Add all of the ingredients to a food processor and pulse until it forms a dough ball.
Remove the dough ball and place it onto a large piece of parchment paper.
Use a rolling pin to roll out the dough to ⅛ to ¼ inches thick. Take a goldfish cookie cutter and press it into the dough. use the back handle of a knife to pres the goldfish out of the cookie cutter if needed.
Spread out the goldfish and repeat until you work through the dough.
Take the dough scraps and wrap it in plastic. Place in the refrigerator to chill it again.
Sprinkle the goldfish lightly with salt.
Slide the parchment paper onto a cookie sheet. Bake the crackers for 8-10 minutes and remove from the oven to cool.
Repeat until you use up all of the dough. It took me 3 batches because you want the dough to be really cold.
I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
I have not found a way to make this recipe dairy-free and still taste like goldfish crackers. Dairy-free cheese doesn't melt the same and it affects the cracker texture.
These crackers will keep up to 3 days in an air-tight container.