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Light, buttery and salty, these gluten free ritz crackers taste just like Nabisco's Ritz—but they're gluten free!
What makes this “Ritz” crackers recipe special
When it comes to being gluten free, we're nostalgic for what we used to have, and no longer can. I first shared this recipe on the blog in 2011 when there weren't many famous brands making gluten free versions of their products. And we deserve to be able to make choices.
Sometimes, we just want the nostalgic taste of a Ritz Cracker, since they're buttery and crispy and taste like nothing else. We can't have one from a package, so we'll just have to make our own homemade Ritz style gluten free crackers.
These crackers have the rich taste and crunchy, melt-in-your-mouth texture of Ritz, but they're gluten free. If cheese could choose a cracker, it would choose Ritz every time.
Sometimes, it helps even just to know that you can make your own Ritz style gluten free crackers. Even if you never do it!
Recipe ingredients
- Gluten free flour: As usual, I highly recommend Better Batter gluten free flour original blend, Nicole's Best gf flour, or my mock Cup4Cup blend. I'm not as comfortable recommending Cup4Cup itself since they changed the formula. Please see the all purpose gluten free flour blends page for full info. And be sure to add xanthan gum if your blend doesn't already contain it. And measure your flour by weight for accurate results!
- Baking powder: This rising agent is what gives your crackers most of their rise in the oven. Make sure yours is fresh.
- Salt: Brightens the flavor in and on top of these simple crackers.
- Sugar: Just a touch of granulated sugar gives them that familiar packaged cracker taste. Most packaged savory snacks also have a bit of sugar in them.
- Smoked paprika: Adds color, and a smoky depth of flavor to these crackers.
- Butter: Cold grated butter helps the crackers rise in the oven. Melted butter brushed on top after baking gives extra richness.
- Oil: Helps the crackers stay fresh and adds richness. Any neutral-tasting oil (grapeseed, peanut, vegetable, canola) will work.
- Iced water: Brings the rest of the cracker ingredients together, and activates the baking powder the first time. Remember that you begin with 1/4 cup of cold water, and then add ice cubes. They don't count as part of the volume measurement.
How to make gluten free ritz crackers
See 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.
Make the cracker dough
- Place the dry ingredients (flour blend, xanthan gum, baking powder, paprika, sugar, and salt) in a large bowl and whisk together.
- Grate the 4 tablespoons of cold butter on a standard size box grater right into the flour, and toss to combine.
- Add a tablespoon of neutral oil, and 1/4 cup of cold water, and mix to combine.
- Add more water by the drop, pressing down with the back of the mixing spoon, until the dough comes together in clumps.
Wrap and chill it
- Press the raw cracker dough into a small disk.
- Wrap it tightly in plastic wrap.
- Refrigerate the wrapped dough for about 20 minutes or until firm but not hard.
Shape the raw crackers & bake
- Unwrap the chilled cracker dough and place on a flat surface. I'm using a cloth-covered pastry board here like this one.
- Sprinkle the dough lightly with more gluten free flour.
- Roll the dough out with a rolling pin until it's about 1/8-inch thick, sprinkling it lightly with flour as necessary to prevent sticking.
- Cut out 1 3/4-inch rounds with a round cookie cutter with scalloped edges for that authentic look (or just a plain round).
- Place the rounds on a lined baking sheet, and use a toothpick to poke about 5 holes toward the center of each round. It helps them rise without inflating.
- Bake at 375°F for about 10 minutes or until lightly golden brown.
Finish the baked crackers
- As soon as the crackers come out of the oven, brush the tops generously with melted butter.
- Sprinkle the tops with extra kosher salt.
- Let cool completely on the baking sheet.
- Store in a tightly sealed glass container at room temperature for about 5 days to a week.
substitutions
Ingredient Substitutions
There aren't a lot of tricky ingredients in these crackers, since they're made naturally without eggs and have few total ingredients.
Dairy free
The only dairy in this recipe is butter, and you can replace it with your favorite vegan butter. Make sure it's a block of butter, though, that is quite firm when it's cold from the refrigerator. These crackers are like little pastries, and the butter must be kept cold or it will melt the crackers won't be very crispy.
I would recommend using Melt or Miyoko's Creamy vegan butter, not Earth Balance buttery sticks, which are quite soft and have too much moisture. Don't use any oil-based butter that comes in a tub in this or any other pastry.
Smoked paprika
This spice gives the crackers some depth of flavor and a slight orange tint, like the real packaged cracker. You can leave it out, or try replacing it with a some cumin for smokiness, or a bit of chipotle chili powder for the color. They'll have a spicy kick, though, so be sure you like that before adding it!
My Pro Tip
Recipe Tips
Use cold ingredients
The grated butter must stay solid until the crackers go in the oven, so keep it and the water cold. Don't handle the cracker dough too much, either, because the warmth of your hands will melt the butter.
