Grain free crackers are simple to make with just a few wholesome ingredients: ground flax seed, almond flour, and everything-but-the-bagel seasoning. They bake thin and crispy and are naturally gluten-free—perfect with oil-free hummus or guacamole.
Looking for a tasty cracker without wheat or other grains? These grain-free crackers are easy, satisfying, and ready in under an hour. They stay crisp for up to a week when stored properly.
I learned the value of grain-free options after a food sensitivity test this year revealed I’m sensitive to wheat, rice, and corn. That led me to experiment with alternatives, and these crackers became a favorite—light, crunchy, and versatile. Even if you don’t need to avoid grains, they’re a great healthy snack to keep on hand.
What you need
- Almond flour
- Ground flax seeds
- Everything-but-the-bagel seasoning
- Water
TIP: For best flavor, buy whole flax seeds and grind them fresh with a coffee or spice grinder.
Most grocery stores carry a version of everything-but-the-bagel seasoning. If you prefer to make your own, mix a batch and keep the extra in an airtight container. You’ll only need 2½ tablespoons for this recipe.
- 4 tablespoons poppy seeds
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 3 tablespoons dry minced garlic
- 3 tablespoons dry minced onion
- 4 teaspoons salt
Useful Equipment
Basic tools that make the process 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). In a mixing bowl combine the ground flax seeds, almond flour, and everything-but-the-bagel seasoning. 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 to allow the flax to absorb the liquid.
Place the dough between two sheets of parchment paper and roll it out with a rolling pin as thin as possible. Carefully peel off the top sheet of parchment.
Score the dough into 1–2 inch squares or rectangles using a pizza cutter or a sharp knife. You can also break the crackers apart after baking if you prefer.
TIP: Aim for about 4 mm thickness—roughly twice the thickness of a nickel—for a crisp texture.
Transfer the parchment with the scored dough to a baking sheet and bake for 50–60 minutes. The crackers are done when the surface feels dry to the touch. Remove from the oven and slide the parchment off the sheet to cool for about 15 minutes. Break into individual crackers and serve.
How to store it
Keep crackers in an airtight container at room temperature. Stored this way, they remain crisp for up to a week.
More healthy snack recipes
- Oil-free hummus
- Guacamole
- Deviled eggs
Enjoyed this recipe? Subscribe to the newsletter to get new recipes and tips delivered straight to your inbox.
Grain Free Crackers
Amy Duska
5
50
55
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 oven to 325°F (162°C). Mix the ground flax, almond flour, and seasoning in a bowl. Add the water and stir until no dry bits remain.
-
Place the mixture between two sheets of parchment and roll to about 4 mm thickness. Slowly remove the top sheet of parchment.
-
Score into squares or rectangles with a knife or pizza cutter, then transfer the parchment to a baking sheet.
-
Bake 50–60 minutes or until fully dried. Cool on the parchment for about 15 minutes, break apart, and store in a sealed container for up to a week.