Seeded gluten-free crackers Recipe

Snack foods can get a little boring when your diet is restrictive. However, if you have these crackers stashed in your cupboard or desk , you can indulge your afternoon or late night cravings.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

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  • Gluten free flour : 250 g
  • Ground Flaxseeds : 15 g
  • Water : 150 ml
  • Maldon salt : 10 g
  • Poppy seed(s) : 30 g
  • Linseeds : 30 g
  • White sesame seeds : 30 g
  • Black onion seed(s) : 30 g
  • Dark mustard seed(s) : 30 Tsp
  • Unsalted butter : 100 g



    Place all of the dry ingredients in a bowl, combine and make a well in the centre. Pour the water in the centre of the well and use a spatula to mix until the ingredients begin to look like a thick batter (think of an American pancake batter.)

    Melt the butter over a low heat. Let cool before stirring into the dough.

    Cover the dough with cling film, before leaving to rest for at least 30 minutes or up to 24 hours.

    Once the dough has rested, give it a gentle knead: the dough should have firmed up and gained some elasticity.


    Pre-heat the oven to 160'C.

    Cut the dough into small pieces weighing around 30-40g each. Heavily flour your work surface and roll each ball out to a thickness of about 3mm.

    Bake the crackers until they are golden and crisp, about 40minutes.

    Once completely cooled, the crackers are completely cooled, they should keep in an airtight box for 10 days.

Chef's tip

«If you are avoiding dairy products, the butter can be substituted with coconut oil, vegetable oil or even left out altogether. The ground flax seeds are used as a binding agent, if unavailable, use ground chia seeds or psyllium husks instead.»

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