Name: A School of Gluten-Free Fish Crackers
Yield: Makes about 240 fish-shaped crackers
Ingredients: 2 tsp gluten-free chicken bouillon powder; 1 tsp annatto, crumbled; ½ cup/120 ml room-temperature (75°F/25°C) water; ½ tsp baking soda; ¼ tsp fine sea salt; ½ tsp xanthan gum; ¼ cup/30 g tapioca flour; 6 tbsp/65 g potato starch (not potato flour), plus more for rolling; 1 cup/160 g sweet rice flour; 1 tsp active dry yeast; ¼ cup/55 g unsalted butter, at room temperature; 1 cup/55 g grated loosely packed sharp Cheddar cheese

Preparation info

Makes about
240
fish-shaped crackers

Difficulty
Easy

Appears in

Crackers & Dips

By Ivy Manning

Published 2013

About

These crackers have the same great cheesy flavor as the Tangy Cheddar Cheese Crackers, but these are a lot easier to digest for people who don’t do so well with wheat. They are actually so crisp and delicious, I guarantee you’ll love them even if you’re not living wheat-free!

The list of ingredients for this and other wheat-free recipes seems daunting at first, but as awareness of gluten intolerance increases, it’s becoming much easier to find alte