Irresistibly Crunchy Gluten-Free Crackers Recipe: A Simple Snack Delight!
These gluten-free crackers are perfect for pairing with cheese, dips, they’re also vegan-friendly and super easy to make.
🥣 Ingredients
| Ingredient | Amount |
|---|---|
| Gluten-free all-purpose flour blend | 1 cup (about 125 g) |
| Almond flour (or chickpea flour for nut-free) | ½ cup (about 60 g) |
| Olive oil | 3 tablespoons |
| Warm water | ¼ cup (60 ml), more as needed |
| Salt | ½ teaspoon |
| Baking powder | ½ teaspoon |
| Optional seasonings | ½ teaspoon each of garlic powder, onion powder, or dried herbs |
| Optional toppings | Sesame seeds, poppy seeds, sea salt flakes, rosemary |
👩🍳 Instructions
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Preheat your oven to 180 °C / 350 °F. Line a baking tray with parchment paper.
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In a large bowl, whisk together gluten-free flour, almond flour, baking powder, salt, and seasonings.
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Add olive oil and warm water, mixing until the dough begins to come together.
If the dough feels dry, add 1–2 teaspoons of extra water. It should form a soft, pliable ball.
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Transfer the dough between two sheets of parchment paper and roll it thin — about 1⁄8 inch (3 mm).
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Remove the top paper and cut into shapes using a knife or pizza cutter (squares, triangles, or circles).
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Transfer the crackers, still on parchment, to a baking sheet. Sprinkle with sea salt or toppings if desired.
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Bake for 15–18 minutes, or until edges are golden brown.
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Let them cool completely before storing. They’ll crisp up as they cool.
🧂 Flavor Variations
| Flavor | Add These |
|---|---|
| Herb Crackers | 1 tsp dried rosemary + thyme |
| Cheesy Crackers | ¼ cup grated Parmesan or nutritional yeast |
| Seed Crackers | Add 2 tbsp chia, flax, or sunflower seeds |
| Spicy Crackers | Add ½ tsp chili flakes or smoked paprika |
🍽️ Serving Suggestions
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Pair with hummus, guacamole, or cheese spreads
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Serve alongside soups and salads for extra crunch
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Crumble over chili or casseroles as a gluten-free topping
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Enjoy as a healthy on-the-go snack or lunchbox treat
💡 Tips for the Best Gluten-Free Crackers
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Roll evenly: Thin dough = crisp crackers. Uneven dough will bake inconsistently.
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Watch the bake time: Gluten-free flours brown faster. Keep an eye after 15 minutes.
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Cool before storing: Warm crackers steam and soften — let them cool on a wire rack.
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Storage: Store in an airtight jar for up to 7 days. Re-crisp in the oven if needed.
🧺 FAQ
Q: Can I make these crackers dairy-free?
A: Yes! This recipe have no dairy unless you add cheese .
Q: Can I make them grain-free?
A: Swap the gluten-free flour blend for a mix of almond flour and tapioca starch (about ⅔ almond + ⅓ tapioca).
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