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Easy Gluten-Free Crackers (Dairy-Free, Vegan)

This delicious gluten-free crackers recipe is perfectly crispy and tasty, and comes together with just 4 ingredients in 30 minutes! These homemade crackers are also dairy-free and vegan, but honestly no one would realize! Make a batch or two for the perfect snack or appetizer today!

Hand holding a plate of gluten-free crackers with olive oil.

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The Easiest Homemade Crackers!

If you thought making your own gluten-free crackers at home sounds difficult, it’s time to think again.

I’m here to show you a gluten-free version of homemade crackers recipe that will blow all your cracker-making fears out of the water.

And trust me, because when I say these are simple to make, it’s because they are. Keep the recipe handy so you can snack on crackers anytime you want!

A plate full of vegan crackers.

Why This Recipe Works

  • Few Ingredients Required: This gluten-free crackers recipe literally only requires just 4 basic ingredients to make (and I’m pretty sure you already have them on hand!).
  • Ready In No Time at All: An entire batch of these homemade gluten free crackers can be baked from scratch in just 30 minutes! How’s that for crazy simple and good?
  • Totally Gluten-Free, Dairy-Free and Vegan: The best part is that these crackers are 100% gluten-free, dairy-free and vegan. That means that even those who have Celiac disease or gluten and lactose intolerances can still enjoy them without any worries!

Hungry for crackers? Here’s how you can make them right now!

cornbread in a cast iron skillet
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A plate of homemade dairy-free crackers on a wooden board.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required to make this easy gluten-free crackers recipe.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)

Labeled ingredients for gluten-free crackers recipe on a white background.

Ingredient Notes/Substitutes:

  • Gluten-Free All-Purpose Flour: Make sure that your gluten-free all-purpose flour blend contains xanthan gum. If not, add 1/4 teaspoon of xanthan gum for every cup of gluten-free flour. I highly recommend using a good-quality gluten-free flour blend that is made up of lighter flours/starches such as rice flour, corn starch, or tapioca starch. I do NOT recommend using a blend with heavier flours such as garbanzo bean flour.
  • Olive Oil: I like using extra virgin olive oil in this gluten-free crackers recipe because I really enjoy the taste it imparts. You can use avocado oil or other vegetable oils if you prefer. Alternatively, if you are not lactose-intolerant or vegan, feel free to use melted butter in equal quantities.
Reaching for homemade gluten-free crackers on a silpat-lined baking sheet.

How to Make Gluten-Free Crackers, Step by Step

1. Preheat and Line

Preheat oven to 400F (200C) and line a large baking sheet with a silpat or parchment paper.

2. Combine Wet Ingredients and Dry Ingredients to Form Dough

Combine the flour, salt, olive oil, and 1/4 cup of water in a large bowl and mix well until you get a homogeneous dough.

(Tip: If the dough is too dry, add a little water at a time until you get a smooth and pliable dough that isn’t sticky. If dough is too wet, sprinkle a bit more of gluten-free flour and mix until the dough is no longer sticky.)

Mixing homemade cracker dough in a glass bowl.

3. Roll Dough

Using a rolling pin, roll the dough between two pieces of parchment paper until it’s very thin (roughly 1/8-inch thick). Make sure to maintain the same thickness throughout.

Hand on flattened cracker dough on parchment paper.

4. Cut Dough into Squares

Remove the top piece of parchment paper and slice dough into small 1.5-inch squares or shape of choice.

(Tip: You can also cut the dough into larger pieces if you prefer. Feel free to use a cookie cutter if you want to form specific shapes too.)

Cutting cracker dough into squares.

5. Transfer Squares to Baking Sheet

Separate the cut-out dough squares and transfer them to the prepared baking sheet, placing them in a single layer at least 2 inches apart.

6. Prick Holes in Dough

Use a fork to prick 2 lines of holes on the surface of each square of dough.

Using a fork to prick holes into cracker dough squares.

7. Brush Dough with Oil

Brush each square with olive oil and sprinkle a little salt over.

Brushing the top of gluten-free cracker dough with olive oil.

8. Bake Till Crispy

Bake until crispy and golden brown (approximately 15 to 20 minutes), rotating the sheets halfway through.

Cracker dough squares on a silpat-lined baking sheet.

9. Cool Completely

Allow crackers to cool completely on baking sheet before serving or storing.

Gluten-free crackers on a silpat.

Dish by Dish Tips/Tricks

Hand reaching for a cracker on a plate full of crackers.

Recipes FAQs:

How do You Store these Crackers?

To store, place the cool gluten-free crackers in an airtight container and store at room temperature for up to 5 days.

Can I Prepare the Cracker Dough Beforehand?

Yes of course! You can make the dough beforehand, wrap the dough in several layers of plastic wrap and freeze for up to 2 months. Let the dough thaw completely overnight in the refrigerator, before rolling it out, cutting, pricking with holes, brushing with oil and baking (according to the recipe).

