Grain free crackers are simple to make with just a few ingredients: ground flaxseed, almond flour, and everything but the bagel seasoning. These thin, crunchy crackers are naturally gluten-free and pair perfectly with oil-free hummus or guacamole.
Looking for a tasty cracker without wheat or other grains? This recipe delivers great flavor and a satisfying crunch without any grain-based flours.
Earlier this year I took a food sensitivity test and learned I’m sensitive to wheat, rice, and corn. That was surprising, but it led me to experiment with grain-free options. Even if you don’t have the same sensitivities, these crackers are a healthy, easy snack to enjoy.
They take less than an hour from start to finish and stay crisp for up to a week when stored properly.
What you need
- Almond flour
- Ground flax seeds
- Everything but the bagel seasoning
- Water
TIP: For the best flavor, buy whole flax seeds and grind them yourself with a coffee or spice grinder just before using.
Most grocery stores carry a version of “everything but the bagel” seasoning. If you prefer to make your own, combine the following and use 2 ½ tablespoons for this recipe, storing the remainder in a sealed container:
- 4 tablespoons poppy seeds
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 3 tablespoons dried minced garlic
- 3 tablespoons dried minced onion
- 4 teaspoons salt
Useful Equipment
Basic kitchen tools make this recipe easier: mixing bowls, a spatula, measuring cups and spoons, parchment paper, a rolling pin, and a pizza cutter or sharp knife.
How to make it
Preheat the oven to 325°F (162°C). Combine the ground flax seeds, almond flour, and everything but the bagel seasoning in a bowl. Stir with a spatula until evenly mixed.
Add the water and mix until no dry bits remain. Let the dough rest for about 5 minutes so the flax absorbs the liquid.
Place the dough between two sheets of parchment paper and use a rolling pin to roll it as thin as possible—around 4mm is ideal. Carefully peel off the top sheet of parchment.
Score the dough into 1–2 inch squares or rectangles with a pizza cutter or sharp knife, or plan to break the crackers apart after baking.
TIP: A 4mm thickness yields a crisp, sturdy cracker—roughly twice the thickness of a nickel.
Transfer the parchment with the scored dough to a baking sheet and bake for 50–60 minutes. Check doneness by lightly tapping a cracker; the surface should feel dry when fully baked.
Remove from the oven and slide the parchment off the baking sheet. Let the crackers cool for about 15 minutes, then break them into individual pieces and serve.
How to store it
Store crackers in an airtight container at room temperature. Properly stored, they remain crisp for up to a week.
Good airtight containers are helpful for keeping dry snacks fresh. A tight-fitting lid prevents moisture from softening the crackers.
More healthy snack recipes
- Oil-free hummus
- Guacamole
- Deviled eggs
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Grain Free Crackers
Amy Duska
5
50
55
Appetizer, Snack
American
24 crackers
124 kcal
Ingredients
- ½ cup ground flax seeds
- ½ cup almond flour
- 2 ½ tablespoons everything but the bagel seasoning
- ⅓ cup water
Instructions
-
Preheat your oven to 325°F (162°C). Mix the dry ingredients together in a bowl. Add the water and stir until there are no dry bits left.
-
Place the mixture between two pieces of parchment paper and roll the dough to about 4mm thickness. Slowly peel off the top parchment sheet.
-
Score the dough into squares or rectangles with a knife or pizza cutter. Slide the parchment with the dough onto a baking sheet.
-
Bake for 50–60 minutes, until fully dried. Cool, break into pieces, and store in a sealed container at room temperature for up to a week.
almond flour crackers, flax seed crackers, grain free crackers