An easy and quick to make gluten-free crackers recipe using minimal ingredients. Perfect for snacking or dipping into your favourite dip.
There are generally two considerations when purchasing store-bought gluten-free crackers.
- The price - it’s ridiculous how much more gluten-free products can be
- The ingredients - always check to see what it included, sometimes there are unwanted additives.
Because of the above, I embarked on making my own easy to bake gluten-free crackers recipe.
😋Why you’ll love this recipe
- Ready in 30 minutes, easy to make and bake
- Minimal ingredients
- Really crunchy and tasty
- Enjoy on their own or with a dip
✔️What You’ll Need
A few notes about some of the ingredients.
Chickpea flour - made from chickpeas (garbanzo beans) also known as besan flour or garbanzo bean flour*, which can easily be found at your local supermarket or online.
Tapioca flour - Tapioca flour can also be known as tapioca starch*, which is naturally gluten-free and will help achieve some crispness to these chickpea crackers.
If you can’t source this flour, it can be replaced with arrowroot flour. However, both are easily found at your local supermarket or online.
Salt - to incorporate additional nutrients, try adding a herb salt otherwise Himalayan or sea salt is fine.
Nutritional yeast - gives a mild ‘cheesy’ flavour but is dairy-free. Generally found in the health food section of supermarkets or online*.
Coconut sugar*- can be replaced with any sugar you prefer, though always opt for organic.
Water - use room temperature filtered water.
Here’s how to make gluten-free crackers
Step 1 - In a mixing bowl, combine all dry ingredients, excluding sesame seeds.
Step 2 - Make a well in the centre of the dry ingredients and add wet ingredients. Whisk until it comes together and then knead into a dough ball.
The dough will be hard but should come together, allowing you to pick up small crumbly parts until the bowl is clean.
Step 3 - Divide dough into two balls. Place one ball between two baking papers, (optional - sprinkle with sesame seeds) and roll out using a rolling pin. Ensure dough is no thicker than approx. 3mm thick (⅛ inches)
Step 4 - Cut our dough into desired shapes and place it onto a lined baking sheet tray. Lightly brush with olive oil. Bake in a preheated fan-forced oven of 200C (390F) for 12-13 minutes.
Check crackers as they are baking around the 10-minute mark, outer crackers may brown quicker and may need to be removed earlier.
Step 5 - Allow crackers to cool down for 10 minutes.
Grains & seeds - add in a teaspoon of your preference.
Herbs - add a teaspoon of dry or fresh (finely chopped)
Spices - add a teaspoon of your preference, try adding zaatar a beautiful Lebanese blend or herbs and sesam seeds
Measuring - as with any baked goods, it is vital that all ingredients are measured accurately, as the slightest change in measurements will yield a different result.
I recommend using a kitchen scale* that measures both metric and US customary to help with any conversions.
Dough - whilst working with the dough, keep any dough-in-waiting covered to avoid it drying out.
Cutting - cut out the shapes as evenly as possible to ensure even cooking. Trim off outer uneven pieces and reroll these into new shapes.
Baking - place crackers on the tray without any overlap, to ensure all are baked properly.
Oven - place one tray at a time in the centre of the oven. This is the hottest part and bakes best.
Cooling - allow crackers to cool on a wire rack or keep it on the same tray for 10 minutes. Crackers should be hard and crunchy.
Storage - use an air-tight container to store these gluten-free crackers in the pantry. Ensure there is no dampness.
Enjoy these chickpea crackers with a delicious eggplant dip called baba ghanouj.
Did you enjoy making this vegan and gluten-free crackers recipe? I would love to hear from you, leave me a comment below (tell me how you seasoned yours) and give me a rating. This will help me sustain Plant Based Folk.
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Gluten Free Vegan Crackers
- In a mixing bowl, evenly combine all dry ingredients
- Make a well in the center of the dry ingredients, add wet ingredients in it. Mix until all ingredients come together and then knead until smooth.
- Using a rolling pin, roll out dough between two pieces of baking paper until approx. 3mm (⅛ of an inch). Cut out desired shapes and place onto a lined baking sheet tray ensuring no crackers are overlapping. Bake in a preheated fan forced oven 200C (390F) for 12-13 minutes.OPTIONAL - sprinkle sesame seeds onto dough before rolling out. Brush shapes with olive oil.
- Allow to cool down in the same baking sheet tray for about 10 minutes before transferring. Store in a snap lock bag or container for a few days.