gluten free crackers

A grain-free take on the Swedish crispbread Knäckebröd. These paleo crackers are crispy, crunchy, and delicious with all your favorite cracker accoutrements (see suggestions in the main post). Effortless to make and imminently customizable (see note for suggestions). Gluten-free, dairy-free, vegan, nut-free, and paleo-friendly.

Rustic Paleo Crackers with Cassava Flour & Seeds

(160 g) cassava flour ((or buckwheat, rye, flour

(85 g) flax seeds

½ cup (70 g) sesame seeds

(60 g) sunflower seeds

fine sea salt

salt,

Position racks in the upper and lower thirds of the oven and preheat to 300ºF.

Stir together the flour, seeds, and salt in a large bowl.

Add the olive oil and water, stir to combine. Let sit 10 minutes, then knead with your hands in the bowl into a smooth ball. Divide in two.

Roll one piece of dough between two pieces of parchment paper into a large, thin sheet that’s about the size of a baking sheet. If the dough cracks or tears, just squish it back together. You can trim away the wonky edges, stick them into the corners, and continue rolling to make a rectangle. Repeat with the other piece of dough.

Brush the dough all over with olive oil and sprinkle with flaky salt.

Bake the crackers until light golden, about 40-50 minutes (check at 15 minutes if using a different flour as some bake much faster than others).

Let the crackers cool, then break them into 2 to 3-inch pieces. If the crackers aren’t crisp enough after cooling, just return them to the oven for another 10 minutes or so.

Store the crackers airtight for up to a week or two… if you can make them last that long!

Check out this easy low carb recipe for jalapeño popper crisps from Delish.com.

Jalapeño Popper Crisps

bacon

c. Parmesan

c. shredded cheddar (preferably aged)

jalapeño, sliced thinly

black pepper

I needed a quick appetizer for an event an hour away. Had all ingredients in my fridge. Added warmed piped cream cheese in center of jalapeño slice, then put Parmesan and cheddar on top to melt in oven. Family loved them! Some couldn’t handle the jalapeño heat, so more for me!

I am getting ready to make these. If you are OCD  and want them even. I plan to make mine in my mini-whoopie cookie pan. The pan offers small, round, circles.

I made the for a party tonight, and they were all gone in short order. I did some directly on nonstick baking sheets, and one group on parchment paper...(as seen on your photo series).
Both ways worked fine. My only suggestion to the original recipe would be to drain the finished product on paper towels--or cheesecloth, if you're a purist--to take-up any excess grease. Even though I'd drained my cooked bacon well, and placed it on paper towels prior to assembling, it still made the poppers a tad greasy. Still, they were really easy to make, and very tasty. (I made them just before leaving, but a friend told me they could be heated up before serving, if pre cooking and refrigerating is necessary.)

Easy and excellent.  They came out better in a non-stick muffin tin than a baking sheet.

I made these for an event, they disappeared, and tasted great! My only suggestion would be to place them on a paper towel after removing from the oven, to take away any additional grease...mine had a bit too much, possibly from the bacon...which I did drain after cooking.

I can eat these all day including for breakfast .

These only lasted seconds before they were gone. My guests loved them! And they are very easy to make. I made a quick sour cream sauce with seasonings for dipping and definitely suggest letting them sit for a minute on a paper towel to drain some grease. Yum!!

https://streaming.hearstdigitalstudios.com/45e06c24-64bc-49f8-88cf-86f39852be9d/video_rover_16x9_1080p_hd_1538777645_58944.mp4

Our three favorite flavors: spicy, cheesy, and... bacon-y.

These Low-Carb Jalapeño Popper Crisps Could Send Potato Chips To Their Grave

These almond crackers are delicious, crunchy, and the perfect low-carb, gluten-free alternatives to crackers for scooping up dips or serving with cheese on a charcuterie board. Plus, you only need 3 ingredients to make them!

