Dairy Free Goldfish Crackers


On Monday N had some more blood tests done to test some foods that have occasionally given him random, mysterious rashes.  Cantaloupe, mango, cherry, and celery are all foods we’ve been cautious with and basically avoiding the past few months.  All I can say, is I wanted my cantaloupe back, and so did N.  We have always been advised to avoid strawberry due to the high, natural histamine level of the food, but I was interested in introducing it into his diet.  I have been wanting to introduce sunflower into his diet, but have been to afraid to try new foods with him anymore.  To round it out, we tested his dairy, oat, and peanut levels to see what those trends were doing.  Thankfully, we received some good news today!  Here’s the low down…

Cantaloupe, sunflower, and mango came back negative.  I’ve been holding a cantaloupe in the fridge all week waiting to enjoy it, and that’s what we had with dinner tonight!

Strawberry, celery, cherry, and oat were all low positives, but doc was open to food challenges in his office whenever we’re ready.  The oat numbers had decreased, so we were happy about that one!

His dairy levels DROPPED from 62.0 to 37.0 in the past 6 months!  I was so happy I nearly cried when the nurse told me over the phone this afternoon.  The peanut levels dropped from 88 to 77 in the past 6 months.  Wow.  Progress.  Good news, finally.  I tell ya, the last 3 years have been difficult with balancing multiple food allergies and I had begun to get weary the last few weeks.  There is a light at the end of the tunnel, but until then….let’s make some dairy free goldfish crackers!  I tweaked my version a bit, but see the original recipe here.  **Update-the original recipe link will not work as that blog as been shut down**

Dairy-Free Goldfish Crackers-Mom Vs. Food Allergy

Dairy Free Goldfish Crackers
Prep time: 
Cook time: 
Total time: 
  • 2 cups all-purpose, unbleached flour
  • 1 tsp salt
  • ½ tsp garlic powder
  • 1 cup dairy free, shredded cheese (I use Daiya)*
  • ½ cup dairy free margarine (I use Earth Balance dairy & soy free)*
  • 5 T cold water
  1. Put the flour, salt, and garlic powder into a blender (that’s what I used) or food processor and mix by pulsing.
  2. Add the cheese and pulse until well combined.
  3. Add the margarine in small chunks, pulse more until well combined with flour & cheese mixture. You may have to reach in with a spoon occasionally to get things moving (if kids are helping, you may want to unplug your blender or food processor at this point, unless you want cracker dough on the ceiling).
  4. Add one tablespoon of water at a time and pulse to mix if using a food processor. If using a blender, you may want to transfer mixture to bowl before adding water, mixing by hand after each tablespoon of water is added.
  5. Transfer mixture to plastic wrap, form into a flattened circle, and wrap well, and refrigerate for at least an hour.
  6. Preheat oven to 350 degrees F. Transfer dough to floured surface, and roll to ¼ to ½ inch thick using floured rolling pin.
  7. Using a mini goldfish cookie cutter (or your favorite mini cutter), cut your crackers in the dough. You can also just use a pizza cutter and make them into squares and add a dot in the center with a fork. That’ll give you instant Cheez-its. Transfer to a baking sheet lined with parchment paper.
  8. Bake for 10-14 minutes or until done. Allow to cool before transferring to an airtight container.


These crackers were definitely a hit with both kiddos.  I’m betting they’ll be a hit at your house, too, and they’re easier to make than you imagine.  Edit:  A few people have been asking me where I bought my mini fish cookie cutter.  You can find it here on Amazon.  

Now it’s your turn….let me know what you think after you try these with your food allergic little ones.  Also, what recipe do you wish had a dairy free version?  Give me some inspiration to try something new!


41 thoughts on “Dairy Free Goldfish Crackers

  1. That is great news about Nathan’s levels Rachel! I would be jumping up and down to 🙂 Let’s pray the trend continues. Thankfully my son outgrew his dairy allergy, but this recipe looks great, so easy! Thank you for sharing with us.♥


  2. Reblogged this on MapleMouseMama and commented:
    Wonderful news for Rachel (of Mom vs. Food Allergy) and her son Nathan!! I hope the trend of decreasing levels continues for this adorable little man. In the meantime, enjoy this great recipe for Dairy Free Gold Fish Crackers that Rachel has made for her kiddos 🙂

      • It gives food “cheesy flavor”. It’s a powder that you can buy online or in Whole Foods, and you can use it anywhere you’d use cheese. I personally use it in combination with Daiya.

