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These gluten and dairy-free goldfish crackers are the nostalgic childhood snack of your dreams! They’re easy and fun to make, and are totally grain free.

Goldfish crackers after being baked on a counter.

Goldfish crackers used to be one of my favorite snacks as a kid! Cheesy, crunchy, cute… what more could you want?! Real goldfish crackers are made with ingredients like flour, cheese, and paprika, which as someone who is gluten, dairy, and nightshade-free… they’re totally off the table!

I dreamed about making my own version of these for years and I finally tackled it. These taste cheesy, crunchy, and they look and taste like the real deal!

Why you’ll love these Goldfish Crackers

  • Goldfish crackers made allergen friendly! Goldfish is such a classic snack that is full of less than ideal ingredients. This recipes has all the flavor without gluten, dairy, or nightshades.
  • Such a cute snack! Not only are Goldfish a childhood favorite, they are just so cute and this recipe allows the same look as the classic cracker.

The Ingredients for Goldfish Crackers

  • Almond Flour and Tapioca Starch. I haven’t tested any other flours to substitute.
  • Nutritional Yeast. This gives the crackers the cheesy flavor.
  • Onion Powder, Salt, and Turmeric.
  • Palm Shortening. Palm shortening is the closest to butter and gives a fluffy, cakey texture. You can try coconut oil but it may change the texture.
  • Egg Yolk. The egg yolk adds color, acts as a binder, and gives a rich flavor! You can try to leave it out and add and extra 1-2 tbsp of water instead.

How to make Goldfish Crackers

  • Step One. Pulse the almond flour, tapioca starch, nutritional yeast, turmeric, onion powder, and salt in the food processor.
  • Step Two. Blend in the palm shortening.
  • Step Three. Add the egg yolk and water until the dough sticks together.
  • Step Four. Wrap the dough tightly and place in the fridge.
  • Step Five. Roll out and use cookie cutter to cut out crackers then transfer to baking sheet.
  • Step Six. Bake and enjoy!

Step by step photos of making the goldfish crackers.

Can you leave out the nutritional yeast?

The nutritional yeast is what makes these taste cheesy, so I would advise to keep it in if possible.

Can you leave out the egg yolk?

The egg yolk adds color, acts as a binder, and gives a rich flavor! You can try to leave it out and add and extra 1-2 tbsp of water instead.

Can you use coconut oil instead of palm shortening?

Palm shortening is a lot closer to butter and gives more of a fluffy, cakey texture. You can try coconut oil but it may change the texture.

Tips & Tricks

  • Add paprika if tolerated. It adds more color and flavor, so if you can tolerate the paprika… go for it! Just add a pinch.
  • Be generous with the salt! Goldfish are salty, so you want to ensure you get enough salt to make these a true copycat.
  • If you don’t have the mold, simply slice them into squares. Of course, the mold is more fun, but squares work just as well.

One goldfish being held by a hand close to the camera.

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Gluten & Dairy Free Goldfish Crackers

  • Author: Michelle
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
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Ingredients

Units Scale
  • 1 cup almond flour
  • 2 tsp tapioca starch
  • 2 tbsp nutritional yeast
  • 1/8 tsp turmeric
  • 1/4 tsp onion powder
  • 1/2 tsp salt (plus flakey salt to top)
  • 4 tbsp palm shortening
  • 1 tbsp water
  • 1 egg yolk

Instructions

  1. Preheat the oven to 350 F and line a large baking sheet with lightly greased parchment paper.
  2. Using a food processor, add the almond flour, tapioca starch, nutritional yeast, turmeric, onion powder, and salt. Pluse for 3 seconds to blend.
  3. Add palm shortening (I prefer to add the 4 tablespoons in separate chunks rather than one big chunk) and blend to combine until a dough starts to come together.
  4. Finally, add the egg yolk and water and blend until the dough sticks together.
  5. Add the dough to a sheet of plastic wrap and wrap tightly. Alternatively, you can add it in a ball to a bowl. Place in the fridge to chill for 20 minutes.
  6. Remove from the fridge and roll out into a thin sheet, about 1/4″ thick. Use the goldfish cookie cutter to cut crackers. Transfer to the baking sheet, evenly spaced. Alternatively, you can slice them into squares. Top with extra flakey salt and transfer to the oven.
  7. Bake for 10 minutes or until they begin to lightly toast. Allow to cool before enjoying, and add more flakey salt if desired!
  • Prep Time: 10
  • Cook Time: 20
  • Category: Snacks
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 202
  • Fat: 13.2g
  • Carbohydrates: 4.6g
  • Fiber: 0.9g
  • Protein: 3.8g

Keywords: gluten free goldfish crackers