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. 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 ⅛ 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, 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!
JILL HANSEN
I’d like to make these, butI don’t use non-dairy buttery spread. How should I adjust that ingredient to use real butter?
Angela Thomas
Looks promising! One very important question: What is the serving size (as measured in grams)? My T1 diabetic has to have that info or the food is inedible. Thanks!
Daniel
Hi, I use this website a lot to find out the nutrition facts for things I bake/create. I find it reliable, but I am not a diabetic (or a nutritionist/doctor). I hope it is helpful!
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hali
I have a type 1 diabetic and I figure out the carbs for her by first calculating the carbs for the full recipe. Then, i figure out how many crackers the recipe made. Divide the total carbs by the number of crackers and you get the carbs per cracker. Just try to keep your cracker sizes fairly uniform, but a little variation is fine.
Erin
I’m really happy with the way this very simple recipe turned out. I’ve made them per the recipe and again with a little garlic powder and nutritional yeast (about 1-4t of garlic pwd and 1/2 T nuch) both ways are delicious.
VICKI REYNOLDS
How are you supposed to figure out the calories when your nutrition info doesn’t state the serving size???
Edmund
Please re-read the recipe header…it states that the “Servings” equals “4 people” (or 4 servings). The size of each cracker will differ on how big or small you make them, therefore the nutrition info will be on 1/4 of the crackers you make.
Tiff
Could I use pure maple syrup in place of the honey?
Kelly Roenicke
You sure can!
Kelly Roenicke
Yes you can!
Rachel
Thank you so much for this recipe! So easy to make and delicous!
Kr
Could I use chickpea flour?
Sue Hilt
I can’t tell you how good these are! Thanks for sharing. I would love anymore recipes that are gluten and vegan free!
Aaron Hawkins
Thank you for a fantastic recipe. I add many different things to the basic dough like fresh herbs, especially chives, nigella seeds, sesame seeds and sometimes finely grated romano cheese. I’m so pleased to have a simple fail safe recipe that doesn’t upset my stomach.
Belyn
Great recipe as is. I’m saving this as my basic recipe, but will be trying other added ingredients to make flavored crackers, as well. Thank you for this simple recipe.
kristie s fichtner
Can these be frozen? It would be nice if you included storage of your product in your recipes. I dislike waste. Thank you!
Kelly Roenicke
If you have any left, yes, I think they could be frozen. They disappear at our house. :)
Mayen
Hi! Would this recipe work with the Namaste brand gluten free flour? Thanks!
Robin
What about making gluten-free crackers out of stale leftover gluten-free crackers?
Michelle
What is the best way to store these and how long do they last? Looking forward to trying them!
Kelly Roenicke
Store in an airtight container. I think they would last up to a week!
Lexia
I made these to take camping, we have 3 kids (2 tees one preteen) with celiac, and 2 who don’t. Then the Dr added no dairy and egg restriction to my oldest, and I was desperate for snacks that are pack able. My kids devoured the first batch in 5 minutes, (and with rave reviews from celiac and non celiacs ) so today they are all at friends houses and I made a double batch that they won’t know about until we are camping. Thanks so much for this easy and tasty recipe. We eat a ton of guacamole and hummus and this will be a nice change from tortilla chips!
Kelly Roenicke
Yay! I’m so happy these were a hit! Thanks for letting me know!
Larisa
Made these with my six year old little brother. He said they are the best crackers he’s ever ever eaten. I completely agree. :) Thanks so much for sharing the recipe!!
Athena Gillispie
My Grandaughter ( youngest ) has Celluac disease and loves saltine crackers. Do you’ve have a saltine recipe.
Kelly Roenicke
I don’t have a saltine recipe yet, I’m sorry!
Athena
Okay thank you. Please forgive misspelled words. I’m leagally blind and even with a magnifying glass it’s still a challenge.
Claire
When I first looked at this recipe I prepared myself to be disappointed, it was too simple. But boy oh boy they’re great! I must’ve made them 30 times now, I substitute maple syrup for honey, and have added Tuscan spice, nutritional yeast, smoked garlic among many other flavours. Every time they’re perfect. About to enjoy a batch of seasame seed ones with some vegan cheese, and I can’t thank you enough for this recipe.
-Claire
Kelly Roenicke
Yay! So glad you like them! Your variations sound fantastic!
Bonnie
I, too, make my own gf flour blend. Can I substitute psyllium power for the xantham gum or guar gum?
Janelle Schneider
I was also wondering about psyllium, ground flax, ground chia seeds?
Dustin
I just made mine with psyllium husk and they turned out great. For this recipe I added 1 tbsp. with my 1 cup of GF flour.
Tyler
Hi, I would like to make these as my mum is coeliac, but not vegan. Can I just use regular butter rather than vegan spread? x
Kelly Roenicke
Yes, regular dairy butter is fine!