Add water slowly
Once you've added water, you can't take it out. You'll just be adding more flour, then a bit more water to catch up, on and on. Press down on the mixture with the back of your mixing spoon to incorporate all the water, or pinch some together, and stop when the dough holds together in clumps.
Let too-cold dough sit
If you refrigerate your raw dough for longer than about 2 hours, it may crumble as you try to roll it out. Just let it sit at room temperature until it's still cold, but has some more give in it as you press down with the rolling pin.
Add finishing touches to warm crackers
Be sure to brush the crackers with melted butter and sprinkle with extra salt while they're still warm from the oven. They'll soak the butter right up so they have that buttery taste and texture of the wax paper-wrapped originals.
FAQs
Yes! Wrap the raw, unshaped disk of dough in plastic wrap, then place in a ziptop freezer bag. Freeze for up to 3 months before defrosting, shaping, and baking.
If you're using block-style vegan butter, like Melt or Miyoko's Creamery brands, that is as solid as dairy butter when chilled, you should get very similar results.
No, Nabisco does not make a gluten free version of their famous crackers. But the brand Lance makes a version of “gluten free baked original crackers” that look a lot like Ritz and buttery and pretty delicious. They're not quite like the original, but they do taste great! Lance does make lots of conventional gluten-containing crackers, though, so make sure you're buying the right one.
make ahead or leftovers
Storage
These crackers will keep their crispy, crunchy texture in a sealed glass jar at room temperature for at least 5 days. Just make sure to brush them with butter when they're still warm, and let them cool completely before storing them, or they'll release steam that makes them soggy in the jar. If you store them in plastic, they'll lose their texture.
Storing the raw dough
You can make the raw cracker dough ahead of time. Just wrap it very tightly in plastic wrap, place it in a ziptop bag, press out all air and seal it well.
The unshaped dough will keep in the refrigerator for up to a week. Before baking, let the refrigerated dough sit, still wrapped in plastic, at room temperature until it gives a bit when you press it with a rolling pin.
You can also freeze the unshaped dough in the same form for up to 3 months. Defrost, still wrapped, in the refrigerator overnight, then on the counter as described above.
Gluten Free Ritz Crackers
Equipment
- Standard box grater
- 1 Rolling Pin
- 1 1.75 inch scalloped round cookie cutter or a simple round cutter in about that size
Ingredients
- 1 cup (140 g) all purpose gluten free flour blend, (please click thru for full info on appropriate flour blends), plus more for sprinkling
- ⅝ teaspoon xanthan gum, omit if your blend already contains it
- 1 ½ teaspoons baking powder
- ½ teaspoon sugar
- ½ teaspoon smoked Spanish paprika
- ¼ teaspoon kosher salt, plus more for sprinkling
- 4 tablespoons (56 g) unsalted butter, chilled
- 1 tablespoon (14 g) vegetable oil
- ¼ cup (2 fluid ounces) cold water, with ice, (ice does not count in the volume measurement), plus more as needed
- 2 tablespoons (28 g) unsalted butter, melted
Instructions
- 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 about 1/4 cup of the ice water, and stir to combine.
- Add more water by the drop as necessary to bring the dough together. Moisten the dry ingredients with the water by pressing down into the dough with the back of the mixing spoon. Stop adding water as soon as the dough comes together into clumps.
- Press the dough into a disk, wrap it tightly in plastic wrap and place in the refrigerator to chill for about 20 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 10 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 for at least 5 days.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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,
Nicole
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?)
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
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
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
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
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
They are YUMMY!!!!!!!!!!!!!!!!!
Hi, Kadren,
I know, right?! So glad you enjoyed them. Yum.
xoxo Nicole
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!!!! :)
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.”
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
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
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).
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
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)
Hi, Kerry,
I know, right? Well, I have 3 kids. One out of 3 ain’t bad. :)
xoxo Nicole
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!
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
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. :)
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
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!
HI, SARAH: I RESPONDED A FEW COMMENTS BELOW. WORDPRESS WOULDN’T ALLOW ME TO KEEP MY REPLY TETHERED TO THIS THREAD. SEE BELOW! xoxo Nicole
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
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
Sorry! I forgot the link!! http://mudpiesandcranberryteagoallergenfree.blogspot.com/2010/05/rice-free-gluten-free-flour-blend.html Hope it helps!!!!
Thanks for always helping out wherever you can, Kadren. And thanks for being such a great cheerleader for the book! :)
xoxo Nicole
:)
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!
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
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
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
“So. What. We don’t care when all we want is an Oreo.”
Oh amen. And can I get a ‘fish & chips’ too?!
Hi, Friendly,
“Amen!”
xoxo Nicole
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.
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
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.