Gluten-Free Low-Carb Almond Crackers

almond flour (1 cup)

flax egg (1 tbsp ground flaxseed + 3 tbsp water)

tsp salt

Sesame seeds

Poppy seeds

Garlic powder + onion powder

Everything But The Bagel Seasoning

herbs

yeast

In a large mixing bowl, mix together almond flour, flax egg and salt until a dough forms.

Place the dough on a piece of parchment paper, then cover it with another piece of parchment paper. Roll it out using a rolling pin or bottle to 1-2 mm (0.04-0.08 in) thickness.

Remove the top piece of parchment paper. If using any of the optional seasonings, sprinkle them over the flattened dough now. Press down gently using your hands so the seasoning sticks.

Cut dough into little squares using a knife.

Carefully transfer the piece of parchment paper with the dough on it to a baking sheet. Bake for 20 minutes or until golden brown and crispy. The ones on the edges might be done quicker - remove them from oven and let the middle ones continue baking until done.

Transfer crackers to a cooling rack and let cool completely before enjoying or storing.

Crispy, light, toasty, gluten-free crackers made with flax, chia, hemp, sunflower, and pumpkin seeds. Perfect with dips, spreads, cheeses, and beyond. Just 8 ingredients and 1 bowl required!

Easy Seed Crackers with Everything Bagel Seasoning

Tbsp ground flax seeds ((flaxseed meal))

Tbsp brown rice flour

tsp sea salt

sunflower seeds

pepitas ((pumpkin seeds))

hemp seeds

Tbsp chia seeds

water

Everything Bagel Seasoning ((or store-bought))

Preheat the oven to 350 F (176 C) and line a standard-size (13x18-inch) baking sheet with parchment paper.

In a medium mixing bowl, whisk together the ground flax seeds, brown rice flour, and salt until well combined. Add the sunflower seeds, pepitas, hemp seeds, and chia seeds and toss to combine.

Pour the boiling water over the seed mixture and stir until there are no dry spots. Cover with a kitchen towel and let sit for 15 minutes until the seeds have absorbed the water and the mixture is thick and sticky.

Transfer the mixture to the prepared baking sheet and, using a rubber spatula, spread into as thin and even a layer as possible. On a standard-size baking sheet (13x18-inch), it should go all the way to the edges. Be sure that the middle isn’t too thick and the edges aren’t too thin, and try to avoid any gaps or holes. You want even, thin, crispy crackers! Once your mixture is spread evenly, sprinkle the Everything Bagel Seasoning over the top.

Bake your crackers for 35-45 minutes, or until they have become toasty in color and are dry and hard to the touch. If it feels soft in the middle, let it bake for a couple more minutes, but not past 50 minutes, or you’ll have burnt crackers!

Let crackers cool completely on the baking sheet, then carefully break your large cracker into whatever size pieces you prefer. Enjoy right away or store in an airtight container at room temperature for up to 1-2 weeks.

https://www.youtube.com/watch?v=cLYJqNJDZIA

Crispy, light, toasty, gluten-free crackers made with flax, chia, hemp, sunflower, and pumpkin seeds. Perfect with dips, spreads, cheeses, and beyond. Just 8 ingredients and 1 bowl required!

Full Recipe: https://minimalistbaker.com/easy-seed-crackers-with-everything-bagel-seasoning/
 
FOLLOW US!
Blog: http://minimalistbaker.com/
Instagram: https://instagram.com/minimalistbaker/
Twitter: https://twitter.com/minimalistbaker
Facebook: https://www.facebook.com/MinimalistBaker

Easy Seed Crackers with Everything Bagel Seasoning | Minimalist Baker Recipes

This easy gluten-free crackers recipe is perfectly crispy and tasty, and comes together with just 4 ingredients in 30 minutes! These homemade crackers are also dairy-free and vegan, but honestly no one would realize! Make a batch or two for the perfect snack or appetizer today!

