Crispy, crunchy crackers are so easy to make, and require just a few basic ingredients! This easy gluten free cracker recipe is one you’ll make again and again.
Yesterday I shared my recipe for easy and creamy tomato carrot soup. Â Today, I want to share a super easy gluten free cracker recipe. I posted two gluten free cracker recipes previously, and this one is similar, but has more of a salty, buttered flavor…kind of saltine-like, which is just perfect for serving with soup.
It’s quite easy to make your own gluten free crackers, and it’s much less expensive than buying a box of gluten free crackers from the store. There are a few tricks to getting these crackers to turn out well, but once you’ve mastered the basics, you’ll be surprised at how quickly you can whip up a batch of these gluten free crackers.
Tips to make this gluten free cracker recipe a success:
- You may need to adjust the amount of liquid depending on the brand of flour that you use. The dough should not be crumbly – if it is, add a bit more water.
- Rolling out gluten free dough can be tricky – make sure you use two pieces of parchment paper.
- Keep an eye on these as they bake – if the edges are thinner than the middle, they may get done first. You can remove the edges once they are done, just be careful and quick.
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Recipe
Easy Gluten Free Cracker Recipe
Ingredients
- 1 cup gluten free flour blend
- ½ teaspoon sea salt
- 1 Tablespoon melted vegan buttery spread like Earth Balance
- 1 teaspoon olive oil
- ½ teaspoon honey or agave nectar if you are vegan!
- ¼ - ½ cup water*
- Sea salt or seasoned salt for the top
Instructions
- Preheat oven to 400 degrees. In a medium bowl, mix together the olive oil, melted buttery spread, and honey (or agave nectar). Add the gluten free flour blend and sea salt , and ¼ cup of water.
- Stir until the dough is thick and comes together into a ball.
- If the dough is dry and crumbly, you will need to add more water, but just add a little bit at a time, don’t overdo it. *(Some gluten free flour blends will require more water to form a dough).
- Place the ball of dough between two pieces of parchment and using a rolling pin, roll until very thin, about â…› inch thick. Try to keep the dough the same thickness, even at the edges, to avoid burning.
- Remove the top piece of parchment paper from the dough. Keep the dough on the bottom piece of parchment paper and move onto a cookie sheet. Using a very sharp knife, cut the dough into 1.5 inch squares, but do not separate.
- Sprinkle a little water on the dough, and smooth over the squares with your fingers. Sprinkle sea salt or seasoned salt on top of the squares.
- Bake at 400 degrees until crisp, about 15-20 minutes. Rotate the cookie sheet after about ten minutes. Keep your eye on the crackers - it could take a little more or less time, it really depends on the gluten free flour blend that you use and how thin you roll the dough.
- Let crackers the cool fully on the cookie sheet, then break apart. If you have any left over, store in an airtight container. We hardly ever have any left though, they are so tasty!
Nutrition
I have successfully made these homemade gluten free crackers using the following flour blends: Trader Joe’s Gluten Free Flour Blend, Pamela’s Products Gluten Free Artisan Flour Blend, Â Mrs. Glee’s Gluten Free Performance Blend, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, and my own gluten free flour mix.
You should just plan to make a couple batches of these…they go sooooo quickly!
Melanie
Thank you for sharing this recipe, I’m so glad I found your site – the crackers are so delicious! And there are so many ways to serve…
I used a self-made flour mix with spelt- and rice-flour and arrow-root-starch combined with 1/2 teaspoon xanthan-gum that I’ve seasoned with Za’aatar, ground pepper and fresh thyme. After the cracker have cooled, topped it with a spread of black olive tapenade and fresh thyme and basil.
Kelly Roenicke
Your recipe sounds delicious!
GF/DF Annie
Hello from the UK! Found you on the web whilst looking for savoury cracker recipes to have with dairy-free (& ‘proper’ cheese for the rest of my lovely family) cheese. So much easier if everybody enjoys the same thing otherwise cooking is twice the work:(
These crackers were a really good basic recipe, quick & easy to make & even my non-allergen family members enjoyed them :) I’ve since ‘tweaked’ them a little to make them more exciting for adults by adding (individually) chopped rosemary, chopped thyme, chopped basil & minced garlic, chopped olives, chopped sundreid tomatoes, cracked black pepper & all were delicious. Thanks Pretty Bee :)
Kelly Roenicke
Ooh, I love your variations! Sounds so good! Thanks for letting me know they worked for you! :)
Mariela Saravia Valverde
Hi, thanks for this simply and yummy recipe, I am wondering if I can use rice flour to cook this crakers. I am from Costa Rica
Lori Mac
I’d love to have these on hand for casseroles. Any idea if you can freeze them in an airtight container?
Kelly
I have not tried that, but it seems like they would freeze just fine. Let me know if you try it!
Augusto
I’d like to try this recipe but here the gluten free flour blend is really expensive, I usually use different types of flour or mix them myself. Do you know which ones will suite for the crackers?
Thank you!
Jina
I just made for my son but I kept eating them! It is soooo good!!! Thank you so much!!!
Josey
Hello, I am going to try this recipe. I am using King Author GF flour blend do you know how much Xanthan gum I should add to the recipe?
theprettybee
I’m sorry, I don’t know! King Arthur Flour does not contain either xantham gum or guar gum? If it does not, I would check on the box for the amount to add to the mix.
lindsay
Why the reply about xanthan gum? It’s not on the ingredient list. Thanks for the clarification. This looks like a great option for a GF NS recipe and should go well with the organic Good and Gather NS seasoning mix I got. So much better than Mrs. Dash.
