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Home » Recipes » Gluten Free Appetizer and Snack Recipes

Gluten Free Ritz Style Crackers

Published: Jan 15, 2021 · Modified: May 26, 2025 by Kim · This post may contain affiliate links · 47 Comments

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These gluten free Ritz style crackers are so much like the original, you won't believe it! Crunchy, salty, and buttery, they're the perfect savory snack.

stacked gluten free ritz style crackers

Anyone else feel like it's hard to find good gluten free crackers? Sure, they have rice crackers all over the place, but rice crackers remind me of styrofoam for some reason. They taste okay, but it always comes down to texture for me. And that's the biggest problem with most of the gluten free crackers available nowadays--texture.

Lance makes a cracker that's pretty good and is similar to Ritz, but it's often hard for me to find them. Not to mention it's a tiny box and usually most of them are broken. So I set out to make my own Ritz style crackers, mainly because that's just how I roll.

overhead shot of crackers on parchment-lined baking sheet

The Ingredients Needed for Gluten Free Ritz Style Crackers

You most likely already have these ingredients in your kitchen:

  • Kim's gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
  • Baking powder
  • Sugar (just a small amount)
  • Salt
  • Butter
  • Vegetable or canola oil
  • Water

Making the Crackers

You won't believe how truly easy these crackers are to make!! A few minutes is all it takes and you've got some great crackers to serve with cheese, dips, or just about anything.

In either a food processor or mixing bowl, place the flour, baking powder, sugar and salt and briefly mix (or whisk/stir). Add cold butter and pulse to combine (or cut in with a pastry blender or use the beater blade and pulse). Add the vegetable or canola oil and water and pulse to combine, just until the dough comes together. You may not need all the water.

Refrigerate the dough for 30 minutes. When ready to roll it out, lightly flour your surface and roll the dough to about ⅛-inch thickness. Cut with a small fluted biscuit cutter (I have this set and use the one that's about 1 ½-inches wide). If you don't have a fluted biscuit cutter, you can always use a small round cutter, a square or rectangle cutter (for something like a Club cracker) or even just a pizza cutter. Cut the dough into strips with the pizza cutter and then into small squares or rectangles.

Place the crackers on a parchment or silpat-lined baking sheet about one inch apart. Take the blunt end of a wooden skewer (or another similar tool) and poke about 4-5 holes in each cracker. Bake at 400 degrees F for about 15-20 minutes, or until cookies are nicely browned.

cutting out the ritz crackers with small fluted biscuit cutter
poking holes in gluten free ritz crackers
ritz crackers with holes getting ready to be baked

Upon removing from the oven, brush the still warm crackers with a mixture of butter and salt. You can dial down the salt amount if you'd like, but when I did I felt like they needed more salt.

What Should I Serve These Crackers With?

I'm a huge cheese and crackers person. I love making charcuterie boards for Scott and I when we just want a light dinner. I'll add cheese, crackers, and usually fruit and nuts, and some salami, prosciutto, or good pepperoni. It's one of my favorite snacks of all time. These Ritz style crackers are just the missing link for my charcuterie love.

But there are so many uses for these crackers, let's not limit ourselves to just one:

  • Spread with peanut butter and dot with a little jelly. Make pb&j cracker sandwiches (I used to do this often for my kids' lunch boxes and they loved it!)
  • Dip into one of your favorite dips (like my family's favorite pizza dip)
  • Serve with my gluten free baked brie
  • Spread with peanut butter (or any nut butter), make a sandwich, and dip the whole thing in melted white chocolate for the ultimate sweet and salty combo!
  • Crush and use as a coating for chicken strips
  • Crush and use as a salty crust for cheesecake or crumb crust pie (they'd be perfect as a substitute for the lady fingers in my gluten free white chocolate raspberry cheesecake or instead of graham crackers in my easy gluten free strawberry pie)
ritz cracker dipped in pizza dip

How to Keep These Crackers Crisp

These crackers seem to keep best in a sealed glass container. Keeping them in a glass container or jar, they'll keep for at least a month. If you put them in a plastic baggie or container, they will most likely lose a lot of their crispness. To restore the crispness, simply place them back into a 350 degree oven for 5 minutes and they should crisp right up.

crackers in a glass jar with white lid

It only takes a few hands-on minutes to make these wonderful gluten free Ritz style crackers, so get in the kitchen and make them. You'll have them for whenever the need for a great buttery cracker strikes!

stacked gluten free ritz style crackers

Gluten Free Ritz Style Crackers

Kim
These gluten free Ritz style crackers are so much like the original, you won’t believe it! Crunchy, salty, and buttery, they’re the perfect savory snack.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Chilling Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Appetizer, Snack
Cuisine American
Servings 48 crackers

