Gluten-Free Crackers
Easy gluten-free crackers made with dried fruit, seeds, and subtle, warm spices. Perfect for gluten-free cheese boards or snacking. Crispy, wholesome, and freezer-friendly!
Servings: 100 crackers
Calories: 15kcal
Ingredients
- ¾ cup (135 g) gluten-free all purpose flour/plain flour (make sure it contains xanthan gum, or add ¼ tsp if not)
- ½ cup (100 g) rice flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup dried apricots, dried cranberries etc, chopped
- ¾ cup pumpkin seeds, sunflower seeds, pepitas etc
- 1 cup milk, (dairy or non-dairy)
- ¼ cup (95 g) honey
Instructions
Prepare the Batter:
- Preheat your oven to 350°F (180°C). Line a loaf pan ( 8” x 4”) with baking paper.
- In a large bowl, stir together the gluten-free flour, rice flour, baking soda, salt, cinnamon, and nutmeg. Add the cranberries and seeds and mix to coat them in the dry ingredients.
- Stir in the milk and honey until just combined. The mixture will be pourable but thick.
- Pour the batter into the prepared loaf pan and bake for 28–30 minutes, or until a skewer comes out clean. Allow the loaf to cool completely.
Freeze:
- Wrap the cooled loaf tightly and freeze for at least 3 hours or overnight to make it easy to slice thinly.
Slice Thinly:
- Using a sharp knife, slice the frozen loaf as thinly as possible. You can leave the slices long for standard crackers, or cut them in half for bite-sized ones (I tend to do a tray of each).
Bake (Second Bake – To Crisp):
- Preheat oven to 300°F (150°C). Arrange slices on a parchment-lined tray in a single layer. Bake for 15 minutes, flip each slice, then bake for another 15 minutes.
- Allow the crackers to cool completely on the tray. They’ll continue to crisp up as they cool.
- Serve once cool or store in an airtight container.
Notes
Tips & Variations:
- Slice frozen for best results – this helps you get super thin, even slices.
- Play with flavours – swap cranberries for dried apricots, figs, or dates.
- Try different seeds/nuts – sesame seeds, or chopped pistachios also work.
- Make smaller crackers – cut each slice in half before baking for bite-sized nibbles.
Storage:
Once fully cooled, store your crackers in an airtight container at room temperature for up to 1 week. If they start to soften, re-crisp them in a low oven (around 140°C / 285°F) for 5–8 minutes.Nutrition
Calories: 15kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0.3mg | Sodium: 24mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 0.02mg | Calcium: 4mg | Iron: 0.1mg