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Easy Healthy Gluten-Free Crackers

Elena
Crispy, thin, gluten-free crackers reminiscent of Wheat Thins! Just 7 ingredients and 1 bowl required for these delicious snacks. Perfect for dipping in hummus, nut butters, and more!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish, Snack
Cuisine American
Servings 12
Calories 102 kcal

Ingredients
  

  • 3/4 cup/120g DIY Gluten-Free Flour Blend*
  • 2/3 cup/50g almond meal* or sub-gluten-free oat flour*
  • 1/4 tsp baking powder
  • 2 Tbsp flaxseed meal
  • 1 tsp fresh chopped rosemary/thyme dried will work great too
  • 1/2 tsp sea salt
  • 1/8 tsp garlic powder optional
  • 3.5 Tbsp neutral oil i.e. grape seed or avocado oil
  • 3-5 Tbsp cold water

Instructions
 

  • Preheat oven to 325 degrees F (165 C) and line 1 large or 2 small baking sheets with parchment paper (adjust a number of baking sheets if altering batch size).
  • Add dry ingredients to a food processor or a mixing bowl and process or whisk until thoroughly combined.
  • Then add oil and pulse/use a pastry cutter or fork until crumbly.
  • Add cold water 1 Tbsp at a time, pulsing/stirring until it forms a semi-sticky dough that’s moldable with your hands and not crumbly. It shouldn’t need more than 5 Tbsp (amount as original recipe is written // adjust if altering batch size).
  • Remove from the processor or mixing bowl and form into a loose ball with your hands. Transfer to a clean surface lined with wax or parchment paper. Lay another sheet of parchment paper or wax paper on top and use a rolling pin to roll the dough out into a rectangle slightly less than 1/8th inch thick (see photo).
  • Use a knife, a pizza cutter, or a small cookie cutter to cut the dough into squares (or circles). Makes about 60 squares (amount as original recipe is written // adjust if altering batch size).
  • Transfer the parchment paper with the cut dough to a baking sheet and pop in the oven.
  • Bake for 16-22 minutes or until slightly golden brown (be careful not to burn). Remove from the oven and let them cool.

Notes

 
 Store leftovers covered at room temp for up to 1 week or in the freezer for 1 month. *If not gluten-free, feel free to sub unbleached all-purpose flour, spelt flour, or whole-wheat pastry flour.
*You can sub gluten-free oat flour for the almond meal, but you may need to use a tiny bit more water, as the oat flour absorbs more water!

Nutrition

Calories: 102kcal
Keyword crackers, easytodo, glutenfree, healthy, vegan
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