Easy Gluten-Free Crackers (Dairy-Free, Vegan)

gluten-free all-purpose flour

extra virgin olive oil

salt +

Preheat and Line

Preheat oven to 400F (200C) and line a large baking sheet with a silpat or parchment paper.

Combine Wet Ingredients and Dry Ingredients to Make Dough

Combine flour, salt, olive oil, and 1/4 cup of water in a mixing bowl and mix well until you get a homogeneous dough. (If dough is too dry, add a little extra water at a time until you get a smooth and pliable dough that isn&#8217;t sticky. If dough is too wet, sprinkle a bit more of gluten-free flour and mix until the dough is no longer sticky.)

Roll Dough

Using a rolling pin, roll the dough between two pieces of parchment paper until it&#8217;s very thin (roughly 1/8-inch thick). Make sure to maintain the same thickness throughout.

Cut Dough into Squares

Remove the top piece of parchment paper and slice dough into small 1.5-inch squares.

Transfer Squares to Baking Sheet

Separate the cut-out dough squares and transfer them to the prepared baking sheet, placing them in a single layer at least 2 inches apart.

Prick Holes in Dough

Use a fork to prick 2 lines of holes on the surface of each square of dough.

Brush with Oil

Brush each square with olive oil and sprinkle a little salt over.

Bake Till Crispy

Bake crackers until they are crispy and golden brown (approximately 15 to 20 minutes), rotating the sheets halfway through.

Cool Completely

Allow crackers to cool completely on the baking sheet before serving or storing.

Thank you Felicia for this wonderfully simple recipe for crackers.

This is so good that I have decided to replace my store-bought meiji crackers with these freshly  baked craackers. :)

I really loved what you are doing!

Bless you!
Mum

This is the first recipe (after trying countless others) I have made that actually taste great and comes out exactly as pictured. Your recipe is perfect. Thank you very much. :)

Good morning Felicia,

These crackers are great to enjoy on their own!

Sometimes, I also take them with either a butter or cheese spread or even with jam or kaya spread to give a variation of flavour and taste for maximum enjoyment!

Have a blessed day ahead!

Love you lots!
Mum

Hi Felicia,
 Thank you for yet another perfect gluten free recipe. These crackers are delicious as is but I added some poppy seeds and sesame seeds and used garlic infused olive oil and I will never buy crackers again. Just as with your dinner roll recipe I need look no further.  I cannot wait to try even more of your recipes.
Kindest regards, 
Angie

These look so good! And super simple to make. I have a hard time finding simple gluten free ingredients so I am super excited to try this recipe, I think it would be so good on a charcuterie board!

Thanks for your post!

Homemade crackers are great for healthier appetizers and snacks! Our Gluten Free Garlic Herb Crackers are whole grain, dairy free, and peanut free too. This makes about 30-40 crackersGluten free, vegan; Free of: soy, eggs, peanuts

Gluten Free Garlic Herb Crackers

fine sorghum flour

Tablespoons golden flaxseed

coconut sugar ((or Stevia for sugar-free))

baking powder

garlic powder

marjoram

basil

salt

Tablespoons coconut oil

½ Tablespoons cold water

Salt

Preheat oven to 350 degrees F.

In a medium bowl, stir together the flour, flaxseed, coconut sugar, baking powder, garlic powder, marjoram, basil, and salt.

With a fork, cut the coconut oil into the flour mixture until crumbly. Stir in the cold water until a crumbly dough forms.

Press the dough together into a disc and place between 2 pieces of parchment paper. Roll out the dough until it's about 1/16- to 1/8-inch thick (I roll mine out to 1/16 inch). Once it's rolled out, sprinkle lightly with the salt if you like.

Place the rolled dough along with the bottom piece of parchment paper together onto a baking sheet. Bake for 10 minutes.

Remove from the oven and cut into 1-inch pieces, separating the crackers so they can get crisp. Try to cut them as uniform as possible so the crackers can cook evenly.

