook….learning as I go!

    • Nicole
      July 23, 2011 at 2:43 PM

      Hi, Joy,
      Yes. I generally use about 1/2 cup water. Gluten-free flours are water-loving, and tend to thicken upon standing.
      This is a pastry. All pastries need to be kept cold until right before baking. It helps the finished product puff properly.
      Have fun!
      xoxo Nicole

  • Kadren
    July 20, 2011 at 1:29 PM

    Crackers were a HUGE success! :) Even the baby liked them.

    • Nicole
      July 20, 2011 at 6:51 PM

      Excellent, Kadren. :)
      xoxo Nicole

  • Laurel Mascia
    July 18, 2011 at 1:26 PM

    I made your Schmitz crackers yesterday. Thank you so much for this recipe! My son said he likes them even better than the Ritz crackers he missed so much. We just made some more today! :)

    • Nicole
      July 18, 2011 at 1:49 PM

      Hi, Laurel,
      You’re so welcome. You have repaid me richly with the story of your son and his happiness (and, then, yours).
      Three cheers for Schmitz!
      xoxo Nicole

  • Jamie
    July 17, 2011 at 3:52 PM

    Hello! When you say Pamelas is not a sub for all purpose gluten free are you talking the Pamelas Bread Mix as well?

    • Nicole
      July 17, 2011 at 4:54 PM

      Hi, Jamie,
      Pamela’s Bread Mix is also not an all-purpose gluten-free flour. It is a bread mix. It has many, many things other than flours added to it, like yeast, salt, honey, sugar, etc. Only a flour blend that does not contain additives like those, or like the baking powder and baking soda in her “baking mix” can be considered an all-purpose or multipurpose flour.

      • Jamie
        July 20, 2011 at 6:44 PM

        Ok, thank you Nicole. That explains a lot. I’m waiting for Better Batter to restock and then will be trying a ton of your recipes.

      • Nicole
        July 20, 2011 at 6:50 PM

        Hi, Jamie,
        You’re very welcome. Those are really important distinctions to make, or you’ll end up with failed recipes and won’t be able to figure out why — something we definitely want to avoid! Happy baking…
        xoxo Nicole

      • H MH
        February 21, 2017 at 10:59 PM

        Hi Nicole and commenters… this type of gluten-free flour isnt available in Canada where I am . …has anyone else had success with other potato free GF flours?? Or does anyone have an ingredients list on this brand? I keep trying to find a good ratio of other GF types such as brown rice, coconut, quinoa etc. B/C $60+ for flour on Amazon is just ridiculous …thnx love your recipes!

  • Nicole
    July 16, 2011 at 11:25 AM

    Hi Nicole,
    How excited was I when I got up this morning and saw a new recipe from you in my inbox? These look so fun to make but I think I’ll just have to wait! Going GF has been horrible for my waistline! You see, I’m one of those Celiacs that is NOT wasting away. My body’s response seems to be to hold on to the fat, lest it starve to death! When I found out I had Celiac everyone (those who have the right to comment) said “maybe you’ll lose weight!” Wrong. I’ve actually gained about 10 pounds. I’m certain it is because suddenly I was baking anything and everything that I could just to prove that going GF did not mean eternal suffering! I’ve been having the best Crepes and Lasagna and lemon cupcakes and Sopapilla Cheesecake…the list goes on. So now it is time to scale it back a little as I have my 20 year HS reunion in Vegas in two months and would like to at least fit into my warm weather clothes. But one day, for a little treat or a party I’m going to make these babies and I’m going to top them with Cougar Gold cheese and I will not feel guilty for one little calorie!
    Much love,
    P.S. I sat down with your cookbook last night and tagged all the recipes I’m dying to try, there were a lot! Made the Sausage and apple cornbread stuffing casserole last night…one thing I noticed, you call for 2 cups of chicken stock but then never tell us where to add it (I assumed with the milk/egg mixture?)

