Crispy, thin, tasty and very easy to prepare, these gluten-free crackers will quickly become a staple of your aperitifs and parties! Vegan, gluten-free, low fat and salt, they are a great healthy and delicious alternative to store-bough crackers. They are perfect for dipping in a sauce or to enjoy on their own. Let’s get the party started!
Healthy Gluten-Free Crackers from scratch
This Healthy Gluten-Free Crackers recipe is for everybody who loves snacks and crackers but is bored to always consume the same store-bough ultra salty crackers. You will be amazed to see how simple and quick they are to make, and I promise you’ll NEVER buy industrial crackers again!
Making your own crackers at home is also a great way to control what you’re putting inside. This is especially interesting if you have allergies or follow a special diet.
The base for these Gluten-Free Crackers is a mix of oat flour, brown rice flour and potato starch. You can make your own oat flour by mixing rolled oats in a high speed blender until you get a fine powder. As this recipe is gluten-free, we are adding potato starch that acts like a binder and thickener. You can substitute potato starch with tapioca or arrowroot starch.
Ground flax seeds is a common ingredient used in gluten-free and plant-based cooking to replace egg and acts like a binder when mixed with liquid. You can use both brown or golden flax seeds, and ground them in a blender.
The oil and water bring moisture to the dough. The fat adds a bit of flakiness, and water brings crispiness. A right balance of the two makes these crackers easy to roll out and form, and ensure a beautiful golden look.
How to perfectly make these Gluten-Free Crackers
This Gluten-Free Crackers are very easy and quick to make! I’m sure you don’t want to wait for hours in the kitchen to enjoy them with your family and friends, that’s why I’ve made a very simple recipe!
This recipe only requires simple ingredients you probably already have in your kitchen, or can easily make by yourself. All the equipment you nee is a food processor or a simple mixing bowl.
If you have a food processor, I highly recommend to use it as it makes the recipe even easier. But if you don’t, a simple bowl and a whisk also perfectly make the job.
Prepare the mixture
To make these Gluten-Free Crackers, the first step is to combine all the dry base ingredients and spices in a food processor or in a bowl. Pulse briefly or whisk by hand just until everything is combined. This is to ensure the mixture is homogeneous and you won’t end up with lumps of something.
Next comes the oil. Add it all in once and process or stir until you get a crumbly texture. At this step, the dough should be very dry and crumbly, don’t worry it’s normal! This will be fixed with the next ingredients: cold water. Gradually add the cold water, one tablespoon at a time, and mix until it forms a semi-sticky dough that’s moldable with your hands and not crumbly. Just add enough water to get the right consistency, it shouldn’t be more than 4 tablespoons. The dough shouldn’t be sticky or too wet.
Roll out the dough
Once the dough is ready, form into a big ball – or several smaller balls depending on the size of the batch you’re making. And it’s time to roll out the dough! Place the dough on a flat surface lined with a large sheet of parchment paper or wax. Cover with another sheet of parchment paper and use a rolling pin to roll out the dough into a rectangle about 1/8 inch thick. Use a knife, a pizza cutter, or even a small cookie cutter to cut the dough into squares or whatever shape you want. For this original batch size, I was able to make about 60 crackers.
Then sprinkle the dough with sea salt flakes, dry rosemary and sesame seeds, or any toppings of your choice. Cover again with the parchment paper and gently roll out using the rolling pin to encrust in the dough. Don’t press too hard!
Bake and enjoy!
Final step, transfer the dough with its parchment paper to a baking tray. And after 15 minutes at 325 degrees F your beautiful golden Crackers are ready! Remove from the oven and transfer to a cooling rack to cool.
One recipe and infinite possibilities of flavors
These Gluten-Free Crackers are magic! From one simple base recipe, you can create an infinity of others by simply changing the seasoning, and make every night different!
For this first crackers recipe, I wanted to keep it very simple with popular flavors everybody love. In this recipe, the flavor comes from dry rosemary, cumin, garlic and salt. The turmeric brings a light taste and a beautiful yellow color. I love these sunny and warming Provençal flavors that remind me the South of France where I grew up.
But if rosemary is not your thing or if you want to try something else, don’t hesitate to replace them by your favorite spices and create a whole new killer Gluten-Free Crackers recipe! Here are some of my favorite flavors:
- Spicy Chili : smoked paprika, chili seasoning mix, garlic powder, a pinch of cayenne, salt
- Cheesy : add a little nutritional yeast, onion powder, garlic powder, salt
- Indian Curry : curry seasoning mix, turmeric, ginger, salt
- Za’atar-Spiced : top the crackers with za’atar
For more snacks and appetizers, check these recipes:
- GF Coconut Tortilla Chips, my all-time favorite snack
- Oven Baked Rice Falafels, with an express dipping sauce
- Green Hummus with Roasted Veggies & Fennel Granola
- 1-bowl Tofu Thai Rice Paper Rolls, with a peanut dipping sauce
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.
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Easy Vegan Gluten-Free Crackers
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 60 crackers 1x
- Category: Side
- Method: Oven
Description
These gluten-free crackers will become a staple of your aperitifs. Crispy, thin, tasty and very easy to prepare, they are a healthy and delicious alternative to store-bough appetizers. Perfect for dipping in sauce or enjoy on their own.
Ingredients
- 1/2 cup oat flour (make your own, see notes)
- 1/2 cup brown rice flour
- 1/4 cup potato starch
- 2 tbsp ground flax seeds
- 1 tsp dry rosemary
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1 tbsp olive oil
- 3–4 tbsp cold water
Toppings
- 1/2 tsp sea salt flakes
- 1 tbsp rosemary
- 1 tbsp sesame seeds
Instructions
- Preheat the oven to 325 degrees F and prepare two large sheets of parchment paper.
