How to Make Homemade Crackers

These homemade crackers are so much better than store bought ones! Totally gluten-free, they're delicious plain or as part of a cheese board.

Homemade crackers

A vacation in Norway this past summer inspired me to make these gluten-free crackers. I know, I know, it seems crazy to go all the way to Norway and come back with a homemade crackers recipe. But the thing is, my #1 favorite travel activity is visiting grocery stores in other countries. I don’t know why, but I’m so fascinated by what other people eat, how things are packaged, how stores are organized… all of it. The first day we were there, I picked up a package of gluten-free crackers that ended up being my favorite snack of the week. They were thick, seedy, and hearty, and I felt good that I was getting a little bit of protein and fiber in every bite.

Fast forward to now – I finally got around to making similar homemade crackers. They’re crispy, nutty, and easy to make, and they don’t require any special equipment (no food processor needed!). Instead of all-purpose flour or wheat flour, I make them with almond and brown rice flours, so these crackers are totally gluten-free. I just love snacking on them at any time of day, and I think you will too!

Gluten-free crackers recipe ingredients

Gluten-Free Crackers Recipe Ingredients

Here’s what you’ll need to make these crispy, toasty homemade crackers:

  • Almond flour – It adds richness and fills the crackers with protein and healthy fats.
  • Brown rice flour – It makes these gluten-free crackers nice and crispy.
  • Ground flaxseed – It adds fiber and healthy fats, and it binds the dough together.
  • Hemp seeds – They pack these healthy crackers with omega-3s!
  • Sesame seeds – They add a delicious toasty sesame flavor.
  • Baking Powder – It helps the homemade crackers puff up a bit as they bake.
  • Olive oil and water – They bring the dough together.
  • Sea salt – To make the nutty flavor pop!

Find the complete recipe with measurements below.

How to make crackers

How to Make Crackers

Ready to learn how to make crackers? Here’s what you’ll need to do:

First, whisk together the dry ingredients. Pour in the oil and water and stir to form a crumbly dough.

Next, use your hands! Press and knead the cracker dough together into a smooth ball.

Gluten-free crackers recipe

Then, it’s time to roll! Flatten the ball into a disk and layer it between 2 sheets of parchment paper. On a flat surface, roll the dough out until it’s about 1/8-inch thick.

Finally, score the crackers and bake. Remove the top sheet of parchment paper, and use a pizza cutter or a sharp paring knife to score the dough into 2-inch squares. Transfer the parchment with the dough to a baking sheet, and bake at 350 until the edges turn golden brown, about 25 minutes. Remove the crackers from the oven, and let them rest for 10 minutes on the baking sheet before you break them apart and enjoy!

Find the complete recipe with measurements below.

Cheese board

Homemade Crackers Serving Suggestions

These nutty, seedy gluten-free crackers would be a great addition to any crudité platter or cheese board. Serve them with your favorite cheeses and fresh fruit or a creamy dip like hummus, baba ganoush, tzatziki, white bean dip, or curried red lentil dip.

I also love these homemade gluten-free crackers with mashed avocado! Season them with a squeeze of lemon and a sprinkle of salt, or load them up with one of these 5 topping ideas for avocado toast.

Of course, they’re also delicious on their own as a snack. Let me know your favorite ways to eat them in the comments!

Homemade Crackers Recipe

5.0 from 4 reviews

Homemade Crackers

Prep time
Cook time
Total time
These crispy gluten-free crackers are a perfect addition to a cheese plate or a healthy, tasty afternoon snack on their own!
Recipe type: Snack
Serves: about 12 crackers
  • ½ cup brown rice flour
  • ½ cup almond flour
  • ¼ cup hemp seeds
  • 2 tablespoons ground flaxseed meal
  • 2 tablespoons sesame seeds
  • ¼ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon extra-virgin olive oil
  • 4 tablespoons water
Serve with:
  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, combine the brown rice flour, almond flour, hemp seeds, flaxseed, sesame seeds, baking powder and salt.
  3. Drizzle in the olive oil and water and stir. The mixture will be very crumbly. Use your hands to press and knead it together to form a cohesive ball. Form the ball into a disk and place it in between 2 sheets of parchment paper on a flat surface. Roll the dough until it’s about ⅛-inch thick. If the edges start to tear, use your fingers to gently press it back together.
  4. Remove the top sheet of parchment paper and use a sharp paring knife to score the crackers into 2-inch squares. Gently lift the parchment paper with the dough and transfer it to a baking sheet. Bake for 25 minutes or until golden brown around the edges. Remove the pan from the oven and let sit for 10 minutes. Break the crackers apart and enjoy!

Recipe adapted from Oh She Glows.

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Rate this recipe (after making it):  

  1. ronda

    Hi, just made these tonight & couldn’t wait the 10 min to cool down, I just blew on them & ate half the batch. I used raw blanched almonds made into meal/flour in blender, didn’t have sesame seeds so I used sesame butter & omitted the oil & needed 5&1/2 Tbls of water. I also turned down the heat to 325 degrees for 30-35 minutes because hemp seeds can’t take the higher temp. My husband, who can eat anything, liked them too. Best GF cracker yet!! & I’ve bought a few & they are pricey & too salty & have things in them that don’t work well in my body &/or just don’t taste good. I find simple ingredients always taste best & this is a fast, simple, easy recipe…perfect. I’ve also made other homemade cracker recipes & altho I liked homemade cheddar cheese crackers, they were more complicated to make & the cheese made them too salty for my very finicky body. I will definitely keep making these…YUM!! And will tell others 😋

    • Jeanine Donofrio

      Hi Ronda, I’m glad you enjoyed them!

