This gluten free crackers recipe is so easy! The crackers are tasty and crunchy, and perfect for everyday snacking or entertaining. Ready in about an hour.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
How about some gluten free crackers that get a lot of personality and pizazz from seeds of every size? Everything from pumpkin seeds all the way down to tiny poppy seeds create a great texture and crunch.
There's no need for special, expensive flour blends. They're made up of oats and five different kinds of seeds, with a bit of maple syrup to hold them together.
Now I'll tell you that they are also very easy to make, just combine all of the ingredients in one bowl, roll them out into one big cracker, and bake. We'll flip it (this part can be precarious but I'll walk you through it) bake it a bit more until golden brown, then break it up into smaller pieces.
No one will even notice these crackers are gluten free (and vegan) because they'll be too busy enjoying how crispy and tasty they are. They are perfect for everyday snacking or to serve at parties.
Jump to:
Ingredients
- Raw pumpkin seeds, raw sunflower seeds, sesame seeds, poppy seeds, chia seeds: A plethora of crispy seeds give the crackers a great crunch. Be sure to get raw seeds because we are going to roast them in the oven ourselves.
- Oats: The oats will be activated by the liquids in the recipe and provide part of the "glue" that holds the crackers together.
- Water: You'll need the water to soften the oats so they can hold the cracker together.
- Maple syrup or agave syrup: To add a touch of sweetness and help the crackers turn golden brown. You can use whichever you have on hand.
- Olive oil and kosher salt: The olive oil will add crispness and you'll need a touch of salt to bring all the flavors together.
Instructions
(Adapted from Bon Appétit)
Preheat the oven to 375 degrees.
Combine all dry ingredients into a medium-sized bowl.
In a small bowl, combine liquid ingredients.
Pour liquid over dry ingredients and stir to ensure liquid is evenly distributed throughout.
Let stand 10 minutes to allow mixture to thicken.
Prepare two parchment-lined baking sheets.
Divide the mixture between each baking sheet, and form into a ball.
Place an additional piece of parchment over each ball of dough and, using a rolling pin or heavy-bottomed pan, flatten to about ¼ inch thick. It can be any shape and jagged edges mean crispy deliciousness.
Bake for 15-20 minutes until the edges begin to brown.
Now you have to flip it over.
How to flip the cracker:
Remove from oven and slide the gluten free crackers off the baking sheet. Tear a new sheet of parchment and lay it on top of each cracker. Lift the bottom piece of parchment and gently flip the crackers over, so the new sheet of parchment is on the bottom.
The cracker is hot and this is not the most graceful of moves. You can use your hands, a spatula, or do what I did, and kinda grab two ends of the parchment and lift and flip and hope for the best.
Note: The cracker might break during the flip. That is okay. That just means more crispy edges.
Remove the old piece of parchment and return the cracker to the baking sheet.
Bake for an additional 15-20 minutes until edges turn golden brown.
Allow to cool slightly and then break up into pieces.
Tips
- If you are using agave, it seems to brown much faster in the oven, so keep an eye on it.
- If you don't like/don't have some of the seeds, you can play with the measurements. But don't skip the chia seeds. You need their moisture-absorbing qualities to help hold the cracker together.
Related Recipes
Try these gluten free snacks!
- You can't beat a recipe that only has one ingredient. Parmesan Crisps are crispy, cheesy, and delicious.
- A simple sauce turns store-bought chips into Paprika Potato Chips just like the ones you find in Barcelona.
Recipe
Gluten Free Crackers with Seeds and Oats
Ingredients
- 1 cup rolled oats
- ¾ cup raw pumpkin seeds (pepitas)
- ⅓ cup raw sunflower seeds
- ⅓ cup sesame seeds
- 3 tbsp chia seeds
- 3 tablespoon poppy seeds
- 1 teaspoon kosher salt
- 1 tbsp plus 1 tsp vegetable oil
- 1 tbsp pure maple syrup or agave syrup
- ¾ cup water
Instructions
- Preheat oven to 375 degrees.
- Combine all dry ingredients into a medium-sized bowl.
- In a small bowl, combine liquid ingredients.
- Pour liquid over dry ingredients and stir to ensure liquid is evenly distributed throughout. Let stand 10 minutes to allow mixture to thicken.
- Prepare two parchment-lined baking sheets.
- Divide the mixture between each baking sheet, and form into a ball. Place an additional piece of parchment over each ball of dough and, using a rolling pin or heavy-bottomed pan, flatten to about ¼ inch thick. It can be any shape and jagged edges mean crispy deliciousness.
- Bake for 15-20 minutes until the edges begin to brown. (If you are using agave, this browning seems to happen much faster so keep an eye on it.)
- Remove from oven and slide the crackers off the baking sheet. Tear a new sheet of parchment and lay it on top of each cracker. Lift the bottom piece of parchment and gently flip the crackers over, so the new sheet of parchment is on the bottom. The cracker is hot and this is not the most graceful of moves. You can use your hands, a spatula, or do what I did, and kinda grab two ends of the parchment and lift and flip and hope for the best. Note: the cracker might break when you do this. That is okay. That just means more crispy edges. Remove the old piece of parchment and return the cracker to the baking sheet.
- Bake for an additional 15-20 minutes until edges turn golden brown. Allow to cool slightly and then break up into pieces.
Notes
- If you are using agave, it seems to brown much faster in the oven, so keep an eye on it.
- If you don't like/don't have some of the seeds, you can play with the measurements. But don't skip the chia seeds. You need their moisture-absorbing qualities to help hold the cracker together.
- You need some good sheet pans for this recipe that are larger and that won't warp. I have some from Chicago Metallic and some by Nordic Ware, both work equally well for this recipe.
Teres
Oats have gluten. So your hubby is maybe needing wheat free rather than gluten free? Otherwise a good recipe and oats can be substituted with other rolled gluten free grains if people are needing total gluten free.j
finefoodsblog
Hi Teres,
Oats are gluten-free, but some GF people do exhibit sensitivities to it. Also some oat brands tend to get cross-contaminated with gluten in production. Oats don't bother my hubby, and we look for gluten-free oats to avoid cross-contamination. And yes, great suggestion about other rolled gluten-free grains. Maybe I will have to experiment with that and add a variation to this recipe!