Ingredients
 

  • 2 cups (280 g) Kim's gluten free flour blend (or your favorite blend with xanthan gum)
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1½ teaspoon kosher salt, divided
  • 6 tbsp (85 g) salted butter, cold
  • 2 tablespoon vegetable or canola oil
  • ⅔ cup (160 g) water, adding more as needed for correct consistency
  • 3 tbsp (42 g) butter, melted (for brushing on top)
Get Recipe Ingredients

Instructions
 

  • In the bowl of a food processor (or mixing bowl) place the flour, sugar, baking powder, and ½ teaspoon salt and pulse to combine (or cut in with pastry cutter, or pulse on and off using beater blade in a stand mixer).
  • Add cold pieces of butter and pulse until butter is cut into small pieces.
  • Add vegetable or canola oil and pulse again to combine.
  • Slowly add water until the mixture comes together. It will almost look like a thick buttercream frosting (it will be sticky and too wet looking).
  • Remove the dough and place it on a sheet of plastic wrap. Wrap it well and refrigerate it for at least two hours, but up to 3 days.
  • Preheat the oven to 400° F.
  • Roll out the dough on a lightly floured surface to about ⅛-inch thick. Cut out with a small 1½-2 inch fluted biscuit cutter and place on parchment-lined baking sheets about 2 inches apart.
  • Refrigerate for 30 minutes.
  • Using the blunt end of a wooden skewer (or other similar object), poke several holes in the tops of each cracker.
  • Bake for 15-20 minutes, or until crackers are evenly browned and crisp. They will crisp a little more after cooling.
  • Mix 1 teaspoon of salt with the 3 tablespoon of melted butter and brush on tops of crackers immediately upon removing from the oven.
  • Store in sealed glass container for about one month. Re-crisp if necessary in a 350° F oven for about 5 minutes.
Keyword crackers, Gluten Free, ritz
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

Adapted from Cupcake Project's Homemade Ritz Cracker Recipe

More Gluten Free Appetizer and Snack Recipes

  • pulling off a piece of pull apart pizza biscuits with a long cheese pull.
    Pull Apart Pizza Biscuits
  • dipping crostini into hot dip in red cast iron skillet.
    Hot Mushroom Dip with Bacon
  • up close gluten free Auntie Anne's large pretzel.
    Gluten Free Auntie Anne's Pretzels Copycat Recipe
  • gluten free Hawaiian round bread filled with spinach dip.
    Gluten Free Hawaiian Bread Bowl

Comments

  1. Jamie says

    April 13, 2025 at 10:55 am

    What can you substitute sugar with, I have a sensitive to granulated sugar. Can I use coconut sugar or alternatives than granulated sugar?

    Reply
    • Kim says

      April 19, 2025 at 2:38 pm

      I'm so sorry, I'm not at all knowledgeable about sugar substitutes.

      Reply
  2. CJ says

    January 17, 2025 at 4:43 pm

    HELLO THERE CAN I USE THE REGULAR ALL PURPOSE FLOUR - THANKS

    Reply
    • Kim says

      January 27, 2025 at 7:39 am

      Good question! I don't get many people wanting to use regular gluten flour. I'm sure you could with the same results.

      Reply
  3. Cricket says

    December 18, 2024 at 6:34 pm

    Kim…because you are so tenacious on giving us solutions…I was hoping you might have a GF artisan cracker recipe that could be “rolled out” (so to speak) using the pasta attachment to the KitchenAid mixer. Any guidance is appreciated. Thank you.

    Reply
    • Kim says

      December 19, 2024 at 8:24 pm

      I've been working on something and I was really hoping it would have been ready by the holidays, but unfortunately it's proving to be a little more difficult than I thought. I never give up, though, so it will just take longer. I do have my Ritz style cracker recipe on the blog, but I understand wanting other options. It's one of the things I miss the most.

      Reply
      • Cricket says

        December 20, 2024 at 11:07 pm

        Thank you so very much for your acknowledgement. I will keep checking

  4. lavinia says

    October 25, 2024 at 2:09 pm

    amazing, very simple to make, even my husband loved them and he eats gluten. I made substitutions - I used pea flour instead of the whey protein and coconut oil instead of butter.

    Reply
  5. Jill Smith says

    August 31, 2024 at 4:55 pm

    Do you have a recipe also for Gluten-free saltine crackers?

    Reply
  6. Mary says

    August 20, 2024 at 1:05 pm

    We have adapted this recipe for our communion wafer for the entire congregation. We roll into a rectangle on parchment, cut into 1.5" squares with a 5 wheel pasta cutter and bake on the parchment without separating, poking, butter or salt after. It exceeded our expectation. Is it possible to freeze the dough? PS. Store bought GF flour was not good. We tried 3. Your flour mix is the best.