    • Nicole
      July 16, 2011 at 2:36 PM

      Hi, Nicole,
      I can’t believe people said to you, maybe you’ll lose some weight on a gluten-free diet! There is no one in my life who would have a right to make that type of comment! I’m really sorry you’re going to have to take a step back in GF baking, but I can really relate to what you said about how you had been cooking and baking everything you could “just to prove that going GF did not mean eternal suffering.” I’m glad you know that, and it seems that you have truly proven it.
      I’m so sorry about the stuffing recipe – I never noticed that glitch in the book, and no one has ever mentioned it before. You assumed properly, that you are meant to add it with the milk/egg mixture, and I will email my editor to make sure that is fixed in later printings. Thank you so much, and please accept my sincere apology for the omission!
      xoxo Nicole

  • Linda S
    July 16, 2011 at 10:36 AM

    Those crackers look SO beautiful, Nicole! Love the little scalloped edging. I was just wondering how long that batch lasted in your house – did it make your heart ache to see them vanish so fast? I just thought of strawberry jam on them, as I recently discovered a quick way to make some that only takes about 10 min. on the stove top. I had a pound of strawberries that I needed to use up fast, so I threw them in a pot w/a few cups of sugar and half of a squeezed lemon and brought it to a boil, mashing them along the way – 10 minutes later a good-sized jar of jam! :) Thank you so much for this recipe – can’t wait to try it. Have a great weekend – it sure is beautiful here in New England! Luv ya! Linda

    • Nicole
      July 16, 2011 at 2:43 PM

      Hi, Linda,
      Believe it or not, I still have a few crackers left! I have been allowing the children to select 2 at a time. I keep the tin closed and hidden from view! It’s funny you mention my heart aching to see something some pretty vanish so fast. I have found that I feel less that way in the last few years, since I have been blogging, since I know that the recipe (and the image of the finished product) lives on, either on the blog or in a cookbook. I like your style, making a quick strawberry jam so as not to waste the strawberries. It is so frustrating when summer fruit goes bad, and it happens so quickly. Now that can really break a girl’s heart. I hope all went well the other day with your colonoscopy. I thought of you, wishing you well. :)
      xoxo Nicole

      • Linda S
        July 18, 2011 at 7:14 PM

        I really can’t wait to make these but it’s just too darn hot today. Awe, thanks for thinking of me – the colonoscopy went well – it’s the whole day and night of prep before the test that’s draining (literally) and then you go in and close your eyes & it seems like seconds went by and it’s all over – can’t remember a thing. :) By the way, I just figured out how to use my bread machine that doesn’t have a gluten-free setting so as not to heat up my kitchen by using the oven on these really hot days (still haven’t put our AC’s in yet). I whip up all the ingredients in my Kitchenaid & then place it in the bread machine pan without the paddles and let it run. I made your quick sandwich bread and it worked like a charm. I learn something new every day! :) Take care! Linda

      • Nicole
        July 18, 2011 at 9:11 PM

        Hi, Linda,
        I’m glad everything, um, medical went well.
        Thank you so much for letting me in on that little bread-machine tip for avoiding the oven on a hot day. I had never thought of using a bread machine to make quick bread, but the way you described it, it makes perfect sense. Well done!
        xoxo Nicole

      • Kadren
        July 19, 2011 at 4:42 PM

        They are YUMMY!!!!!!!!!!!!!!!!!

      • Nicole
        July 19, 2011 at 9:02 PM

        Hi, Kadren,
        I know, right?! So glad you enjoyed them. Yum.
        xoxo Nicole

  • Kadren
    July 15, 2011 at 11:45 PM

    I can’t wait to make these for my girls. They are going to be beside themselves with glee and anticipation. Have to do it tomorrow before the heat wave though. Oh, and I wanted to let you know that I told the Harvest Health food store in Grand Rapids, MI that they needed to carry your book. They actually wrote it down so maybe?!?!?!?!? I hope so!!!! :)

  • Samantha McCormick
    July 15, 2011 at 10:37 PM

    I have to comment on your ritz crackers post. Carbs are not bad for you! Carbs have their place in your ‘diet’ just like fats, veggies and meats do. It’s all about moderation and discipline. As Stan from South Park once said “All or nothing is easy. But learning to drink a little bit, responsibly? That’s a-disiprin. Disirpin come from within.”

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  • Jennica
    July 15, 2011 at 2:28 PM

    So. What. We don’t care when all we want is an Oreo.

