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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Easy Gluten Free Cracker Recipe
These homemade gluten free crackers are super easy to make and much cheaper than store bought varieties.
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
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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.
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Stir until the dough is thick and comes together into a ball.
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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).
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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.
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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.
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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.
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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.
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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!
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!
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?
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!
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!