These gluten-free crackers make snack time feel effortless, crisp, savory, and packed with sesame, poppy seeds, garlic, and smoked paprika. I love how they bake up bakery-style at home, with simple ingredients and a truly addictive crunch.
The first time I made these Gluten Free Crackers, I wanted something “real” to pair with hummus, something that didn’t crumble into sand the second it hit the dip. After a few tests, this seed-packed, buttery dough became my go-to because it rolls thin without falling apart and bakes into perfectly crisp, golden crackers.
What surprised me most is how much flavor you get from a short ingredient list: toasted sesame seeds add nuttiness, smoked paprika adds warmth, and garlic powder gives that snacky, savory bite that makes you keep reaching for “just one more.”
How to make these gluten-free crackers, step by step
Making the cracker dough
Set a rack in the center of the oven and preheat to 400°F (200°C). Then line your two large baking sheets with parchment paper.
Toast the sesame seeds in a small saucepan over medium-high heat, stirring often, until fragrant and deep golden, about 3–4 minutes. Pour them onto a plate and let them cool fully.
In a large mixing bowl, whisk the gluten-free flour blend, sugar, baking powder, salt, xanthan gum (if needed), garlic powder, smoked paprika, pepper, cooled sesame seeds, and poppy seeds until evenly distributed.
Add the cold butter cubes and rub them into the dry mix with your fingertips until the mixture looks like coarse crumbs.
Pour in the cold water and stir with a fork, wooden spoon, or silicone spatula until a rough dough forms. Gently knead just until the dough looks uniform with no dry flour streaks.
Expect a soft, slightly tacky dough. Don’t add extra flour to the dough or the crackers can turn out overly dry and hard.
Let the dough sit at room temperature for 5–10 minutes so the flour hydrates. This rest makes the dough easier to roll without cracking or sticking.
Rolling and cutting the crackers
Split the dough in half. Lightly flour your work surface, then roll one portion into a rectangle about 1/16 inch (1–2 mm) thick.
Cut into crackers using a pizza cutter, fluted wheel, sharp knife, or cookie cutter.
Roll out the second half the same way. To use up all the dough, gather and re-roll any scraps.
Transfer the cut crackers to the prepared baking sheets with a small offset spatula, spacing them about 1/2 inch (1 cm) apart.
Adding toppings
Brush the tops lightly with water to help the topping adhere.
Stir together the sesame seeds, poppy seeds, and flaky sea salt, then sprinkle evenly over the crackers.
Baking the crackers
Bake one tray at a time at 400°F (200°C) for 12–14 minutes, until the crackers are evenly golden with slightly darker edges.
Cool on the baking sheet for 5 minutes, then move to a wire rack and cool completely before serving with your favorite dip or spread.
Storage:
Store fully cooled Gluten Free Crackers in an airtight container at room temperature for up to 5–7 days.
If they soften, re-crisp them in a 350°F (175∘°C) oven for 44–66 minutes, then cool again before re-sealing.
Looking for more gluten free recipes? Be sure to check these recipes out:
- Gluten Free Red Velvet Cake
- Gluten-Free Cheesecake Brownies
- Gluten-Free Star Bread
- Gluten-Free Peanut Butter Blossom Cookies
- Gluten-Free Snowball Cookies
- Fluffy Gluten-Free Buttermilk Pancakes
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Gluten Free Crackers
Ingredients
- 3 tbsp (30 g) sesame seeds
- 2 cups (240 g) plain gluten-free flour blend, plus extra for flouring the surface
- 20 g (1½ tbsp) caster/superfine or granulated sugar
- 1½ tsp baking powder
- 1 tsp salt
- ½ tsp xanthan gum (if your gluten-free flour blend already contains xanthan gum, omit it.)
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp ground pepper
- 10 g (1 tbsp) poppy seeds
- 85 g (¾ stick) cold unsalted butter, cubed
- 80 g (⅓ cup) cold water
Toppings:
- 1 tablespoon of water can be used to brush the crackers before baking
- 1 tbsp sesame seeds
- ½ tbsp poppy seeds
- 1 tsp flaky sea salt
Instructions
Making the cracker dough
- Set a rack in the center of the oven and preheat to 400°F (200°C). Then line your two large baking sheets with parchment paper.
- Toast the sesame seeds in a small saucepan over medium-high heat, stirring often, until fragrant and deep golden, about 3–4 minutes. Pour them onto a plate and let them cool fully.
- In a large mixing bowl, whisk the gluten-free flour blend, sugar, baking powder, salt, xanthan gum (if needed), garlic powder, smoked paprika, pepper, cooled sesame seeds, and poppy seeds until evenly distributed.
- Add the cold butter cubes and rub them into the dry mix with your fingertips until the mixture looks like coarse crumbs.
- Pour in the cold water and stir with a fork, wooden spoon, or silicone spatula until a rough dough forms. Gently knead just until the dough looks uniform with no dry flour streaks.
- Expect a soft, slightly tacky dough. Don’t add extra flour to the dough or the crackers can turn out overly dry and hard.
- Let the dough sit at room temperature for 5–10 minutes so the flour hydrates. This rest makes the dough easier to roll without cracking or sticking.
Rolling and cutting the crackers
- Split the dough in half. Lightly flour your work surface, then roll one portion into a rectangle about 1/16 inch (1–2 mm) thick.
- Cut into crackers using a pizza cutter, fluted wheel, sharp knife, or cookie cutter.
- Roll out the second half the same way. To use up all the dough, gather and re-roll any scraps.
- Transfer the cut crackers to the prepared baking sheets with a small offset spatula, spacing them about 1/2 inch (1 cm) apart.
Adding toppings
- Brush the tops lightly with water to help the topping adhere.
- Stir together the sesame seeds, poppy seeds, and flaky sea salt, then sprinkle evenly over the crackers.
Baking the crackers
- Bake one tray at a time at 400°F (200°C) for 12–14 minutes, until the crackers are evenly golden with slightly darker edges.
- Cool on the baking sheet for 5 minutes, then move to a wire rack and cool completely before serving with your favorite dip or spread.
