Easy Gluten‑Free Ritz Crackers (Crispy, Buttery, Homemade Snack)
These easy gluten‑free Ritz crackers are crisp, buttery, flaky, and taste just like the nostalgic boxed crackers — but made with simple, wholesome ingredients.
They’re naturally gluten‑free, perfectly salty, and baked until golden for that classic melt‑in‑your‑mouth crunch.
Whether you’re looking for a homemade gluten‑free snack, a cracker for cheese boards, or a kid‑friendly pantry staple, this recipe delivers the same iconic Ritz flavor without the wheat, preservatives, or additives.
If you’ve been searching for homemade gluten‑free crackers, gluten‑free Ritz dupes, or crispy gluten‑free snacks, this recipe is your new go‑to.
Made with a gluten‑free flour blend, cold butter, baking powder, and a touch of sugar, these crackers bake into light, flaky layers that mimic classic Ritz texture.
They’re perfect for dipping, topping, snacking, or packing in lunchboxes.
This recipe is ideal for anyone who needs gluten‑free appetizers, easy gluten‑free baking, or a reliable gluten‑free cracker recipe that tastes like the real thing.
Why You’ll Love These Homemade Ritz Crackers
- They taste just like the classic buttery crackers you grew up with — but without the wheat, preservatives, or additives.
- They’re crisp, flaky, perfectly salty, and made with simple pantry ingredients you already have.
- These homemade crackers are ideal for snack boards, lunchboxes, dips, spreads, and kid‑friendly snacking.
- If you’ve been searching for a reliable gluten‑free cracker recipe that delivers real Ritz flavor and texture, this one becomes an instant staple.
Serves: 36
Ingredients
- 1 cup Gluten-Free Flour, *
- 1/2 Tbsp Baking Powder
- 1/2 tsp Sugar, Raw
- 1/2 tsp Paprika
- 1/2 tsp Sea Salt
- 4 Tbsp Butter, Unsalted, Cold
- 1 Tbsp Avocado Oil
- 1/4 cup Ice Water
- 1 Tbsp Butter, Unsalted, Melted
Process
- Whisk flour, baking powder, and spices in a bowl
- Grate butter into mixture, stirring every few grates
- Add oil and water (actual ice water, but ice doesn’t count toward your 1/4 cup)
- Knead dough together
- Wrap in plastic wrap in disc shape and refrigerate 10-15min
- Dust surface with flour, place dough, dust more flour on top, and roll into a thin dough
- Use a 1 3/4 crinkle cookie cutter to cut cracker shapes
- Re-roll dough again and cut out shapes until all dough is used
- Place crackers on parchment paper lined baking sheet
- Use a fork or toothpick or poke holes in crackers
- Bake at 375 for 7-9 min until golden
- Brush with melted butter and sprinkle sea salt over finished crackers
- Store in airtight container. After a day or two they might soften, so place in air fryer for 3ish min to crisp them back up before enjoying
FAQ
How do I make gluten‑free Ritz crackers crispy?
Use cold butter, a quality gluten‑free flour blend, and bake until the crackers turn lightly golden. The cold butter creates flaky layers, while the high‑heat bake gives them that signature crisp texture.
Can I make these dairy‑free?
Yes — simply swap the butter for a dairy‑free alternative like Miyoko’s or Earth Balance. The crackers will still bake up crisp and flaky.
What gluten‑free flour works best?
A 1:1 gluten‑free baking blend with xanthan gum works best for achieving the classic Ritz texture. Almond flour or oat flour won’t create the same crisp, flaky layers.
How should I store homemade gluten‑free crackers?
Store them in an airtight container at room temperature for up to 5 days. For long‑term storage, freeze them and re‑crisp in the oven for a few minutes before serving.
Can I make these crackers without sugar?
The small amount of sugar helps mimic the classic Ritz flavor, but you can omit it if needed. The crackers will still bake up crisp and buttery.
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Notes
Make sure your gluten free all purpose flour has xanthum gum in it
Ingredients
- 1 cup Gluten-Free Flour *
- 1/2 Tbsp Baking Powder
- 1/2 tsp Sugar Raw
- 1/2 tsp Paprika
- 1/2 tsp Sea Salt
- 4 Tbsp Butter Unsalted, Cold
- 1 Tbsp Avocado Oil
- 1/4 cup Ice Water
- 1 Tbsp Butter Unsalted, Melted
Instructions
- Whisk flour, baking powder, and spices in a bowl
- Grate butter into mixture, stirring every few grates
- Add oil and water (actual ice water, but ice doesn’t count toward your 1/4 cup)
- Knead dough together
- Wrap in plastic wrap in disc shape and refrigerate 10-15min
- Dust surface with flour, place dough, dust more flour on top, and roll into a thin dough
- Use a 1 3/4 crinkle cookie cutter to cut cracker shapes
- Re-roll dough again and cut out shapes until all dough is used
- Place crackers on parchment paper lined baking sheet
- Use a fork or toothpick or poke holes in crackers
- Bake at 375 for 7-9 min until golden
- Brush with melted butter and sprinkle sea salt over finished crackers
- Store in airtight container. After a day or two they might soften, so place in air fryer for 3ish min to crisp them back up before enjoying
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Really want to try this recipe. If I don’t have to worry about a recipe being gluten-free, can I use a different type of flour?
yes, all purpose flour should work fine here!