Dairy Free Goldfish Crackers

On Monday Nathan 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 Nathan.  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.

Here’s what you’ll need:

2 cups all-purpose, unbleached flour

1 tsp salt

1/2 tsp garlic powder

1 cup dairy free, shredded cheese (I use Daiya)*

1/2 cup dairy free margarine (I use Earth Balance dairy & soy free)*

5 T cold water

*Keep in mind, you can make these with dairy cheese and butter if you don’t have a dairy allergy in your family.

Here’s what you do:

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 1/4 to 1/2 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.

Please forgive me for the lack of pictures of the process in this post.  I don’t always get to take many pictures when making messes in the kitchen with Nathan.  The picture below is right before we transferred the crackers to the parchment paper for baking.



These crackers were definitely a hit with Nathan and his younger sister.  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!


29 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! 🙂

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