Shared By: Nicole @ Gluten-Free on a

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Serves: 24 Gluten-free Buttery “Ritz” Crackers


  • 6 tablespoons unsalted butter, divided
  • 1 cup all-purpose gluten-free flour (I use Better Batter®)
  • 1/2 teaspoon xanthan gum (omit if using Better Batter®)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon sweet paprika (preferably smoked, but that can be hard to find, so don’t sweat it)
  • 1/2 teaspoon fine sea salt (or kosher salt), divided
  • 1 tablespoon vegetable oil
  • 1/2 cup cold water, with ice (ice does not count in the volume measurement)


  • Preheat the oven to 375°. Line rimmed baking sheets with parchment paper and set aside.
  • Chop 4 tablespoons of butter that is still cold from the refrigerator, and place it in the freezer to chill. Place the other 2 tablespoons of butter in a small bowl, and melt it in the microwave. Allow it to cool while you make the cracker dough.
  • In a large bowl, whisk well to combine the flour, xanthan gum, baking powder, sugar, paprika, and 1/4 teaspoon of the salt. Remove the chopped butter from the freezer, and cut it in to the flour mixture (using either a pastry blender or two knives) until the mixture resembles small pebbles. Add the vegetable oil and stir to combine. Add the water a bit at a time, stirring constantly until the dough begins to come together, discarding the ice.
  • Wrap the dough in plastic wrap, and place in the refrigerator to chill for about 10 minutes.
  • Remove the dough from the refrigerator, place between two large sheets of plastic wrap, and roll out about 1/8-inch thick (about the thickness of a nickel).
  • Using whichever shaped cookie or biscuit cutter you like (I like the scallop-edged kind, since that is what the real Ritz look like), cut into shapes. With a toothpick, poke 4 to 6 random holes in each cracker, toward the center of the cracker to help them rise.
  • Place evenly spaced on prepared baking sheets (they won’t spread, so you need not leave much space between them), and place one sheet at a time in the center of the prepared oven. Bake until just beginning to brown, about 7 to 10 minutes, depending upon how large your crackers are.
  • Remove the baking sheet from the oven, brush with melted butter and sprinkle with remaining salt.
  • They cool super speedy quick. Eat them.
  • Notes
  • Bean flour blends are NOT true all-purpose gluten-free flours. They do not behave like true all-purpose gluten-free flours. Pamela’s® Baking Mix is, similarly, NOT an all-purpose gluten-free flour. It is a multi-ingredient blend. Think of it like Bisquick®.


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