I think I have O.G.C.D. (Obsessive Goldfish Cracker Disorder).
The recipe that I posted back in August by Roben Ryberg (founder of the famous Ms. Roben’s) for Goldfish crackers just continues to amaze people at how much they taste like the Pepperidge Farms version. They are super easy to make and you can even get little goldfish cookie cutters online.
I tried something a little different this weekend just to see how it would work. I added food coloring. Normally, I only use or give the boys foods with artificial food colorings on special occasions, like in the icing for their birthday cakes, etc. But the more I read about this stuff, the more concerned I get. I am starting to look into natural food colorings derived from fruits and vegetables, heck I might even try to make my own!
But until then, maybe you will at least enjoy a good laugh at my O.C.G.D. 🙂
See what I mean? I am now making the smiley faces, just like the store-bought Goldfish! I need help...
Tie-Dye Goldfish! Like my "bubbles?" They do look like bubbles right? I promise there are no funny ingredients in my goldfish...LOL! 😀
In the bottom right is a little fish with no coloring added. The other orange fish you see is with orange coloring added.
And welcome to my blog!
Whether you're here looking for advice on how to go gluten free (with delicious kid-approved recipes of course!), or to read some of the latest medical research on celiac disease and non-celiac gluten sensitivity...or even to read about one woman's rise from the depths of gluten-free despair to a place of downright enthusiasm, it makes no matter. The point is, you are here now so let's have some fun!
Heidi,
Bob loved your goldfish crackers. I had to add more moisture to the dough to make it rollable, so I used 2 Tablespoons light sour cream and worked great. I also added a teaspoon of paprika to give them some color. I think I rolled them thinner than I should as they didn't puff up like yours, but he likes them thin and crispy anyway. I have been making Cheese crackers that was a Bette Hagman recipe. It has ricotta cheese, sour cream and parmesan cheese if you would like can send you the recipe.
these look awesome!!
LOL, Thanks Anne! I had a little "problem" a few months ago, I cut goldfish out of everything… even fudge! 😉
I just tried the GF recipe part 1 and I must have done something wrong. I followed the recipe exactly, rolled out the dough on parchment paper so I didn't have to use extra corn starch and baked in my convection oven for 8 minutes. My family's verdict — Great taste, just like Cheez-its. Awful texture. They're so dry that they suck the moisture right out of your mouth. Any thoughts about where I might have gone wrong?
Hi Lesley,
How thin did you roll out the dough?
I actually use a ruler to make sure the dough is 1/8" inch thickness. When I do not measure and the dough ends up any thicker, the same thing has happened to mine. The cornstarch can certainly have a drying effect on your mouth! 😉
If you do not think that was the problem, the previous commenter, Nancy, suggested adding 2 Tbs. of sour cream to the dough, maybe that would help.
If either of those suggestions don't turn out better for you, let me know and I will try some of Robyn's other versions to see if a different flour might work better. Robyn has 4 versions of this recipe in her cookbook but I have only used this one so far.
The dough was no more than 1/8" thick. I added a little cream cheese to the last ball of dough I hadn't rolled out, and that improved the texture somewhat (not so crumbly) but did nothing for the dryness. My family also thought they were too greasy. I might experiment with more of a cream cheese base instead of so much butter (maybe 50/50?) and a different flour (sorghum? that seems closest to wheat to me). Could be a good project for this weekend … The sharp cheddar fine shreds I used were awesome!
Lesley,
I admit, I am stumped. I'm with you on trying a 50/50 butter/cream cheese ratio although I am not sure straight up sorghum would be all that tasty. You might try a flour blend with sorghum, rice and tapioca flour. I have some time this weekend so i will play around with other flour blends too and report back. Please let me know how your experiment works out for you too!
I just tried this recipe & they were so good!! I don't have xantham gum, so I used my GF flour blend (Gifts of Nature) in place of the cornstarch+xantham gum. Did add the paprika for color. And I used the mini goldfish cutter. Any tips on making that shape cutting & transferring faster? Thank you! These are what my 5 yr. old has been missing the most!
Tried this this weekend and it was a total hit. I used corn starch and need to measure the thinkness next time. They ended up 1/4" think so I ended up baking them for 15 minutes. The taste is dead on! I ordered the goldfish cookie cutter and can't wait to make them again. I did use a food processor and also used 3 tbsp of half and half instead of milk. I think I might try the greek yogert next time to reduce the fat a bit. Until someone finds a way to make these available in the store I will be baking this version in my kitchen 🙂
tried this recipe for the first time for my 4yr old. but we try to minimize the corn we use….so i used 1/3 part corn starch and 2/3 part potato flour. a bit dry…but an awesome substitute!!!
keep the recipes comin!!!!! love em
Okay challenges, gluten allergens and corn. Ugg anyone have ideas on substituting out cornstarch? The Graham crackers were a hit. I just also want to say thank you all very much. I see a lot of sites but the feedback here is fantastic information. Looking forward to more recipes to try.