Seeded Gluten-Free Crispbreads
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You’ll love how quick and easy it is to make these gluten-free crispbreads. Made with almond flour and buckwheat flour these crispbreads are loaded with fibre and protein rich seeds and can be enjoyed with a load of different toppings or used to accompany your favourite dips. Dairy-free and vegan.
These kinds of crackers are so easy for snacking, and I based it on what I remember of Ryvita crispbreads. They are delicious piled with toppings, dipped into houmous (or eaten plain if you need to grab and go). And making them yourself will be such a revelation as not only are they a lot more economical than shop bought as this recipe makes a huge batch but you know that there is so much goodness in every bit – no superfluous ingredients.
I’m not a nutritionist but I did specifically choose ingredients here which are rich with fibre and protein so they add an energy boosting balance to any meal or snack.
This recipe is super simple, you just mix all the dry ingredients, add a splash of oil and water to bring it into a dough, roll out, score the dough and bake for 30 minutes. They also cool very quickly so you can be serving them out in no time.
These wholegrain crispbreads are great for everyday eating or if you are putting together a cheeseboard / charcuterie board and serving to guests. I’ll show you how to make them with ease with step-by-step photos and a video with plenty of tips on bringing together and rolling out the dough.
Why You’ll Love These Gluten-Free Crispbreads
- Very quick and easy to make.
- Perfect for snacking or as part of a simple lunch.
- Delicious served with a cheese or charcuterie board.
- High in fibre and a lovely protein boost with the seeds and almond flour.
- Lovely with a variety of toppings from cream cheese to pâté to nut butter.
- Dairy-free and vegan friendly.
Watch The Video
Sometimes it helps to see a visual of what I'm talking about. So watch the video to see what it looks like to make your gluten-free crispbread recipe.
Ingredients Needed
Buckwheat flour. I wanted a lovely earthy flour for this recipe and this richly flavoured flour is a great backdrop to the seeds. It can’t hold the crispbread alone though as it doesn’t have any binding power so it’s paired with protein rich almond flour.
Almond flour. You are looking for blanched ground almonds. There is a bit of labelling confusion over almond flour which is sold as ‘ground almonds’ in most major UK supermarkets and found in the baking aisle. If you want to know what exactly you are looking for then check out this post >>> Is Almond Flour The Same As Ground Almonds. You can substitute for chickpea flour but the flavour will be much stronger.
Sesame seeds. I really enjoy the flavour that sesame seeds brings here. I like to use a mixture of white and black seeds which is merely for looks – the flavour is the same if you just use white seeds.
Hemp seeds. I always keep hemp seeds in my kitchen. They are small so a better choice than pumpkin or sunflower seeds as I found those larger seeds interfered with rolling out the dough and led to cracking. The hemp seeds were perfect and give a nice taste too.
Psyllium husk. We are using psyllium husk here to help with holding our crispbreads together but also because it is rich in fibre and I wanted these crispbreads to be packed with nutrients. I used whole psyllium husk rather than ground. I haven’t tried the recipe without psyllium husk.
Ground flaxseed. I always use ground flaxseeds so that’s why the choice was made for ground. They help with binding the crispbread together plus they add great nutrient value.
Salt. Just a little kosher salt which helps give the crispbreads great flavour.
Ground black pepper. Ooh, this is lovely, just a little warmth to your crispbreads.
Olive oil. This softens the dough so it doesn’t crack your teeth after baking.
Light brown sugar. Only 1 teaspoon is needed for this recipe and you might be tempted to leave it out if you are following a low-sugar diet. You absolutely can but there was a real difference in flavour between the batches I made with and without the sugar. The sugar tempers the strong flavours from all the ingredients and makes the whole recipe taste a lot more rounded.
Water. Room temperature tap water works just fine.
Gluten-Free Flour Cheatsheet
The Gluten-Free Flour Cheatsheet makes choosing the right flour easy, breaking down every option from sorghum to cassava into four simple categories. With nutritional info, flavour pairings, and a printable reference section, this guide cuts through the confusion so you can navigate gluten-free baking with clear flour choices.
How To Make Seeded Gluten-Free Crispbreads
The following gives a short concise method with step-by-step images. For full recipe instructions go to the recipe card at the end of this post.
In a large bowl, whisk together all the dry ingredients.
Add the olive oil and mix until evenly distributed.
Slowly pour in the water, stirring until combined and start bringing dough together with your hands.
Tip dough onto a clean surface and bring it together into a thick rectangle. Cover and rest for 10 minutes to allow flours to hydrate.
Place dough on parchment and roll out to 40cm x 25cm, about 3mm thick. Trim edges to neaten.
Score into 25 rectangles (5 rows by 5), each 8cm x 5cm, to help keep flat and portion easily. Sprinkle with extra seeds, gently press in with a rolling pin.
Transfer parchment to a baking sheet and bake for 30 minutes. Remove from oven and cool crispbreads on a wire rack. Once cool, break along score lines and serve.
Expert Tips
Slowly add the water so you can judge when the flours are coming together into a nice smooth dough. Really 140g is perfect. The dough needs to be smooth, slightly tacky but not sticking to your hands. It’s important the dough is not too wet as then it doesn’t dry out as well in the oven.
You can rest the dough for 10 minutes which I find helps before you start rolling to hydrate the flours. Make sure to wrap it in plastic wrap (cling film) or cover in a clean cloth whilst its resting.