Return the crackers to the oven, and bake for 10 minutes more. Some of the crackers from the inside of the dough will seem soft at first, but they will get crisp as they cool. If your dough is thicker, they will need a few more minutes to cook (start with 2 minute increments).

Allow to cool completely before putting in an an airtight container. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1549406052/pberctmdl2duh4bkrjc0.mp4

Homemade crackers are great for healthier appetizers and snacks! Our Gluten Free Garlic Herb Crackers are whole grain, dairy free, and peanut free too

Light and crispy gluten free crackers that taste just like Nabisco&#39;s famous Ritz, but safe for your gluten free diet. Serve with cheese, or just have a quick snack!

Ritz-Style Gluten Free Crackers

all purpose gluten free flour blend

xanthan gum (omit

sugar

smoked Spanish paprika

kosher salt (plus

unsalted butter (chilled)

vegetable oil

unsalted butter (melted)

Preheat your oven to 375°F. Line rimmed baking sheets with parchment paper and set them aside.

In a large bowl, place the flour, xanthan gum, baking powder, sugar, paprika and salt, and whisk to combine well.

Using a standard size grater, grate the cold butter into the large bowl of dry ingredients, stopping occasionally to flour the butter to keep it separated. Toss to coat the butter in the dry ingredients.

Add the vegetable oil, and stir to combine. Add about 1/4 cup of the ice water, and stir to combine. Add more water by the half-teaspoonful as necessary to bring the dough together.

Press the dough into a disk, wrap it tightly in plastic wrap and place in the refrigerator to chill for about 10 minutes or until firm.

Remove the chilled dough from the refrigerator and place on a lightly floured surface.

Sprinkle lightly with more flour on both sides of the dough and roll out until a bit more than 1/8-inch thick, moving and turning the dough, and sprinkling with extra flour as necessary to keep it from sticking.

Using a scalloped-edge 1 3/4-inch round cookie cutter, cut out shapes.

Place the shapes about 1-inch apart from one another on the prepared baking sheets. With a toothpick, poke four to six holes toward the center of each cracker to help them rise.

Gather and reroll the scraps to cut out crackers until you’ve used up the dough.

Place the baking sheets, one at a time, in the center of the preheated oven and bake until the crackers are just beginning to brown, about 7 minutes.

Remove from the oven, brush the crackers with the melted butter and sprinkle with extra salt.

Allow to cool on the baking sheet. They will crisp as they cool.

The crackers can be stored in a sealed glass container at room temperature and should maintain their texture that way.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1484080723/kk63kchgddmg079sjqtv.mp4

Light, buttery and salty, these gluten free crackers taste just like Nabisco Ritz—but they're gluten free!

These Keto Graham Crackers are crunchy and sweet with that distinctive cinnamon flavor. Use them to make Keto Smores and they also make a delicious pie or cheesecake crust!

Keto Graham Crackers

Almond Flour

Golden Flax Meal

Sukrin Gold

Coconut Flour

Cinnamon (ground)

Vanilla Essence

Unsalted Butter (melted)

Preheat your oven to 160C/340F.

In a large mixing bowl, add the dry ingredients and mix well.

Add the wet ingredients and mix to a sticky dough.

Roll the dough out between 2 pieces of parchment paper to 5mm/0.25in thick.

Prick with a fork and use a pizza cutter to mark out your cracker squares.

Bake for 15 minutes, then carefully break along the line, and spread the crackers out so they are not touching. You may need another tray to do this.

Bake for another 10-12 minutes. Remove from the oven and leave to cool on the tray.

Once cooled, enjoy or store in an airtight jar.

These Easy Homemade Graham Crackers are crunchy, lightly sweetened, and packed with whole grains! You only need 6 simple ingredients. This recipe is nut-free and can easily be made vegan, dairy-free, and gluten-free!

