NOTICE: This blog is no longer being updated, so medical information may no longer be accurate.

Gluten Free “Goldfish” Crackers

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.

Gluten Free “Goldfish” Crackers

Rating: 51

Prep Time: PT20 - 30M

Cook Time: PT8 - 10M

Serves: 6 dozen \"Goldfish size\" crackers

Gluten Free “Goldfish” Crackers


  • 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


  1. Preheat oven to 400 F. Lightly grease a baking sheet.
  2. 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.
  3. 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.
  4. 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.

Gluten Free Goldfish Cracker Recipe

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

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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  1. THANK YOU so much for posting this. I have been looking for ages for a decent GF substitute for goldfish. It is the one thing my daughter misses the most and will sneak if she is at a party and they have them out. She is also dairy free so I am looking forward to see how it turns out using alternatives.

  2. These are DELICIOUS! Thank you so much for this great recipe. We sent away for the mini-goldfish cookie cutter, and meanwhile used a bigger fish-shaped one that we could get at the store right away (our 4 1/2-year-old son is suddenly obsessed with goldfish and we wanted to make them TODAY).
    We used rice cheese and hemp milk, added a few minutes to baking time (about 4) due to larger crackers – and they are perfect. I'm not actually a huge fan of regular goldfish, and I LOVE these!

    • Valerie,

      YEA!!! Did you use the cornstarch too? I tried them recently with Daiya Cheese and Arrowroot but they did not turn out so well, so I am still working on a corn-free version of Roben Ryberg's recipe. I HIGHLY recommend her cookbook, especially if you like these Goldfish!! Roben is THE MISS ROBEN's….

      • Hi

        I am very new to the gf/cf diet and am trying to find substitutions for my son. Is the following product made by the woman you are referring to? Miss Roben?

        Having a premade mix for these goldfish would be so helpful to a working mom 🙂

        thanks in advance for your help

        • Roben Ryberg is the name behind Miss Roben's mixes (but I'm not sure if she is still involved with the product line). The Mock Goldfish Mix has more flours in it than the recipe I use out of Roben's cookbook…but it looks good though (and yes, it is really nice to have a mix available!). 😀

          • I have no current affiliation, but much admiration for the owner of Allergy Grocer aka Miss Roben's.

      • I was thinking of using the rice flour recipe and subbing arrowroot for the xanthan gum because I am gluten free, but my daughter is allergic to corn. What do you think? Can you post the rice based recipe please?

        • Hi Colleen,

          I wouldn't use arrowroot as a substitute for the xanthan gum. Try guar gum instead.

          I will email Robyn and ask her if I can share the rice-flour version of her recipe.


  3. That's it Heidi. I am bringing my kids (and my dog) and moving in with you for two weeks so we can bake together.

  4. Maggie,

    That would be TOO much fun! I'd love to have ya, anytime!!

    I have 2 dogs, an Australian Bearded Dragon and a Betta Fish it's a bonafide zoo! 🙂

  5. Just got a call from my 3 year old grandson saying I needed to make him some goldfish that mommy can have to. My daughter is gluten free and so is the 18 month old or at least he is for 6 more months at home. She lets the three year old have gluten when he is out with his granny (ME) etc but not at home. Not only can she not ingest it but she breaks out terribly just handling it. I was SO glad that I found your recipe and look forward to making this treat for the kiddos. Hats off to you for making such a tasty sounding treat. Anyone have a recipe for ravioli? I bought the pasta machine but have waltzed around it trying to decide whether to give GF ravioli a go.

    • Hi Susan!

      Wish I could take the credit for the Goldfish, but it is not my recipe, I just found it! I am not a recipe creator (although I am a good "tweaker"), but rather a recipe sleuth! 🙂 I have fun seeking out recipes and testing/trialing them and I share the ones that my family loves with all of my fabulous readers! 🙂 I guess I like to think of my self as a "gluten-free test kitchen, LOL!

      The cheese cracker recipe I use to make Goldfish is actually out of a cookbook by Roben Ryberg, called "You Won't Believe It's Gluten Free." It's a GREAT cookbook and I highly recommend it.

