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Gluten Free Crackers (dairy free, nut free, egg free)

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I’ve been on a quest lately to come up with some good tasting gluten free snacks. I like to have easy things to much on. But more than that I want to have healthy options for my kids. So over the last few days I’ve made several attempts at gluten free crackers.

After the third try I finally created a version my daughter really likes.

I made a “rye” version. The teff and olive oil give them a stronger flavor. I really like these. My kids don’t like them as well. That just means more for me 🙂

I made a basic butter cracker. You can use a few flours or just the rice or tapioca flour.

I made a version of Wheat Thins. This was a big hit.

I also made a cheese cracker. This was my daughter’s favorite.

What is your favorite kind of cracker? Give these a try and see what flavor combination you like best. I mostly just used salt for flavor. You can easily add any kind of spices and herbs to add extra flavor.

Gluten Free “Rye” Crackers

1 cup gluten free flour (I used equal amounts of amaranth, tapioca, teff, white rice – the teff gives it the “rye” flavor)
3 Tbsp. water
2 Tbps. extra virgin olive oil
1/2 – 1 tsp. salt (to taste)
garlic powder or other herbs/seasoning to taste (optional)

Heat oven to 350.

Mix the flour, evoo, salt and seasoning. Add water 1 Tbsp. at a time until a dough forms that will hold together when gathered into a ball. Adjust seasoning to taste.

Place half of the dough on a piece of parchment paper. Cover it with another piece of parchment paper. Roll the dough until about 1/8″ thick. Cut into squares with a knife or pizza cutter or use a cookie cutter to cut shapes. Transfer parchment paper with crackers to a baking sheet. Repeat with second half of dough. Sprinkle extra sea salt over top if desired.

Bake about 12 minutes, until starting to turn golden. Turn off oven. Leave crackers in the oven for 5 minutes. Remove from oven and let cool completely.

Gluten Free Butter Crackers

1/2 cup white rice flour
1/4 cup tapioca flour
1/4 cup amaranth or tapioca flour (or another 1/4 cup tapioca flour)
2 Tbsp. butter, melted (you can substitute coconut oil…it will give them a slightly different flavor)
1/2 tsp. sea salt
3 Tbsp. water

Heat oven to 350.

Mix the flour, butter and salt. Add water 1 Tbsp. at a time until a dough forms that will hold together when gathered into a ball.

Place half of the dough on a piece of parchment paper. Cover it with another piece of parchment paper. Roll the dough until about 1/8″ thick. Cut into squares with a knife or pizza cutter or use a cookie cutter to cut shapes. Transfer parchment paper with crackers to a baking sheet. Repeat with second half of dough. Sprinkle extra sea salt over top if desired.

Bake about 12 minutes, until starting to turn golden. Turn off oven. Leave crackers in the oven for 5 minutes. Remove from oven and let cool completely.

Gluten Free Wheat Thins

1/2 cup white rice flour
1/2 cup tapioca flour
2 Tbsp. butter, melted (you can substitute coconut oil…it will give them a slightly different flavor)
3/4 tsp. sea salt
4 tsp. cane sugar
3 Tbsp. water

Heat oven to 350.

Mix the flour, butter, salt and sugar. Add water 1 Tbsp. at a time until a dough forms that will hold together when gathered into a ball.

Place half of the dough on a piece of parchment paper. Cover it with another piece of parchment paper. Roll the dough until about 1/8″ thick. Cut into squares with a knife or pizza cutter or use a cookie cutter to cut shapes. Transfer parchment paper with crackers to a baking sheet. Repeat with second half of dough. Sprinkle extra sea salt over top if desired.

Bake about 12 minutes, until starting to turn golden. Turn off oven. Leave crackers in the oven for 5 minutes. Remove from oven and let cool completely.

Gluten Free Cheese Crackers

1/2 cup white rice flour
1/2 cup tapioca flour
2 Tbsp. butter, melted
3/4 tsp. sea salt
2 tsp. cane sugar
3 Tbsp. water
1/3 cup finely grated cheese

Heat oven to 350.

Mix the flour, butter, salt, sugar and cheese. Add water 1 Tbsp. at a time until a dough forms that will hold together when gathered into a ball.

Place half of the dough on a piece of parchment paper. Cover it with another piece of parchment paper. Roll the dough until about 1/8″ thick. Cut into squares with a knife or pizza cutter or use a cookie cutter to cut shapes. Transfer parchment paper with crackers to a baking sheet. Repeat with second half of dough. Sprinkle extra sea salt and cheese over top if desired.

Bake about 12 minutes, until starting to turn golden. Turn off oven. Leave crackers in the oven for 5 minutes. Remove from oven and let cool completely.

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