These gluten free poppy seed crackers are just perfect with a creamy garlic dip! This recipe is so easy, and so tasty. You’ll love making this recipe for your next gathering or party.
I’m always making snacks, and one of my favorite things to make is a big batch of gluten free crackers. It is so very easy to make your own homemade gluten free crackers, and it’s really inexpensive, too. I decided to just add some poppy seeds to them this time, and they were a big hit!
Whenever I make gluten free crackers, I have to make a couple batches – my family eats them as fast as I make them! There really aren’t any leftovers – these are crunchy, salty, and delicious.
Why should you make your own gluten free poppy seed crackers?
- Homemade gluten free crackers are less expensive than the store bought version
- They are easy to make
- You control the ingredients – choose the ingredients that are safe for your family
The garlic spread is really simple as well…just blend the ingredients together in a blender or a food processor. If you can eat dairy, this dip will be delicious with dairy butter and cream cheese, too. It’s not just for vegans. :)
Poppy seed crackers are so festive looking with their little black polka dots, but if you can’t do poppy seeds, feel free to leave them out. You can make these crackers without them, and if you wish, you can top them with garlic powder, paprika, dill, or a little more salt.
How do you store homemade gluten free poppy seed crackers?
If you have any leftover crackers, you can store them in an airtight container. They should stay fresh for about a week.
What brand of dairy free cream cheese is best for this spread?
I used Daiya plain cream cheese. If you have a brand that you enjoy, feel free to use it! This recipe should work well with any brand of dairy free cream cheese.
What else can you pair these gluten free crackers with?
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Gluten Free Poppy Seed Crackers with Garlic Spread.
Tasty garlic spread and gluten free poppy seed crackers make a tasty snack!
For the crackers:
For the spread:
- ½ cup Daiya brand vegan cream cheese softened
- 2 Tablespoons vegan buttery spread softened
- ¼ cup chives chopped
- 2 garlic cloves minced
- ⅓ teaspoon sea salt
- ¼ teaspoon pepper
Pre-heat oven to 400 degrees. Line two cookie sheets with parchment paper.
In the large bowl, combine the gluten free flour, salt, and poppy seeds. Add the water, oil, and melted vegan buttery spread. Stir to combine. If needed, add a little more water. The dough will come together into a ball. Divide into two balls.
Place one dough ball on a piece of parchment paper and cover with another sheet of parchment paper. Roll with a rolling pin until the dough is very thin. Remove the top sheet of parchment, and transfer the dough to a cookie sheet.
Slice the dough into squares, but do not separate. Brush with a bit of water, and sprinkle with sea salt.
Repeat with the other ball of dough.
Place the cookie sheets in the oven and bake at 400 degrees for about 15-20 minutes. Rotate the cookie sheets halfway through. Keep an eye on the crackers so they don't burn. They will be lightly golden and crisp when done.
To make the spread:
Place all ingredients in a blender or food processor and blend until combined.
Put dip in a bowl and refrigerate for an hour or so to enhance the flavor.
Store leftover crackers in an airtight container for up to one week.
Store leftover garlic spread in the refrigerator for up to three days.
This post was originally published in June 2014. It has been updated, but the recipe remains the same.