Sometimes you crave a salty, crunchy snack to take with you. Crackers, chips or pretzels are all great, but when you follow a gluten-free diet those familiar snacks can become expensive. There are excellent gluten-free options available, but making your own is economical, customizable, and satisfying.
I missed crackers — thin, crisp, lightly salted, and perfect for dipping. When I discovered this cracker recipe, adapted from Annie’s Eats, I modified it to use my preferred gluten-free flour blend and boosted the flaxseed meal slightly. I also added a few spices for depth. The grated Parmesan is essential here: it gives the crackers a savory, nutty note that truly makes them special. These crackers are straightforward to prepare and yield a flavorful, crunchy result that stands up to store-bought varieties.
Gluten-Free Crackers
Makes 60–70 crackers
- 1 1/4 cups Sarah’s gluten-free flour blend (or your preferred blend)
- 3 tablespoons flaxseed meal
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon sea salt
- 4 tablespoons cold unsalted butter
- 6–8 tablespoons cold water
- Additional sea salt for sprinkling
Preheat the oven to 425°F (220°C). Line a large baking sheet or jelly roll pan with parchment paper. In a food processor fitted with the blade attachment, combine the gluten-free flour blend, flaxseed meal, Parmesan, smoked paprika, granulated garlic, and sea salt. Pulse briefly to mix.
Add the cold butter and pulse until the mixture resembles coarse crumbs. With the processor running, add cold water one tablespoon at a time through the feed tube until the dough comes together in a ball — you may not need all the water. When it forms a cohesive dough, stop adding liquid.
Transfer the dough to the parchment-lined baking sheet. Cover it with a second sheet of parchment paper of the same size. Roll the dough out into a very thin rectangle, about 1/8 inch thick. Carefully peel off the top parchment. Lightly sprinkle the dough with sea salt, then use a pizza cutter to score the dough into 1-inch squares.
Bake for 16–18 minutes, or until the crackers are golden brown and crisp. Edges can brown a touch more quickly, so watch them toward the end of baking. As the crackers bake they will begin to separate along the scored lines. Remove the pan from the oven and transfer to a cooling rack. While still warm, break the crackers apart along the cuts and let them cool completely on the rack.
Store the cooled crackers in an airtight container; they stay crisp for about a week. These are excellent served with dips, cheese, or enjoyed on their own as a savory snack.
Recipe adapted from Annie’s Eats.