1 cup (140 g) all purpose gluten free flour (I used Better Batter; click through for flour info), plus more for sprinkling
½ teaspoon xanthan gum (omit if your blend already contains it)
½ teaspoon kosher salt
1/8 teaspoon baking soda
½ teaspoon smoked Spanish paprika
4 tablespoons (56 g) cold unsalted butter, shredded or finely chopped
8 ounces sharp yellow Cheddar cheese, shredded and kept cold
2 to 4 tablespoons (1 to 2 fluid ounces) cold water
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
Place all the ingredients except the water, in the order listed, in the bowl of a food processor fitted with the steel blade. Add 2 tablespoons of the water and pulse, adding more water by the half-teaspoonful with the processor running, just until it comes together in a cohesive dough.
Turn the dough out onto a very lightly floured surface and roll out into an even layer about 1/4 inch thick, sprinkling very lightly with flour as necessary. The dough should roll out easily and will become smoother as you roll it.
Cut out small goldfish shapes about 1½-inches in length and place about 1 inch apart from one another on the prepared baking sheets. Gather and re-roll the scraps to cut out more 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 for 10 to 12 minutes, or until the crackers are very light golden brown all over. They will crisp as they cool.
The crackers can be stored in a sealed glass container at room temperature and should retain their texture for at least 5 days. For longer storage, seal them tightly in a freezer-safe wrap or bag, and freeze for up to 2 months. Defrost at room temperature.
Adapted from the book Gluten-Free Classic Snacks: 100 Recipes for the Brand Name Treats You Love, by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2015.