These Gluten Free Ritz Style Crackers are also dairy free, soy free, egg free, and nut free. They are also vegan crackers.
Hi All! I’m really excited to be posting this gluten-free cracker recipe. It is one of my absolute favorites. They are so buttery and crunchy. Even all the “normal” eaters in my life are obsessed with them. These vegan and gluten-free crackers will remind you of Ritz crackers, but better. They are even more flaky, even more, buttery and just perfect.
I know I always say that my recipes are easy, well this one is not. Ok, ok it’s not hard!! You can definitely do it. It’s just a bit time-consuming. Mostly cutting the dough and laying them on the baking sheet is the biggest pain in the butt. Just trust me though, these are definitely a worthwhile treat. I make these at least once a year for a special “fake cheese and wine” party I throw for my friends. It’s a little party where I make all the allergy free food I love just to show my friends I love them.
This is an amazing gluten-free Ritz-style cracker. Completely vegan too. They are buttery, flaky and have the perfect amount of salt and flavor.
- 2 cups Gluten Free Basic Flour Blend
- 2 teaspoons baking powder
- 3 teaspoons sugar
- 1 teaspoon xanthan gum
- 1 teaspoon smoked paprika
- 1 teaspoon salt - half in recipe half for sprinkling on top
- 2 tablespoons olive oil
- 7 tablespoons dairy free butter
- 5 tablespoons shortening
- 1 cup cold water with ice -ice does not count in the volume
- Place 4 tablespoons dairy free butter and 5 tablespoons shortening in the freezer until you are ready for them.
Melt 3 tablespoons dairy free butter and set aside to cool.
Preheat oven to 375° F. Line two baking sheets with parchment paper.
- Whisk together flour, xanthan gum, baking powder, sugar, paprika and salt in a large bowl.
Drop little chunks of the cold butter and shortening into the flour. Using a pastry cutter or your hands, cut the fats into the flour. You want it to be combined until the little chunks are about the size of small pebbles.
Pour on the olive oil and then slowly mix in the water. Start with about 1/2 a cup of water and then add a small drizzle at a time until the dough comes together. It should be a slightly wet dough.
- Mold the dough into a big ball and wrap with plastic wrap. Put the dough in the fridge for 15 minutes.
- After refrigerating, roll dough out until it is about a 1/4 inch thick. You are going to roll out the dough between two pieces of parchment paper, this works better for gluten-free dough. Put one large piece of parchment paper on the counter and another large piece on top of the dough. Then roll out while dough is sandwiched between the two pieces of parchment paper.
- Cut the crackers to your desired size. I usually make small crackers and I always cut them with a pizza cutter.
Carefully lift crackers up off the counter and place them on a parchment paper-lined baking sheet. My hack for this is to use a butter knife so you can scrape it under and pick them up. Don't get frustrated if some get wonky in the moving process. The dough is soft and you'll have no problem molding them back into a square shape. They can be placed close together but they should not touch.
Poke holes in the crackers with a fork. Brush on the remaining butter and sprinkle with the remaining salt.
Bake for about 10 - 15 minutes or until light brown on the bottom. They should be cooked until crispy, they are crackers after all.
Let cool and then enjoy.