Gluten Free Crackers II | Peri's Place For Recipes

Gluten Free Crackers II
Prep Time
10 minutes
Oven Temp
165 C / 330 F
Cook Time
30 minutes


  • 1/2 cup almond flour
  • 1/2 cup chia seeds
  • 1/2 cup seed mix (scant)
  • 100 ml warm water
  • 1 - 2 tbsp olive oil
  • salt & pepper to taste
  • large flake sea salt to finish


  1. Combine almond flour, chia seeds and other seeds along with a few cracks of black pepper and a large pinch of salt (to taste) into a bowl. Stir to combine.
  2. Add water and mix well. Drizzle olive oil and mix. The mixture should be a cohesive ball of dough that is not too wet. Add more chia seeds 1 tsp at a time if still wet after 5 minutes.
  3. Allow the mixture sit for at least 10 minutes to allow the chia seeds to do their thing.
  4. Place dough between two pieces of parchment paper and roll out as thin as you can to the size of your baking sheet. Remove top parchment.
  5. Using a pizza cutter or knife, cut the crackers into squares, or any size you want. sprinkle with your flake salt.
  6. Slide the crackers still on the parchment onto your baking sheet, and place into the middle of a preheated 165 C oven for 25 - 30 minutes. The crackers should be browning around the edges. 
  7. Take out and allow to cool completely before carefully breaking along the cut lines.

Good to Know

My first attempt at these crackers used an egg as the binder. I was reading a vegan recipe for brownies and they suggested that you could use chia seeds as a vegan egg replacement. It gave me the idea to try in these crackers, as I always felt the egg flavor in my earlier iteration of these crackers was rather strong. It turns out that not only are these less eggy flavored, but they are crispier and have a longer shelf win win!

You could probably replace the olive oil with any other neutral(ish), non vegetable oil you would like. Maybe Lard? Yum!

Pay attention to your time for baking as it may vary depending on humidity and how much oil, water etc you have used. Make sure that the edges are beginning to brown and that your crackers feel solid in the middle before taking them out of the oven. You can also play with just turning off the oven and letting them cool inside. But you should definitely pay attention so they don't get too brown.

Feel free to use any combination of seeds in the seed mix area. Pumpkin, sesame, sunflower seeds, flax seeds. I like to buy a nice mix that Whole Foods sells near their bulk food section.