Hello, Food Lovers! If you’ve ever felt the disappointment of a bland, overpriced box of store-bought gluten free crackers, you are in the right place. This recipe is a true game-changer, delivering a batch of incredibly crispy, crunchy, and flavor-packed crackers that are perfect for dipping, snacking, or building the ultimate cheese board.
Table of Contents
This is your guide to creating the most delicious gluten free crackers you have ever tasted, loaded with toasted seeds and savory spices.
A Little Story About These gluten free Crackers
My breaking point was spending a small fortune on a tiny box of gluten free crackers that tasted like cardboard. I was so frustrated and knew there had to be a better way. I became determined to create a recipe that was not only easy but also produced a cracker with amazing flavor and a satisfying, crispy crunch.
After many test batches, I landed on this perfect recipe. The moment I pulled the first golden-brown batch from the oven and heard that perfect snap, I knew my days of buying sad, expensive crackers were over. These are, without a doubt, the best homemade gluten free crackers I’ve ever had.
Get Ready to Bake!
What to Expect
Making these homemade gluten free crackers is a simple and enjoyable process. You will create a simple, savory dough by cutting cold butter into a flavorful flour and seed mixture. After a very short rest, you’ll roll it out, cut your shapes, and bake. The hands-on time is less than 20 minutes, and the crackers bake to crispy perfection in about 12-14 minutes.
Before You Begin
The secret to an incredibly crispy, flaky cracker is using cold butter. Make sure it’s cubed and straight from the fridge. Secondly, don’t be afraid of the initially soft, sticky dough. It needs to rest for 5-10 minutes. This is a crucial step that allows the gluten-free flours to absorb the water, making the dough perfect for rolling. Finally, rolling the dough out very thin—about 1/16 of an inch—is the key to a light, crispy crunch. If you’re looking for more gluten-free dishes, here are a few ideas: Gluten Free Carrot Cake, Gluten Free Lasagna.
Homemade Gluten Free Crackers
- Total Time: 45
- Yield: 45 crackers 1x
Description
A game-changer for gluten-free snacking! This recipe delivers a batch of incredibly crispy, crunchy, and flavor-packed crackers that are perfect for dipping, snacking, or building the ultimate cheese board.
Ingredients
FOR THE CRACKER DOUGH:
30 g (3 tbsp) sesame seeds
240 g (2 cups) plain gluten-free flour blend (without xanthan gum)
20 g (1½ tbsp) sugar
1½ tsp baking powder
1 tsp salt
½ tsp xanthan gum (Omit if your blend already has it)
1 tsp garlic powder
½ tsp smoked paprika
½ tsp ground pepper
10 g (1 tbsp) poppy seeds
85 g (¾ stick) cold unsalted butter, cubed
80 g (⅓ cup) cold water
FOR THE TOPPINGS:
1 tbsp water, for brushing
1 tbsp sesame seeds
½ tbsp poppy seeds
1 tsp flaky sea salt
Instructions
1. Prep: Preheat oven to 400ºF (200ºC) and line two large baking sheets with parchment paper.
2. Toast Seeds: In a dry saucepan, toast the 3 tbsp of sesame seeds over medium-high heat for 3-4 minutes until golden-brown. Set aside to cool completely.
3. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, xanthan gum, garlic powder, paprika, pepper, cooled toasted sesame seeds, and poppy seeds.
4. Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.
5. Form and Rest Dough: Add the cold water and mix with a spatula until a shaggy dough forms. Gently knead it smooth. The dough will be slightly soft and sticky. Let it rest at room temperature for 5-10 minutes.
6. Roll and Cut: Divide the dough in half. On a lightly floured surface, roll out one half very thin, about 1/16 inch (1-2mm) thick. Use a pizza cutter or fluted pastry wheel to cut the dough into individual crackers.
7. Top the Crackers: Transfer the cut crackers to the lined baking sheets. Lightly brush the tops with water. In a small bowl, mix the topping ingredients and sprinkle them over the crackers.
8. Bake: Bake one sheet at a time for 12-14 minutes, or until the crackers are golden brown with slightly darker edges. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use Cold Butter: Very cold, cubed butter is essential for creating a flaky, crispy cracker texture. Do not use softened butter.
Rest the Dough: The 10-minute rest period is crucial. It allows the gluten-free flours to absorb the water, making the once-sticky dough pliable and easy to roll.
Roll Thinly: For the ultimate crispy cracker, roll the dough as thinly as you possibly can. A thin cracker is a crispy cracker!
Storage: Store completely cooled crackers in an airtight container at room temperature for up to one week.