    Reply
    • Kim says

      September 09, 2024 at 9:59 am

      Thanks so much, Mary! I think we already discussed this through email, but if not please let me know. So happy your entire congregation can enjoy these as communion wafers 🥰

      Reply
  7. Sarah says

    April 05, 2024 at 4:56 pm

    Unfortunately I haven't been able to roll these crackers out and bake them. The dough has sat in the fridge for 3 days how do I tell if it is still good?

    Have made them twice before and love them!

    Reply
  8. Emily Cappa says

    March 30, 2024 at 11:08 pm

    Hi! I really want to try making these but I’m curious if you think I would get the same results with a vegan butter? Or perhaps you have a suggested alternative? I cannot have butter. Thanks!!

    Reply
    • Kim says

      March 31, 2024 at 6:12 am

      Yes, you can use vegan butter!

      Reply
  9. Chris Johnston says

    July 31, 2023 at 6:53 pm

    Kim, this flour blend is absolute heaven. We make the crusty rolls, the Italian loaf and the English Muffins and everything is amazing. Can't wait to try this one. Thank you for your incredible work.

    Reply
    • Kim says

      August 11, 2023 at 6:06 pm

      Awe, thanks so much, Chris!

      Reply
  10. Charla Aramayo says

    December 26, 2022 at 11:10 am

    Hi Kim, could you please tell me how I would use this recipe to make a crust for a dessert? My husband just found out last week he has Celiac and it's made a sad Christmas for him. I'm trying to make a favorite dessert that calls for Townhouse crackers to make the crust. I'd love your advice.

    Reply
    • Kim says

      December 27, 2022 at 5:04 am

      Hmmm, that's a really great question and I'm very intrigued to think about the crust possibilities!

      I would start by crushing them (either in a food processor or just using a large baggie and a rolling pin). Then maybe add some melted butter until the mixture sticks together enough to press into a pan, such as my graham cracker crust here: https://www.letthemeatgfcake.com/homemade-gluten-free-graham-crackers/ I would try to bake it to set the crust, just like the graham cracker crust, by putting it in a 350 F oven for 10 minutes.

      Please let me know how it turns out!

      Reply
  11. Sierra says

    November 07, 2022 at 6:33 pm

    I tried making these crackers, but I cooked them for 17 minutes at 400, and the came back uncooked and they were as white as the dough before I started cooking them. Is this normal?

    Reply
    • Kim says

      November 08, 2022 at 7:04 pm

      No, not at all. And at 400 for 17 minutes, anything would show signs of baking so maybe it's your oven? That really makes no sense to me.

      Reply
  12. LeeAnn Huber says

    August 30, 2022 at 10:49 pm

    Why is xanthan gum important to have in the flour? I haven't made the yet, but I curious about the significance of the xanthan gum.

    Reply
    • Kim says

      September 03, 2022 at 5:44 am

      It's a binder that helps bind everything together, provides an elasticity to the dough that is missing in gluten free baking, and helps provide some structure.

      Reply
  13. John Gentry says

    August 08, 2022 at 10:41 am

    I tried these and the flavor was strongly of flour, rather than a ritz cracker. Any thoughts about what I did wrong?

    Reply
    • Kim says

      August 15, 2022 at 6:38 am

      Not sure. Did you use my flour blend or a store bought one?

      Reply
      • Jill says

        February 15, 2024 at 5:46 pm

        Do you have a recipe to regular crackers I am missing crackers with peanut butter, chili, soups Thank You for sharing your recipes Kim I was diagnosed with celiac disease in 2021 and was born with hypothyroidism

  14. Maddie says

    February 12, 2022 at 6:16 pm

    These look so yummy! I definitely want to try these for my next gluten free charcuterie board! I think they would be so good on this board https://www.mmmboards.com/post/build-a-gluten-free-charcuterie-board
    Thanks so much for sharing this recipe!

    Reply
    • Tasha says

      January 22, 2024 at 11:20 pm

      Do they taste like Riz? Not even close, they are more of a cookie consistency lol but they definitely taste 100% better then the gluten free ones at the store and without all the extra chemicals. So thank you for this. Not many have made it into the jar 🤣🤣 most are in my belly and yes ill still miss the actual Riz but at least now I have a decent substitute if I get gravings

      Reply
      • Kim says

        January 24, 2024 at 8:51 am

        Hmmm, I'm surprised yours didn't taste like Ritz. Mine are so convincing that my friend thought they were store bought Ritz! Of note, if they aren't rolled thin enough, you may get a cookie consistency more than a flaky cracker.