    AMEN! I love your “oreos”, I do, but sometimes, I just don’t want to bake, I just want to open a freaking package, and dunk in a glass of Almond Breeze, you know? I could go off on my own tangents on that topic alone, but I won’t. I will instead tell you about my dogs because you mentioned yours. So, last night, my husband and I went and bought our own bikes, complete with a child carrier to tote around said spoiled mutts (not really, they are spoiled Australian Shepherds). So, as I am running in and out of the house for tools, I didn’t notice that they were getting mad at me. We finally finished, and were getting our water bottles ready for our inaugural ride, and I look at the counter to notice that my glorious GF bread is in crumbles! Then I notice the pieces of Ziploc plastic all over the counter and the gaping hole in the bread bag. Oh….if I didn’t love those two dogs almost as much as my daughter!!! Anyway, a laugh for you today. XO

    • Nicole
      July 15, 2011 at 2:46 PM

      Hi, Jennica,
      Great to hear from you.
      If you really loved me, you would post a picture of your Australian Shepherds in the child carriers on the back of your bicycles! That — I have to see.
      Look, Jennica, you have gluten-free dogs. And they were hungry. What would you have had them do? They were problem-solving. ;) Seriously, though, sorry about your bread. :(
      Oh, and I know what you mean about Oreos and “oreos.” It kinda sucks. Gluten-free has come so, so far, but sometimes you can’t help but wish it had already gone all the way. Have you ever tried the Glutino packed “schmoreos”? (can you crack my code?) I have a package, and I’m not afraid to use ’em in a recipe. Actually, I am kind of afraid to use them. I don’t want to be grossed out. Those babies are expensive!
      xoxo Nicole

      • Jennica
        July 15, 2011 at 3:23 PM

        I will take pictures this weekend. McKenna wasn’t home, and we wanted to surprise her since she has been bugging us to get bikes for quite some time now, we couldn’t have pictures get out somehow. :) I have pictures of our Aussies in general on my FB page though. They are Loves…normally…just not when they eat my bread!
        I haven’t tried the Glutino brand cookies. I have tried some of their stuff, and it’s been ok, but just not the same. The only “oreo” type cookies I have tried were the Kinnitoos, and again, they were okay, but unless double stuffed, what’s the point? Maybe they are Glutino? I don’t know, I can’t keep track anymore. Besides, since we moved, it’s been way too difficult to get the packaged GF anything, so I don’t bother much, I just make it myself if I HAVE to have it. (Thank you very much, by the way- without the cookbook and the blog, I would be a lost cause).

      • Nicole
        July 15, 2011 at 4:48 PM

        Oh, a picture of them in the baby carrier is definitely in order. They should be wearing helmets, you know.
        Kinnitoos sounds weird. And funny.
        You’re welcome. :)
        xoxo Nicole

  • Kerry
    July 15, 2011 at 2:23 PM

    I can’t believe you have a child who rarely sweats and always smells good! No fair! I want one of those! (the crackers are a great idea by the way)

    • Nicole
      July 15, 2011 at 2:42 PM

      Hi, Kerry,
      I know, right? Well, I have 3 kids. One out of 3 ain’t bad. :)
      xoxo Nicole

  • Sarah D
    July 15, 2011 at 1:49 PM

    These look amazing! Ritz were my son’s favorite before we went gf. I have to wait until Better Batter comes back in stock, though. The website said end of July or so. Any input on a replacement to use for the next two weeks so I don’t have to rely on rice for starch? My son has gotten used to having his PBJ sandwiches back for lunch since you have such amazing bread recipes and he’s not so keen on PB roll-ups on corn tortillas. :)

    I love that you’re a bit wacky! It makes you much more relatable to those of us out here that are nutso (like me!). I used to drink my coffee with tons of sugar, but I went on Weight Watchers a couple of years ago and that was a quick way to cut points so I just got used to it. Sometimes, I use creamer, but usually it’s just a little milk and sugar. My hubby drinks a little coffee with his sugar, though. :)

    I look forward to your posts every day! Sometimes I read through old posts I missed before I found you while I wait for something new. You never fail to make me smile or even laugh. Keep it up!

    • Nicole
      July 15, 2011 at 2:02 PM

      Hi, Sarah,
      Always good to hear from you. :)
      Oh, Better Batter, you temptress! I know. It’s painful, the delay. Naomi Poe said that she expects to be able to ship next week, so it should be sooner than the end of July. I’m biting my nails waiting for it, too, since I’m down to the wire myself. I’m so sad thinking of your poor son with his PB on corn tortillas. And it only makes it worse that he’s now come to expect bread! For starch in the meantime, I sometimes do crunchy corn tacos (many of the commercial brands are GF) and there’s a Mexican company that makes awesome corn tostadas (Guerrero), and I find them at regular supermarkets. You could also try making arepas (in the cookbook) and pupusas (recipe here on the blog) with some masa harina. Cornmeal spoonbread is a great starch to serve with almost any meal, too. Corn corn corn! Quinoa is of course a fabulous super grain, if he likes that.
      Weight Watchers would say that. Meanies. To be completely honest, I can drink really really good quality coffee (Dunkin Donuts taste great, but it’s not “great coffee” you know?) without much sugar, but anything short of that and I need sweetener. Funny about your husband.
      I’m so glad you enjoy the blog. And thank you for the encouragement! I can use it!
      xoxo Nicole

