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These Gluten Free Ritz Crackers are just like the real thing. Salty, buttery gluten free crackers which are perfect for snacking, dipping and topping. And so easy to make! If you wish Ritz crackers were gluten free, there’s no need to miss out with this recipe.
Gluten Free Ritz Crackers – Just Like The Real Deal!
- Why choose this recipe? I used to be obsessed with Ritz crackers before my coeliac diagnosis, so I was really excited to crack a gluten free version. These are just like the real thing and surprisingly easy to make.
- Top Tip: The colder the dough, the easier it is to handle. Make sure you use cold butter and ice cold water. If your hands tend to be hot, run them under some ice cold water before handling the dough.
- Flour of choice: I always use the FREEE Plain Gluten Free Flour for this but any plain gluten free flour blend will work, such as Asda or M&S flour.
- Anything else? I’ve based this Ritz Crackers recipe off my popular Gluten Free Mini Cheddars recipe. If you haven’t tried them, make sure you make them next!
Ingredients and Substitutions
There’s a printable recipe card below for these easy gluten free Ritz crackers dupe recipe with the full quantities. But here are the main ingredients and ideas for any swaps.
- Plain Gluten Free Flour: I usually use FREEE by Dove’s Farm as it’s so widely available here in the UK. Any plain, all purpose or 1:1 baking gluten free flour should work, as long as it’s a flour blend and not a single flour.
- Xanthan Gum: Essential for making the dough easy to handle – you can omit this if your flour blend already contains it.
- Baking Powder: Always ensure you use a gluten free baking powder as some brands contain wheat.
- Butter: I use unsalted butter, and you want it to be super cold in the dough. For a dairy free recipe use a hard vegan margarine.
- Salt and Sugar: Essential for giving the dough that Ritz cracker flavour.
- Vegetable Oil: I prefer a neutral oil, you could use olive oil but it would definitely alter the taste of the recipe.
How to Make Gluten Free Ritz Crackers
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free chocolate and coffee cake is to make.
Storing and Freezing Instructions
TO STORE: These gluten free Ritz Crackers can be stored at room temperature in an airtight container for a week-or-so.
TO FREEZE: You can freeze these crackers, and you can also freeze the dough before baking. Defrost thoroughly before rolling out and making the crackers.
Frequently Asked Questions
Here are some FAQs about this easy Ritz crackers recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Sadly Ritz crackers are not gluten free, as they are made with wheat. In the UK the Schär Salti are a pretty close alternative, but I love making my own from this recipe as they are just so quick and easy!
Yes, you can! To make this recipe dairy free, swap the butter for a vegan alternative. I would opt for a hard margarine. Use this both in the dough and to brush the baked crackers, for a gluten and dairy free Ritz crackers recipe. As this recipe doesn’t use eggs, this would also make this Ritz cracker recipe vegan.
More Savoury Baking Recipes
If you like this easy Ritz Cracker recipe then make sure you check out these other savoury gluten free recipes too…
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Add the gluten free flour, baking powder, xanthan gum salt and sugar to a large mixing bowl and stir to mix.
Cut the unsalted butter into small cubes and add to the flour mix. Using your fingertips, rub the flour mix into the butter until it forms a breadcrumb-like consistency. The colder the butter and your hands while doing this, the better!
Pour in the oil and water and use a fork to start to mix the dough together. Once it thickens into a dough, use your hands to bring it together into a ball and knead a couple of times.
Shape the dough into a disc and chill in the fridge for 30 minutes. Once the dough is ready, preheat the oven to 220C / 200C Fan / Gas Mark 6.
Roll the dough out to around 4mm thick. Using a 2.5-inch round fluted cutter, cut out the crackers and place on a lined baking tin around 1 inch apart from each other. Use a skewer or fork to prick holes in each cracker and then bake for 12-15 minutes until golden on top.
Straight after removing from the oven, brush the crackers with melted butter and sprinkle with salt. Leave to cool on the trays for 10-15 minutes before removing and eating.
- Storing: These gluten free Ritz Crackers will keep in an airtight container for up to a week. You can also freeze the dough ahead of time.
- Serving Suggestions: Serve these as a lunchbox snack, on a cheeseboard with my pear chutney, or as part of a ‘crisps and dips’ nibbles buffet.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and a little comment about this Gluten Free Ritz Crackers recipe. I’d love to know how you enjoyed yours or what toppings you chose, and any reviews REALLY help support my website. So thank you! xx
Serving: 1cracker | Calories: 48kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g
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