Gluten-Free Ritz Crackers are a healthier recreation of the classic snack without the junk. Perfect for grazing, dips, or kid-friendly snacks. These tasty classic crackers are a must-have. Incidentally, there is nothing quite like the smell of the fresh crackers wafting from the oven. For those living a gluten-free lifestyle, finding a store-bought cracker that hits all the right notes- salty, buttery, and incredibly flaky can feel like looking for a needle in a haystack. But fear not, because homemade is always better, these copycat crackers are here to save snack time. With a simple, straightforward process, you can create a delicious, buttery treat that will disappear faster than you can say “snack time!”
The Secret to the Perfect Gluten-Free Dough
The key to this recipe lies in creating a dough that is both pliable and rich. Whisk together 1 3/4 cups cassava flour, baking powder, monk fruit sweetener, smoked paprika, salt, and baking soda in a large bowl. Using 5 tbsp coconut oil or butter is absolutely essential here: cut the coconut oil into the flour mixture until it resembles coarse crumbs, similar to pie pastry. Gradually drizzle in 5 oz. of ice cold water, and maple syrup, mixing until a dough forms. Do not overwork the dough; handle it gently to ensure a light and tender texture rather than a tough biscuit. Gently, knead the dough into a ball.
Rolling and Cutting for that Classic Look
Once the dough is made, it is time to get to work. In any case, preheat the oven to 400 F. and line a baking sheet with parchment paper. Furthermore, roll the dough out in between two pieces of parchment paper. Ideally, cut crackers to 1/8th or 1/16th inch thick. Use a 1 1/2 or 2-inch scalloped round cutter to cut the crackers out. For that authentic, nostalgic look, take the blunt end of a skewer and poke 7 small holes in a circular pattern in each cracker. This isn’t just for show; it helps to prevent them from puffing up and ensures that they get perfectly crispy.
The Secret to Golden Salted Perfection
Hence, transfer the cut-out crackers to the prepared baking sheet, spacing them about 1 inch apart. Bake for 8 to 10 minutes, or until the edges are golden brown and the crackers look dry. While they bake, melt two tablespoons of butter. As soon as they come out of the oven, brush the tops generously with butter and immediately sprinkle with sea salt. This final step ensures that the signature savory shine and the saltiness that everyone loves.
A Simple Delicious Result
Allow the crackers to cool completely on the baking sheet to achieve maximum crunch. Once cooled, these savory bites are ready to serve alongside a favorite cheese, charcutierie or dips. Nevertheless, store them in an airtight container at room temperature, and they will stay crisp for a bout a week- if they last that long! Consequently, these homemade crackers are sure to be a hit, proving that you don’t need gluten to have a truly delightful snack. Enjoy every bite.
Summary Gluten-Free Ritz Crackers
In conclusion, these gluten-free crackers are the ultimate crunchy savory snack. Using cassava flour and seasonings, this recipe produces a crispy, versatile cracker perfect for pairing with cheese, dips, or snacking straight out of the oven. Not to mention, they are kid-friendly and are the perfect snack to have on hand for after-school snacks. Last but not least, recreate the ultimate nostalgic snack with this easy, buttery, and incredibly flaky gluten-free Ritz cracker recipe.
Gluten-Free Ritz Crackers
Gluten-Free Ritz Crackers
Ingredients
- 1 3/4 cup cassava flour
- 2 tsp baking powder
- 2 1/2 tsp monk fruit sweetener
- 1/8 tsp smoked paprika
- 1/4 tsp pink salt
- 1/4 tsp baking soda
- 5 tbsp cold coconut oil or butter
- 5 oz. ice cold water
- 2 tbsp maple syrup
Finishing Touches
- 2 tbsp coconut oil, olive oil, or butter
- 2 tsp pink salt
Directions
First, preheat the oven to 400 F. Second, add parchment paper to a rimmed baking sheet. Third, in a large bowl combine cassava flour, baking powder, monk fruit sweetener, pink salt, and baking soda until combined. Add the coconut oil into the cassava flour mixture. Using a pastry knife cut in the coconut oil until pea size In a measuring cup combine the cold water and maple syrup stirring to combine.
Next, drizzle in the water mixture. Be sure to scrape out any residual maple syrup. Stir together. Once the mixture starts to come together knead it into a ball. Knead for a few minutes.
