This awesome recipe has been shared several times. It was not mine, not sure exactly where it originated, but it is Ah-Mazing!! A few things to note, after making several batches of these.

1. Spend the $13 to buy the little tiny goldfish cutter, it just makes them cool! You can buy it here on Amazon. http://www.amazon.com/Mini-Tiny-Fish-Cookie-Cutter/dp/B0043CJPWK/ref=sr_1_1?ie=UTF8&qid=1376355060&sr=8-1&keywords=goldfish+cookie+cutter

2. Use Daiya non dairy cheddar cheese, it's the best!
3. A toaster oven makes them really nice and crispy! If you don't have a toaster oven, go ahead and bake in a regular oven at 425 degrees, then blast them for 2 minutes on LOW broil to make them extra crispy!!
4. Once they're done leave them in a bowl until COMPLETELY cool befo putting them in a closed container, because if you cover them up too soon it makes them go soft. They can always be re-crisped in the oven, but if you must allow them to cool all they way you'll be fine.
5. Make a double or triple batch because the kids will love them and how down! The good thing is it takes less than 2 bags of Daiya cheddar to make a triple batch. All in all these are very cost effective considering they are made with all healthy, organic, non-GMO ingredients:-)

ENJOY!!

GLUTEN FREE “GOLDFISH” CRACKERS

posted on August 27, 2009 by Adventuresgfmom

I am so excited to share this with you all, so I am going to make a second post today!! This is not my recipe, I will never take credit for something I did not create. This recipe is from a cookbook by Roben Ryberg. She is the founder and former owner of Miss Roben’s gluten free foods. The following recipe hails from her cookbook, “You Won’t Believe It’s Gluten-Free!: 500 Delicious, Foolproof Recipes for Healthy Living!” I absolutely love love love this cookbook, every recipe I have tried so far has turned out great. I was initially very skeptical because many of the recipes only call for one GF flour and I have always been taught that when using GF flours, you needed several different types blended together. Roben has shown in this book that that is not always the case!

Another neat aspect about this cookbook is that Roben gives a few different versions for each recipe. The following recipe, which is simply titled, “Crackers, Cheese” in the book, is a corn-based recipe (p.28). On page 29, she gives an oat-based version. Page 30 is a potato-based version. Page 31 is a rice-based version. So, if there are additional food sensitivities in your family besides gluten, you have other options!

I have 2 copies of this cookbook. If you do not have it, I HIGHLY recommend buying a copy!

UPDATE (9/22/10): Just recently I tried the rice-flour version of this recipe on page 31 of the cookbookand we thought this version was even better! Most of the ingredient proportions are different for the rice flour recipe, so I recommend getting a copy of the cookbook instead of just switching out the cornstarch for rice flour. I used superfine white rice flour (Authentic Foods) instead of regular rice flour to eliminate the gritty texture that you get with regular rice flour. I also switched out the plain milk called for in the recipe with a buttermilk substitute I made from plain Greek yogurt and milk after reading this). We definitely thought the rice-based/faux buttermilk version of this cheese cracker was better than the cornstarch/plain milk version of the cracker (even though we think the cornstarch version is really good too). The photos you see are of the rice-based cracker.

To buy the Goldfish Cookie Cutter that I use for my crackers, click here.

Gluten Free “Goldfish” Crackers

Rating: 5

Prep Time: PT20 - 30M

Cook Time: PT8 - 10M

Serves: 6 dozen \"Goldfish size\" crackers

Ingredients

4 oz. Cheddar Cheese, shredded (For a dairy-free, soy-free version, try using Daiya Cheddar Shreds…I also added a bit more cheese, about 4 1/2 oz.)

4 Tbs. Butter (for dairy-free: use Earth Balance buttery spread)

3/4 c. Cornstarch

1/4 tsp. Salt

1/4 tsp. Xanthan Gum

1/2 tsp. Baking Powder

2 Tbs. Milk (for dairy-free use your favorite substitute, I used a splash more so when I rolled out the dough with additional cornstarch it wouldn’t become too dry)

Optional Toppings: salt, dried herbs or spices if desired

Directions

Preheat oven to 400 F. Lightly grease a baking sheet.

Combine all the ingredients, except the milk, in a medium size-bowl. Mix until the mixture resembles a fine crumb. Add the milk and beat well.

On a lightly greased surface (I sprinkled the surface with cornstarch instead), pat or roll the dough to 1/8-inch thickness. Cut into 3/4 inch squares or another small shape that you like (click this link for mini fish cookie cutters I use). You can also cut the dough into larger round or square shapes, just extend the cooking time.

Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping (I just used salt). Bake on the prepared baking sheet until golden brown and crisp, approximately 10 minutes (Mine came out perfect at 8 minutes with my convection oven). The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color.

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Or, you can make gluten free “Cheez-Its!”

To me, they taste identical to the commercial crackers. My boys can have goldfish crackers right along side their buddies. The bonus: No artificial flavors or preservatives. No neon colors, (Luke will actually run away from Cheetos screaming. He freaks out over the bright orange color, no kidding!). Zero chemicals that you cannot pronounce. It’s a feel good mommy moment.

For colored goldfish crackers, click this link: Gluten-Free Goldfish Crackers, part deux (I no longer make the artificially colored crackers, but since we are all at different places on our journey, I kept the link here).