An easy vegan gluten free crackers recipe with chickpea flour and minimal ingredients. Ready in 30 minutes. Perfect for snacking or dipping into your favorite dip.
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What Are Gluten Free Crackers?
A gluten free cracker is a dry and flat salty baked good that is not made with any gluten products, typically wheat flour.
Instead, these types of crackers use a gluten free flour.
Crackers are typically savory and can contain a combination of herbs, seeds and or other flavorings.
In this vegan gluten free cracker recipe chickpea flour is used.
😋Why You’ll Love This Recipe
- Ready in 30 minutes, easy to make and bake
- Minimal ingredients and no unwanted additives
- Really crunchy and tasty, enjoy on their own or with a dip such as baba ghanouj
- Cost-effective - store-bought gluten-free crackers are expensive and not always vegan too
- Dietary friendly - dairy-free, corn-free, soy-free
✔️Ingredients You’ll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Chickpea flour - made from chickpeas (garbanzo beans) also known as besan flour or garbanzo bean flour (affiliate link), which can easily be found at your local supermarket or online.
Tapioca flour - Tapioca flour can also be known as tapioca starch (affiliate link), 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 (starch).
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’ flavor but is dairy-free. Generally found in the health food section of supermarkets or online (affiliate link).
Coconut sugar (affiliate link)- can be replaced with any sugar you prefer, though always opt for organic.
Water - use room temperature filtered water.
🥄How to Make Vegan Gluten Free Crackers
Step 1 - In a mixing bowl, combine all dry ingredients, excluding sesame seeds.
Step 2 - Make a well in the center 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 out dough into desired shapes and place them 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) herbs
Spices - add a teaspoon of your preference, try adding zaatar a beautiful Lebanese blend of herbs and sesame 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 (affiliate link) 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 appropriately baked.
Oven - place one tray at a time in the center 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.
Once the crackers have cooled down to room temperature, use an air-tight container or bag to store them in the pantry. Ensure there is no dampness and always reseal the container well after use to ensure the crackers do not turn stale.
Enjoy these chickpea crackers with a delicious eggplant dip called baba ghanouj, vegan bbq ranch dressing or a delicious tomato relish.
Otherwise another type of cracker to try are these gluten free pita chips.
Or for a sweet snack, try my healthy crunchy nuts clusters, they are addictive!
Another super delish recipe using chickpea flour is my chickpea omelette, which is made with fresh herbs and onion and can be loaded with your favorite veggies.
Easy Vegan Gluten Free Crackers With Chickpea Flour
- 140 g Garbanzo bean flour chickpea flour
- 60 g Tapioca flour sub: arrowroot
- ½ teaspoon Salt
- 1 tablespoon Nutritional yeast heaping
- 1 teaspoon olive oil + extra for brushing - see notes
- 80 ml Water
- ⅛ teaspoon Coconut Sugar
- 1 tablespoon Sesame seeds optional
- In a mixing bowl, evenly combine all dry ingredients140 g Garbanzo bean flour, 60 g Tapioca flour, ½ teaspoon Salt, 1 tablespoon Nutritional yeast, ⅛ teaspoon Coconut Sugar
- 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.1 teaspoon olive oil, 80 ml Water
- 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.1 tablespoon Sesame seeds
- 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.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
I made these gluten free crackers with poppy seeds as I don't have any sesame seeds. I prefer the ones with the brushed olive oil.
Yum I love poppy seeds!