Gluten-Free Seeded Crackers: A Crunchy Delight!

Okay, friend, let's chat about something that's become a real staple in my gluten-free kitchen: Gluten-Free Seeded Crackers! I know, I know, gluten-free crackers can be… well, underwhelming. But trust me on this one. These aren't your average crumbly, flavorless alternatives. These are actually delicious, satisfyingly crunchy, and packed with healthy seeds.

I used to feel so limited navigating the snack aisle. Everything seemed to be either wheat-based or taste like cardboard. Then, I stumbled upon a basic gluten-free cracker recipe and started experimenting. Let me tell you, friends, it took a few tries (and a few cracker disasters that ended up being bird food), but I finally landed on a combination that I think you'll absolutely love.

This recipe isn't fussy or complicated. It's perfect for a quick snack, a cheese platter accompaniment, or just a little something to munch on when that afternoon craving hits. Plus, the best part? You control the ingredients! No weird additives or preservatives here. Just pure goodness. So grab your mixing bowl, and let's get cracking!

Ingredients You'll Need:

Substitutions and Notes:

• Flour Blend: You can use your favorite gluten-free all-purpose flour blend. Just ensure it contains xanthan gum for binding. If not, add it as listed above. I really like Bob's Red Mill 1-to-1 Gluten-Free Baking Flour.
• Oat Flour: If you don't have oat flour, you can easily make your own by grinding gluten-free rolled oats in a blender or food processor until it's a fine powder.
• Seeds: Feel free to experiment with different seed combinations! Pumpkin seeds, sesame seeds, or even hemp seeds would be a great addition.
• Olive Oil: You can substitute with another neutral oil like avocado oil or melted coconut oil.
• Seasoning: Get creative with the seasonings! Everything bagel seasoning is a favorite, but you could also use dried herbs (rosemary, thyme), red pepper flakes, or even a sprinkle of parmesan cheese (if you're not dairy-free).

Let's Make Some Crackers!

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, oat flour, flaxseed meal, sunflower seeds, chia seeds, baking powder, salt, and garlic powder. Make sure everything's evenly distributed – we want the flavor in every bite!
3. Add Wet Ingredients: Pour in the olive oil and warm water. Using a wooden spoon or your hands, mix until a dough forms. The dough should be slightly sticky but not overly wet. If it seems too dry, add more warm water, one tablespoon at a time, until it comes together.
4. Roll Out the Dough: Transfer the dough to a lightly floured surface (use gluten-free flour, of course!). Divide the dough in half (this makes rolling easier). Roll out each half as thinly as possible. The thinner the dough, the crispier the crackers! I aim for about 1/8 inch thickness.
5. Cut and Transfer: Use a pizza cutter or a sharp knife to cut the dough into desired cracker shapes. Squares, rectangles, triangles – get creative! Carefully transfer the cut crackers to the prepared baking sheet. You can use a spatula to help lift them without tearing.
6. Season and Bake: Brush the tops of the crackers with a little olive oil (optional, but it helps with browning). Sprinkle with Everything Bagel Seasoning (or your seasoning of choice).
7. Bake: Bake for 12-15 minutes, or until the crackers are golden brown and crisp around the edges. Keep a close eye on them, as gluten-free baked goods can burn quickly.
8. Cool and Enjoy: Let the crackers cool completely on the baking sheet before transferring them to a wire rack. This allows them to crisp up even further.
9. Storage: Store the cooled crackers in an airtight container at room temperature for up to a week. (Although, let's be honest, they probably won't last that long!)

Well, there you have it! My go-to gluten-free seeded cracker recipe. I hope you love them as much as I do. Don't be afraid to experiment and make them your own. Happy baking! And please do let me know in the comments how they turn out, I love hearing from you all!