Place down a sheet of parchment followed by half of the dough. Finally place a sheet of plastic wrap down on the dough. Using a rolling pin roll the dough out to about approximately 3 mm or less than 1/8 inch. Using a scalloped 1 inch cookie cutter to cut out the crackers. Once, the cracers have been cut use and offset spatula to lift the crackers up and place onto a cookie sheet a 1/4 inch apart. The crackers will not spread.
Collect the scraps and add more dough rolling it out and cutting out crackers. Continue until all the dough is used. Use a wooden or metal skewer and create 6 to 8 holes in each cracker with one in the middle.
Cutting Gluten-Free Ritz Crackers
Place them into the oven and bake for 5 minutes. Turn them around and bake for another 3-4 minutes or until puffed and lightly browned. Remove from the oven and brush generously with coconut oil or butter and sprinkle with a small amount of salt. Finally, place on to cooling racks that fit into the rimmed baking sheets. Place the slightly cooled crackers onto the cooling racks inside the rimmed sheets. Lastly, allow the oven to cool for 45 minutes. Place the crackers into the oven shutting the oven door and let sit in the warm oven for 30 minutes. Makes approximately 60 crackers.
Gluten-Free Ritz Crackers
Ingredients
- 1 3/4 cup cassava flour
- 2 tsp baking powder
- 2 1/2 tsp monk fruit sweetener
- 1/8 tsp smoked paprika
- 1/4 tsp pink salt
- 1/4 tsp baking soda
- 5 tbsp cold coconut oil or butter
- 5 oz ice cold water
- 2 tbsp pure maple syrup
Finishing Touches
- 2 tbsp coconut oil, olive oil, or butter
- 2 tsp pink salt
Instructions
- First, preheat the oven to 400 F.
- Second, add parchment paper to a rimmed baking sheet.
- Third, in a large bowl combine cassava flour, baking powder, monk fruit sweetener, smoked paprika, pink salt, and baking soda until combined.1 3/4 cup cassava flour, 2 tsp baking powder, 2 1/2 tsp monk fruit sweetener, 1/8 tsp smoked paprika, 1/4 tsp pink salt, 1/4 tsp baking soda
- Add the coconut oil into the cassava flour mixture.5 tbsp cold coconut oil or butter
- Using a pastry knife cut in the coconut oil until pea size.
- In a measuring cup combine the cold water and maple syrup stirring to combine.5 oz ice cold water, 2 tbsp pure maple syrup
- Next, drizzle in the water mixture.
- Be sure to scrape out any residual maple syrup.
- Stir together.
- Once the mixture starts to come together knead it into a ball.
- Knead until it comes together.
- Place down a sheet of parchment followed by half of the dough.
- Finally place a sheet of plastic wrap down on the dough.
- Using a rolling pin roll the dough out to about approximately 3 mm or less than 1/8 inch.
- Using a scalloped 1 inch cookie cutter to cut out the crackers.
- Once, the cracers have been cut use and offset spatula to lift the crackers up and place onto a cookie sheet a 1/4 inch apart.
- The crackers will not spread.
- Collect the scraps and add more dough rolling it out and cutting out crackers.
- Continue until all the dough is used.
- Use a wooden or metal skewer and create 6 to 8 holes in each cracker with one in the middle.
Gluten-Free Ritz Crackers
- Place them into the oven and bake for 5 minutes.
- Turn them around and bake for another 3-4 minutes or until puffed and lightly browned.
- Remove from the oven and brush generously with coconut oil or butter and sprinkle with a small amount of salt.2 tbsp coconut oil, olive oil, or butter, 2 tsp pink salt
- Finally, place on to cooling racks that fit into the rimmed baking sheets.
- Place the slightly cooled crackers onto the cooling racks inside the rimmed sheets.
- Lastly, allow the oven to cool for 45 minutes.
- Place the crackers into the oven shutting the oven door and let sit in the warm oven for 30 minutes.
- Makes approximately 60 crackers.
Notes
| Nutrition Facts | |
|---|---|
| Servings 60.0 | |
| Amount Per Serving | |
| calories 20 | |
| % Daily Value * | |
| Total Fat 1 g | 1 % |
| Saturated Fat 0 g | 2 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 37 mg | 2 % |
| Potassium 24 mg | 1 % |
| Total Carbohydrate 4 g | 1 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 1 g | |
| Protein 0 g | 0 % |
| Vitamin A | 0 % |
| Vitamin C | 3 % |
| Calcium | 1 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
The perfect gluten-free snack for anytime.