These crackers are safe for the gluten-free crowd and pretty much irresistible to everyone.
I can recall a time not too far in the past–ten or twelve years ago–when the concept of a gluten-free cracker was still fairly niche. Today, the cracker aisle is positively brimming with options and that is so cool, but my goodness, are those options increasingly expensive. Now, on occasion, I am known to splurge on an overpriced sleeve of almond flour-derived crackers that I know will be polished off in under ten minutes, which is fine. But the rest of the time? I’m making my own gluten-free crackers at home, and they’re totally delicious. Dare I say they taste better homemade? Yes. Yes, I do. And at a fraction of the price.
These flaky sea salt-studded gluten-free crackers take just half an hour to come together and are great for just about any entertaining and/or snack situation. After school? Slice up some of your favorite cheese for an easy, elevated snack plate. Have a dinner thing with friends? Bring a plate of these babies and a wheel of Camembert. You’ll find more ideas in the serving suggestions section down below!
What does it mean when a food is gluten-free?
When a product or recipe is labeled “gluten-free,” it means it contains no gluten-containing grains or ingredients derived from them—namely wheat, barley, rye, and their hybrids. Gluten itself is a structural protein that gives traditional doughs their elasticity and chew. But for a growing number of people, eliminating gluten isn’t simply a dietary choice but a medical necessity. According to the Celiac Disease Foundation, about 1% of the population has celiac disease, an autoimmune condition in which ingesting gluten damages the small intestine. Many more (an estimated 6% of U.S. adults) experience non-celiac gluten sensitivity, which can trigger digestive discomfort and a slew of other not-very-fun-at-all symptoms.
Because even trace amounts of gluten can cause issues for those with celiac disease, the FDA requires that packaged foods labeled gluten-free contain less than 20 parts per million (ppm) of gluten. That standard helps ensure a high degree of safety without compromising taste or texture. In home cooking, going gluten-free means paying attention not only to ingredients but also to minimizing cross-contamination—think clean surfaces, special designated utensils, and using certified gluten-free flour varieties.
How do I store leftovers?
Allow your gluten-free crackers to fully cool before storing. Any residual warmth can make them lose their texture. No need to refrigerate these! Just keep them in an airtight container at room temperature for up to 1 week. If they soften over time, you can revive them with a few minutes in a low-temp oven.
Serving suggestions
These gluten-free crackers pair wonderfully with dozens of delicious things. This Artichoke Dip, for one, always has a place at my table. Or this decadent Baked Brie With Buttered Almonds, which will admittedly ruin all other kinds of baked brie for you because it’s beyond compare. For something a little different, and with more protein, try this dreamy Buffalo Chicken Dip. I’d also recommend this Black Bean Dip–it’s substantial, extremely yummy, and packed with fiber and protein. I couldn’t end this section without suggesting that you try out this absolutely incredible Pumpkin Soup recipe. While I don’t personally partake in the pumpkin spice craze that ramps up around this time of year, I am 1000% a fan of all gourds and making amazing soups with them, especially when they’re in season! And this soup makes a perfect companion to these crackers.
Gluten-Free Crackers
Ingredients
- 1 cup gluten-free all-purpose flour blend
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon baking powder
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon honey
- 1/4 cup cold water plus more as needed
- Flaky sea salt for sprinkling
Instructions
- In a medium bowl, whisk together the gluten-free flour blend, salt, garlic powder, onion powder, and baking powder.
- Add the olive oil and honey; stir until the mixture looks crumbly. Gradually add cold water until a smooth, manageable dough forms.
- Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thick, keeping it as even as possible.
- Remove the top parchment sheet and cut the dough into roughly 1.5-inch squares.
- Preheat your oven to 400°F. Transfer the dough, still on the bottom parchment paper, onto a baking sheet.
- Lightly sprinkle some water on the dough and use your fingers to smooth it over the squares, then sprinkle with flaky salt. Bake for 15 minutes or until the edges are lightly golden.
- Remove from the oven and let the crackers cool on a rack until crisp. Enjoy immediately or store in an airtight container.
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