These homemade crackers are so much better than store bought ones! Totally gluten-free, they're delicious plain or as part of a cheese board.
A vacation in Norway this past summer inspired me to make these gluten-free crackers. I know, I know, it seems crazy to go all the way to Norway and come back with a homemade crackers recipe. But the thing is, my #1 favorite travel activity is visiting grocery stores in other countries. I don’t know why, but I’m so fascinated by what other people eat, how things are packaged, how stores are organized… all of it. The first day we were there, I picked up a package of gluten-free crackers that ended up being my favorite snack of the week. They were thick, seedy, and hearty, and I felt good that I was getting a little bit of protein and fiber in every bite.
Fast forward to now – I finally got around to making similar homemade crackers. They’re crispy, nutty, and easy to make, and they don’t require any special equipment (no food processor needed!). Instead of all-purpose flour or wheat flour, I make them with almond and brown rice flours, so these crackers are totally gluten-free. I just love snacking on them at any time of day, and I think you will too!
Gluten-Free Crackers Recipe Ingredients
Here’s what you’ll need to make these crispy, toasty homemade crackers:
- Almond flour – It adds richness and fills the crackers with protein and healthy fats.
- Brown rice flour – It makes these gluten-free crackers nice and crispy.
- Ground flaxseed – It adds fiber and healthy fats, and it binds the dough together.
- Hemp seeds – They pack these healthy crackers with omega-3s!
- Sesame seeds – They add a delicious toasty sesame flavor.
- Baking Powder – It helps the homemade crackers puff up a bit as they bake.
- Olive oil and water – They bring the dough together.
- Sea salt – To make the nutty flavor pop!
Find the complete recipe with measurements below.
How to Make Crackers
Ready to learn how to make crackers? Here’s what you’ll need to do:
First, whisk together the dry ingredients. Pour in the oil and water and stir to form a crumbly dough.
Next, use your hands! Press and knead the cracker dough together into a smooth ball.
Then, it’s time to roll! Flatten the ball into a disk and layer it between 2 sheets of parchment paper. On a flat surface, roll the dough out until it’s about 1/8-inch thick.
Finally, score the crackers and bake. Remove the top sheet of parchment paper, and use a pizza cutter or a sharp paring knife to score the dough into 2-inch squares. Transfer the parchment with the dough to a baking sheet, and bake at 350 until the edges turn golden brown, about 25 minutes. Remove the crackers from the oven, and let them rest for 10 minutes on the baking sheet before you break them apart and enjoy!
Find the complete recipe with measurements below.
Homemade Crackers Serving Suggestions
These nutty, seedy gluten-free crackers would be a great addition to any crudité platter or cheese board. Serve them with your favorite cheeses and fresh fruit or a creamy dip like hummus, baba ganoush, tzatziki, white bean dip, or curried red lentil dip.
I also love these homemade gluten-free crackers with mashed avocado! Season them with a squeeze of lemon and a sprinkle of salt, or load them up with one of these 5 topping ideas for avocado toast.
Of course, they’re also delicious on their own as a snack. Let me know your favorite ways to eat them in the comments!
Homemade Crackers
- ½ cup brown rice flour
- ½ cup almond flour
- ¼ cup hemp seeds
- 2 tablespoons ground flaxseed meal
- 2 tablespoons sesame seeds
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon extra-virgin olive oil
- 4 tablespoons water
- figs and grapes
- Alouette Petit Fromage
- Preheat the oven to 350°F (180°C).
- In a medium bowl, combine the brown rice flour, almond flour, hemp seeds, flaxseed, sesame seeds, baking powder and salt.
- Drizzle in the olive oil and water and stir. The mixture will be very crumbly. Use your hands to press and knead it together to form a cohesive ball. Form the ball into a disk and place it in between 2 sheets of parchment paper on a flat surface. Roll the dough until it’s about ⅛-inch thick. If the edges start to tear, use your fingers to gently press it back together.
- Remove the top sheet of parchment paper and use a sharp paring knife to score the crackers into 2-inch squares. Gently lift the parchment paper with the dough and transfer it to a baking sheet. Bake for 25 minutes or until golden brown around the edges. Remove the pan from the oven and let sit for 10 minutes. Break the crackers apart and enjoy!
Recipe adapted from Oh She Glows.
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So good! Just starting to make homemade crackers and am learning…. Next time I’ll be more mindful to roll dough evenly. The inner crackers had to go back in oven for another 5min. I think they need salt – next time I’ll sprinkle with Maldon salt before baking. Definitely saving this recipe!
How many calories in each cracker
Can I substitute something else in place of the hemp seeds?
Hi Jade, more sesame seeds would work.
My crackers were amazing tasting but too crumbly. Any suggestion to make them hold better together?
I’m so glad you enjoyed them! Sometimes underbaking can cause crackers and cookies to be crumbly. You could try baking the crackers longer, or use more flaxseed to help them hold together.
How long can i store these for?
Up to a week at room temp!