Hand reaching for a plate of vegan crackers.

Savory Gluten-Free Snacks to Indulge In:

Other Gluten-Free Appetizers You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Easy Gluten-Free Crackers (Dairy-Free, Vegan)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 11 reviews

  • Author: Felicia Lim
  • Total Time: 30 minutes
  • Yield: 36 crackers 1x
  • Diet: Gluten Free

Description

This easy gluten-free crackers recipe is perfectly crispy and tasty, and comes together with just 4 ingredients in 30 minutes! These homemade crackers are also dairy-free and vegan, but honestly no one would realize! Make a batch or two for the perfect snack or appetizer today!


Ingredients

Units Scale

Instructions

  1. Preheat and Line: Preheat oven to 400F (200C) and line a large baking sheet with a silpat or parchment paper.
  2. Combine Wet Ingredients and Dry Ingredients to Make Dough: Combine flour, salt, olive oil, and 1/4 cup of water in a mixing bowl and mix well until you get a homogeneous dough. (If dough is too dry, add a little extra water at a time until you get a smooth and pliable dough that isn’t sticky. If dough is too wet, sprinkle a bit more of gluten-free flour and mix until the dough is no longer sticky.)
  3. Roll Dough: Using a rolling pin, roll the dough between two pieces of parchment paper until it’s very thin (roughly 1/8-inch thick). Make sure to maintain the same thickness throughout.
  4. Cut Dough into Squares: Remove the top piece of parchment paper and slice dough into small 1.5-inch squares.
  5. Transfer Squares to Baking Sheet: Separate the cut-out dough squares and transfer them to the prepared baking sheet, placing them in a single layer at least 2 inches apart.
  6. Prick Holes in Dough: Use a fork to prick 2 lines of holes on the surface of each square of dough.
  7. Brush with Oil: Brush each square with olive oil and sprinkle a little salt over.
  8. Bake Till Crispy: Bake crackers until they are crispy and golden brown (approximately 15 to 20 minutes), rotating the sheets halfway through.
  9. Cool Completely: Allow crackers to cool completely on the baking sheet before serving or storing.

Notes

Gluten-Free All-Purpose Flour: Make sure that your gluten-free all-purpose flour blend contains xanthan gum. If not, add 1/4 teaspoon of xanthan gum for every cup of gluten-free flour. I highly recommend using a good-quality gluten-free flour blend that is made up of lighter flours/starches such as rice flour, corn starch, or tapioca starch. I do NOT recommend using a blend with heavier flours such as garbanzo bean flour.

Olive Oil: I like using extra virgin olive oil in this gluten-free crackers recipe because I really enjoy the taste it imparts. You can use avocado oil or other vegetable oils if you prefer. Alternatively, if you are not lactose-intolerant or vegan, feel free to use melted butter in equal quantities.

Salt: I use a herb-flavored salt but you can also use normal fine salt.

Optional Add-Ins: You can sprinkle some dried herbs (such as rosemary, thyme, or oregano) on top of the crackers once you’ve brushed them with oil for extra flavor. You can also add in a pinch of ground paprika, ground turmeric or nutritional yeast to the flour before mixing to add color and taste.

Storing: To store, place the cool gluten-free vegan crackers in an airtight container and store at room temperature for up to 5 days.

Freezing the Dough: You can make the dough beforehand, wrap the dough in plastic wrap and freeze for up to 2 months. Let the dough thaw completely overnight in the refrigerator, before rolling it out, cutting, pricking with holes, brushing with oil and baking.

Adapted from: The Pretty Bee

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Snacks
  • Method: Baking
  • Cuisine: American

32 Comments

  1. Best cracker recipe so far. Gluten free. used rice flour with a little cassava flour, less than 1/4 cup xanthum gum. olive oil. himalayan salt, tumeric, paprika, cumin. tried waxed paper to roll out. would use again for top and parchment for bottom since have to roll it over into pan. very yummy. Thank you so much. crackers have gone up in price so much and gluten free especially. I have wanted to make my own and you have solved this problem. easy recipe and I love the olive oil flavor too. next time I will try some fresh peppermill pepper on them also.






    1. Hi! Glad you loved these crackers! Thank you so much for your lovely words, and for sharing your recipe substitutions/additions. Hope to see you around the blog again sometime soon!
      xx,
      Felicia

  2. I’m loving these crackers! Thank you! I have so few good gluten free recipes but this one’s a keeper. Next I want to try your bread.

    1. Hi Mary! so happy to hear you enjoyed these crackers! Hope you’ll enjoy all the bread recipes on the blog too! See you again on the blog sometime soon.
      xx,
      Felicia

    1. Hi Stephanie, may I know which gluten-free flour blend you used? Many times the GF flour blend used can result in totally different results.