      • Sarah Dean
        July 15, 2011 at 3:14 PM

        I just made Pupusas the other night! They were a major hit around here. Even my non-gf-loving hubby liked them. The only problem was that I didn’t season the filling enough so they were a bit bland, but the guys all ate them anyway. My hubby said that’s one of his new fav recipes so I’ll have to make them again soon. :)

      • Nicole
        July 15, 2011 at 4:50 PM

        Hi, Sarah,
        I didn’t know your husband was non-GF-loving. My husband doesn’t have a choice!
        Yeah, masa harina can taste bland if you don’t season it, but even more so the secret to avoiding bland pupusas is to make sure you don’t make them too doughy and thick. You want the filling to be almost peeking out the top and bottom, so it flavors the whole deal.
        Fingers crossed that Better Batter ships out asap next week!
        xoxo Nicole

      • Sarah Dean
        July 15, 2011 at 8:34 PM

        THAT’s what I did wrong! They were pretty thick and I didn’t season them at all. I ended up mixing plain yogurt with salsa and smearing it all over the top. Yum! Now that I know what I did, I can correct it. I LOVE that you respond to comments! I’ll have to make them again next week. I’m thinking of adding taco seasoning to the dough as well as the filling for extra flavor. Mmmmm…I can taste the yummy already!

      • Nicole
        July 15, 2011 at 9:03 PM

        Hi, Sarah,
        You had a eureka! moment! I love those.
        Of course I respond to comments. I can’t even begin to understand bloggers, especially food bloggers, who don’t respond to comments. My post, if it does its job, starts a conversation. It would be plain rude for me not to respond when the other party to the conversation picked up the thread. You know? That’s my whole reason for doing this. Thank you for really rolling up your sleeves and engaging in this. We’re all in it together. And now your pupusas will knock your husband’s socks off! Woo hoo!
        xoxo Nicole

    • Kadren
      July 15, 2011 at 11:25 PM

      I have been using this GF all purpose flour blend for all of Nicole’s recipes since we can’t have rice at our house and I must say, it works REALLY well. :) I don’t have to change anything to get the same amazing results. Hope the Better Batter comes in soon for you!! Much luck!

    • Kadren
      July 15, 2011 at 11:26 PM
      • Nicole
        July 16, 2011 at 2:40 PM

        Thanks for always helping out wherever you can, Kadren. And thanks for being such a great cheerleader for the book! :)
        xoxo Nicole

      • Kadren
        July 16, 2011 at 11:00 PM


  • Joy
    July 15, 2011 at 12:53 PM

    My son (Celiacs) soooo misses Ritz Crackers! This is just what I needed to get me in the baking mood! Oh yea….just wanted to say I am so glad your recipes are NOT huge-(1 cup gf flour not 4 cups)! Most GF recipes I need to cut in half of quarter!
    Love you!

    • Nicole
      July 15, 2011 at 1:28 PM

      Hi, Joy,
      I’m so glad that Ritz Schmitz has got you inspired. Yeah, I went with a relatively small amount of dough on this one, since it can easily be doubled, and it still makes a nice amount of crackers with just 1 cup of flour.
      Love you too, indeed.
      xoxo Nicole

  • Anneke
    July 15, 2011 at 12:19 PM

    Now these I can make, just as they are! Yay!! And I will, along with your cheese crackers, which I keep meaning to get to. Cracker baking is in my near future. Will you still love me if I tell you I can’t stand coffee? If you have to drink it and it requires lots of sugar, well, good on you, do what you must. Funnily enough, my husband works for a coffee company and I never ever drink the stuff — that free coffee he gets makes great gifts!
    Do people really use two knives to cut in butter? I think I am not coordinated enough for that. I wonder that every time I read it — so I decided to say it today. Pastry blender all the way for me!
    I love that you’re a lunatic, makes me feel right at home! Anneke

    • Nicole
      July 15, 2011 at 1:27 PM

      Hi, Anneke,
      I’m so glad you can make the crackers as-is. So what that you don’t like coffee? I do still love you. I just don’t pretend to understand you. :)
      Yes, you can cut in butter with two knives. You just hold one knife in each hand, cross them and cut in opposite directions with the both of them, and repeat again and again. It works really well, in fact. Sometimes, I do without the pastry blender and just use 2 knives, since the pastry blender works my last nerve sometimes, since everything gets caught in it. You know?
      So to the lunatic thing, you say, “takes one to know one!”
      xoxo Nicole

  • July 15, 2011 at 12:13 PM

    “So. What. We don’t care when all we want is an Oreo.”