Homemade Graham Crackers

¼ Cup Softened Grass Fed Butter (see note 1 for dairy-free option)

⅓ Cup Honey (or Pure Maple Syrup)

¼ tsp Pink Himalayan Salt

1½ Cups White Whole Wheat Flour + extra for rolling (see note 3 for gluten-free option)

tsp Baking Soda

1½ Tbs Cold Water

Wheat-Free Wheat Thins? This Homemade Gluten-Free Wheat Thins recipe is a celiac-safe copycat of Nabisco's classic whole-grain cracker! This quick &amp; easy healthy snack is vegan, allergy-free, and kid-friendly. Great for plain snacking, pairing with soups or salads, and topping with dips and spreads!

Homemade Gluten-Free Wheat Thins (Vegan, Allergy-Free)

Cup Brown Rice Flour

Cup Milled Flax Seeds

Tsp Paprika

Tsp Pure Madagascar Bourbon Vanilla Extract

TB Vegan/Soy-Free Butter (cold, cubed)

TB Water (as needed)

In a large mixing bowl, combine all the ingredients except the water.

Knead the cold butter into the dough ingredints and then start adding the 4 tablespoons of water, one-by-one, until the the dough is no longer dry.

Take your cracker dough and roll it out between 2 non-stick silicone baking mats or parchment paper to about 1/8-inch thickness.

Cut about 40, square 1-inch by 1-inch crackers, using a round wheel pizza slicer or sharp knife, re-rolling the dough as needed.

Space the crackers out on a silicone baking mat or parchment paper lined baking sheet and bake them 10-20 minutes. Just until they are golden brown around the edges.

Remove then crackers and let them cool completely before storing them in a airtight, sealed food storage bag or container for up to 4 weeks.

Oh man, you are making me feel snack-y :) These look so good!

One thing I havent really tried making my family are crackers but it is such a great way to help control what your family is eating... especially salt and sugar that are in store. Great recipe!

These look delicious... I will definitely give this recipe a try! Did you use flax seeds or flax meal?


Thank you for sharing!

Oh my these look so delicious as if they're straight out of the box. Thanks for another amazing recipe!

It has been a long time since I have eaten wheat thins. We don't have the same product here in Japan. It would be good to make something like this recipe!

We just made these are they tasted so "real"!

Savor the crunch and flavor of these Nutrient-Packed Seeded Crackers. Made with a diverse mix of seeds and chickpea flour, these crackers are a powerhouse of micronutrients and omega-3s. Perfect for a healthy, vegan-friendly snack!

Top 15 gluten free crackers recipes from across the web

The most viewed gluten free crackers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Rustic Paleo Crackers with Cassava ...

Jalapeño Popper Crisps

Gluten-Free Low-Carb Almond Cracker...

Easy Seed Crackers with Everything ...

Easy Gluten-Free Crackers (Dairy-Fr...

Gluten Free Garlic Herb Crackers

Ritz-Style Gluten Free Crackers

Keto Graham Crackers

Homemade Graham Crackers

Homemade Gluten-Free Wheat Thins (V...

Healthy Seeded Crackers

Easy Sourdough Crackers (GF/V)

Sourdough Cereal Snack (GF/V)

Cheese-y Chickpea Flour Crackers {g...

Keto Cheese Crackers Recipe

Top 15 gluten free crackers recipes from across the web

The most viewed gluten free crackers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rustic Paleo Crackers with Cassava ...

Jalapeño Popper Crisps

Gluten-Free Low-Carb Almond Cracker...

Easy Seed Crackers with Everything ...

Easy Gluten-Free Crackers (Dairy-Fr...

Gluten Free Garlic Herb Crackers

Ritz-Style Gluten Free Crackers

Keto Graham Crackers

Homemade Graham Crackers

Homemade Gluten-Free Wheat Thins (V...

Healthy Seeded Crackers

Easy Sourdough Crackers (GF/V)

Sourdough Cereal Snack (GF/V)

Cheese-y Chickpea Flour Crackers {g...

Keto Cheese Crackers Recipe

The most viewed gluten free crackers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine