Addictively delicious gluten-free crackers that are crazy crispy, perfectly tasty, and come 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!
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 super easy homemade crackers recipe that will blow all your cracker-making fears out of the water.
And trust me, because when I say these are easy to make, it’s because they are. Keep the recipe handy so you can snack on crackers anytime you want!
Why This Recipe Works
This basic gluten-free crackers recipe literally only requires just 4 ingredients to make, and a batch can be baked from scratch in just 30 minutes! How’s that for crazy simple and good?
Not only are these crackers gluten-free, they are also dairy-free and vegan. These come out insanely crispy, are perfect for snacking on alone or with a dip such as this delicious creamy hummus, or this roasted red pepper dip.
Hungry for crackers? Here’s how you can make them right now!
Ingredients You’ll Need:
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 prefer using a 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 like the taste it imparts. You can use avocado oil or other oils if you prefer. If you are not lactose-intolerant, feel free to use melted butter in equal quantities.
- Salt: I use a herb-flavored salt but you can also use normal fine salt.
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. Prepare 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
Roll 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 or shape of choice.
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 Dough with Oil
Brush each square with olive oil and sprinkle a little salt over.
8. Bake Till Crispy
Bake until crispy and golden brown (approximately 15 to 20 minutes), rotating the sheets halfway through.
9. Cool Completely
Allow crackers to cool completely on baking sheet before serving or storing.
Dish by Dish Tips/Tricks
- Optional Add-Ins:Â 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.
- Add Some Color: You can also add in a pinch of ground paprika or turmeric to the flour before mixing to add color and taste.
Recipes FAQs:
To store, place the cool gluten-free crackers in an airtight container and store at room temperature for up to 5 days.
Yes of course! 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 (according to the recipe).
Other Snack Recipes 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)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 36 crackers 1x
- Diet: Gluten Free
Description
Addictively delicious gluten-free crackers that are crazy crispy, perfectly tasty, and come 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
- 1 cup gluten-free all-purpose flour (make sure the blend contains xanthan gum)
- 2 tablespoons extra virgin olive oil + more for brushing
- 1/4 to 1/2 cup water (depending on amount required)
- 1 teaspoon salt + more for sprinkling
Instructions
- Preheat and Line: Preheat oven to 400F (200C) and line a large baking sheet with a silpat or parchment paper.
- Prepare 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.)
- Roll Dough: Roll 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.
- Cut Dough into Squares: Remove the top piece of parchment paper and slice dough into small 1.5-inch squares.
- 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.
- Prick Holes in Dough: Use a fork to prick 2 lines of holes on the surface of each square of dough.
- Brush with Oil: Brush each square with olive oil and sprinkle a little salt over.
- Bake Till Crispy: Bake until crispy and golden brown (approximately 15 to 20 minutes), rotating the sheets halfway through.
- Cool Completely: Allow crackers to cool completely on 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 prefer using a 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 like the taste it imparts. You can use avocado oil or other oils if you prefer. If you are not lactose-intolerant, 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 or turmeric to the flour before mixing to add color and taste.
Storing: To store, place the cool gluten-free 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
- Category: Snacks
- Method: Baking
- Cuisine: American
Keywords: gluten-free crackers, gluten-free crackers recipe