    Oh amen. And can I get a ‘fish & chips’ too?!

    • Nicole
      July 15, 2011 at 1:24 PM

      Hi, Friendly,
      xoxo Nicole

    • Anonymous
      July 15, 2011 at 1:42 PM

      I miss Fish & Chips! We used to live in AK so we had super fresh halibut we caught ourselves and nothing compares to that. I did find a restaurant here with GF Fish & Chips, but it’s not quite the same.

      • Nicole
        July 15, 2011 at 1:54 PM

        Hi, Anonymous & Friendly,
        This looks like a good Fish and Chips recipe. Just sub in an all-purpose gluten-free flour, and 1/2 teaspoon xanthan gum per cup of flour (unless your flour already contains xanthan gum, like Better Batter does): http://www.epicurious.com/recipes/food/views/Fish-and-Chips-109011. Give it a try! I would suggest frying the fish outside, if at all possible, since that’ll stink up the place somethin’ awful. :)
        xoxo Nicole

      • Anonymous
        July 16, 2011 at 10:51 AM

        We got an absolutely awesome (I mean that) “GF beer-batter fish fry recipe” from About.com — you can substitute club soda for the beer if you don’t have/want GF beer. We did spice it up a bit more because it was a tad bland but that’s easy enough to adjust. And for most other breading, we use crushed rice chex (will be making eggplant parmigiana with it this weekend, and it actually tastes BETTER than any gluten-containing breading we’ve ever had.

  • Tammy Kirschner via Facebook
    July 15, 2011 at 12:01 PM

    Umm, we used to plan meals around crackers. It all had to do with the toppings, meat, cheese, cream cheese, etc. :)

    And I used to spoon the sugar into my coffee in amazing amounts! Or the hot cocoa mix!

  • July 15, 2011 at 11:25 AM

    will they be super horrible if I leave the paprika out? I just realized I don’t have any. :(

    • Nicole
      July 15, 2011 at 11:26 AM

      Hi, Joy,
      No. Of course not. They won’t be super horrible. They will be a different color, and will have a more “flat” flavor, but they will still taste really good! Maybe cut the recipe in half, and make it again once you have paprika?
      xoxo Nicole

  • Pamela G
    July 15, 2011 at 10:57 AM

    SO SO SO SOOOOOO look forward to reading your blog…you’re nutz! (most affectionately!!!)
    Love you!!!

    NEVER be ashamed of schweeeet coffee – I confess (with a red, red face….) I use 3 tsp in a giant cup.
    I once was in a convenient mart and watched a woman put 20 packets in her cup…..20 packets???????
    My nephew even noticed, and he says “Ewwwwwwwwww…did you see that? Why didn’t she just buy a bag & a spoon???”

    Ritz…Scott will be head over heals, you know. He said that he misses them and bagels the most. Guess I better go cheese shopping! :)

    • Nicole
      July 15, 2011 at 11:05 AM

      Hi, Pamela,
      I know. I’m totally crazy. But I’m relatively harmless. :)
      Okay, 20 packets is gross. That person sounds like a loon for sure. Your nephew is right. Get a spoon!
      I don’t know Scott, but if he misses Ritz, he should have these. And I have a recipe for GF bagels (a few recipes, in fact) in my cookbook. Easy peasy.
      xoxo Nicole

      • Pamela G
        August 11, 2011 at 10:37 AM

        Nicole, my new BESTEST
        OMG….Scott was SO impressed with the crackers…although, it was way too hot in the kitchen when i made them.
        he was WAYYYYYY impressed with the flavor. One question I had was do you think they’d get a bit ‘crisp-er’ if I refrigerated the dough prior to baking? they were a little thick (due to the heat, they were almost melty)…if I chilled them down, do you think that would work?

      • Nicole
        August 11, 2011 at 10:49 AM

        Hi, Pamela,
        Yes, especially if it’s hot in your kitchen, definitely refrigerate the rounds prior to baking them. The recipe already directs you to chill the dough prior to rolling it out, but if it’s hot in your kitchen, refrigerate the rounds on the baking sheets before baking. Glad you enjoyed!
        xoxo Nicole

      • Pamela G
        August 12, 2011 at 10:26 AM

        Thank you, my dear!!! i WILL be making these again soon because i got him some horseradish cheese spread. something for him & Miss Molly (the dog) to eat…
        (yes, the dog is GF too….)
        Happy Molly days – aka the weekend!!!

