Crispy, crunchy, salty, seedy, everything seasoned crackers – it’s what snack dreams are made up! These easy to make gluten free crackers are topped with a medley of toasted seeds and spices. They’re perfect for dipping and dunking in your favourite chip dips or just to enjoy as is! | Gluten Free + Vegan Option
Every time I make crackers I wonder why I don’t make them more often. Then when I’m about halfway deep into said crackers I remember it’s because I just end up wanting to eat them all! These Everything Seasoned Crackers are no exception.
How to Make these Seedy Everything Seasoned Crackers
Altogether the crackers here aren’t too difficult to make. The process can be easily summed up in a few basic steps:
- Whisk together the dry ingredients.
- Mix in the butter until a sandy mixture forms.
- Stir in water until a soft dough forms.
- Roll into a ball & chill.
- Mix & toast seeds.
- Roll out dough, top with seeds & cut into cracker shapes.
- Bake until crispy.
What type of gluten free flour should I use?
- I tested this recipe a couple of different ways to accommodate basic gluten free flour blend options.
- The easiest option is to simply use any general gf all purpose flour blend whether it’s a store bought or a homemade gluten free flour blend.
- You can make a quick flour blend yourself by mixing together 1/2 cup rice flour with 1/2 cup tapioca flour. Cornstarch or arrowroot starch will also work in place of tapioca starch. Keep in mind that you might need to add a little extra water if you’re using cornstarch.
Do I need to use xanthan gum?
- No. Xanthan gum will make rolling and moving the dough slightly easier, but it’s not necessary if you can’t have xanthan gum for whatever reason. So if your gluten free flour blend doesn’t already contain it – no worries! For best results I recommend adding 1/4 teaspoon to your dry ingredient blend, but again it’s not 100% needed.
How can I make these crackers vegan?
- Swapping out the dairy butter for vegan butter is the best and easiest way to make this recipe vegan.
- I tested this recipe using olive oil and it did work but I recommend using butter or vegan butter whenever possible. These crackers made with olive oil came out harder and more chewy than the butter version. Still tasty, but not as good in my opinion.
- If you still want to make these crackers using olive oil you’ll need to reduce the amount of oil by half. So instead of 1/4 cup you’ll need 2 tablespoons olive oil
Dips to Pair with these Crackers
- Creamy Homemade Hummus
- Sun Dried Tomato White Bean Dip
- Cauliflower Pizza Dip (a chickpea free hummus)
- Roasted Fennel & Green Olive Tapenade
- Creamy Basil Avocado Dip
- Roasted Carrot Hummus
- Ginger & Turmeric Hummus
Don’t forget to #asaucykitchen on instagram if you make these Seedy Everything Seasoned Crackers! We love seeing what you make! You can also post your pictures to my facebook page!
- 1 cup | 140 grams gluten free all purpose flour blend (see notes)
- 1/4 teaspoon xanthan gum (optional)
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1 teaspoon sugar
- 1/4 cup | 56 grams butter, chilled and cut into small cubes (dairy free for vegan option)
- 1/4 cup | 60 ml water
Seedy Everything Seasoning
- 2 tablespoons hulled pumpkin seeds (pepitas)
- 2 tablespoons sunflower seeds
- 2 tablespoon poppy seeds or black sesame seeds
- 2 tablespoon sesame seeds
- 1/2 teaspoon salt
- 3/4 teaspoon garlic powder
- 3/4teaspoon onion powder
- Whisk together all of the cracker ingredients except for the butter and water together in a medium sized mixing bowl.
- Cut in the cubed butter to the flour blend with a fork or pastry cutter and cut in into a sandy mixture. Add the water and mix until a soft dough forms. With your hands form into a round disc. Place back in the bowl, cover and place in the fridge for 10 minutes to let the butter chill.
- Preheat oven to 400°F/205°C. Line a large baking tray with baking paper.
- While the dough is chilling, add add the seasoning ingredients to a small sauce pan. Toast over a medium-low heat for 3-4 minutes, stirring constantly. Remove from the heat and let cool a few minutes.
- Lay out a large sheet of parchment paper. Place the dough on top of the paper and then place another sheet of parchment paper over the top so that the dough is sat between two pieces of baking paper. Roll out the dough between the paper until it's 1/8 inch thick.
- Sprinkle the toasted seed mixture over the dough. Press gently into the dough to make sure it sticks.
- Use a sharp knife to cut the dough into bite sized crackers.
- Slide the baking paper on to a large baking sheet. Bake for 20 minutes. The edges of the crackers will be lightly browned.
- Remove the pan from the oven. Cut the crackers again following the cuts you made earlier. Gently pull the crackers apart so that there is a little bit of space around each cracker as it's still on the baking sheet.
- Return to the oven and bake another 3-4 minutes to crisp up all the newly exposed edges.
- Let cool and enjoy!
- Instead of a gluten free flour blend you can use 1/2 cup (70 g) rice flour and 1/2 cup (56 g) tapioca starch.
- Xanthan gum helps make this dough more sticky and easy to roll out but it's not 100% necessary if you don't want to add it.
- Use a sharp knife and not a pizza roller to cut this dough. If you use a pizza roller you'll likely end up pulling up the seeds on top.