- Add the oat flour, brown rice flour, potato starch, ground flax seeds, spices and salt to a food processor or a mixing bowl, and process or whisk by hand until everything is combined.
- Then add the oil and pulse or stir until you get a crumbly texture. At this step, the dough should be very dry and crumbly, don’t worry it’s normal.
- Gradually add the cold water, one tablespoon at a time, and mix until the dough starts to hold together and is easily moldable. Just add enough water to get the right consistency, it shouldn’t be more than 4 tablespoons. The dough shouldn’t be sticky or too wet.
- Shape the dough into a big loose ball with your hands. Place on a flat surface lined with a large sheet of parchment paper. Cover with another sheet of parchment paper and use a rolling pin to roll out the dough into an even rectangle about 1/8 inch thick. If you’re making a big quantity of dough or if your baking tray is too small, divide the dough and proceed in several times.
- Sprinkle the dough with sea salt flakes, dry rosemary and sesame seeds. Cover again with the parchment paper and gently roll out using the rolling pin to encrust in the dough.
- Using a knife or a cutter, cut the sheet of dough into small squares (see photos).
- Transfer the pre-cut dough still on the parchment paper directly to a baking tray. Bake for 15 minutes, then break off and flip the crackers. Bake for another 4-6 minutes, until dry and beautifully golden brown.
- Remove from the oven, transfer on a cooling rack and let completely cool.
- Store leftovers in an airtight container at room temperature for up to 1 week.
Notes
- For homemade oat flour, simply mix rolled oats in a high-speed blender until you get a fine powder. If you’re gluten intolerant, make sure you’re using certified gluten-free oats.
- You can substitute oat flour with gluten-free flour blends or regular all-purpose flour if you’re not gluten-free. However, I haven’t try it so I can’t guarantee the results.
Recette version française
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Crackers Apéritif Vegan et sans gluten
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 60 crackers 1x
- Category: apéritif
- Method: four
Description
Ces crackers sans gluten deviendront rapidement un incontournable de vos apéritifs! Craquant, légers, savoureux et très simple à préparer, c’est une alternative saine et gourmande aux biscuits apéritif industriels. Ils sont parfaits trempés dans une sauce ou à déguster tels quel.
Ingredients
- 55 g de farine de flocons d’avoine (voir les notes)
- 55 g de farine de riz complet
- 35 g de fécule de pomme de terre
- 15 g de graines de lin moulues
- 1 c. à c. de romarin séché
- 1 c. à c. de cumin en poudre
- 1/2 c. à c. de curcuma en poudre
- 1/2 c. à c. d’ail en poudre
- 1/4 c. à c. de sel
- 15 ml d’huile d’olive
- 50–60 ml d’eau froide
Garniture
- 1/4 c. à c. de fleur de sel
- 1 c. à s. de romarin
- 1 c. à s. de graines de sésame
Instructions
- Préchauffer le four à 165°C et préparer deux grandes feuilles de papier cuisson.
- Placer la farine de flocons d’avoine, la farine de riz, la fécule, les graines de lin moulues, les épices et le sel dans le bol d’un robot mixeur ou un grand saladier. Mixer ou mélanger à la main.
- Verser l’huile et mixer ou mélanger à l’aide d’une spatule, jusqu’à obtenir une pâte sèche et friable.
- Tout en mélangeant ajouter progressivement l’eau froide, une cuillère à la fois, jusqu’à ce que la pâte s’hydrate et soit facilement malléable. Attention à n’ajouter que la quantité nécessaire d’eau, la pâte ne doit pas être collante ou trop humide.
- Former une grosse boule de pâte avec les mains et la déposer sur une feuille de papier cuisson sur un plan de travail. Recouvrir avec une autre feuille de papier cuisson et étaler la pâte en un rectangle régulier d’environ 3 mm d’épaisseur à l’aide d’un rouleau à pâtisserie. Si vous réalisez une grande quantité de pâte ou si votre plaque de cuisson est trop petite, diviser la pâte en plusieurs boules et procéder en plusieurs fois.
- Saupoudrer la pâte de fleur de sel, de romarin et de graines de sésame. Couvrir avec la feuille de papier cuisson et étaler délicatement au rouleau à patisserie afin juste d’incruster la garniture dans la pâte.
- A l’aide d’un couteau, quadriller la pâte en petits carrés (voir photos).
- Transférer la pâte toujours sur la feuille de papier cuisson directement sur une plaque de cuisson. Enfourner pour 15 minutes. Puis séparer et retourner les crackers et cuire pour 4 à 6 minutes supplémentaires, jusqu’à ce qu’ils soient secs et légèrement dorés.
- Retirer du four, placer sur une grille et laisser complètement refroidir.
- Les crackers se conservent jusqu’à 1 semaine dans une boite hermétique à température ambiante, au sec.
Notes
- Réalisez votre farine de flocons d’avoine en mixant des flocons d’avoine entier dans un blender jusqu’à obtenir une poudre fine. Si vous êtes intolérant au gluten, assurez-vous d’utiliser des flocons d’avoine certifiés sans gluten.
- Vous pouvez remplacer la farine de flocons d’avoine par un mélange de farine sans gluten ou par de la farine de blé blanche. Cependant n’ayant pas fait le test, je ne peux pas assurer le résultat.
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