Make snack time fun for kids with allergies with these gluten-free Goldfish® and Cheez-It® crackers! They’re so good your kids will never know the difference.
Since going gluten-free I’ve had to periodically send separate snacks to school for my daughter. I do my best to send food that is as close as possible to what the other kids are eating. Usually it’s pretty simple.
But when we got to Goldfish® I had a problem. I’m not a fan of most store-bought crackers as they are highly processed. Not to mention they typically have more junk added if they are gluten-free.
That meant I had to experiment. It’s what I love to do in the kitchen.
Cheese Crackers Without Artificial Color
I brainstormed about how to make them look kind of orange, like the real thing. I decided to add squash and some yellow cheese. And it worked!!
Both kids had some for breakfast (I do most of my baking in the morning before they get up…and they instantly run to the kitchen and start eating if they smell something good).
I couldn’t keep their hands off. They paired the crackers with homemade gummies (full of nutrient-dense gelatin) and strawberry lemonade (made with locally grown strawberries and real lemon juice). Delicious!
Gluten-Free Goldfish® Crackers
You can make these crackers in any fun shape or size you like. I decided to try to make them look like the “real” thing. I also made some stars, circles and letters.
Squares look a lot like Cheeze-Its®. So that is another option if you are going for the swap.
This is a fun snack for kids, and it’s very healthy. No vegetable oils. No gluten, egg, corn or nuts. Just real ingredients.
Gluten-Free Goldfish® or Cheez-It® Crackers
makes about 2 cups of crackers
1/2 cup white rice* or brown rice flour
1/2 cup tapioca flour*
1/2 tsp. sea salt*
1/4 tsp. baking soda
2 Tbsp. melted butter
4 Tbsp. pureed winter squash (this adds color, so the deeper the color the cheesier the crackers will look)
1 Tbsp. water
2/3 cup finely grated cheese (cheddar works well, a yellow cheese like colby will add extra color)
1/2 tsp. organic cane sugar, sucanat or coconut sugar*
Heat oven to 350 degrees F.
Mix the flours, salt, soda, butter, cheese and squash. Add 1 Tbsp. of water. Mix. A ball of dough should form that does not crumble. Knead it with your hand for a minute or two to get it all combined. If after mixing the dough for a couple minutes it is still crumbly gradually add water a tsp. at a time. You don’t want the dough too wet or the crackers will not get crisp.
Place half of the dough on a piece of parchment paper. Place another piece on top of the dough. Roll until the dough is about 1/8 – 1/4″ thick. Cut into desired shapes or cut into squares with a pizza cutter. Transfer shapes to a parchment lined baking sheet. Transfer parchment paper with squares to a baking sheet. Repeat of the second half of the dough.
Bake for about 20 minutes, until crisp and just starting to get golden on the edges. Allow to cool completely.