Delicious homemade gluten free crackers are simple to make. This recipe is easy and frugal, and yields wonderfully crunchy crackers!
One thing that really bothered me when we first started eating gluten free was the lack of good crackers. Or rather, the lack of good inexpensive crackers. If you don’t mind spending five dollars a box on gluten free crackers, then you are all set! Or, if like me, you aren’t made of money, you could make your own gluten free crackers.
So we’ve given cracker making a try over here…something that for some reason I thought would be hard, but is really easy! I started with this recipe from Martha Stewart Living, and then adapted it slightly for the paprika ones, and I also made up a dill recipe.
I’ve tried them both ways. One note…you want to roll your dough reallllllly thin…that way the crackers turn out nice and crunchy.
Here are the recipes: The Gluten Free Paprika Cracker recipe can be found HERE. My only change is that I prefer to use sweet paprika, not smoky.
Disclosure: This post contains affiliate links.
Recipe
Gluten Free Salty Dill Crackers
Tasty dill crackers are gluten free and dairy free.
Ingredients
- 1 cup gluten-free flour blend
- 1 Tablespoon dried dill
- ½ teaspoon coarse sea salt plus more for sprinkling
- 1 Tablespoon olive oil
- 1 teaspoon vegan buttery spread like Earth Balance, or regular butter
- ¼ cup water more if needed
Instructions
- Preheat oven to 400 degrees. Put the dry ingredients in a bowl and give them a stir with a fork.
- Add oil, melted buttery spread and ¼ cup water and stir until a ball forms. If it seems too dry, add a tad more water a little bit at a time until a ball forms.
- Make a dough disk and use a rolling pin to roll the dough between sheets of parchment paper until very thin, about ⅛ inch.
- Carefully remove the top piece of parchment from dough and use a sharp knife to cut the dough into squares about one inch wide. Don't separate the squares, just leave them as is.
- Sprinkle a bit of water on the top and smooth over the dough with your fingers. Sprinkle with salt.
- Transfer the dough on the parchment paper to a cookie sheet and bake until crisp, about 15-20 minutes, turning the cookie sheet halfway through the baking time.
- Let crackers the cool fully on the cookie sheet, then break apart.
Nutrition
Calories: 139kcalCarbohydrates: 22gProtein: 3gFat: 5gSodium: 301mgPotassium: 24mgFiber: 3gSugar: 1gVitamin A: 90IUVitamin C: 0.4mgCalcium: 33mgIron: 1.5mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!
Enjoy! I store these gluten free crackers in a jar for the one day that they last around here. I think they would stay good for a few days if you have more self-control than I do. :) I would also like to make graham crackers, anyone have a recipe for those?
Follow along:
Ann
Didn’t form an easy to roll with dough but that is totally my fault. I’m not sure why not but I know of the fault lies with me. That being said, this seems like a super easy and delicious recipe. I used dill, garlic, onion powder, and salt.
Kelly Roenicke
Just add a tiny bit more water if it’s hard to roll!
Katie
Great recipe!
Jennifer
These turned out hard and chewy for me. Any idea what went wrong?
Jennifer
Well, I put them in again the next day and baked them longer. Now they are not chewy, but they are still rather hard. Not a bad taste, though.
Kelly
Glad you worked it out – these are a harder cracker, but it shouldn’t be unenjoyable. If you roll them out thin, they are not as thick and hard when baked.
Jennifer
Yes, they were thin enough, just undercooked. I’ve changed my mind and become quite addicted to them! Making another batch right now — i’m going to try garlic salt. I like that I don’t need specialty flours to make them. They are too hard for my one-year old, and hard for my two-year old to eat, but my four-year old loves them. Thank you!
Kelly
Glad they turned out okay now! They are addicting, right?!
Kelly
When I’ve had them turn out chewy, it was because I didn’t roll them out thin enough.
Sunshine
This is THE EASIEST GF cracker recipe, I have found and trust me, I do a LOT of searching on the internet and GF books, as well. Thank you for sharing, so very kind of you.
Kelly
Awesome! So glad you liked them!!
Anonymous
I made these for my two year old grandson and he LOVES them!
Kelly
Excellent!
Carol Cripps
Can other flour blends be used? I usually have two or three home-mixed blends on hand here. I really can’t wait to try these, as dill is one of my favourite flavours! They’d be so good with cheese, with cream cheese and smoked salmon, and so very many other things. Can you tell I’m missing crackers? Thanks so much for this recipe.
Kelly
Yes, Carol, I think any flour blend would work, but the baking time might vary! If you try it, let me know how it goes!
Anonymous
first time ever made crackers. they were great. I can see the possibilities. now I can eat my homade hummus………without guilt!
without wheat!!! lol!
Kelly
Yum! Homemade hummus and crackers sounds so good!
Mindy Lawrence
I have a friend with Celiac disease. Would these be suitable for her diet? If so, I will make a batch for her.
Kelly
As long as you use Gluten-Free Flour, they should be fine for her! You could always check with her to make sure before you make them.
jennilia
Just found this recipe and ended up making 2 batches. They were that tasty, quick and easy. Plus, my gluten-eating husband gobbled up half the first batch almost immediately after I pulled them from the oven. They are great!!! Thanks!
jennilia
Just found this recipe and decided to try… SO tasty and EASY! Even my gluten-eating husband likes them. Made two batches!
Vicky @ Mess For Less
Thanks so much! My daughter is on a gluten free diet and loves crackers. Pinning now!
Vicky @ Mess For Less
I am unable to pin the image. Let me know if there is a fix for that. Thanks!
Meeling
The dill ones sounds so yummy!!
alli/hooray
These look delicious. Have to try this!