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Gluten-Free Ritz Crackers Recipe

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3.8 from 11 reviews

This recipe for Gluten Free Ritz Crackers offers a delightful, crispy snack using a gluten free flour blend, perfect for those with gluten sensitivities. With a subtle smoky paprika flavor and the classic buttery taste, these homemade crackers are baked to perfection and ideal for pairing with your favorite dips or cheeses. The recipe yields 60 crackers and requires 30 minutes from start to finish.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 60 crackers
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Dry Ingredients

  • 1 cup all purpose gluten free flour blend (plus more for sprinkling)
  • 5/8 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon smoked Spanish paprika
  • 1/4 teaspoon kosher salt (plus more for sprinkling)

Wet Ingredients

  • 4 tablespoons unsalted butter (chilled)
  • 1 tablespoon vegetable oil
  • 1/4 cup cold water with ice (plus more as needed)
  • 2 tablespoons unsalted butter (melted, for brushing)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F. Line rimmed baking sheets with parchment paper and set them aside to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour blend, xanthan gum, baking powder, sugar, smoked paprika, and kosher salt until well combined.
  3. Incorporate Butter: Using a standard grater, grate the chilled unsalted butter into the dry ingredients. Occasionally sprinkle flour on the butter to keep it separate. Toss to coat the butter thoroughly in the dry mixture.
  4. Add Oil and Water: Pour in the vegetable oil and approximately 1/4 cup of the ice-cold water. Stir to combine ingredients.
  5. Form Dough: Add additional cold water by the drop as needed to bring the dough together. Use the back of a mixing spoon to press and moisten the dry ingredients. Stop adding water as soon as the dough forms clumps.
  6. Chill Dough: Shape the dough into a disk, tightly wrap it in plastic wrap, and refrigerate for about 20 minutes until firm.
  7. Roll Dough: On a lightly floured surface, sprinkle the chilled dough with more flour and roll it out to a thickness slightly more than 1/8 inch. Move and turn the dough, adding flour as needed to prevent sticking.
  8. Cut Crackers: Use a scalloped-edge 1 3/4-inch round cookie cutter to cut out cracker shapes from the dough.
  9. Prepare for Baking: Arrange the cut crackers about 1 inch apart on the prepared baking sheets. Poke four to six holes near the center of each cracker with a toothpick to aid rising.
  10. Reroll Scraps: Gather any leftover dough scraps, reroll, and cut out additional crackers until all dough is used.
  11. Bake Crackers: Bake the crackers in the center of the preheated oven for about 10 minutes, or until they just start to brown.
  12. Butter and Salt: Remove the crackers from the oven, brush them with melted butter, and sprinkle lightly with extra kosher salt.
  13. Cool: Let the crackers cool on the baking sheet. They will crisp up further as they cool.
  14. Storage: Store cooled crackers in a sealed glass container at room temperature to maintain texture for at least 5 days.

Notes

  • If your gluten free flour blend already contains xanthan gum, omit the added xanthan gum from the recipe.
  • Adding holes to the crackers helps them bake evenly and develop a traditional Ritz cracker texture.
  • The thickness and rolling technique are key to achieving a crispy cracker, so avoid rolling the dough too thick.
  • Use melted butter and sprinkle additional kosher salt after baking to enhance flavor and provide the classic buttery finish.
  • These crackers pair well with cheeses, dips, or as a crunchy snack on their own.

Find it online: https://cheftinaskitchen.com/gluten-free-ritz-crackers-recipe/