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Buttery Ritz Crackers

Enjoy snack time again with our delicious recipe for gluten free crackers!

Buttery Ritz Crackers
Buttery Ritz Crackers
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Most store-bought crackers are a no-no for people on a gluten free diet, but this gluten free copycat recipe is here to rescue you from snack boredom. These Buttery Ritz Crackers deserve a spot on your gluten free snacks list. Top these gluten free crackers with your favorite cheese or some peanut butter to make a great snack. They are sure to become a favorite of yours and your kids. Make these crackers when you have some extra time during the weekend and then snack on them throughout the week. We promise that everyone is going to be raving over these homemade gluten free crackers.

Makes24 to 30 crackers


  • 6 tablespoons butter, divided
  • 1 cup gluten free all-purpose flour
  • 1/2 teaspoon xanthan gum
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt, divided
  • 1 tablespoon vegetable oil
  • 1/2 cup very cold water


  1. Preheat oven to 375 degrees F and line two rimmed baking sheets with parchment paper.

  2. Cut four tablespoons of the butter into small cubes and place in the freezer while gathering and measuring the rest of the ingredients. Place the remaining butter into a small microwaveable bowl and set aside.

  3. In a food processor, combine the flour, xanthan gum, baking powder, sugar, paprika, and half of the salt. Add the frozen butter cubes and pulse until the mixture is the size of peas. This could also be done in a large bowl using a pastry blender. Add the vegetable oil and pulse, then add the cold water by tablespoons until the mixture just begins to come together. The entire 1/2 cup may not be needed.

  4. Remove the dough, form into a flat disc, cover with plastic wrap, and refrigerate for at least 10 minutes.

  5. Place the dough on a piece of parchment paper and lay another piece of parchment on top, then roll with a rolling pin to 1/8-inch thickness. Put this rolled dough into the freezer for 10 to 15 minutes before proceeding.

  6. Peel off the top sheet of the parchment paper and use a small round cookie cutter (about 1 1/2-inch size) to cut out circles. Lay them on the parchment-lined cookie sheets, leaving a small space between each. Don't worry about spacing because they will not spread as they bake.

  7. Poke a few holes in each circle with the tip of a toothpick and bake about 10 minutes. They will be very lightly browned. The timing will depend on the size of the cookie cutter used.

  8. Melt the reserved butter in the microwave and when the crackers come out of the oven, brush them with the butter and sprinkle with the remaining 1/4 teaspoon salt.

Did You Know?

These Buttery Ritz Crackers are a fantastic recipe for gluten free crackers. Ritz crackers are such a versatile and yummy snack that they've become a staple in pantries everywhere. First introduced in 1934 by Nabisco, they took the world by storm as the lightest and most buttery cracker. 5 million Ritz crackers were sold in 1935, which equaled at least 40 crackers for every man, woman, and child in the United States. That's a lot of crackers!

As you may have assumed, the crunchy crackers got their name from the Ritz Carlton Hotel. The initials are even the same for the crackers and the hotel (R.C.). Since the cracker gained traction during The Great Depression, enjoying the crackers conjured up images of luxury while being affordable to most Americans at just 19 cents a box. 

Also, if you've ever wondered if the holes on the cracker have any significance, the short answer is no, they do not. They are simply poked with holes in order to bake evenly. 

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What a fabulous idea! I LOVE Ritz crackers, and the idea of making a homemade version sounds ideal!

These look fantastic. I'd love to eat them with some sharp cheddar cheese on top!

While they weren't crispy or crunchy like I'd expect crackers to be, they were pretty good. They had a warm flavor to them, thanks to the paprika, which I really enjoyed. I had them with a bit of cheese spread on top and it was a pretty good snack.

These were tasty and filling, and they had a nice cheesy flavor. They were just a bit too salty for me.

I can definitely taste the paprika and that was actually a nice addition. These crackers were really soft though, so it would be hard to spread anything on them. I would bake them longer to make them more crispy.

Buttery is not the word I would use to describe these, and they don't taste quite like Ritz, but they were good enough. Next time I will roll them out thinner and so that they get crispier in the oven.

I'm gluten and I even want to try these! They would go wonderfully with a nice cheese or vegetable dip!

Love this recipe! It looks so easy to make.


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