      I have GF Ravioli on my short list of recipes to start looking for. Here is one from the fabulous Shauna of "Gluten Free Girl" fame that I think would be a great place to start:

      Hope your grandson likes the goldfish! 🙂

  6. Thanks so much for posting! Tried these out this a.m., and for the most part, were decently successful. Mine don't have the integrated, uniform cheesy appearance yours do, and came out a bit more crumbly than crisp? Any hidden binders other than the cornstarch & xanthan we should know about, Heidi?? ;0)

    I also added a dash of garlic & onion powder, with a hint of oregano, increased the butter by about 3/4 TBsp, and added 1 TBsp rice milk: still think it needs a little more liquid to reach the correct mixing/ rolling consistency, but will increase cheese by 1/3 cup with next baking first, just to see how that affects moisture balance.

    We're at altitude here (6400 feet, CO), so baking times went up to 14 minutes & could still use a little longer. But without your guidance, my poor 3-year-old would still be standing in the cracker aisle at the grocery, desperately clutching a bag of goldfish crackers, and begging, "Mommmmy! I! Want! WHHHHHEEEAAAAAAT!!!!"

    So thanks for saving our sanity and pointing us in the right direction! If you've got any tweaks or secrets, other than the ones already highlighted above, we'd love to hear them. Learning to cook GF was a challenge in and of itself, but now that I'm doing it more than a mile above sea level?? Ahh, everyone loves a challenge! ;0)

    • Hi Cortney!

      You are so very welcome! I am not sure why the crackers have come out dry for a few people, I am at high altitude too (5,000 ft., NM) and haven't had a problem with crumbling but they are on the dry side (I can't remember the real Goldfish, but assumed they were dry too?).

      I presume it is the straight up corn starch that has the drying effect, so I am going to attempt making a flour blend (all of Roben's recipes for the Cheese Crackers (she has 4 of them), only call for one flour type. Maybe cutting the corn stach with another GF flour that doesn't absorb so much moisture will help?

      I had planned on experimenting last weekend, after another reader was having problems but I got sick and lost my ability to taste in the process (makes experimenting challenging!) 🙂 Once I find something that I think will work, I will make a new post, with a photo tutorial on how I make them.

      Goldfish have definitely been a major component to making Sam and Luke happy about being GF (I really hope that Annie's will do a GF Cheddar Bunny someday, especially now that they have the GF bunny cookies!!). It kills a momma's heart to see the longing in their child's face in the cracker aisle, doesn't it? I believe we can do it, especially if we all work together! There is nothing quite like a mother's determination! 😉

      Roben did an awesome job getting us this far and I am so thankful to her for that. When I posted this recipe, I had only begun to blog and wasn't aware enough of the "rules" to ask her permission to publish it before I did it and I feel really bad about that now.

      I will never take credit for something I did not create, that is just wrong on so many levels. What I am good at, is being stubborn and refusing to accept the word "no." My entire life has been trying to shove a square peg in a round hole! At least now, I am putting that character "flaw" to good use by being a recipe sleuth, LOL!

  7. These crackers are really terrific. I tried them once and, after I knew that we liked them, dove right in an bought the tiny goldfish cookie cutter. My 6-year old daughter was diagnosed with celiac 18 mos ago and she has missed these, especially when the other kids at school have them. Her 2-year old sister has never had a Pepperidge Farm cracker b/c our household is GF. We made the fish together this afternoon, and there are almost none left. Thanks so much for sharing this – and for allocating credit accordingly.

    • Jackie,

      I am so glad the crackers worked for you!! Did you make any tweaks to your batch?

      I will always allocate credit, the folks that create recipes are rock stars in my book and deserve to be appreciated for their work. I just wanted other moms to know about this recipe (all of Roben's recipes that I have tried in her cookbook, "You Won't Believe It's Gluten Free!" have been really good). With so many GF cookbooks out there (and I have no less than 30 of them), and with the cost of the GF Lifestyle, I appreciate reading reviews from real people that have used recipes that work before I buy another book (running out of room)! 😉

  8. Thank you for the recipe. My son with Down Syndrome doesn't have celiac but I do believe he may be wheat sensitive. He LOVES fish. The recipe looks great…I'm just balking a bit at spending $$$ for one goldfish cookie cutter, LOL.

