Cleaner oil, quick blender batter, 5 easy ingredients…what’s not to love in these simple gluten free crackers?!

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

When the sun shines up north in January….

You drop everything and get outside! Literally!

A couple weekends ago, it felt like mid-spring around here and we ditched our winter coats and snow boots for hoodies and rainboots! (Unheard of for January in Michigan!!) I quickly dropped all of my kitchen plans that weekend, and I was so glad I had these gluten free crackers to fall back on for quick, warm bowls of soup and crackers after our outside excursions!

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!Modern convenience…

Store bought crackers have really upped their game in the last handful of years, boasting organic labels and safer ingredients. And while many of them still use iffy oils, I have found myself leaning on them here and there in a pinch when life gets busy.

There is nothing wrong with that in my opinion!

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!Cheaper and cleaner.

But what if I showed you how to make a load of crackers for the pantry using a healthier oil in very little time, and for a fraction of the cost?! It is possible!

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!#MomGoals

My biggest goal with this cracker project was to create something using as little ingredients as I could so it would be something I would actually want to do. When there is a counter full of ingredients, it just makes a project like making crackers every week less appealing. I wanted it to be something I could take 5-10 minutes on a food prep day to throw in the oven easily.

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!Fuss Free!

I also didn’t want it to be fussy. I have just about been there and done that with every cracker recipe on the planet. I have said before that I am not a baker…like not even close. I get zero joy out of figuring out batters and dough and trial and error-ing {usually lots of error-ing!}. I wanted a fuss free dough that rolled out easy so that, again, I would actually want to make these crackers!

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!The perfect cracker texture

Crispy, light, and salty!

The texture and taste actually reminds me of Oyster crackers (that will take you back!)! They keep in a airtight container in the pantry for weeks without spoiling, and keep their crispy texture for whatever you are going to use them for.

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!Our favorite cracker uses!

Oh the possibilities!

  • Soup toppers and dunkers
  • Hummus or guacamole dippers (I don’t always have time to make my own hummus, and love the organic hummus at Costco if you are looking for one! I also like their organic guacamole in a pinch or if avocados are not available at a decent price – which definitely happens where I live! When looking at store bought, be sure you are looking at oils used as well as other added ingredients.)
  • Cheese and crackers
  • Nut butter, coconut butter, or cream cheese dippers

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!Soup ideas for your crackers!

Because I had to share with you my obsession over bone broth based soups! There are so many ways to make getting bone broth into the kids – especially when they get to stir in some yummy crackers to their soup!

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!I truly hope these crackers are able to become an easy part of your prep day!

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!

Simple Gluten Free Crackers

Renee -
Cleaner oil, quick blender batter, 5 easy ingredients…what’s not to love in these simple gluten-free crackers?!
5 from 3 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Servings 8 servings


  • 2 cups Namaste Gluten Free Flour Blend I pick mine up at Costco. I think other GF flour blends will work but you might have to play around with water amounts - start with less water and you can always add more if you need. I hear the Trader Joe GF flour blend is similar to the Namaste, but I don't have a TJ's near me to look - if someone wants to comment below if they try it, that would be helpful!
  • 1/4 cup avocado oil I pick mine up at Costco. I think melted butter or coconut oil would work too
  • 1/2 - 1 tsp sea salt depending on how salty you like your crackers
  • 1 tsp raw honey
  • 1 cup water again, if you are using a different GF flour blend I would start out with less and add more if it needs it just in case absorbency is different


  • Preheat the oven to 400 degrees.
  • Put all of the ingredients into your food processor and blend to combine until the dough comes together in a ball.
  • Divide the dough between 2 Silpats (or 2 pieces of parchment paper). Lay plastic wrap over the top of the dough and, using a rolling pin, roll the dough out as thin as you can make it fit the Silpat. Get a butter knife wet with water and make the crackers the size you want. A pizza cutter would work well here too.
  • Sprinkle sea salt to the top of the crackers if you want, and bake at 400 degrees for 15 minutes (I like to rotate the pans about halfway through). You can check them around the 10 minute mark in case our ovens run differently. After 15 minutes, turn the oven off BUT keep the crackers inside the oven for another 10 minutes or so to crisp up/dehydrate all the way. They will continue to crisp up as they cool.
  • Store your crackers in an airtight container in the pantry.
Keyword gluten-free cracker recipe, gluten-free crackers
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Recipe Rating


  1. 5 stars
    These turned out fantastic! I used Bob’s Red Mill Gf baking flour blend, mine only needed 2/3 cup water. I was even able to roll them out with just a sprinkle of flour on top. We will be making these weekly! Thank you!

