Gluten-Free Multi-Grain Crackers

Gluten-Free Multi-Grain Crackers
Company worthy gluten-free olive oil multi-grain crackers.

This is a light, pleasantly crisp cracker that is flaky and tender- and you won't believe it's gluten-free and vegan. The texture is so elegant. Yet. The flavor retains an earthy touch of rustic, with a hint of... Dude. Cue soft focus. Suddenly I feel as if I'm in a varietal wine commercial, tossing my hair back (if I had tossable tresses, that is and not a sensible cheek length bob that refuses to toss) and laughing just so- with a tableaux of my closest, dearest multicultural friends, of course- revealing a gleaming set of perfectly capped teeth as I raise a globe of pinot noir into the rosy glow of a Napa Valley sunset to convey The Good Life.

The life without chin hairs and medical bills and neighbors who don't recycle.

All kidding aside (I don't sport a tableaux of polo shirt wearing best friends and I've never been to Napa Valley or for that matter, capped my teeth or Botoxed my frown lines leaving the perfect hint of crow's feet to crinkle when I smile so that you don't notice my eyebrows are frozen back to 1985) I  just might bake up a batch of these tasty crackers for Oscar night, whip up some Roasted Eggplant Tapenade and pop open a bottle of lovely Veuve Clicquot Brut.

Uh oh.

Sounds so swanky and pseudo-chic again, I know (but really- I've no idea what the subtle variations of brut vs Champagne and méthode champenoise vs méthode traditionnelle are; I could research and report back to you, I guess, using terms like appellation and second fermentation and nose). But.

Maybe you'd rather not know. Maybe you'd rather go with the flow and focus on something tangible, something in the here and now and sitting right in front of you like- a simple cracker recipe- and take my word for it. Veuve Clicquot Brut tastes good. It's pretty tasty with crackers. Grapes. And popcorn, for that matter. This I know.

The rest is all persuasion technique. I looked it up.

Gluten-Free Crackers Recipe
Making gluten-free crackers is easier than you think.

Gluten-Free Multi-Grain Cracker Recipe

This latest cracker recipe incarnation turned out a bit more flaky and crisp than my previous sturdier recipes. I think the secret is in the gluten-free flour blend (I've listed the exact flours I used). And of course, baking with a good olive oil always adds flavor.

Preheat the oven to 350ºF. Line two baking sheets with parchment or a reusable Exopat.

In a large bowl, whisk together the dry ingredients:

1/4 cup Ancient Harvest Organic Quinoa Flour
1/4 cup brown rice flour
1/2 cup sorghum flour
1/2 cup tapioca starch
1/4 cup GF Nutritional Yeast Flakes
3/4 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon dried minced onion
1 teaspoon garlic powder
1 teaspoon organic light brown sugar

Stir in:

1 1/4 cups pecan or almond meal
1 1/2 teaspoons Ener-G Foods Egg Replacer whisked with 2 tablespoons warm water
1/4 cup good olive oil
1/4 cup rice milk
1/4 cup warm water


Using a sturdy stand mixer (or a wooden spoon and some elbow grease), stir the ingredients until a slightly sticky dough forms. You'll be pressing the dough flat into a thin layer, so if it seems dry or it falls apart easily, add a tablespoon of warm water at a time until the dough is moist and pliable but not overly wet.

Divide the dough in half.

Using lightly oiled hands flatten and spread half the dough on the prepared baking sheet. Make as thin a layer as possible. Use the edge of a rubber spatula to help smooth and straighten outside edges. The thinner the cracker is, the crisper it will be.

Prick the dough with a fork every two inches or so and score the flattened dough into cracker sized squares or rectangles (I like to use pizza cutter to do this).

Sprinkle the top with sea salt.

Bake in the center of a preheated oven for around 23 minutes or so, or till firm and slightly crisp (they will crisp up a bit as they cool, but they should be fairly crisp- keep an eye on them so they don't brown too much).

Remove from the oven and allow the crackers to cool on a rack.

Store in an air-tight container when cool, if eating the same day. To store longer, I like to freeze gluten-free goodies and thaw before serving. [And if they happen to soften from humidity, don't fret; reheat them briefly- on a wire rack topped baking sheet- before serving.]