      1. Mine were also too hard. I used 1/2 cup brown rice flour, 1/2 cup tapioca flour and 1/2 t xantham gum. Any suggestions?

        1. Hi Jennifer, I would suggest you try using a gluten-free flour blend (made up of lighter flours/starches such as white rice flour, tapioca starch, corn starch or potato starch) such as King Arthur Flour Gluten-Free All-Purpose Flour. Hopefully it will work better with a flour blend.

  3. I tried making for a friend but found them to be far too salty. Next batch Iโ€™ll use half the salt but otherwise a nice cracker, thank you.

    1. Hi Denise, thanks for your comment! Glad you enjoyed the cracker (just reduce the salt if you feel it’s a tad salty for your taste)!

    1. Hi Megan! Yay! so happy to hear that you enjoy these crackers! ๐Ÿ™‚ Hope to see you around the blog again sometime soon!
      xx,
      Felicia

  4. I’m not sure whether to thank you or not, I’m now addicted to these things! Yes, I’ll thank you for an easy, delicious cracker recipe that really works and doesn’t cost $5 for 4oz! I’ve looked at or tried a dozen different recipes, some are way too complicated or putzy, but one thing I did pick up from a few other recipes and tried with yours is cutting in 2 Tbsp of cold butter (or plant butter) instead of melting it or using oil, then use ice cold water to form your dough. You get a nice buttery flakiness that I really miss from certain commercial wheat crackers. I did cut the salt to 1/2 tsp as my first batch was way too salty, especially if sprinkling with more salt. I also added 2 Tbsp of sugar. Sprinkle with your favorite powdered bouillon (chicken or vegetable) to make a very decent gluten free imitation of certain flavored crackers I really crave every now and again! I used to eat ‘Veggie Thins’ as a kid and loved them, but then they changed the formulation and they just weren’t as good and then I couldn’t eat wheat either so I figured I was just out of luck, but I found the right spice combo to mimic the original taste and couldn’t be happier (red pepper, onion, garlic, parsley, celery seed, paprika, and tomato powder combined and ground into a fine powder). Thanks for making my favorite crackers more than just memories!






    1. Hi Susan! YAY to your favorite crackers being more than just memories! So happy to hear that you loved these crackers and thank you for sharing your substitutions and additional flavoring options! Great tip on using cold butter to get the flaky texture too, thanks for sharing dear!
      Have a lovely week and I hope to see you around the blog again sometime soon!
      xx,
      Felicia

  5. So easy to make from start to finish! I plan on making more batches and experimenting with adding different herbs.
    Thanks so much!!!!






    1. Hi Lisa!! So happy you enjoyed these crackers, and like you said, they’re the perfect base recipe for experimenting with different herbs and seasonings. Hope to see you around the blog again sometime soon!
      xx,
      Felicia

  6. These look so good! And super simple to make. I have a hard time finding simple gluten free ingredients so I am super excited to try this recipe, I think it would be so good on a charcuterie board!

    Thanks for your post!






  7. Hi Felicia,
    Thank you for yet another perfect gluten free recipe. These crackers are delicious as is but I added some poppy seeds and sesame seeds and used garlic infused olive oil and I will never buy crackers again. Just as with your dinner roll recipe I need look no further. I cannot wait to try even more of your recipes.
    Kindest regards,
    Angie






    1. Hi Angie, happy new year!

      And thank you so much for your lovely words again! So glad you enjoyed these crackers (that combo of poppyseeds, sesame seeds and garlic-infused olive oil sounds amazing! Anything with garlic is a good thing in my opinion LOL.)

      Hope to see you around the blog again sometime soon!

      xx,
      Felicia

  8. Good morning Felicia,

    These crackers are great to enjoy on their own!

    Sometimes, I also take them with either a butter or cheese spread or even with jam or kaya spread to give a variation of flavour and taste for maximum enjoyment!

    Have a blessed day ahead!

    Love you lots!
    Mum






    1. Hi Emanda! If you don’t have xanthan gum, you can use 2 times the amount of psyllium husk powder, it’ll work just as well.

  9. This is the first recipe (after trying countless others) I have made that actually taste great and comes out exactly as pictured. Your recipe is perfect. Thank you very much. ๐Ÿ™‚






    1. Hi Pamela!!

      Thank you for letting me know, it makes me so happy to hear that you love the recipe as it is!
      Happy holidays, and I hope to see you around the blog again soon!

      xx,
      Felicia

  10. Thank you Felicia for this wonderfully simple recipe for crackers.

    This is so good that I have decided to replace my store-bought meiji crackers with these freshly baked craackers. ๐Ÿ™‚

    I really loved what you are doing!

    Bless you!
    Mum






    1. Hi mummy! I remember those Meiji crackers! they are yummy too, but if you want a gluten-free version this recipe is super easy!

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