I adore the simplicity and the flavor of these easy to make gluten-free crackers. “The Best Gluten-free Crackers” uses King Arthur’s Measure for Measure Gluten-Free Flour, flax seed meal, and fresh rosemary. These delicious crackers are safe to eat for those with gluten sensitivities and offer a perfect combination of flavors and textures. The inclusion of flax seed meal not only contributes to the cracker’s delightful nutty taste but also enhances its nutritional profile by delivering a boost of omega-3 fatty acids, fiber, and antioxidants. The bad boys aren’t just tasty, they also nourish your body. They are an ideal accompaniment to any cheese, complementing the rich and diverse flavors with their herb-infused essence.
Tips for Making the Best Homemade Gluten-Free Crackers
To get the crispiest, most flavorful gluten-free crackers every time, pay attention to your dough thickness and baking time. Roll the dough out as evenly and thinly as possible—aim for about 1/16 of an inch—for that perfect snap. Using parchment paper or a silicone baking mat makes the process easier and helps prevent sticking. If you like extra crispy edges, consider flipping the crackers halfway through baking or leaving them in the warm oven for a few extra minutes after turning the heat off.
Gluten-Free Cracker Pairing Ideas: What to Serve Them With
These rosemary flax crackers are incredibly versatile. Pair them with soft cheeses like goat cheese or brie for an elegant appetizer, or serve alongside hummus, guacamole, or a smoky baba ghanoush for a savory snack board. Their subtle herbal notes also complement cured meats, fruit spreads, or even a simple bowl of tomato soup. Whether you’re hosting or just craving a wholesome snack, these gluten-free crackers add a gourmet touch to any spread.
Nutrition
King Arthur’s Measure for Measure Gluten-Free Flour (1 cup): A gluten-free flour blend serving as a source of iron and calcium.
Flax Seed Meal (1/4 cup): Rich in omega-3 fatty acids, flax seed meal also provides a good amount of manganese and magnesium.
Fresh Rosemary (1 tablespoon, chopped): While used in small amounts, fresh rosemary adds flavor and contains small quantities of vitamins A and C, as well as minerals like iron and calcium.
Olive Oil (1/4 cup): A source of heart-healthy monounsaturated fats, olive oil also contains vitamin E and small amounts of vitamin K.
Substitutions
King Arthur’s Measure for Measure Gluten-Free Flour: Any other gluten-free flour. Especially one that is measure-for measure.
Flax Seed Meal: Chia seed or hemp seed meal.
Fresh Rosemary: Dried rosemary or experiment with other herb like thyme or sage.
Olive Oil: Avocado oil or butter.
Recipe
The Best Gluten-Free Crackers
Equipment
- Baking Sheet
- Parchment Paper
- Rolling Pin
Ingredients
- 1 cup King Arthur's Measure for Measure Gluten-Free Flour
- 1/4 cup flax seed meal
- 1 tbsp fresh rosemary, finely chopped use dried Rosemary if you don't have fresh.
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 cup olive oil
- 1/3 cup water
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the King Arthur's Measure for Measure Gluten-Free Flour, flax seed meal, chopped fresh rosemary, salt, and garlic powder if using.
- Add the olive oil and water to the dry ingredients and mix well.
- Cover the dough and let it rest for 5-10 minutes. This allows the flour and flax to fully absorb the moisture, making it easier to roll out.
- Place the rested dough between two sheets of parchment paper. Roll it out as thin as possible — about 1/16 inch thick — so the crackers bake up crisp, not hard.(If you don't have parchment, lightly flour your rolling pin and surface.)
- Carefully transfer the rolled-out dough onto the prepared baking sheet. (either greased or parchment paper)
- Use a knife or a pizza cutter to score the dough into cracker-sized pieces. This will make it easier to break them apart after baking.
- Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
- Remove from the oven and let the crackers cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Are you sure the measurements are right on the oil and water. When I added them to the other ingredients, it was so dry and crumbly I could barely make a ball and I couldn’t roll it out without it just breaking apart. There’s definitely no way I could’ve transferred it. It’s in the oven now, but I have a feeling when it comes comes out it’s just gonna be a bunch of crumbled crumbs. I guess I will find out in a few minutes.
I ended up tweaking the recipe, from 1/2 to 1/3 a cup of water and also suggesting to let the dough rest. Thanks for the feedback 🙂
Update: best tasting crackers I’ve ever tasted! I just need to figure out the measurements. I couldn’t take even one star away though because they were so good. Just very thick and crumbly because if i tried to roll them thin, they just crumbled and fell apart. I also had to bake them for 30 minutes because of the thickness. But I will definitely make them again
I ended up tweaking the recipe, from 1/2 to 1/3 a cup of water and also suggesting to let the dough rest. Thanks for the feedback 🙂