Gluten Free Goldfish
These authentic-tasting crispy, crunchy gluten free goldfish shaped cheese crackers taste just like the "real" thing. Make a big batch, and keep them fresh in a glass jar for anytime snacking!
Yield: 72 goldfish crackers
Equipment
- food processor
Ingredients
- 1 cup (140 g) all purpose gluten free flour blend (I used Better Batter; click thru for info on appropriate blends), plus more for sprinkling
- ½ teaspoon xanthan gum omit if your blend already contains it
- ½ teaspoon kosher salt
- ⅛ 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 tablespoons (1 fluid ounce) cold water plus more as needed
Instructions
- 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.
Notes
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.