Gluten Free Crackers

These Gluten Free Crackers check all the boxes: easy to make, full of flavor, made with simple ingredients, and they won’t break the bank. I love finishing them with a sprinkle of flaky sea salt, but there’s plenty of room to get creative. Add herbs, seeds, or spices to make them your own. Whether you're looking for a crunchy snack, something to scoop up your favorite dip, or the perfect addition to a charcuterie board, these homemade crackers deliver every time.

Recipe Ingredient Notes

Gluten Free Flour: I tested this Gluten Free Cracker recipe using King Arthur Measure for Measure, Bob’s Red Mill 1-to-1, and my own gluten-free flour blend. While all three versions were tasty, the dough made with King Arthur Measure for Measure stood out - it was by far the easiest to handle. It wasn’t sticky, rolled out effortlessly without extra flour, and the crackers kept their shape perfectly during baking. All flour blends used to test this recipe contain xanthan gum. If your blend does not contain any, add about ¼ teaspoon.

Olive Oil: I love using a good olive oil in this cracker recipe - and yes, you can absolutely use a flavored olive oil! Just keep in mind that some can be pretty bold, so I recommend using half regular olive oil and half flavored to keep things balanced without overpowering the crackers. You may also use grapeseed oil or even avocado oil in this recipe.

Sugar: Adding just a little sugar to the recipe balances the flavors. And no, your crackers won't taste sweet.

Flaky Sea Salt: I love topping my crackers with some Maldon Flaky Sea Salt before baking. It's the classic, but not your only option here. You can also top the unbaked crackers with some Everything But The Bagel Seasoning, Sesame Seeds, some fresh cracked pepper... whatever your heart desires.

Gluten Free Cracker Dough

To make this recipe, you'll need a large mixing bowl and a flexible spatula for easy mixing. That's it. No fancy tools needed.

1. In a large mixing bowl, combine the gluten free flour, kosher salt, and granulated sugar and whisk together. If you would like to add some additional spices to the dough, like garlic or freshly cracked pepper, add them with the dry ingredients.
2. Add the room temperature water and olive oil, with a spatula, stir the ingredients together. The dough will look crumbly at this stage - this is normal!
3. Transfer the cracker dough to a clean countertop and knead it briefly until it comes together into a smooth dough. It should not require additional liquid.
4. Flatten the dough, wrap it tightly in plastic wrap, and refrigerate for about 15-20 minutes. This gives the gluten free flour a chance to hydrate.

Rolling & Cutting Gluten Free Cracker Dough

There is no need to separate the cut crackers before baking. I like to separate them once they are done baking and then pop them back in the still warm but turned-off oven so they can crisp up completely.

1. Get two sheet trays ready. There is no need to line them with parchment paper since the cracker dough is rolled out directly on parchment paper.
2. Divide the cracker dough in half, as rolling out smaller portions makes it easier to achieve an even thickness. Lightly dust a sheet of parchment paper with gluten-free flour, and sprinkle a little on the dough to prevent sticking.
3. Roll the dough out to about ⅛–1/16 inch (2–4 mm) thick. If possible, aim for a rectangular shape. It's okay if the edges are a bit rough looking.
4. Carefully transfer the rolled out piece of cracker dough to one of the baking sheets.
5. With a sharp knife or a pizza cutter, cut the cracker dough into about 2" squares, rectangles or whatever size you like. I actually don't use a ruler for this recipe and just eyeball it.
6. Once the first half is rolled out and cut, pop the tray into the fridge while you repeat the process with the second half of the dough.
7. Once both trays are ready, preheat your oven to 400°F.

Baking Instructions

I bake both trays of gluten free crackers at the same time. If your oven heats from the bottom, like most American ovens, place the racks in the upper half to prevent excessive browning. Rotate the trays halfway through baking for even results. If preferred, you can bake them one tray at a time.

1. Once the oven is fully preheated to 400F, take the baking sheets out of the fridge. Brush them with some additional olive oil and sprinkle the crackers with flaky sea salt (or your choice of toppings) before placing them in the oven.
2. Bake for 10 minutes, then swap the trays (move the top tray to the bottom and vice versa) and rotate each 180°. This ensures even browning.
3. Continue baking for another 12-14 minutes, until the crackers are golden brown and dry to the touch. Keep in mind, they will crisp up further as they cool. If you oven bakes very unevenly, you may find one tray bakes faster than the other one.
4. Remove the gluten free crackers and carefully break them apart (IF they appear to be baked together)
5. Return the crackers to the turned off oven and allow them to sit inside with the door cracked open for about 10 minutes. This allows them to continue drying out, resulting in an extra crispy texture.
6. After about 15 minutes, remove the crackers from the oven and transfer them to a cooling rack and allow them to cool completely. The crackers will crisp up as they cool.

Serving Ideas

Artisan crackers are incredibly versatile and can be served in a variety of ways depending on the occasion. One of the most popular options is to pair them with a cheese and charcuterie board. They go beautifully with both soft cheeses like brie and goat cheese, as well as hard cheeses like aged cheddar or manchego. Add some cured meats such as prosciutto or salami, and round it out with olives, cornichons, nuts, and a bit of fig or onion jam for a balanced board.

They also shine alongside dips and spreads. For something savory, try serving them with hummus, whipped feta, baba ganoush, or herbed cream cheese. If you're leaning sweet, honey-sweetened ricotta, nut butter with sliced fruit, or mascarpone topped with jam are all excellent choices. Just make sure to cut back on the flaky sea salt topping.

Crackers can also play a supporting role next to soups or salads. Serve them whole with a warm bowl of soup - like tomato, lentil, or creamy mushroom - or break them into shards for a crunchy salad topping.

And of course, these Gluten Free Crackers are delicious on their own.

Storage & Freezing

Store leftover gluten-free crackers in an airtight container or large Ziplock bag at room temperature and enjoy them within 3 to 4 days. They’re at their absolute best the day they’re baked, so plan to serve them fresh if you can. To maintain their crunch, stash them in a cool, dry place - especially on humid days, which can soften them quickly. Skip freezing fully baked crackers, as it tends to compromise their texture.

That said, freezing the unbaked dough works beautifully. After rolling and cutting the crackers, place them on a parchment-lined sheet pan and freeze until solid. Then, transfer them to an airtight container, layering with parchment to prevent sticking.

[[eYou can store frozen unbaked crackers for up to 2 months. When you're ready to bake, go straight from freezer to oven - just add a few extra minutes to the baking time.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.