Light, buttery and salty, these gluten free crackers taste just like Nabisco Ritz—but they're gluten free!
What makes this recipe for Ritz-style gluten free crackers so special
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.
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?
Why I created this gf crackers recipe
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.
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.
Gluten free crackers, Ritz-style recipe
Ritz-Style Gluten Free Crackers
Ingredients
- 1 cup (140 g) all purpose gluten free flour blend (I like Better Batter here; please click thru for appropriate blends), plus more for sprinkling
- ½ 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 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 the dough 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.
Notes
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.
Ritz-Style Gluten Free Crackers
Ingredients
- 1 cup (140 g) all purpose gluten free flour blend (I like Better Batter here; please click thru for appropriate blends), plus more for sprinkling
- ½ 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 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 the dough 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.
Notes
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.
Martha Lardo says
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 says
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. says
How have i never seen these before?????? Yummmmmmmmmy!!!
Leslie Buskirk Flouhouse says
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 says
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 says
I cannot get the video to work for me.
Elise Byfield says
Great video! Very encouraging!
Shana Moland says
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!!
Madmadso says
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 says
Thankyou for this great much needed recipe! Is is possible to use a butter substitute like Nuttalex?
Nicole Hunn says
I’ve never heard of Nuttalex, Allison. Sorry! I’d try butter-flavored Spectrum nonhydrogenated shortening if you have that.
karen_303 says
sounds really good – i could go crackers!! can the dough be thinly sliced and baked instead of rolling it? just a thought.
Nicole Hunn says
I’m afraid not, Karen. It must be rolled.
Kathryn Edeal says
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..
Nicole Hunn says
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 says
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.
Gluten Free on a Shoestring on Facebook says
Why does everyone hope secretly, Rebecca Chavez? Next time, let the secret out! Recipe ideas can be really helpful. :)
Janine Krantz Fugate on Facebook says
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 says
SO very excited to try these! Thank you so much!
Colleen Whitington on Facebook says
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
gfveg says
**C A N ‘ T***W A I T ***T O ***T R Y *** T H E S E ***
THANKS SO MUCH!
Nicole says
You’re so welcome. :)
xoxo Nicole
ann says
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 says
Hi, Ann,
Yup. 24 crackers. I understand your confusion, though. Like anyone is going to eat just one. :)
xoxo Nicole
Stephanie says
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 says
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 says
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?
Thanks!
Nicole says
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
Shalini Lynch says
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 says
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
Joy says
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.
Joy
Nicole says
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.
Enjoy!
xoxo Nicole
Joy says
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!
Thanks.
Nicole says
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