Homemade Crackers That Might Change Your Life (No flour, no oil)

I’m going to tell you a story. This happened back in 2017, on my Israeli blog, when I shared a recipe for tahini bread. The response was wild — it still amazes me. So many people made it, so many people watched it… One recipe. In such a short time. On a blog that was only six months old. It still feels unreal nearly ten years later.

And I remembered that when I came across a curious recipe for gluten-free crackers. Of course, I couldn’t resist — I made them right away. And then again. And again. Each time I tweaked them a little, and I still couldn’t believe that these crackers are made of nothing but seeds and water. And that they stay crisp for over a week.

Their brilliance reminded me of that tahini bread. I know they won’t create the same storm, but I do hope they surprise you the way they surprised me.

So what’s the trick? Very simple. Flaxseeds. They’re a superfood, packed with fiber and fatty acids that convert to omega-3 in the body. But beyond that, they have one more important quality — they’re incredibly filling. Part of that comes from their ability to absorb liquid. That’s exactly what helps this mixture thicken, and then crisp, in the oven.

To really get that benefit, the flaxseeds need to be ground. Yes, it sounds like a hassle, but I promise it takes a second. You can buy them pre-ground (just make sure that they’re fresh), or grind them yourself in a coffee grinder. It’s super simple.

Alright, I’ll let you go make them. I’m really curious to hear how your gluten-free crackers turn out!

Gluten-free crackers

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Serves: 30+ crackers Prep Time: 10 minutes + 30 resting Cooking Time: 50 minutes 50 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 cup ground flaxseeds
• 1/2 cup whole flaxseeds
• 1/4 cup poppy seeds (not ground)
• 1/2 cup sunflower seeds (shelled)
• 1/2 cup sesame seeds (white or whole)
• 1 teaspoon garlic powder (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon hot paprika or chili flakes
• 1½ cups water

Optional additions:

• 1 teaspoon dried oregano or any dried herb
• 1/3 teaspoon black pepper
• 1/2 teaspoon turmeric (for color)

Instructions

- In a bowl, combine all the ingredients, including the water, and mix well. Let the mixture sit for 30 minutes. During this time, it will thicken and set slightly.
- Line a baking sheet with parchment paper and pour the mixture onto it. With wet hands, spread it into a thin layer. How thin? The thinner it is, the crispier the crackers will be. It should fill a standard baking sheet edge to edge.
- Bake in a preheated oven at 340°F (170°C) for 40 minutes, or until crisp. Turn off the oven and leave the crackers inside for another 15–20 minutes before removing and cooling completely. Don’t skip this step — it helps dry them out and makes them crisp.
- Break into pieces of your desired size and store in an airtight container.

I've been eating these for breakfast for a week already

Notes

- If some parts are still soft after baking (for example, if the mixture wasn’t spread evenly), simply break off the crisp parts and return the softer pieces to the oven to finish baking.