Kristen
Kelly, they turned out so so hard. Any ideas? Nice taste, tho.
theprettybee
They are definitely a crunchy cracker, but not in an unpleasant way! Maybe they got a bit overdone? Or you could try adding a bit more oil or water…every gluten free flour blend is a little bit different. I’m sorry they didn’t turn out the way you wanted them to!
Kristen
Yeah, I’ll try again. It’s not your fault, I’m sure. I make my own GF flour “blend” so I’ll tweak it a little. Thanks, tho – I put dill and garlic on and they were great with hummus.
Marisa
Hi, did you roll them out thin enough? I know I have had the same result in the past and it’s because I didn’t get it thin enough. Just thought I’d ask
Kristen
I was wondering about using olive oil only for the butter sub+oil portion, would this affect anything negativly? And if you’d like to make these ahead how long might they taste fresh if in a sealed container?
Kelly Roenicke
You can use olive oil only, that will be okay! Store the crackers in an airtight container for 5-6 days.
Kari Geromel
I also tried King Arthur measure for measure and they were tough. I’m going to try a few things next time because I really think the recipe is fine: eliminating the honey, pricking with a fork and sprinkling oil instead of water over the tops and if all that fails then I’ll try adding a bit of higher protein flour to it.
karla
thank you just beautiful
Ashley
Can these be frozen? Thanks!!
Kelly Roenicke
I have not tried that, but it seems like it might be okay. Make sure you keep them in a freezer safe, airtight container.
stephanie
Hi there ! I want to try these but I’m just wondering, I made my own gluten free flour blend and know that I am to add 1 T or t (have to double check) of guar or xanthan gum per cup of flour once I want to use my flour for baking. Would I do the same with this recipe and add the spoon of gum to the one cup of flour ?
Kelly
Yes, if your blend does not include xantham gum or guar gum, then you would need to add it to this recipe. Hope you enjoy them!
Diane
These are very good. I forgot the honey, but didn’t miss it. I added pumpkin seeds and sunflower seeds and used the rolling pin to press them in. Delicious!!
Kelly
Those sound like good additions! I love sunflower seeds!
Bel
Actually, can I please rephrase my last querie! I’ve looked up the vegan butter and it looks completely fine, not as ‘processed’ as I expected, so apologies for that assumption, but I am wondering of I could use something else instead like applesauce or perhaps almond nut butter? What do you think? Thanks! Bel
Kelly @ The Pretty Bee: Cooking + Creating
Hi there! You know, the buttery spread is just to give it a bit more of a buttery flavor, like a saltine. If you don’t want to use it, I would just use a little bit more oil in its place. They should turn out just fine!! :)
Bel
Hi Pretty Bee,
Do you know if these would work without the vegan ‘butter’? I would like to use something less processed as my boy has allergies. Would apple sauce work against the flavours?
Kristina
Hi, I can’t wait to try this! Do you know of a GF flour blend that doesn’t contain tapioca? I have some trouble with it, but can’t seem to find a blend without it.
Kelly
I am so sorry, I don’t know of a brand without tapioca. I just checked the three brands in my pantry and they all contain tapioca! :( Could you try making your own blend? I know there are a lot of recipes online.
Lenka
The best gluten free crackers I have ever eaten! The dough does not stick and is easy to work with. We do not have many GF flour blends to choose from here in Czech, so I mixed regular GF flour with a bit of rice and corn flours and it worked great. Thanks for this recipe, Pretty Bee.
Kelly
Yay! I am so happy that you tried these and loved them! Thank you for letting me know. :)
Carl
just to let you know it can’t be vegan if it has honey in it….
Kelly
Of course you are right, the vegan category was mistakenly checked. I have corrected it. You could still make these vegan though, just leave the honey out or sub with agave!
Zee
This actually isn’t completely true! I know some vegans who keep bees, solely so that they can collect the hive’s overflow honey. This is honey that leaks out of the hive over time, and would just drip onto the ground and be wasted. You CAN be vegan and still eat honey, without exploiting even bees, and even while PROMOTING and HELPING bees. It’s true you can’t go grab honey off the grocery store shelf, but it is possible to be a vegan and eat honey.
Beverley
These look so easy to make! Can you tell me if the ‘t’ in your recipe stands for teaspoon or tablespoon please? :-)
Kelly
Certainly! Lowercase t stands for teaspoon, and uppercase T stands for tablespoon in all of my recipes. Hope you like these!
LIBerty
ohhh how easy!
can’t wait to try this!
Kristen
I am totally going to try these! We aren’t vegan and stick mostly to butter rather than spreads. Should I be able to substitute butter for the butter spread and have it turn out ok?
Kelly
Yes, butter will work just fine, Kristen!
Janelle
I’ve never made homemade crackers before, but I’d like to try it – much simpler ingredients than store bought crackers! Do you have a favorite gluten free flour mix that you use regularly?
Kelly
Janelle, I like the Namaste Perfect Flour Blend, and I also like the Trader Joe’s blend!
Vates Naidoo
How do I make gluten free flour please. Can I mix Almond flour with……..South Africa