  2. ks

    Could I use caraway seeds instead of sesame?

    • Jeanine Donofrio

      Hi ks, they’re going to have a really strong flavor, so I would stick with the sesame seeds, or just mix a few caraway seeds in.

      • ks

        Made them tonight and they turned out great! Instead of sesame seeds, I put a bit more hemp and some poppy seeds. I also didn’t have brown rice flour so I used coconut flour.

        • Jeanine Donofrio

          I’m so glad you loved the crackers!

  3. Silvina

    I love these crackers and have made them several times now. I’m running low on almond flour. Can I replace for any other flour, like more brown rice? Any suggestions?

    • Jeanine Donofrio

      Hi Silvina, I’m so glad you’ve been enjoying them! Is there any chance you have raw almonds? You could blend your own almond flour in that case. If not, I’d suggest replacing with another nut flour. If you have any nuts on hand (walnuts, pecans, pistachios) , you could make nut flour using this method:

      • Silvina

        Thank you!
        I will try that 🙂

  4. Lacey Kloster

    Made these last night, snacking on them at work today. SO easy to make. Simple ingredients and tasty! I think next time I want to add some herbs like rosemary or thyme.

    • Jeanine Donofrio

      I’m so glad you love these as much as I do :). Ooh, rosemary or thyme sounds delicious!

  5. Beth

    Mistake at the end there! Just yum!

  6. Beth

    I just made these! So,so easy and delicious! I actually like them best plain. Yum lu

  7. Keely

    Hi, can I replace the brown rice flour with regular, white rice flour? Thanks! This looks delicious and I’m keen to try it!!

    • Jeanine Donofrio

      Hi Keely, I’m not sure since I haven’t tried it but I think it should work? Can you let me know if you give it a try?

      • Keely Wu

        Hi Jeanine, thanks for the recipe. It actually works a charm! I’m having trouble waiting the full 10 minutes for them to cool down before I start grazing on them 😉

        • Jeanine Donofrio

          I’m so glad! 🙂

  8. Janna

    If I wanted to add other seeds like sunflower, would I need to change the other portions or add more water/baking soda? I just baked them they look great!

    • Jeanine Donofrio

      Hi Janna, I can’t say for sure without trying it out… more seeds might make this dough fall apart. If you give it a try, let me know!

  9. Olga

    Hi Jeanine,
    I’ve also been following you for a few months and just purchased your cook book which is beautiful and inspiring! We moved from NYC to Edinburgh 4 years ago and I’ve recently found a really great healthy food supplier in the UK so now I can get all the ingredients to your recipes online. These crackers are so yum that I literally have to hide them as soon as they are cool enough otherwise my kids and I finish them off right away. If we manage to hold off, my daughter takes them to school for a mid-morning snack (quite proudly, I might add!), and we use them for topping in soups and salads throughout the week.
    Thank you for all the great recipes!

    • Jeanine Donofrio

      Hi Olga – aw, I’m so glad these are a hit with the kids!

  10. Adriana

    I just made these yesterday, I can’t believe how easy and how wonderful they turned out, my kids enjoyed them. I have been following you for a few months and whatever I have tried has turned out so good 😊. I may have to adjust a little for I live outside the US, but so far, so very good. Thanks for such lovely recipes.

    • Jeanine Donofrio

      You’re welcome 🙂 I’m so glad you and your kids enjoyed them!

  11. sara

    can you use other seeds instead of hemp seeds? they are near impossible (and super-pricey if you can even find them) where i live overseas… thanks.

    • Jeanine Donofrio

      Hi Sara, you can use 1/4 cup additional almond meal instead of the hemp seeds.

  12. Joanna

    The strangest experience I had was going to a grocery store in China! They had a zoo of live animals to buy and (gulp) eat. So fun to share a fascination for how other cultures do this daily activity. I love your blog and have for years!

  13. I LOVE going to grocery stores in other countries- it’s probably one of my favorite things ever. Thanks for sharing this recipe- it looks great!

  14. Brett Lee

    Well, Jeanine, oddly enough, I’m in Paris and just found a little shop called Wild and Moon in the marais and they make seed crackers as well as pressed juice and almond milk and all began and raw items… Just for when I feel overloaded on bread and cheese. So then I found myself at an adorable bistro, where I happened to be seated next to your husband! I overheard him speaking to his colleagues at dinner about his wife’s blog, Love and lemons. I rudely piped in, ” I read that blog!” I noticed it’s difficult to maintain the veg lifestyle here in Paris… We all had a wonderful meal though… I’ll let him tell you!
    But your seedy crackers sound good too. What a small world we live in…

    • Jeanine Donofrio

      HA! He just told me – such a small world! I hope you enjoy Paris… wish I was there!

  15. Alden

    Mary’s gone crackers are just like these and I’m obsessed! Can’t wait to try these out!

  16. alissa

    crackers look awesome! where do you find that cheese?

  17. Rebecca

    Can you use a flour other than rice?

    • Jeanine Donofrio

      I haven’t tried using other flours, I’m thinking they wouldn’t be as crispy with white or wheat flours – but let me know if you give it a go!

  18. libby from

    I’m in charge of a cheese tray for a super casual baby shower and I’m 100% making these. 😀 Thanks!

  19. Lynn W

    I love crackers with lots of little nuts and seeds in them, so good just on their own. I’m like you about the beauty and hair care aisle at foreign supermarkets…fascinating i tell ya!! Ha ha =)

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.