Makes 36 crackers.

Gluten-Free Crackers


Johanna said...

I cannot have nutritional yeast. Do you have a substitution recommendation?

Karina Allrich said...

Johanna, If you can do the nuts- either pecans or almonds- I'd sub the nutritional yeast with nut meal.


Christy said...

Do you think baking on a pizza stone would work as well, or parchment paper...might be able to get super thin that way.

Never thought I'd consider making my own crackers, but going a year without good ones makes a person desperate. Beautiful writing and recipe as usual. Thank you!

Karina Allrich said...

Christy, I'm not sure about using a pizza stone for dough that is so thin. Parchment paper on baking sheets would be a better choice.

And as far as being cracker deprived- I hear ya! The time and effort put into crackers and snacks like these is well worth the pleasure these simple snacks bring.

And actually, once you do them, you'll quickly realize how simple they are to make! :-)


Anahata said...

You have THE BEST wine store with the largest selection of champagne in the US right in Santa Monica. Go in and see my friend, Robert Rogess, at The Wine Expo. You will be SO GLAD you did. He writes a fantastically creative newsletter and he loves to educate people about their favorite libations. No snotty pretentiousness here! All fun and good drinking. Say "Hello" to Robert for me!
Anahata in Seattle
Wine Expo
2933 Santa Monica Boulevard
Santa Monica, CA 90404-2413
(310) 828-4428

Shawn said...

I love this post! Superb writing as always. We're a family that can no longer handle nuts (another mark on the list of things we can't eat). What would you suggest substituting? More of the high protein flours? Ground sunflower seeds? Ground some other seeds? Thanks for the beautiful recipe.

Dana said...

Hi Karina - I just found your blog and it is wonderful! The crackers look yummy. We've got severe nut allergies, do you have any recommendations for subs for the pecan/almond meal?


Rach said...

Karina - you inspire me with every blog post (and make me super hungry as well). These look/sound so good.

Carrie said...

I am so excited to try this!! I have a toddler son who has a host of allergies - gluten, dairy and eggs being three of them - and he's getting really weary of the lack of variety in the cracker aisle! I've tried several of your recipes and we've never been disappointed. In fact, your oatmeal raisin cookie recipe has become a regular! You have made my life so much easier since finding out last fall that I would need to view cooking and baking in a much different light. Thank you for the time you put into this blog!!

And as soon as I can round up all the above ingredients Davis' tastebuds will get to delight in a little variety!

G. said...

I can't wait to try these. For the life of me I cannot find a gluten-free cracker that I love. I am sure these are delicious...every recipe I've tried from here comes out fantastic. Honestly, I don't know how I would survive being gluten-free without this kidding. Thanks for all the great food!

Ali said...

I love the idea to use nut meal, both almonds and hazelnuts sound yummy! I use cooked quinoa in my GF crackers but will try tweaking them now using almond meal, thanks! -Ali :)

I Am Gluten Free said...

The pictures are lovely, superb in fact. And the crackers look lovely and superb. Ideal for dipping or spreading or munching on their own. When I finally realized you could (duh) make your own gluten free crackers, it really was the dawn of a new day. What a difference! Not to mention you then don't have to pay an arm and a leg for a little box of GF crackers that are gone within one minute of opening the box! Thanks again Karina for a kickass recipe!

Karen Davis said...

You had me at tableaux! I cannot wait to make these:)

Sarah and Family said...

Karina: You are so funny!This post was a delight to read. Oh Gosh the chin hairs and the neighbors who do not recycle...mopping eyes...the crackers look great, too.

Joe and Ren said...

Karina every recipe I have tried here turns out fabulous....I've probably used at least 20 by now! We have nut allergies as well as gluten, milk, corn. Do you have something I could use in place of almond meal? I would love to find a cracker my toddler could eat.

Tasty Eats At Home said...

My chin-length bob doesn't toss either - but don't despair! These crackers MORE than make up for tossable hair. I have only made crackers once in my life - I think these should totally be the second try recipe!

Trish said...

home made crackers ALWAYS impress me! Wow!

Certified Nutritionist and Holistic Lifestyle Consultant said...

These look so great. Light and cripsy- just as a cracker should be.

Christine said...

