These crunchy homemade gluten-free crackers are quick and easy to make and contain only a handful of ingredients. They go perfectly with your favourite dip, pesto or can be enjoyed with your favourite topping as a healthy snack.
If you have been looking for a gluten-free cracker recipe that is not just made from seeds but tastes a bit more traditional then these are for you! Kids love these crackers too, so if you have little ones with a gluten intolerance then this recipe can give you some more options to add into lunchboxes.
These gluten-free crackers are a staple in our house. They are so easy to make we keep them in regular rotation around here. They only take 20 minutes to bake and voila you have a batch of 30 crackers done!
One of the things I love about making your own crackers and snacks is that you are avoiding lots of unwanted additives, MSG, salt, or hidden allergens that may be found in storebought crackers. You can make a big batch of these for a fraction of the cost too.
Keep a batch to snack on, add to lunchboxes or even better serve with your favourite dips when you have friends round for some nibbles and wine.
Additional Recipe Notes
- Once you have rolled the cracker dough out it can be quite hard to get the edges to look even. I wouldn’t spend too much time fussing about it, just pop it in the oven and even with some rough edges the crackers still taste good!
- You can mix up the seeds in the recipe if you prefer and use 1 cup of flaxseed or 1 cup or chia seeds, just ensure you keep the ratios the same.
- Ensure you leave the crackers to completely cool before breaking into squares or they may crumble.
- These crackers may be stored in an airtight container for up to 5 days.
What toppings do you suggest for these crackers?
These crackers are very versatile and go well with any dip or spread or a variety of toppings. Hummus, avocado, tomato, sliced boiled egg, pesto, fresh basil, sliced olives, tuna, marmite or your preferred nut butters are all good options.
Other topping ideas:
If you are looking for Paleo/Keto or Vegan-friendly crackers you might like to try my easy seed crackers which are a bit different from these but still pretty tasty.
I hope you enjoy this recipe for homemade gluten free crackers. Please let me know how you got on in the comments below, I love hearing from you!
If you decide to make this recipe tag me #lovefoodnourish on Instagram – I love seeing your creations!
- 1 cup gluten free flour
- ½ cup flaxseeds
- ½ cup chia seeds
- 3 tablespoon sunflower seeds
- 2 tablespoon pumpkin seeds
- 1 egg
- 100ml water
- 2 tablespoon olive oil
- 1 teaspoon sea salt
- Preheat oven to 180°C/350°F
- Measure dry ingredients into a bowl.
- Add egg, olive oil and water and mix through mixture until it forms into a dough. It should roll into a large moist ball.
- Let the dough sit covered under a tea towel for about 30 minutes as this allows the chia seeds to absorb some of the moisture.
- Roll out the dough mixture between 2 layers of parchment paper. Roll until the mixture is around 4mm thick.
- Remove the top piece of parchment paper. With a sharp knife or pizza cutter score the dough into squares of around 40- 45mm.
- Bake for 20-25 minutes until the crackers are a light golden brown.
- Remove from oven and let cool before breaking the crackers into squares.
Nutrition InformationYield 30 Serving Size 1
Amount Per Serving Calories 1903Total Fat 107gSaturated Fat 13gCholesterol 140mgSodium 2662mgCarbohydrates 194gSugar 1gProtein 62g