    • Hi Marya!

      I hear you on the cost of one goldfish cookie cutter! I have to say though, the look on my boys' faces when they realized they could have "Goldfish Crackers" too, was priceless. A small investment in the self-esteem bank. 😉

      Have you had your son tested for celiac disease? There is compelling medical research about Down Syndrome and Celiac Disease. The prevalence of Celiac Disease in the Down Syndrome population is a whopping 10% (one study in Sweden even referenced 16%). Even if your son tested negative once, does not mean it will never show up. Here are some links to articles you might want to read:

      • If you have a pair of small pliers and a small circle, I believe you could crimp it to a modest fish shape! Very affordable then!

    • Hi! Hope I'm replying correctly. I've never posted on a blog before. I found a tin of tiny cookie cutters at Williams Sonoma on clearance for 99 cents! There's no fish in there but they have lots of other shapes. There's a heart, moon etc. They were in the back of the store on a table with a lot of other items. Now I can try this recipe. 🙂 I've been dying for a nice cheesy cracker! 😀

      • Thanks for the tip Vicky! :0)

        • The crackers were yuuuuuum!!! Enjoyed by everyone, even my husband and daughter-in-law who aren't on gluten free diets. My picky son said he liked them better than goldfish. How do you store them? I put them in airtight containers. I hope they're still crispy tomorrow. Maybe they should be in the fridge?

          • Vicky,

            Thanks for the feedback, I am so happy everyone liked them! I know several people have had difficulty with the crackers turning out dry and I have been meaning to make more with a different flour (instead of cornstarch) to see if that improves the texture, but I have been setback by my youngest son's potential casein sensitivity (cheese) and a health setback of my own that has consumed my free time lately! 😉

            I store mine in an airtight container in the pantry. I have kept them fresh tasting for several weeks.

  9. Thanks for making suggestions for non-dairy ingredients–I would love to make these crackers. I followed the link to Amazon and read some reviews of the Ryberg cookbook. It sounds as if you need to purchase a kitchen scale for measuring ingredients for baking. Were you that exact in measuring ingredients for the crackers? Would I need a scale for most GF baking?

  10. Thank you for this post! I've been a gluten free blog stalker for years and a dx celiac for 13 years and I love your blog and recipe tweaks. I consider myself a professional tweaker too! I had to become one to eat popovers, croissants and empanadas again!

    Anyway — Robyn Ryberg should thank you for all the wonderful things you have to say about her book – I'm buying it based on your recommendation 🙂 Who know she may have "tweaked" another recipe to get hers! I love the idea that we all enjoy sharing our recipes to make someone else happy — it's all about the gluten free love man!

    So I made a vegan version for my 6 year old son Jack and they were delicious. He is a SUPER picky eater, seriously, and he gobbled them up! I used "We can't say it's cheese" ( instead of cheese, which is a vegan cheese-like spread (which he wouldn't touch with a 10 foot pole and I was thrilled to use it up). The spread is moist so I didn't need any additional liquid – they turned out perfectly. I actually made them twice! The 2nd time I added vegan Parmesan and they were fabulous again!

    Keep up the great work!

    • Oh Ali, thank you so much for the kind words and the great vegan tips!! I have been lamenting on finding a good dairy-free version of this recipe for my 3 year old, but I will have to find some of the "We Can't Say It's Cheese" product you are referring to. Thank you, thank you, thank you!! xo

  11. This is my first time commenting on this site, but I just had to RAVE about how DELICIOUS these crackers are! We are GF CF in our family so we couldn't use regular cheese. We used Mozzarella Daiya shreds, but made no other changes. They turned out amazing! We baked it a little longer more like 18 minutes, but they came out cheesy, buttery and crispy! I sent these to my 5 year old boy'd Kindergarten class, so he could have "cheesy" crackers along with the other kids in the class. The Daiya cheese made these a little too salty so I may put a little less salt next time.

    Would you consider posting a link to where you get those little goldfish cookie cutters? Thank you for posting this recipe and I will go out and buy Roben's recipe book!

  12. Hi Heidi..

    Awesome recipe! We LOVE the fishies!! I ordered the mini fish cookie cutter…does yours actually make the same size as store bought goldfish? My cutter is HUGE compared to the store bought fish. Not really a big deal but curious as to what yours looks like…from the above picture it looks like your fish are the same size as store bought. Just curious..thanks for all you do! You have helped in more ways

    • Than you'll ever know!! Thanks so much Casandera

    • Hi Casandera!

      Yipee, I am so happy to hear that! Finding really good copycat recipes made all the difference for us when we were initially going through the gluten-free transition.

      My goldfish cutter is small, but not quite as small as the store-bought fish from what I remember (it has been a VERY LONG time since I've bought Goldfish). 😀 The fact that the cutter is a little bigger though is actually a good thing for a couple of reasons:

      1) Cutting out the goldfish is a bit tedious and time consuming because they are so small, any smaller and I would just scream, LOL!
      2) Because they are a bit bigger, it distinguishes the GF crackers from the gluten-y crackers when the kids are in a mixed crowd, so they are less likely to get confused and eat the wrong crackers.


  13. ok I am not sure what I am doing wrong.. kinda embarrassed to ask, but is the butter supposed to be melted first, room tempurature or straight out of the fridge? I think that may have been my problem 😉

    I used rice cheese and rice milk and my crackers definitely have a lumpy texture vs. the smooth ones.. so I am guessing i am not doing something right..

    any tips?

    • Hi Lindsey!

      Okay, first off: Rule #1 on my blog (okay, I am just now making this rule)…NEVER be embarrassed to ask! I was just looking at the recipe and I realized that I did not include a note on how I personally make the dough (I will update the post to include that information, so thank you for asking the question…I'm sure a lot of other people have pondered the same thing). 😉

      Anyhoo, I throw everything into my food processor (because I'm lazy), and that may actually be the reason why mine come out so smooth (the blade really does a great job of cutting everything in).

      If you do not have a food processor, you might want to try using a mixer, the motorized power should cut everything in equally as well.

      The other possibility of the lumpy texture could be the rice cheese. How well does it melt? I've only ever used Daiya (we are only a few months into being dairy-free) so I am not knowledgeable on how well other dairy-free cheeses melt.

      I hope that helps and please let me know how your next batch turns out. 😀


      • Thanks for responding so quick! I will totally try the food processor to shmoosh it all together. Just found out this week my girls have dairy, gluten and soy issues so this is all new territory. Love your blog!!! I will post back after I try another batch 😉

        • hi! Just wanted to add that the rice cheese shreds that I use has casien (milk)..I just happened to look at the ingredients on the package and it said (Milk) and I about screamed! I have no idea what brand you are using.. I just wanted you to be aware of that. 🙂 We will be trying the daiya soon!

          I used the rice cheese to make these and they came out very puffy. So, I will definitely be trying the food processor next time!

          Thanks so much for experimenting and searching for these amazing recipes!! 🙂

  14. Heidi,

    I haven't made these yet but was watching a cooking demonstration on one of the home shopping channels this morning and my brain thought of these crackers. I love Cheez-its in tomato soup so I must make these. Do you think this dough would work in a cookie press? It sure would make the task go quicker. What I saw on tv was someone demonstrating a cookie press but they weren't making cookies. They used the disk that made a long, continuous 'snake' row by row on the cookie sheet. It was a cheese dough and they would cut it into small pieces before baking to make cheese straws. So that made me wonder if it would work to make these crackers.

  15. Awesome. We will both have to try. What I saw today kind of looked like your attempt with the Play-Doh tool and making pretzel rods:) The discs that come with cookie presses have wreaths and Christmas trees. Those would make some festive cheesy crackers.

    • Oh Jeri, that was a desperate day indeed, LOL! Really, do you see why I call myself a glutadoodle? I've gone nuts!

      I just got my first cookie press but haven't used it yet. Do you know if there is a place where you can just buy different shaped inserts?


  16. Hmmm… I've never seen anywhere you can purchase extra discs. Just what comes with the model purchased. I borrowed my friends cookie press last year. She has an old Sawa. Made in Sweden. If I recall it was all metal parts (don't see that much anymore). Im going to borrow it again and see how it goes.

  17. I found your website from your cookie post for the dish-towel diaries blog.

    I am so excited about this recipe. My 3-year-old loves Goldfish crackers, but his 14-month-old brother who is allergic to wheat can't have them. I may have to order the cookie cutters too!

  18. Hi Heidi

    These fishies are so darn popular at my house…can I make a huge batch of the dough and freeze it? Thanks so much for all your hard work!! May 2011 be the best for you and your family!!


  19. Thank you thank you thank you!!!! I have this cookbook but have stayed away from the cracker recipes thinking that it is too much work. I can't wait to try it and make my little sad girl some of her favorite cheez-its!

  20. Oh my gosh!! I cannot thank you enough for posting this! I made these today, because I caught my daughter "sneaking" goldfish. I felt so bad for her and so I looked for a recipe to make some at home. Once they were done I had her try one (they looked like cheese blobs, since I couldn't get must shape out of the dough) and as trusting as she is she tried one. Her response was, "Goldfish?" I said, "Yes, special for you!" She grinned and chomped down. Thank you!!

  21. I would just about kill for the corn-free recipe, like, tonight LOL. Pretty please? My son can't have corn and my youngest daughter can't have wheat…can't we all get along? 😉

  22. my 10 year old son googled "gluten-free goldfish" and came here and then got me. He misses his goldfish SO much – it's the only "bumemr" about this whole GF thing. We will be making these today – without the fish cutter – I think I have little star or heart though, it will have to do for now! Thank you so much 🙂

  23. Woo hoo! Just made a batch of these. So simple. I love working with dough! I find it healing 🙂

    Here's the changes I made:

    Used white daiya cheese (followed your instruction to use a little extra), used potato starch, used coconut oil and almond milk. Such a cool little cracker! Thanks Heidi. xo

  24. I stumbled across this via Google, and tried it this morning. They came out wonderfully, and I can't wait until my daughter gets home from school and can try them! She's been craving goldfish every since she had to go gluten-free 6 months ago. (Celiac) I didn't have a fish cookie cutter, so I made squares, stars and hearts. The tips of the stars cooked a bit too much, so I wouldn't use that cutter again, but the squares and hearts were perfect.

    Thanks so much for going to the trouble of posting the recipe!

  25. These are wonderful!! My daughters asked me to find some gluten free goldfish for their lunches…to buy them is expensive. I set aside an afternoon to try this recipe. This takes no time at all to make and they are delicious and easy and CHEAP!!! Thank you so much for the recipe and the book suggestion!

    • Oh boy I made these today and they didnt turn out well at all for me. Not a baker!! Need suggestions. How long did you mix the dough for? I used my kitchenaid mixer and my flat beater attachment. the dough was so greasy and moist i couldnt flatten it out with the roller. We used our hands and didnt get it as flat as we should have. If you want a good laugh, I did post a picture on "Adventures of a Gluten Free Mom" Facebook page.

  26. I made these with rice cheese and rice milk – they are awesome!

    One question – do they need to be refrigerated?

    • Joe,

      Great, and thanks for leaving that feedback!

      No, you do not need to refrigerate the crackers, but do store them in an airtight container.


      • Another question – what does xantham gum do in this recipe? I left it out because I didn't have any. Just curious if they would have turned out better with it.

  27. Can I ask you how you store these? I made them for my son, and he loved them! He has multiple food allergies, so this recipe is great. But, the next day, they were stale. I stored them in a zip loc bag. Any suggestions?

    • ooppss, just saw the above comment about airtight container… sorry about the repeat question. You can ignore it 😉

  28. Yummo!!! My youngest used to love goldfish and cries whenever we walk by the shelf with them. He has been gluten free since March because of his ADHD. Much improvement from the diet but hard on him to give up all his favorite foods. So I decided to look for GF crackers and here I am. Made a batch today and my kids will have them eaten in a few minutes, and I just pulled them out of the oven. Thank you all so much for posting this recipe. I altered the recipe slightly and us a baking mix instead of the corn starch and xanthum gum and used parmesson cheese.

    • What baking mix did you use? I’m looking for an easier way to make these! Any suggestions would be welcome!

  29. Thank you so much for sharing!

    My 8 year old daughter and I both have celiac. We've also both been down with a cold and wanting comfort food. My husband fixed these for us today and I have to say they did as much for the heart and soul as they did for the palate. They are delicious!

  30. Hello, thank you for the recipe! I can't wait to try it! Can you tell me where to find the goldfish cookie cutter?

  31. Holy Smokes, THANK YOU! We are very new to the GF world and have been looking everywhere for a "goldfish" cracker substitue! I just ordered a turtle mini cookie cutter since my son loves turtles, and hope to make this soon.

  32. I can't wait to try these out! We are a gluten-free family and my son misses these the most. Bless you for posting the recipe!

  33. Kelley from Shrewsbu says

    I finally got around to making these after wanting to for quite some time. LOVE them! They're definitely going to be a regular in our house. I thank you and my boys thank you! 🙂

  34. Even though Cheezits and goldfish crackers are among my favorite things, I have never made the GF versions. I don't know – maybe just intimidated somehow?? Afraid I'll burn them?? Maybe, but I really want to do this now. WIll bookmark it and give it a try!

  35. A million thank-yous for this recipe!!!! Our family recently made a whole foods and gluten-free foods diet change one of the things my kids were afraid of missing most was cheez-it crackers. These are SO dang good I don't think any of us are worried about missing out anymore. I fumbled a bit with getting the crumbly "dough" mixture together and rolled out, but I think after today's test run I'll be better equipped to work with it next time. I'm probably going to have to make them again tomorrow since I don't know they'll be any left when my husband gets home from work. Thanks again!!!!!

  36. Thank you so much for posting this! I'm new the GF thing and was panicking about having enough snacks for the kids! I also saw the colored once and I agree with you, I'd rather stay away from the dyes. Have you found any all natural ones that you like or a recipe? Is that even possible?lol

  37. Alisha Sadeski says


    Since my kiddos started preschool/daycare a couple of months ago, these crackers have become a staple for us. I was making them 2 to 3 times a week because goldfish crackers are constantly on the menu at the daycare. (I try to duplicate as much as possible what the other kids are eating for my two allergic-to-everything kiddos.) Anyway, I finally realized that I could make a large batch once every 2 weeks and freeze them in a freezer ziplock. My kids enjoy them straight out of the freezer even. It keeps them from becoming stale. Now our freezer is always stockpiled with goldfish crackers!

    Thanks for this great recipe! (P.S. I bought the cookbook and tried the rice flour version that you mention liking better but my family prefers this version. I want to try the rice version again sometime to make sure that I did everything right.)

  38. Just wondering if the milk substitute is unsweetened? I figure it probably is but I want to make sure I get it right. Thanks!

  39. I just tried this recipe for the 1st time! 100% kid approved by my pickiest child!!! Thanks for sharing!

  40. i totally need to try making these – i miss eating goldfish crackers!

  41. Windeydreams says


  42. Leahjpage says

    This is a great recipe – thank you!  I didn’t have xanthan gum, but used a tbsp of ground flax seed instead and the texture was great.  I used a shot glass as a cutter and they needed about 10 minutes in the oven.  I did notice that the slightest burning made them bitter, so watch closely while baking. I’m 10 wks pregnant and celiac and these completely satisfied my cheez-it craving – they taste just like them!!  Thanks again. 

  43. Jennifer says

    I need to make these for my daughter. She misses eating gold fish. 

  44. Vallival86 says

    OMG I am so glad I found your blog. my son is almost two and its so hard to find kid friendly gluten free foods. He is always trying to steal my daughter’s goldfish crackers so we don’t buy them so much anymore. I’m gonna try his ASAP

  45. Vallival86 says

    oh he also is allergic to dairy products so thanks for the substitutes

  46. Hi I have a 17 month old that is celiac, he also has a milk and corn allergy! What could I use in place of the corn starch? Thank you!

  47. Thank you for the recipe! My kids are new to GF and they loved them! My son asked me if we could make them everyday, so we never run out 🙂

  48. Viviana Gonzalez says

    My boyfriend is new to GF, and one of our favorite weekend snacks is wine with cheese, sausage, and crackers. He was super bummed about having to give it up until I tried this recipe. Thank you for saving date night for us!

  49. I know this is an older post but just thought I would give a shout out to a gf pre-made alternative to goldfish. They are called Qwackers and are so fabulous!!!! They are little ducks instead of fish and taste absolutely wonderful, especially for gf!!! An excellent gluten free alternative to goldfish.
    The only downside is currently they have to be ordered online but my 3yo loves them so much it is totally worth it. I just can’t fit in one more thing to cook so I love them too!

    I think they are a Canadian company, here is their website:

    I’ve been trying to get our local Whole Foods to start carrying them but they haven’t yet. Maybe it’s time to ask Fresh Market or Earth Fare if they will carry them.. 🙂


  1. […] 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 […]

  2. […] to figure out the best way to use it for sampling/recipe purposes. I think I will try to make Goldfish Crackers with the Cheddar Style Shreds, using arrowroot powder instead of cornstarch and palm shortening […]

  3. […] HERE  is the recipe.   I now have You Won’t Believe It’s Gluten-Free!  by Roben Ryberg on my list of must buy books! Comments (0) […]

  4. […] need to fret over this my friend, not when you can still have goldfish crackers, Lunchables, Pizza Lunchables, (although, I will need to reconfigure the “Lunchables” […]

  5. […] Tomato Soup with Garden Vegetables was a big hit with my boys, especially with a few homemade gluten-free “Cheez-Its” added on top (this photo was taken before we discovered Luke’s casein […]

  6. […] gluten-free versions of my old favorite gluten-filled packaged foods (like condensed soups and Goldfish-style crackers), instead of changing the way we eat.  While the copycat recipes can certainly be helpful during […]

  7. […] *Gluten Free Goldfish Crackers from Adventure of a Gluten Free Mom* […]

  8. […] pardoned, subjected myself to convenient guilt (how can I deprive my kids of Happy Meals and goldfish crackers?), pretty much anything I could think of to get out of […]

  9. […] (aka Carnivore Man) likes mostly manly food so I didn’t make Heidi’s very popular recipes like Goldfish Crackers, Lunchables (including Pizza Lunchables), Spaghetti O’s, and Pop Tarts. Heidi’s mom readers […]

  10. […] Crackers:This recipe by Roben Ryberg is spot on for the Pepperidge Farms […]

  11. […] Do whatever you have to in order to embrace being gluten-free, even if that means eating a bunch of gluten-free goldfish crackers, gluten-free fried chicken, gluten-free pizza or even gluten-free “Hostess” cupcakes […]

  12. […] But unfortunately for you, dear readers, I will be seriously lacking in recipes during this time period.  Unless of course I find amazing things on Pinterest I just have to sure like microwavable caramel (maybe it would set this time!), peanut butter squares, red velvet donuts & cupcakes (okay, maybe I miss sugar even if I’m not craving it) and gluten free goldfish. […]

  13. […] so I give you the original Gluten Free Goldfish Cracker Recipe, the first step I took into madness and ecstasy, failure upon failure followed by a resounding […]

  14. […] she could try baking homemade gluten free, egg free, etc Goldfish using a variety of flours and substitutes…or even try some of the other ideas (some are more […]

  15. […] Heidi over at Adventures of a Gluten Free Mom has answered my prayers. She has created a recipe for Gluten-Free Goldfish. And I’m so thankful that she did. I plan on making these bad boys the next time I get a […]

  16. […] an internet search on “healthy” Goldfish recipes and up popped this gluten free version from Adventures of a Gluten Free Mom.  It sounded promising except for one thing – what in the dickens is xanthan gum?  Again to the […]

  17. […] free waffles portioned into small servings and frozen for future toasting, hard boiled eggs, more cheese crackers, popcorn, and Parmesan roasted chickpeas.  Unfortunately, the chickpeas were not a hit…with […]

  18. […] Link: Gluten Free “Goldfish” Crackers […]

  19. […] I could get my little guy some crackers.  Off I went to Google and I found a fantastic recipe by Adventures of a Gluten Free Mom.  I didn’t have a fishy cookie cutter but I had a star for starfish crackers.  They were an […]