Another fabulous recipe for me to try! Thank you for doing all the work so I can learn the process of making my own GF crackers and breads.

Nancy said...

These look like real, honest-to-goodness, flavorful crackers. *sigh* Makes my gluten-free heart swell. TY, as always you help make the GF world a little more palatable.

Cookin' Canuck said...

I always get a good chuckle when I read your posts. I love your irreverent and down-to-earth view on life.

These crackers look like just the thing my gluten-free dad has been looking for. Thank you for the link to all of the ingredients because finding them always seems to be at least half the battle.

thecuriousbaker said...

hmmm...never heard of yeast flakes before. I've been trying to make a crunchier textured cookie for a while and looks like you cracked it! ;) Did they have a crunchy texture and can I sub normal yeast for yeast flakes?

Anne said...

Wow, these look amazingly good. Must try ASAP!

Karina Allrich said...

Thank you all- for such wonderful comments. You're the best! xox

As for yeast flakes. Nutritional yeast is not baker's yeast. It's not crunchy. It melts into the dough when cooked and adds a cheesy like flavor. Plus- it boosts nutrition (it is a fab source of B vitamins for vegans). Look for it in cans in the protein powder/supplement section of your natural food store.


Vida said...

No yeast or nuts for me. Any other substitution ideas?

Karina Allrich said...

Vida, I'm afraid this recipe isn't for you, then. I've not made crackers completely free of nut meal, so I cannot offer specific advice here. I'll try and experiment with a nut and yeast flakes free cracker recipe...


Karina Allrich said...

Thanks to all for your great comments! You are are all so groovy. ;-)


Kay said...

[sorry for the spelling mistake in prev comment] Such lovely crackers!! I can't have tapioca flour .. can I substitute it with any other flour like bean flour or chickpea flour ?

Muse said...

Love this recipe! I had no idea how easy it would be to make my own crackers. I'm now a convert from the boxed cracker lifestyle. Thank you so much for crafting this recipe! My vegan partner and I love them. They were definitely the highlight of our Oscar night party.

GF Social Media said...

Do you have a recipe for a gluten free saltine cracker? There are lots of good store bought crackers, but nothing that is actually a saltine.

Anne said...

These are UNBELIEVABLE. I finally got to make them tonight, and it is a struggle not to eat the whole batch. Thanks (I think . . .)!

Earthtonegirl said...

Your recipes never disappoint. It's good to know we readers are in your capable hands. Never made a homemade cracker before? Not a problem. Just do what the nice blogger says, and no one will be the wiser. Just try not to "test" the whole batch before the guests arrive.

Juju said...

I printed the recipe weeks ago and finally made them yesterday. I love these crackers. I've been missing crackers so much - until now! I think I will experiment with some herbs - rosemary would be great in these. Even my gluten-eating family loves them. Thanks for your terrific recipes.

Sara said...

Karina - Just found your blog as i am new to gluten free eating (feel so much better!!) and needed some ideas. i too like to experiment but appreciated your recipe as a basis to work from!! i did a "namaste" flour blend (too much to buy all those flours at first!), omitted the nut meal (allergies in our house) and baked on stoneware (no parchment paper in the house, i just oiled up the stoneware)
anyway. they came out SO SO yummy. i am going to try it as a base for a pizza tonight!
anyway, just wanted to say thanks!

Cindi said...

These crackers are amazing..I didn't have the quinoa flour, so used brown rice flour. I also didn't have the egg replacer, so used flax gel.

Rachel said...

I don't have any egg replacer, or a problem with eggs. Would it work to substitute with an egg or 2? Thanks so much! Can't wait to try them!

Karina Allrich said...

Thanks everyone for stopping by to leave some gluten-free cracker recipe love. I especially appreciate you sharing your substitutions with other readers. xox

Rachel- If you prefer using an egg- I would use 1 egg white- whisked till frothy. xox


carla1234 said...

HI Karina

What a fab list of foods you have on your site! These look great - I was wondering what I could replace the yeast or egg with? How would I do this?

Karina Allrich said...

Carla, I have other cracker recipes- check those under appetizers- some are vegan and yeast-free. Also- this is a very forgiving recipe, so you can play with it- go by the other crackers for amounts of dry + wet.

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