      • I think that would be too much. If I were you, I’d start with a 1/4 cup and see if the flavor is strong enough for you. Also, keep in mind that Daiya has some fat and liquid in it, so you might want to add a little bit of vegan margarine or maybe some ground flax seeds to the mixture. I would think it would taste dry otherwise.

        To soak the flax seeds, grind them in a coffee grinder, and soak a tablespoon or so with 2 tablespoons of hot water. Let it sit for 2-3 minutes and add the paste to the mixture. It’s a wonderful binder and a good egg alternative.

    • I read this and instantly thought I’d try this with nutritional yeast instead of the daiya cheese. How much nutritional yeast did you use, if you don’t mind me asking. Thanks!

  3. Hi Rachel, My granddaughter is 3 and is severely allergic to all dairy products and eggs. She told me the other day that she has never had banana bread. Could you help me with this one?

    • April,
      I was just thinking yesterday, “I should do a post on banana bread”. I’ve been craving it myself! I have made it before in a dairy and egg free version and you can’t even tell the difference. I’ll do my best to get a banana bread post out soon. Thanks for stopping by and checking out my blog!

      • Banana bread/banana muffins are one of my absolute favorite treats and I’m also allergic to eggs and dairy.
        Mushed bananas are a wonderful substitute for eggs. Just replace each egg with a medium mushed banana.

        Another modification you’d have to make is to separate the dry and wet ingredients. Without eggs, the bread can become very hard if you mix it too much. So, first you mix the wet ingredients including the bananas and then you add the dry ingredients to the wet ingredients and mix just until everything is combined.

        Also, if the recipe calls for dairy, substitute non-dairy milk (like soy milk) and non-dairy margarine for the dairy ingredients. So if the recipe calls for 1 cup of milk, use 1 cup of soy milk.

        Good luck!


  4. Goldfish is the last cheese product my son is clinging to. I’m vegan and would like for him to be, too. This could be my answer! Thanks!

  5. Thank you, I don’t have kids, but I love crackers with my soup and there was nothing I could have with my soup as everything I found had one or two things in it that I can’t have..But this has every thing I can have, the flour I just switched it for a non gluten one, and wahooo crackers in my soup! 🙂

  6. Thanks for the great recipe! I’ve been living dairy-free for about 2 years and never really thought about missing goldfish. It wasn’t until my 5 yr-old daughter was diagnosed with eczema and we found that following weekend that dairy was a trigger for her flare ups that it became an issue. It was funny that the things that upset her the most about removing dairy from her diet was she felt that she would never be able to have ice cream, goldfish, and pizza ever again. Well she’s fallen in love with coconut milk ice cream and we make our own homemade pizza with Daiya mozzarella style shreds so our last thing was the goldfish. I’ll be picking up some Daiya cheddar style shreds this weekend and we’ll be making some goldfish!

    • I hope your daughter likes the goldfish. We haven’t made them in a long time and need to make another batch.

      • Me too! It’s been so hard telling her that some of the things that she really likes that she can’t have them anymore. It kills you when, in a melodramatic fashion, she states “I’ll never be able to have goldfish ever again!” So hopefully this will give me another option that she really liked back into her snack routine. Thanks for the great recipes and keep them coming!

        • Aaawww, I really hope she likes them. It must be so hard to have things like this taken away. My son loved carrots and he was bummed when we realized he was allergic.

  7. Do you think this will work with a Gluten Free all purpose flour? My daughter and I cannot have gluten, dairy or eggs. She gets really sad when she sees the goldfish package in the store. 🙁

    • Tonya,
      In the fourth paragraph of the post there is a link to the original, gluten-free recipe. I hope it works for you!

        • I do remember that the original recipe called for all-purpose gluten-free flour and xanthan gum. Try adding a teaspoon of xanthan gum per batch as a stabilizer.

  8. Have you ever tried it with coconut flour? I’m allergic to gluten but would love to know if coconut flour would work – I’m not a huge fan of all the gluten-free flours as they have such a long ingredient list. Let me know!

    • Paige,
      I’ve not tried this recipe with coconut flour. If coconut flour works in similar recipes, then I’d say it might. If you try it, do a half batch (or 1/4) as a test. If it works, I’d love to know. Happy baking!

  9. Pingback: Getting Started & Solving the Goldfish Problem |

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