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 cookbook and 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.
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).
For a photo tutorial on how to make the Goldfish crackers, click here.
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