Appetizers, Baked goods, Vegan

Gluten free crackers


Last time I went to the store and bought some gluten free crackers I shocked at the price. I know food prices have gone up but to pay almost $8 for a small box of crackers was my tipping point, a tiny 4 oz box. I came home and decided that I was going to try to make some crackers on my own. I had no idea that it was going to be one of the easiest things I have ever done, and so inexpensive.

I looked at the ingredient list on the box and saw that I had all of that in my pantry and so then I started to pull them together and I looked over some cracker recipes and decided to experiment. I have now made the same crackers three times and they turn out so nicely each time. I decided that next time I am going to experiment with different flavors.

Gluten free crackers

Recipe by HeliCourse: Uncategorized


Prep time


Cooking time






  • 1 cup brown rice flour

  • ¼ cup sesame seeds

  • ¼ cup ground flax seeds

  • ¼ cup almonds

  • ¼ cup chia seeds

  • 1 teaspoon salt

  • ½ teaspoon pepper

  • 1 tablespoon fresh rosemary

  • ¼ cup butternut squash seed oil, or any vegetable oil

  • 1 tablespoon butter

  • ½ cup water


  • Heat the oven to 350 degrees F.
  • Place all ingredients except the water and oil in a food processor. Puree on high until the mixture is smooth. Add the oil and ½ the water and turn the food processor on high. Puree and add more water slowly. Once the dough starts pulling together and forms a ball, stop adding more water. Remove the mixer bowl.
  • Measure a cookie sheet and cut parchment paper large enough to cover the bottom of the sheet. Place the parchment paper on the counter and take about 1/3 of the dough and place it on it. Cut another piece of parchment paper and place it on top of the ball of dough and roll the dough out between the two sheets of paper. After rolling it out about 1/8 inch thick, remove the top sheet and cut the dough with a knife or a spatula so it has nice and flat edges. You can use the cut pieces to bolster the corners and make them square. Cut the dough into 16 or 20 o 24 pieces by cutting lines through the center of the dough first and dividing the dough again with another line. Draw lines across the existing ones to form small cracker squares. Lift the whole sheet of parchment paper and place it on the cookie sheet.
  • Roll out the rest of the dough in two more batches and place the parchment paper sheets on cookie sheets.
  • Bake about 10 minutes. Remove the cookie sheets from the oven and flip the crackers around and make sure to separate them and that they fit loosely on the cookie sheet. Place them back in the oven and bake until the corners of the cookies turn brown. Turn the heat off the oven and let the cookies stay another 10 minutes. Remove and let cool.


  • It was so easy making these crackers that I was totally surprised. I will be making them now regularly and experimenting with different herbs and oils. I loved them and my husband loves them too. Yum!

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