Gluten free crackers recipe that is so easy to make. You’ll never go back to store bought and these are made with a secret protein boost. Who needs to pay those expensive prices for gluten free crackers, when you can make your own for half the price!
There’s nothing like the texture, crispy snap and flavour of a freshly baked cracker and these ones are budget friendly and endlessly customizable. Whether you’re using sourdough starter or going the quick-route without it, this recipe has you covered. If you would like to make them with … dare I say … gluten! Thats an easy fix too. Just omit the psyllium husk powder and sub the weight of the gluten free flour for a gluten flour. You may have to adjust the water a little. I recommend you start with about 80 grams to begin with and increase as needed. Just as long as the dough holds together and rolls out as it should.
These gluten free crackers bake up golden and crisp, with just the right amount of chew in the centre and they’re perfect for everything from cheese boards to soup dipping, or just snacking straight off the tray.
Step By Step: Easy Gluten Free Crackers Recipe(with or without sourdough starter)
Ingredients & Why They’re Here:
Millet Flour – Adds a lightly sweet, toasty flavour and a great texture. It’s a gluten free whole grain that gives structure without being too heavy.
Sorghum Flour – Balances the millet with a soft, mild flavour and helps give the crackers a tender bite.
Tapioca Flour – Helps bind and crisp the crackers. It adds that snappy, light crunch and keeps the dough from getting too dense.
Psyllium Husk Powder – This is your gluten replacement! It binds the dough together, adds flexibility, and prevents crumbling.
Baking Soda and Baking powder – They lift and lighten the texture just slightly, so the crackers aren’t too hard or flat.
Olive Oil – Adds flavour, helps with binding the flours and adds the right crispiness. It also keeps the dough from drying out.
Water – Needed to hydrate the flours and gel the psyllium husk powder. You may need to adjust the amount based on whether you’re using sourdough starter and different flours.
Cottage Cheese – This is your secret protein boost! It adds moisture, richness, and a creamy texture that creates a satisfying cracker.
Nutritional Yeast – For that savoury, extra cheesy taste without dairy overload. It gives the crackers that addictive quality.
Hemp Seeds – These add a subtle nutty flavour and extra protein, fibre and healthy fats.
Sourdough Starter (Discard or Active) – Adds subtle tang and depth of flavour. It also helps with binding the gluten free ingredients and browning.
Tips & Swaps
Gluten Free Crackers Recipe Without sourdough starter: Add 70 grams of brown rice flour and 70 grams of water to compensate for the starter. The flavour will still be great … just slightly milder.
Not gluten-free? Sub the millet + sorghum + tapioca flours with all-purpose flour (same total weight or volume). Omit the psyllium husk because you won’t need it and it will make the dough too stiff.
Storage: Keep in an airtight container at room temperature for up to a week, or freeze for longer storage.
If You Would Like More Gluten Free Sourdough Starter Information
The recipe for my Gluten Free Sourdough Starter is HERE
Link To My “Gluten Free Sourdough Baking” Cookbook on Amazon Canada
Gluten free crackers recipe
Ingredients
- 140 g sourdough starter, discard 1-7 days old
- 100 g warm water
- 8 g extra fine psyllium husk powder
- 100 g cottage cheese I used 2 %
- 10 g olive oil
- 60 g millet flour
- 40 g tapioca starch
- 30 g sorghum flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 2 tsp hemp seeds
- 1 tbsp nutritional yeast
Seed Toppings
- 2 tbsp raw pumpkin seeds
- 2 tbsp raw sunflower seeds
- 1 tbsp nutritional yeast
- salt and pepper to taste
Instructions
- Use the sourdough starter straight from the fridge, or freshly discarded. Add it to a medium size bowl and whisk in the warm water.
- Sprinkle the psyllium husk powder onto the top of the starter and water and immediately whisk these ingredients well … to prevent the psyllium clumping.
- Add cottage cheese and olive oil to the starter mix and whisk until completely combined.
- In a medium bowl combine the millet, tapioca and sorghum flours. Add the baking powder, baking soda, salt, hempseeds and nutritional yeast. Whisk to combine.
- Add the flour mixture to the wet ingredients in 2 or 3 portions, mixing well each time.
- Adjust the texture if it feels too dry, add a splash more water if the dough is too sticky.
- Let the dough rest for 5-10 minutes to hydrate fully. Place the dough into a covered bowl in the fridge overnight or roll out the dough and bake it the same day.
- Place the dough on a piece of parchment paper that is dusted with flour and roll out into a rectangle, about an 1/8 inch thick.
- Evenly spread the pumpkin and sunflower seeds on top of the dough. Top with extra nutritional yeast, salt and pepper.
- Cut the dough into squares with a large knife. Gently separate the squares with the blunt edge of a knife to open up a slight gap between each cracker.
- Preheat the oven to 425℉ and bake for 8–10 minutes.
- Reduce the heat to 350℉ then bake 12 -15 minutes more. or until the crackers are brown on top and crispy on the edges.
- Cool the crackers before storing in an airtight container for a week
- If the crackers start to lose their crunch just re-crisp them in the oven at 350℉ for 5-10 minutes.
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