Grain free goldfish crackers

by | Mar 2, 2015 | Columnists, Elana's Gluten-Free Pantry | 2 comments

Grain Free Goldfish Crackers

Homemade goldfish crackers are surprisingly easy to make. With just six healthy ingredients – almond flour, salt, baking soda, cheddar cheese, olive oil, and egg, they make a fantastic gluten-free snack for kids.


  • 1¼ cup blanched almond flour
  • ⅛ teaspoon celtic sea salt
  • ⅛ teaspoon baking soda
  • 1 cup freshly grated cheddar cheese
  • 1 tablespoon olive oil
  • 1 large egg


  1. In a food processor, combine almond flour, salt, baking soda, and cheese
  2. Pulse in oil and eggs until well combined
  3. Divide dough into 2 pieces
  4. Place 1 piece of dough between 2 sheets of parchment paper and roll to ¼ thick
  5. Remove top layer of parchment paper
  6. Use a goldfish cookie cutter to cut out little fish
  7. Transfer goldfish to a parchment lined baking sheet
  8. Roll leftover dough and place in refrigerator while repeating process with second piece of dough
  9. Bake at 350 for 13-15 minutes
  10. Serve

makes 75 goldfish crackers

As you might imagine, cutting out dozens of tiny goldfish crackers can take a bit of time. If you want to save time and would enjoy a cracker that is more like a Cheez-It, simply cut the dough into squares after you roll it out on the parchment paper, and then transfer the parchment paper (dough and all) to the baking sheet. Be sure to use organic dairy when you make this recipe. We use organic dairy in our house as it is better for the children, the cows, and our environment overall, and we do not wish to support the regular use of antibiotics in animal husbandry.

This low-carb goldfish crackers recipe is a bit sentimental for me since I grew up on the processed, packaged goldfish crackers as a kid. I love eating these high-protein goldfish crackers with chopped liver. It’s quite a fatty and filling treat, which is a great thing for me!

recipe courtesy

  • Earthwalker

    Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.

    Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

    A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

    She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

    In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.


  1. Beth

    These look absolutely delicious and amazing – can’t wait to try the recipe! I wonder if it could be made with rice flour and a different oil, or perhaps butter?

  2. Mokihana

    I’m gonna try these. Shopped for a goldfish cookie cutter(the one on the link is way sold out/out of stock) to make. With the extra cookie cutter I bought that could be such a fun gift for tiny munchkins. I’ve looked at this recipe for years! Now seems the year to act on the crave. Thanks for keep’n it around. xo

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