I have been hearing about the sadness of missing goldfish crackers for a few weeks now. My boy is nothing if not persistent. One day he even sat down at my computer and googled gluten free goldfish crackers and left me several recipes to choose from on my desktop. Such a smart boy! Anyway... I ordered my fish cutter and my GF Flour, and we finally got around to trying one of them. These came out REALLY good. Of course I used Beecher's cheese - how could they go wrong? Such a lot of work for a small snack, but I have a happy child and really, that's all that matters, right?
Super Gold Fish Crackers
Adapted from Cindy at Gluten Free in Montana who's recipe is adapted from Yumsugar.
1 C GF flour (I used GF Classical Blend sold by Authentic Foods)
1/2 t xantham gum or guar gum
4 T cold butter, cut into small pieces
8 oz sharp cheddar cheese, grated (I used Beechers!)
3/4 t salt
1/2 t ground pepper
1/4 cup buttermilk
In a large mixer combine the flour, xantham gum, butter, cheese, salt and pepper. Add the buttermilk and mix until it forms a ball. Add more buttermilk if needed but don't add too much, the dough will be on the dry side.
Wrap the dough in plastic wrap and chill for 20 minutes to 24 hours. If the dough gets too cold you may need to let it warm a bit before you can easily roll it out.
Heat the oven to 350 F. Place 1/3 of the dough on wax paper and cover with a second piece of wax paper. This is the best way I've found to roll out GF dough. Using a rolling pin roll it to 1/8" thickness and cut out your desired shapes. We used this mini goldfish cutter and used a toothpick to poke eyes and a spoon to make smiles. Place the cut outs on a cookie sheet and bake for 8 to 12 minutes or until golden and crisp, don't under cook! These are best crispy. Repeat with the remaining dough.