Best 11 Gluten Free Crackers Recipes

GLUTEN-FREE BUTTER CRACKERS

Steps:

• Mix tapioca flour, brown rice flour, white rice flour, sugar, xanthan gum, and 1/2 teaspoon salt in the bowl of a stand mixer set with the whisk attachment; cut in butter using the whisk setting, starting on low and working up to medium, stopping occasionally to scrape down the sides and bottoms, until mixture resembles coarse crumbs.
• Slowly pour milk into butter-flour mixture while mixer is on low. Gradually increase speed and mix until batter is well mixed. Cover bowl and let dough sit for 15 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Spray 2 pieces parchment paper with cooking spray.
• Roll dough on 1 of the sprayed sheets parchment paper. Top with the other parchment sheet, spray-side down, and roll dough to 1/8-inch thickness. Remove the top sheet and pat any edges back toward the middle if they are thinner than the rest to prevent burnt edges on the crackers.
• Cut dough into cracker shapes using a pizza cutter and prick each square with a fork. Place parchment paper with crackers on a baking sheet and place on the middle rack in the oven.
• Bake in the preheated oven for 3 minutes. Sprinkle sea salt over crackers; continue baking until crackers are browned and crisp, 18 to 25 minutes. Cool on the baking sheet or transfer crackers to a wire rack.

GLUTEN-FREE CRACKERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix garbanzo bean flour, sorghum flour, rice bran, water, Italian seasoning, vegetable oil, baking powder, honey, and salt together in a bowl until smooth dough forms, adding more garbanzo bean flour as needed to roll.
• Place dough on work surface between 2 sheets of parchment paper. Roll dough out to 1/8-inch thickness using a rolling pin. Remove top layer of parchment paper; cut dough using a 2-inch biscuit cutter and place 2 inches apart on prepared baking sheet.
• Bake in the preheated oven until golden brown, about 10 minutes.

GLUTEN FREE SODA CRACKERS

Steps:

• Sift the flour, salt and baking soda into a bowl.
• Cut in the butter until very fine.
• Add the milk and egg and mix to make a stiff dough.
• Knead thoroughly and then roll the dough very thin - about 1/16".
• Cut into square or rounds and place on lightly buttered cookie sheets.
• Prick the crackers with a fork and sprinkle with coarse salt.
• Bake in a 400 degree oven for 10 minutes or until very lightly browned.
• Allow to cool completely and store in an air tight container.
• NOTE: These taste best after they have cooled completely.

GLUTEN-FREE TEFF CRACKERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking sheet.
• Stir water, teff flour, and tapioca flour together in a bowl until smooth; add sunflower seeds, pepitas, sesame seeds, flax seeds, teff, black sesame seeds, and 1/4 teaspoon salt and stir until mixture is soupy. Pour mixture onto the prepared baking sheet, tapping pan on the counter to evenly distribute mixture in the pan.
• Bake in the preheated oven until crackers are crisp, about 40 minutes. Sprinkle salt over warm crackers.

GLUTEN FREE ROSEMARY CRACKERS

Steps:

• In a large bowl, combine almond flour, salt and rosemary.
• In a medium bowl, whisk together olive oil and egg.
• Stir wet ingredients into almond flour mixture until thoroughly combined.
• Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness.
• Remove top piece of parchment paper.
• Transfer the bottom piece with rolled out dough onto baking sheet.
• Cut dough into 2-inch squares with a knife or pizza cutter.
• Bake at 350° for 12-15 minutes, until lightly golden.
• Let crackers cool on baking sheet for 30 minutes, then serve.

GLUTEN-FREE SMOKY CRACKERS

Steps:

• Preheat oven to 400 degrees. In a large bowl, whisk together flour blend, paprika, and salt. Add oil and 1/4 cup water and stir until a ball forms. Form dough into a disk and roll out between sheets of parchment paper to 1/8-inch thickness. Peel top parchment from dough and cut dough into 1-inch squares (do not separate squares). Lightly brush top with water and sprinkle with salt. Transfer dough on parchment to a baking sheet and bake until crisp and slightly puffed, 25 to 30 minutes, rotating sheet halfway through. Let crackers cool completely on sheet on a wire rack, then separate.