  2. 5 stars
    Made these tonight to go with some creamy dairy free tomato soup and they were great. I used the Trader Joe’s GF flour blend and meant to just add a little water at a time but was trying to mix up the dough and answer my five year old’s questions at the same time so I dumped the whole cup in and the dough was super wet. I just added in more flour blend a little at a time until the dough came into a ball and then they were easy to roll and enjoyed by all in our house tonight – thank you!

  3. So I just made these. Taste great. And the outer edge pieces are crispy, just the ones in the middle and more soft and chewy. Tips?

    1. Hi Lynda! Yes I have a few thoughts! Make sure the middle is really thinly rolled out – I have done this before where the middle is slightly soft (it does tend to crisp up a bit after them come out and cool off – did yours end up crisping up a little?), and it was because I didn’t roll the middle out enough. You can pop those softer crackers back in the oven for a bit to crisp them up too!

  4. I made these yesterday and they turned out really good! My toddler wanted to have them for dinner, and even my husband liked the crispy outer ones! I used Bobs Red Mill all purpose baking flour, and only needed about a half cup of water. Completely forgot to sprinkle with salt and will definately be sure to do that next time!

  5. You weren’t kidding! I whipped these up this morning after reading through your recipe just a few minutes before! I used Mama’s Coconut Flour Blend with excellent success (no change in your water amount) along with soft butter rather than the oil. I was afraid they might be a bit bland but they were delicious and my girls thought so too! I found them rather high in carbs for my diabetic daughter do maybe next time I’ll try to sub some of the GF flour for almond flour and see how that works.

  6. Do you think one of your flour mixes is a good replacement for Namaste? Or do you have any idea, what kind of flour should I use? I live in Europe plus am new to GF diet. Crackers would be a great hit, since all of my children love cream soups.

    1. I’m not sure what ratios I’d do this particular recipe for separate GF flours, as I have not tried it before. Generally you want to have a starchy flour like tapioca and a whole grain flour like brown rice or sorghum flour. As well as a bit of white rice flour. And then this blend also has xanthan gum which I do think helps. You could play around with the ratios and give it a try – sorry I’m not much more help! If you can find the Bob’s Red Mill GF flour blend – or really any other brand, I would imagine that would work pretty well!

      1. Update:
        Finally I baked it. I made up a flour mix.: 1cup brown rice flour, 1/5cup sorghum, 2/5cup tapioca flour, 1/5cup arrowroot flour, 1/5cup psyllium husk (I mixed it in the water though) and about 1/2tsp xanthan. It worked perfectly and tasted great, kids approved. The crakers’ color were different from yours, light brown to be exact, maybe also because baking time was a bit too long for my oven.
        Thanks again for the recipe.

  7. First time making any kind of cracker from scratch. This recipe was very easy to follow and allowed for wiggle room with ingredients. I even messed up the bake timing and they still came out great. I can’t compare this to any other recipe as I haven’t used any, but I will definitely be using this again.
    My first timer notes would be make sure you have large enough pans. I was using just between half and quarter sheet sized originally. That did not work. Ended up using my half sheet and another large sheet with half the dough each. Also, no need to make wide spacees between the crackers with your cuts. I did a simple slice with my narrow pizza cutter and they came out perfect. Just snap them like puzzle pieces when cool.

    Thankyou so much for this simple method!

  8. Have you tried storing the dough? I would like to make a bunch and freeze or refrigerate to cook later.

  9. 5 stars
    Renee, your recipe is excellent. I used Bob’s Red Mill all purpose gf flour and did add xanthum gum to help bind everything together. I also bake all my gf foods in my convection oven cause it always turns out much better than a regular oven; so, the crackers turned out great! My husband liked them in the potato soup I made for supper this evening. Thanks for the recipe.