Gluten Free “Goldfish” Crackers
You can never have too many hor d'oeuvre recipes, so give Gluten Free “Goldfish” Crackers a try. This recipe serves 72. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 18 calories, 0g of protein, and 1g of fat per serving. For 3 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. This recipe from Adventures of a Gluten Free Mom has 7466 fans. From preparation to the plate, this recipe takes about 40 minutes. Head to the store and pick up baking powder, dry milk, salt, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 1%, which is improvable. If you like this recipe, take a look at these similar recipes: Reconstructing Goldfish Crackers: Gluten Free Style, Goldfish Crackers, and Healthful Homemade Goldfish Crackers.
Servings: 72
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 tsp. Baking Powder
4 Tbs. Butter (for dairy-free: use Earth Balance buttery spread)
3/4 c. Cornstarch
2 Tbs. Milk (for dairy-free use your favorite substitute, I used 1 tablespoon more so when I rolled out the dough with additional cornstarch it wouldn't become too dry)
1/4 tsp. Salt
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.)
1/4 tsp. Xanthan Gum
Equipment:
baking sheet
oven
cookie cutter
Cooking instruction summary:
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.
Step by step:
1. Preheat oven to 400 F. Lightly grease a baking sheet.
2. Combine all the ingredients, except the milk, in a medium size-bowl.
3. Mix until the mixture resembles a fine crumb.
4. 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.
5. 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).
6. 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.
Nutrition Information:
covered percent of daily need