  15. Stephanie Martin says

    December 29, 2021 at 5:26 am

    I made these and baking at 400 degrees for 15 minutes almost burned them and they weren't crispy but soft.

    Maybe a lower temp would work better? I'll have to try that unless you have another suggestion? I used your flour mix which I LOVE, LOVE, LOVE in everything!

    Reply
    • Kim says

      January 07, 2022 at 7:17 am

      Hmmmm, that's odd because they work perfectly at 400 in my oven with no burning and they're very crisp. Maybe your oven temp is off? You could try baking them at a lower temp for longer to see.

      Reply
  16. Casey Weaver says

    December 28, 2021 at 11:02 am

    This is a wonderful recipe!! I was wondering if you had a recipe for the classic cheez-its! I think they would go nice on a platter with these crackers

    Reply
    • Kim says

      December 28, 2021 at 5:04 pm

      I don't yet, but I do have these AMAZING crispy gf cheese wafers that are my absolute favorite: https://www.letthemeatgfcake.com/crispy-gluten-free-cheese-wafers/

      Reply
  17. Lori Russo says

    January 20, 2021 at 3:48 pm

    I’d love to try this recipe. Can I substitute olive oil for the canola oil?

    Reply
  18. Edwina Mosley says

    December 31, 2020 at 9:00 pm

    Have a 6 yr old diabetic 1 grandson that has to eat gluten free so this recipe will be a great one for him, but I don't see nutritional values. Can you help? I discover this problem with a lot of posted relcipes. Thanks!

    Reply
    • Kim says

      January 01, 2021 at 6:49 am

      I'm sorry, Edwina. It costs more to get the nutritional values on a blog so I haven't been able to do that as of yet. But there are websites that will give you nutritional values if you put in the information.

      Reply
  19. Melissa says

    November 21, 2020 at 12:20 am

    Is this plain table salt or kosher? 🙂

    Reply
    • Kim says

      November 22, 2020 at 12:54 pm

      I always use kosher salt in baking (unless indicated otherwise) 😊

      Reply
      • Jim Van Hammond says

        January 09, 2021 at 1:40 pm

        Check out Green Valley Creamery. Everything the have is lactose free. The butter is great! Real butter!

  20. Joni Murray says

    September 21, 2020 at 4:36 pm

    I was wondering if these would work with a butter substitute. I am new to eating gluten free, but I also have to eat dairy free as well. As Cheese,bread,and butter were my go to food/ingredients to make things yummy this is a huge adjustment for me.

    Reply
  21. Alison W says

    July 16, 2020 at 11:43 am

    My son has sever food allergies and has been craving "Ritz" crackers for months. We came across this recipe and all the ingredients were safe for him. He LOVED them and is so happy to have crackers again! Thank you!

    Reply
    • Kim says

      July 17, 2020 at 7:40 am

      So glad he enjoyed them 🙂

      Reply
  22. Vanina says

    July 14, 2020 at 3:48 pm

    Hi! I’m still in the making. The only thing is, after I poured the oil the dough came together and it’s really soft. I can’t add any water to it. I’m putting it in the fridge to see what happen. Have you any advice? Thank you!

    Reply
    • Kim says

      July 15, 2020 at 8:02 am

      Hi, Vanina! Did you use my flour blend or another one? That could be the problem. Also, if your butter wasn't cold enough that could have been a problem as well.

      Reply
  23. Bet says

    June 28, 2020 at 10:45 pm

    Well, these are great! The only thing you neglected to mention is that while you might be thinking, "I'll make these crackers and we'll snack on them this week," your family will stand around the baking sheet and inhale them so they're literally gone in minutes. Lol! I made rectangles and it was super easy and perfectly cheese-slice-sized. Thanks!

    Reply
    • Kim says

      June 29, 2020 at 5:52 am

      Haha!! That's wonderful, Bet! I'm so glad you and your family liked them 🙂

      Reply
  24. Catherine says

    January 13, 2020 at 9:46 am

    OMG Thank you for this!! I was just at the store this weekend looking for a Ritz alternative as I love them with mayo and smoked oysters. I will definitely try this!

    Reply
    • Kim says

      January 13, 2020 at 12:38 pm

      You are so welcome, Catherine! Mayo and smoked oysters? Never heard of it, but I'd probably love it and must try it 🙂

      Reply

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profile picture of me and Scott.

Hey there, I'm Kim!

I won't let a celiac diagnosis stop me from enjoying my passion for baking and cooking, so stick with me and I'll show you how to make the BEST EVER gluten-free renditions of the food we used to know and love 🤗

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