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.
MY LATEST VIDEOSWhy 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?
Try them with salsa, red pepper bean dip, or black bean hummus. Use your imagination! These go well with just about anything.
Disclosure: This post contains affiliate links.
Gluten Free Poppy Seed Crackers with Garlic Spread.
Tasty garlic spread and gluten free poppy seed crackers make a tasty snack!
Ingredients
For the crackers:
- 1 cup gluten free flour blend
- 1 Tablespoon vegan buttery spread melted
- 1 teaspoon olive oil
- 1/2 Tablespoon poppy seeds
- 1/4 cup water
- 1/2 teaspoon sea salt plus more for top
For the spread:
- 1/2 cup Daiya brand vegan cream cheese softened
- 2 Tablespoons vegan buttery spread softened
- 1/4 cup chives chopped
- 2 garlic cloves minced
- 1/3 teaspoon sea salt
- 1/4 teaspoon pepper
Instructions
- 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.
Recipe Notes
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.
Hi! I plan on making these but don’t have any GF flour. Can I use regular plain flour? Thanks in advance! Kay
Yes, you can use regular flour! I hope you like them! :)
Perfect! Thank you!
I love this! These crackers sound delicious, and I just love poppy seeds. Great spread to go with them too!
I love making homemade crackers! They taste better AND I actually know what’s in them! These poppyseed crackers look incredible and I LOVE that garlic chive spread. Pretty sure I could make a meal outta the two! ;)
Gotta try making my own crackers! (Yes, I think seed count as floral) Or maybe I could try chive blossoms in the dip? Anyways both dip and crackers look delish!
These look amazing! I’ve never made homemade crackers before…your photos make me want to stop what I’m doing and whip up a batch!
I love making homemade crackers, and these look amazing! They look so crisp and pretty with the poppy seeds and sea salt!
Can crackers be gorgeous? Well, these sure are! Love the flavor combo – I’ve only made crackers occasionally but any time that I do, I wonder why I don’t do so more often!
Thank you so much, Deanna!
I’ve never made my own crackers but am extremely picky about the ingredients in the ones I buy so I should honestly, just save myself the label reading and make my own! These look doable and yummy too.
You should try making crackers! It’s easy and fun!
A wonderful combination of flavors and I have to try your gf crackers!
Thank you, Jill! Hope you like them!
Do you live in Michigan?! Me too! :) These look incredible. I love poppy seeds and I love garlic!
Thank you so much! I do live in Michigan! Hello, fellow Michigander! :)
I just saw someone do squash flowers and it looked amazing! Too bad this time of year in florida it was impossible to find edible flowers.. I went on two days of a hunt around all the local stores and markets before finally coming across some basil flowers! I do love crackers though. These sound delicious!
xoxo Sarah Grace, Fresh Fit N Healthy.
It is so hard to find edible flowers at this time of year! Good for you for hunting until you found some! Thank you so much for stopping by!
Looks delicious! I used mint and was also feeling like “mint comes from a plant that has flowers, so that obviously counts right?” :)
Thank you so much! Yes, I think mint totally counts! :)