It’s been a week since Audrey’s diagnosis of Celiac disease. We’ve run the gamut of emotions, faced a few challenges and wrestled our way through the pain of her first cross contamination experience (awful, so awful).
We, and by we I mean, I have been buried under a cloud of gluten free flour, recipe experiments both failures & successes.
I’ve spent hours reading, researching and compiling recipes. I’ve tried things, I’ve changed things (because when do I ever follow a recipe) and I’ve done my best to
stay as busy as possible so as not to face my emotions make sure Audrey has life as normal as possible, not missing her favourite foods.
It’s been…intense, fun and frustrating.
The up coming months are going to be filled with our journey through Celiac disease. I’ll share recipes that work and tales of failures. If it’s a recipe I’ve modified then I’ll make sure to link to the original, if I’ve followed it to a T or only made slight alterations then I’ll link you back to the original instead and if I’ve made it up myself, you’ll know that too. I’ll do my best to make sure that she/he who deserves the credit receives it.
Today, I’m going to share our best success and the recipe that’s been requested the most.
For years I’ve made our girls homemade “goldfish” crackers. On the days I didn’t feel like making them, I’d buy them the Annie’s Bunny alternative (I don’t like the ingredients in the real goldfish crackers). Homemade or store bought, they are always a favourite here.
After I received Audrey’s diagnosis those snacks almost instantly jumped to mind and my stomach dropped. What was I going to do? She was going to be so sad!
When I told Audrey about her diagnosis last Tuesday I made her a promise – for every item on her “STOP! Gluten Ingredients! List” I’d make sure there was one (or two) on her “SAFE! Gluten Free! List”. We bought her a notebook and it contains both of these lists. We’re going to empower Audrey to own Celiac disease, it will not own her and the best way for us to do that is to give her the information.
Anyways, remembering that promise I did what I always do. Wiped my tears, took a deep breath and hit Pinterest.
Within minutes I found gluten free goldfish cracker recipes. I read through many, saved some I liked, passed by others I didn’t, and went back to my original (gluten) recipe. I put two and two together, looked at the ingredients I had and got started.
The recipe is so simple. It’s very similar to what you’ve probably seen a dozen other places and while cutting them out is a little bit tedious, it’s well worth the effort.
My family loves them!
When they came out of the oven it was bedtime and both girls keep trying to smuggle them upstairs to keep munching!
- 3.5 Cups Shredded Cheddar Cheese (Medium works but sharp gives a stronger cheese flavour)
- 4.5 tbsp Salted Butter - cubed and COLD
- 1 1/4 Cups Gluten Free All Purpose Flour (I used my homemade blend, recipe below)
- 1/2 tsp Salt
- 2 tbsp Nutritional Yeast (this really makes the crackers!)
- 1/4 tsp Garlic powder (reduce if desired)
- 1/8 tsp Paprika (DO NOT OMIT!)
- 2-4 TBSP Ice Cold Water (with ICE)
- Pre-Heat Oven to 375°
- 1. In the bowl of your food processor with your metal blade combine all the ingredients EXCEPT the ice water
- 2. Pulse in short bursts until mixture resembles coarse sand
- 3. Add water 1 tbsp at a time and process your mixture at a regular speed for 1 minute, if it doesn't come together add an additional tbsp and repeat.
- 4. Once you've reached a dough consistency, scrape out and work a few times with your hands until a ball forms.
- 5. Divide dough into two parts, flatted into discs, wrap with plastic wrap and refrigerate 30 minute or freeze for 10 (NO longer!)
- 6. Roll out small sections of dough between two pieces of parchment paper until they're 1/8" thick. To make cutting shapes out easier place back into the fridge for a few minutes.
- 7. Remove top parchment paper, cut out desired shapes and transfer them to a baking stone or parchment lined baking sheet. (This is easier if you use a thin metal spatula)
- 8. Bake for 9-11 minutes until the edges are slightly brown or until they look a little flaky (see notes)
- 9. Remove from oven and transfer crackers to a clean, cool baking pan and let cool
- 10. Store in an airtight container for up to 3 weeks. (Though I'm betting they'll be long eaten before then!)
- **Don't be alarmed if they appear wet when they are baking, that's supposed to happen. They won't melt, they will crisp up and be delicious!
- 2 Cups White Rice Flour (or Sweet White Rice Flour)
- 2 Cups Brown Rice Flour
- 2/3 Cup Tapioca Starch
- 1 1/3 Cup Potato Starch (NOT Potato Flour)
- Sift flours together and store in an airtight container.
If you make any of our recipes we’d LOVE to see them! Send us a photo of your creation on Instagram, Twitter or Facebook using the hashtag #ofsbakes.