Easiest Homemade Gluten Free Crackers on the Planet

Gluten Free Crackers

Midwinter is a monochromatic marvel to me — sort of a Trojan horse time of year when Spring is concealed beneath the earth’s muted shades of tan and brown, waiting to pack a wallop.

That’s how I feel about these crackers, too.

At first glance they appear as benign as January’s palette, but don’t let ’em fool you. They’re the perfect example of “more than meets the eye.” I like surprises and these surprisingly tasty lil’ crackers are my go-to snack, speaking of which…

GF Crax ready to bake

Generally I’m not a snack-y person, but winter seems to ignite my appetite. (Why is that? Something to do with storing energy for shivering?) Anyway, a few crackers with a swipe of tapenade or a smear of hummus appeases random cravings quite nicely.

In a previous post, I extolled the virtues of Rosemary Olive Oil Crackers and I love ’em to pieces. These days I make them gluten-free. Bonus points for being quick’n’easy — thirty minutes from start to finish. And, there’s nothing like a warm cracker fresh out of the oven to soothe the savage beast in your stomach.

GF Crax

Gluten Free Rosemary Olive Oil Crackers
(adapted from this recipe — thanks, Erin!)

1-1/2 c. gluten-free all purpose flour (I used King Arthur’s)

1/2 c. hazelnut flour

1 tsp. baking powder

2 Tbsp. fresh rosemary, chopped

1/2 tsp. sea salt*

2/3 c. warm water

1/3 c. extra virgin olive oil

Garlic powder for dusting, if desired

*Note: The original recipe calls for a teaspoon of salt, but saltiness is subjective and it depends on what you’re going to dip, dunk, or dollop with later. Season to taste.

1. Preheat oven to 400° F. Lightly oil two large baking sheets.

2. Whisk dry ingredients together in a large bowl.

3. Measure oil and water into a liquid measuring cup and gradually add to dry ingredients. (Depending on the humidity, you may not use all of the liquid.) Stir with a fork until mixture comes together. Divide dough in two.

4. Pat each portion of dough as thinly as possible onto prepared baking sheets. (Use your hands — it’s fun!) Slice into cracker shapes with a pizza cutter or sharp knife.

5. Dust with garlic powder, if desired. (I do one batch “with” and one without.)

6. Bake 12-14 minutes, or until edges begin to brown and the crackers look “set.” (They’ll crisp up as they cool.) Transfer to wire racks to cool completely.

7. Store in a zip-top bag or airtight container between snack attacks.

GF crax w Tapenade v

Does winter change your eating habits? Do tell.

Enjoying Spring in disguise,

~ Kim

24 thoughts on “Easiest Homemade Gluten Free Crackers on the Planet

  1. I honestly have never made my own crackers. They looked like a lot of work, and, let’s face it, they don’t exactly seem to reward the amount of effort you put in. I mean, crackers are pretty basic things. But these look really yummy, and easy, and gluten free is always cheaper if you just suck it up and get to work baking, so I think this recipe is perfect!

    • Thank you, Great Zambini! Surprisingly these crackers come together in less than 30 minutes and “squishing” them out on the baking sheets with your hands is quick n’ easy — and fun!

    • Gintare, yes, the cold sure is a compelling force! It’s been kind of fun “tasting my way through the day” instead of devouring huge heavy meals — whatever keeps me warm! Thank goodness for “small plates.” ;)

  2. Winter changes my eating habits too. Warm drinks and comforting soups take center stage. I always have the urge to reach for a snack in the evening in the long winter nights.
    My favorite cracker is a rosemary one as well but I love this gluten free version. The hazelnut flour must add a tasty new dimension to them!
    P.S. I loved your description of midwinter, I remember reading a quote once “Try to see winter as a promise of a spring that is on its way”

    • Charlie, my rosemary bush overfloweth! ;) From time to time, I change up the flavor with freshly grated Parmesan & black pepper sprinkled on top, or what have you — use your imagination! Just be sure your baking ingredients are gluten free, too. (Some garlic powders, baking powders, and salts aren’t, oh my!) (Found that out the hard way…) Let me know how they turn out! xo

    • Shary, just be sure your baking powder and garlic powder are gluten free, too! (A quick Google search will point you in the right direction.) I had no idea how many spices and condiments and ingredients contained gluten — you’d be amazed.

    • Chef Mimi, I’m still on the fence re: the necessity of gluten free in my life (and I totally understand the frustrations of those trying to find things to eat with as few dietary aggravations as possible), but like you, I’d make & eat these crackers any time. They’re just so tasty! Crackers rock my world, too. :)

    • Liz, thanks for pinning and sharing! I’ve been slowly but surely adapting my “favorites” with GF flours and such (GF spices, too) — still learning, but these have become a ‘regular’ in my kitchen (and on my plate, lol…) Thanks again!

  3. Kimby, i was reading this recipe and just loved it. Rosemary crackers would be so full of taste already, and by making it gluten-free, you just made it all the more appealing for all your readers, including me. Winter does change my eating habits: I tend to eat a lot of deep-fried and spicy foods. But these crackers are so different and healthy! Thanks, Kim.

    • Purabi, your deep-fried, spicy comment made me want to get out a skillet RIGHT NOW. :) (Glad you enjoyed the cracker recipe, too, thanks. xo) I like to drizzle Sriracha on hummus (one of my favorite dips for this cracker) — spicy is one of my favorite winter “warm ups” too!

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