Gold Fish Crackers Recipe, Gluten Free

My boy had a gluten free meltdown at a birthday party a couple weeks ago, there were gold fish crackers everyone was enjoying and he broke down (had a complete temper tantrum) because he couldn't have them. I felt bad for him (as I removed him from the party) and motivated myself to try my hand again at gluten free gold fish crackers. The first batch I made months ago was too salty and we ended up throwing them out, they just weren't very good. This time I added some sour cream and we were all pleased with the outcome. Both kids couldn't stop eating them and my boy was a happy kid. He stated that we couldn't eat them all because he wants to take some on vacation, I'm not so sure they'll last another week and a half. I'm going to play around with different cheeses down the road but this is a basic cheddar cracker and we're all very happy with the results.

Super Gold Fish Crackers

Adapted from Yumsugar

1 C GF flour (I used Gluten Free Mama's Almond blend)

1/2 t xantham gum or guar gum

4 T cold butter, cut into small pieces

8 oz sharp cheddar cheese, grated

3/4 t salt

1/2 t ground pepper

2 T sour cream

2 T water

In a large mixer combine the flour, xantham gum, butter, cheese, salt and pepper. Either use a hand blender, blender, or food processer (I need to get me one of these) to grind up the mixture until it resembles corn meal. Put it back in the mixer and add the sour cream and water and mix until it forms a ball. Add more water 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 gold fish cookie cutters that I found here they measure about 2 inches long and are the smallest I could find. Place the cut outs on a cookie sheet and bake for 15-20 minutes or until golden and crisp. Repeat with the remaining dough.

I rolled the first batch too thick and it made a flaky cracker that was chewy. Obviously the thinner you roll the crispier the crackers will be.