- Prep Time: 20
- Cook Time: 14
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5 crackers
- Calories: 130
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg
The Heart of the Dish: Ingredients You’ll Need
These savory and crispy gluten free crackers are packed with flavor from a blend of seeds and spices.
| Ingredient | Amount | Notes |
| FOR THE CRACKER DOUGH | ||
| Sesame Seeds | 30 g (3 tbsp) | These are toasted for a deeper flavor. |
| Plain Gluten-Free Flour Blend | 240 g (2 cups) | Use a blend without xanthan gum. |
| Sugar | 20 g (1½ tbsp) | Balances the savory notes. |
| Baking Powder | 1½ tsp | For a light, crispy texture. |
| Salt | 1 tsp | |
| Xanthan Gum | ½ tsp | Omit if your blend already has it. |
| Spices | Varies | Garlic powder, smoked paprika, and pepper. |
| Poppy Seeds | 10 g (1 tbsp) | |
| Cold Unsalted Butter | 85 g (¾ stick) | Must be cold and cubed. |
| Cold Water | 80 g (⅓ cup) | |
| FOR THE TOPPINGS | ||
| Water | 1 tbsp | For brushing the tops. |
| Sesame Seeds | 1 tbsp | |
| Poppy Seeds | ½ tbsp | |
| Flaky Sea Salt | 1 tsp | For that perfect finish. |
Let’s Get Cooking! Step-by-Step Guide
Follow these simple instructions to create the best homemade crackers you’ve ever had.
Step 1: Prepare Your Oven and Toast the Seeds
First, position a rack in the middle of your oven and get it preheating to 400ºF (200ºC). Line two large baking sheets with parchment paper. Next, in a dry saucepan over medium-high heat, toast the 3 tablespoons of sesame seeds, stirring frequently for 3-4 minutes until they are fragrant and golden-brown. Set them aside to cool.
Step 2: Mix the Cracker Dough
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, xanthan gum, and all the spices. Stir in the cooled toasted sesame seeds and the poppy seeds. Now, add the cold, cubed butter. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
Step 3: Form and Rest the Dough
Pour the cold water into the mixture and use a spatula to stir everything into a shaggy dough. Gently knead it with your hands for a moment until it’s smooth. The dough will feel a bit soft and sticky—this is perfect! Let it rest at room temperature for 5-10 minutes. This rest is crucial, as it allows the gluten-free flour to fully hydrate.
Step 4: Roll and Cut Your Crackers
Divide the rested dough in half. On a lightly floured surface, roll out one half of the dough until it is very thin, about 1/16 of an inch (1-2mm). Using a pizza cutter or a fluted pastry wheel, cut the dough into your desired cracker shapes. Rectangles or squares work beautifully.
Step 5: Top and Prepare for Baking
Carefully transfer the cut crackers to your lined baking sheets, placing them about a half-inch apart. Lightly brush the tops of the crackers with a little water, which will help the toppings stick. In a small bowl, mix together the topping ingredients and sprinkle them evenly over the crackers.
Step 6: Bake to Crispy Perfection
Bake one sheet at a time in your preheated oven for 12-14 minutes. Your gluten free crackers are done when they are a beautiful golden brown with slightly darker edges. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely and finish crisping up.
Mastering the Dish: Pointers for Perfection & How to Store
The texture of your gluten free crackers all comes down to a few key details. Using very cold, cubed butter and working it in with your fingertips is what creates the tiny pockets of fat that make the crackers flaky and light.
Don’t skip the 10-minute rest after mixing the dough. This is a critical step that allows the gluten-free flours to absorb the water, transforming the dough from a sticky mass into a smooth, pliable texture that is easy to roll. And for the ultimate crispy cracker, roll the dough as thinly as you possibly can—aim for about 1/16 of an inch.
To store your completely cooled crackers, place them in an airtight container. They will stay wonderfully crispy at room temperature for about a week, making them perfect for snacking anytime. Here are some other gluten-free meals you might want to try making: Gluten Free Mug Cake, Gluten Free Oatmeal Cookies.
Your Burning Questions Answered!
What common crackers are gluten-free?
Many popular brands now offer gluten-free lines. Look for crackers made from rice, corn, seeds, or gluten-free oats. Common and reliable brands you can find in most stores include Schär, Simple Mills, Mary’s Gone Crackers, and Good Thins.
Are any Ritz crackers gluten-free?
No, traditional Ritz crackers are made with wheat flour and are not gluten-free. While the brand may release a certified gluten-free version in the future, you should always assume they are not safe unless the box is specifically and clearly labeled “Gluten-Free.”
What crackers don’t contain gluten?
Crackers that are specifically made without wheat, barley, or rye do not contain gluten. This includes the brands mentioned above, crackers made from 100% rice flour, and homemade recipes like this one that use a certified all-purpose gluten-free flour blend.
What are the best gluten free crackers for a charcuterie board?
The best crackers for a charcuterie board are sturdy enough to hold up to cheeses and dips without breaking. Seed-based crackers (like Mary’s Gone Crackers) or rice crackers are excellent choices. These homemade gluten free crackers are also perfect because they are both sturdy and incredibly flavorful, complementing any cheese or spread.
Dig In & Enjoy!
You are now ready to bake a batch of what will surely become your new favorite snack. This recipe proves that you never have to settle for bland, boring crackers ever again.
These homemade gluten free crackers are crispy, savory, and completely irresistible. They will elevate your snacking, upgrade your cheese boards, and impress anyone lucky enough to get a taste.
If you’d like to see more gluten-free recipes, you can find me on Facebook and Pinterest.