  • Jennifer
    July 15, 2011 at 10:56 AM

    THANK YOU! I am 3 weeks into gf eating and sometimes I want to cry over tortillias and not being able to have them. Ritz crackers are next on the list!!!
    So, far I have only been eating the things that are naturally gf (fruits and veggies- mostly) but this is the weekend I try to start baking!

    Can’t wait to try this recipie!!!

    • Nicole
      July 15, 2011 at 11:03 AM

      Hi, Jennifer,
      Welcome to GF eating (and the blog). C’mon in. The water’s just fine. :)
      There is a great GF tortilla recipe in my book, and if you click on the Flour Tortilla link in this post, you can actually find the recipe reprinted with permission by Living Without Magazine in an article that I wrote for their current issue. They’re so easy. I make them multiple times in any given week. Naturally gluten-free foods are great, but they’re not enough. You need choices! Let us know how this weekend’s baking goes!
      xoxo Nicole

  • Thursa Halcomb-Nunley Short via Facebook
    July 15, 2011 at 10:29 AM

    THANKS SO MUCH! So making this for the weekend! Helloooo dip… meet a GF cracker again!

  • July 15, 2011 at 10:11 AM

    First off…don’t EVER be embarrassed about how you take your coffee…I can put you to SHAME of that one. I put swiss miss cocoa in my coffee. Every. Day. *hangs head in shame*

    Second…I saw a link to Nilla Wafers…we make (well, we USED to make) a cold banana pudding that uses Nilla Wafers…do u think that those would stand up to it? They’re supposed to get all soggy and nom…I’ve just never tried a gf version and I’m nervous… :/

    • Nicole
      July 15, 2011 at 11:01 AM

      Hi, Jessica,
      Okay, you have me beat with Swiss Miss in your coffee. But I will not judge. I will look away politely, as I have asked of you.
      You should read the comments on my Nilla Wafers post. People talked a whole lot about the very same banana pudding. They hold up. Proper.
      xoxo Nicole

  • July 15, 2011 at 10:10 AM

    Everything tastes better on a Ritz and I’m about to put the whole damn kitchen sink on a Ritz and smile. I’m going to put so many Ritz crackers in my mouth that I can’t barely breathe. You know what I’m talking about, it gets all dry in there and you’re about to choke – kind of like that party game where you whistle after eating a saltine. Oh Nicole, if I hadn’t found you, my life would be missing something….calories and comfort foods! But I love you for it. And I love you for showing me the light to Better Batter – I’m waitin’ on my first 25lb bag!!!! Boo yah! And when it arrives? Crackers! Crackers for everyone!

    • Nicole
      July 15, 2011 at 10:59 AM

      Hi, Jayne!
      I’m so glad things are going to work out for you with Better Batter. How awesome are they and their financial assistance? The best. Oh, and I totally know what you mean about cotton mouth from stuffing it with Ritz. Stuff away!
      xoxo Nicole

    • Pamela G
      July 15, 2011 at 11:00 AM

      my honey agrees… I imagine I’ll have to keep a gallon of water available so that he doesn’t choke on the crumbs (as he stuffs his pie hole full, too!)

  • Tracy Dixon
    July 15, 2011 at 9:50 AM

    Can shortening work for the butter for those of us that are dairy free?

    • Nicole
      July 15, 2011 at 10:56 AM

      Hi, Tracy,
      I have to be honest, I have not tested them with a butter alternative, but I don’t see why they wouldn’t work really well with nonhydrogenated vegetable shortening (not margarine – I hate that stuff, and it is awful for pastry since it will make the pastry spread, something you never want pastry to do). Spectrum makes a good one.
      Hope that helps!
      xoxo Nicole

  • Amanda Hockham via Facebook
    July 15, 2011 at 9:23 AM

    SO making these!!
    Is it weird to plan a whole meal around a cracker??

    • Nicole
      July 15, 2011 at 10:55 AM

      Hi, Amanda,
      If it’s weird, I wouldn’t know. I’m a lunatic, remember? ;)
      xoxo Nicole

  • Monica Connell via Facebook
    July 15, 2011 at 9:11 AM

    what’s a good cheese without a cracker? I agree crackers, a good tortilla are things I miss most.

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