MOCK MATZO / GLUTEN-FREE NON-GEBROKTS MATZAH CRACKERS

Steps:

• Preheat oven to 450°F
• Cover a cookie sheet with aluminum foil. In a medium bowl, combine the dry ingredients. Mix shortening or coconut oil into the dry ingredients using your hands. Add water just a little bit at a time until the dough makes a ball and isn't too sticky. Knead well, making sure there are no big chunks of shortening. If the dough is sticky, add additional potato starch.
• Take walnut size pieces and press with your fingers onto the foil-covered baking sheet until flat and thin. Smooth out edges, if desired, and use a fork to prick rows of holes.
• Cook for 10 minutes, watching carefully to make sure they don't get overdone. You should underbake them slightly, rather than overbaking. Remove from oven as soon as the edges become slightly brown - The top should still be white.

GLUTEN-FREE ALMOND CRACKERS

Steps:

• Preheat oven to 350 degrees. Combine flour and salt. Add in egg (or flaxseed mixture 1 TBS flaxseed meal plus 3 TBS hot water -- let it set for about 3 mins) and oil.
• Blend and shape into two balls. Place each ball on a cookie sheet (lined with parchement) and roll into a thin layer (the thinner the more crunchy the cracker).
• Score into squares with a knife or pizza cutter.
• Sprinkle with sea salt (I also sprinkled pumpkin seeds on top).
• Bake for about 15 minutes or until golden brown.
• Cool then cut/break apart.

FLAX QUINOA CRACKERS (GLUTEN-FREE)

Steps:

• Soak flax seeds in water for 15 minutes.
• Grind up some quinoa into flour consistency (I use my mini-blender, but a clean coffee grinder would work too).
• Mix ground quinoa with soaked flax seeds (do not strain)
• Add olive oil, sea salt, and baking powder.
• Grease a 9x11 cookie sheet then spread the mixture out. Spread it so it fills the entire sheet.
• Bake at 375 degrees until it starts to brown on the edges (probably about 15 minutes), flip and bake a few more minutes.
• For a raw version you can omit baking powder, dehydrate, score, and flip.

GLUTEN FREE CHICKPEA CRACKERS

Steps:

• Preheat oven to 350°F (180°C).
• Mix all dry ingredients together well. Stir in the oil and begin stirring in water a little at a time. The dough will need to be formed into a ball, if it is too dry add a little more water, if too wet, more flour.
• Divide the dough in half and roll each half into a ball.
• Use a Silpat or cut a generous amount of plastic wrap and dust it with a gluten-free flour. Flatten one ball into a rectangle, place it on the Silpat or plastic wrap and sprinkle with some more flour. Place another large piece of plastic wrap on the dough and using a rolling pin, roll the dough out as thinly as possible. It might be necessary to peel off the top layer of plastic and re-dust a few times.
• Peel off the top layer of plastic, dust with a little more flour, place a baking sheet over it, slide another baking sheet under the bottom plastic wrap, flip over, remove the other sheet of plastic wrap and bake.
• A nice touch, although not necessary, is to glaze the crackers before baking with an egg white or cornstarch glaze.
• Mine were a little less than an eighth of an inch, but less is literally more! Crackers, that is.
• Bake for approximately 12-15 minutes, until lightly browned and crispy. They will crisp up more after they cool off. After cooled, store in an airtight container.

GRAHAM CRACKERS (GLUTEN FREE)

Steps:

• In a large bowl, whisk together flours, sugar, cinnamon, baking powder, xanthan gum, baking soda and salt.
• Cut in butter using a pastry cutter or two knives until it resembles cornmeal.
• Stir in cold water, honey and vanilla. Dough should form a ball. If dough is too dry, add more cold water a tbsp at a time.
• Preheat oven to 325 degrees.
• Get out two cookie sheets and cover with wax or parchment paper. Spray lightly with non-stick cooking spray.
• Gather dough into a ball and divide in half. Using a lightly floured cloth covered rolling pin (I use sweet rice flour), roll half of the dough into a rectangle on one of the cookie sheets to about a 1/8" thick. Repeat with the other half.
• Score dough with a pizza cutter (or knife) into desired shapes and prick all over with a fork. (I like to use plastic forks for pricking since they tend to make rounder and thicker holes.).
• Very lightly sprinkle all over with sugar.
• Bake for 20 minutes or until golden brown and starting to harden. Let cool for 5 minutes before breaking apart. (If not fully crispened, put back in turned off warm oven until crisp.).