These Triscuit-style crackers contain inflammatory canola oil and artificial cheese powders. Our DIY version replaces the canola oil with organic butter and uses real smoked gouda cheese plus smoked paprika for authentic flavor, creating a healthier whole grain cracker with superior taste.
Based on: Smoked Gouda
· Makes approximately 45 servings (270 crackers)
· Serving: 6 crackers (28g)
Why This Recipe is Seed Oil Free
Commercial Smoked Gouda from Mondelez, Nabisco-Triscuit often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Smoked Gouda may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Provides authentic smoked gouda flavor instead of artificial cheese powders.
Organic buttermilk
80ml (5-6 tablespoons) · Organic Valley Cultured Buttermilk
Adds tanginess and helps bind the dough while providing probiotics.
Smoked paprika
4g (2 teaspoons) · Simply Organic Smoked Paprika
Enhances the smoky flavor naturally without artificial smoke flavoring.
Sea salt
8g (1.5 teaspoons) · Redmond Real Salt Fine
Provides essential minerals and balances the cheese and smoke flavors.
Organic extra virgin olive oil
30ml (2 tablespoons) · California Olive Ranch Organic EVOO
Adds healthy monounsaturated fats and helps with dough flexibility.
Instructions
Step 1. Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper. In a large mixing bowl, whisk together 500g (4 cups) organic whole wheat flour, 8g (1.5 teaspoons) sea salt, and 4g (2 teaspoons) smoked paprika until evenly distributed. The smoked paprika will give a light reddish color throughout the flour mixture.
Step 2. Melt 120g (8 tablespoons) organic butter in a small saucepan over low heat, then let cool for 2-3 minutes. In a separate bowl, whisk together the melted butter, 80ml (5-6 tablespoons) organic buttermilk, and 30ml (2 tablespoons) olive oil until smooth. The mixture should be well emulsified.
Step 3. Add the wet ingredients to the flour mixture and stir with a wooden spoon until a shaggy dough forms. Add 150g (1.5 cups) finely grated smoked gouda and mix thoroughly until the cheese is evenly distributed. The dough should hold together when pressed but not be overly wet. If too dry, add 1 tablespoon buttermilk at a time.
Step 4. Divide dough in half. On a lightly floured surface, roll each half into a rectangle about 1/8-inch thick (3mm). The thinner you roll, the crispier your crackers will be. Use a pizza wheel or sharp knife to cut into 2-inch squares. You should get about 135 crackers per half.
Step 5. Transfer crackers to prepared baking sheets, spacing them about 1/4-inch apart. Using a skewer or toothpick, poke 3-4 holes in each cracker to prevent puffing during baking. This is crucial for achieving the classic flat cracker texture.
Step 6. Bake for 12-15 minutes, rotating sheets halfway through, until edges are golden brown and crackers are crisp. Watch carefully in the final minutes as they can brown quickly. Remove from oven and let cool completely on baking sheets for 10 minutes before transferring to wire racks.
Step 7. Store in airtight containers for up to 2 weeks at room temperature. For maximum crispness, add a small packet of food-safe silica gel to each container. Crackers can also be frozen for up to 3 months in freezer bags.
Storage
Store in airtight containers at room temperature for up to 2 weeks. For longer storage, freeze for up to 3 months. The crackers will stay crispest if kept completely sealed and away from humidity.
Cost Comparison
Cost per serving (homemade)$0.18
Cost per serving (store-bought)$0.55
Savings67%
Higher upfront ingredient costs are offset by bulk purchasing and superior quality. Each batch makes 45 servings versus buying individual boxes, creating substantial long-term savings while eliminating seed oils and artificial ingredients.