Roll the crispbread out using a large rolling pin on top of a sheet of baking parchment which means you can transfer it very easily to the baking tray and the oven.
You score the crispbreads so that they bake nice and flat and also it means they break really well into their pieces. In the recipe video I cut the crispbreads with a knife, actually I find it easier to break apart the pieces with your hands.
Immediately remove the crispbreads from the baking tray and baking parchment after you remove them out of the oven so they crisp up well.
Cool fully before breaking apart and serving.
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FAQs
I have found this combination of ingredients leads to the smoothest dough. It will crack apart a little when you first start rolling it out but smarten up the sides of the dough as you are rolling out so the edges aren’t too shaggy. Actually as you continue it will come together more. If you find it’s breaking apart as you are finishing rolling it out then it might be too thin.
The crispbreads will often be too soft or soggy if the dough hasn’t been rolled out thin enough. You want it to be about 3mm thickness. Often the middle part of the dough can be a little thicker so make sure it’s evenly rolled.
It can also be too soggy if you have added too much water into the dough and it’s wet, if you don’t bake it for long enough or if you don’t remove it immediately from the baking tray / parchment.
The crispbreads will be too crunchy if you have rolled the dough out too thin (although good luck with making it thin enough that they are too crunchy) but the main issue is the overbaking here. You want the edges of the crispbreads to be just slightly turning golden before you remove from the oven.
You can store the crispbreads in an airtight container (but preferably tin rather than plastic as it plastic will keep the crackers too moist). Then store in a cool dark place for up to 3 days. You could keep in the fridge for up to a week.
You could but it does dry the dough out a little. If you are doing that then make sure it is well wrapped in plastic wrap (cling film) and then in an airtight container to avoid freezer burn. It will be fine for up to a month and thaw at room temperature overnight before unwrapping.
I do find the best results come from making the dough fresh and it only takes 10 minutes of time.
They stay crisp for 3 days at room temperature as long as you are not storing somewhere too moist (like in plastic). Storage tins are perfect here.
You can use sorghum flour or teff flour instead of buckwheat but it will alter the flavour. Brown rice flour I find is too gritty here.
No, I don’t bother about soaking the seeds, plus it adds too much moisture to the recipe.
Serving Suggestions
- Plain or with a spread of salted butter is very nice, but also..
- Cream cheese and cucumber. A total classic!
- Pâté and tomatoes, and salt those tomatoes – yum!
- Houmous or guacamole or any dip really.
- Top with a lovely slice of cheese spread with chutney. Try homemade plum and beetroot chutney or stem ginger and apple chutney.
- Cashew butter or any other kind of nut butter (I just led with cashew as I have a recipe for that on my website!)
Recipe Variations
Add some chopped woody herbs into the dough, like a little rosemary or thyme. Not too much though as it can get overpowering quickly.
Add a little nutritional yeast. I say nutritional yeast rather than parmesan as I actually think flavourwise it’s a better fit. Also it doesn’t add any extra moisture to your recipe and keeps it dairy-free.
Pumpkin seeds or sunflower seeds. Don’t add them in whole as it will interfere with rolling out your dough – I found it cracked too much but if you want to dice them up quite small then it would be lovely. Switch out with the hemp seeds.
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Seeded Gluten-Free Crispbreads
Ingredients
- 120 g buckwheat flour
- 120 g almond flour - labelled ground almonds in the UK
- 20 g sesame seeds - reserve some for sprinkling on top
- 20 g hemp seeds - reserve some for sprinkling on top
- 15 g psyllium husk
- 15 g ground flaxseed
- ¾ teaspoon salt
- ⅛ teaspoon ground black pepper
- 30 g olive oil
- 1 teaspoon light brown sugar
- 140 g water
Instructions
- Pre-heat oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F.
- Whisk all the dry ingredients together in a large mixing bowl.
- Stir in the olive oil and mix in until evenly distributed throughout the dry ingredients.
- Slowly pour in the water, stirring in until the mixture is hydrated and you can bring the dough together with your hands. It’s easier to tip out onto a clean work surface as the dough really comes together then you can shape the dough into a thick rectangular shape.
- Cover the dough and allow to rest for 10 minutes just to allow the flours to hydrate a little.
- Place the dough rectangle on a piece of parchment a bit larger than the size you will be rolling out the dough to. Roll the dough out using a rolling pin to 40cm x 25cm, 3mm depth. Trim the edges to neaten up.
- Score the dough with a sharp knife which will help keep the dough flat and also help with cutting after baking. Score into 25 crispbreads. Each crispbread should be sized 8cm x 5cm which means 5 scores lengthways (8cm each) and 5 scores widthways (5cm each).
- Sprinkle with a few extra seeds and press them in just slightly with the rolling pin for a prettier finish.
- Carefully transfer the baking parchment onto a baking sheet and place in the oven. Bake for 30 minutes.
- Immediately remove the crispbreads off the baking parchment and tray onto a cooling rack. Let the crispbreads cool fully before separating the crispbreads and serving.
Hallo Georgina, Lindy here. I think I will make these but the crackers I like best from the shops are called crispbread here and are made by Schär. They are airier than ryvita. On the box ingredients are:
Riceflour, maizeflour, sugare and salt.
No mention is made of oil, water or psyllium.
Do you by chance have a recipe for these?
Best regards, Lindy in The Netherlands
Hi Lindy, I've just responded to your email as well but I want to respond here to incase others were interested in the answer. I don't have a recipe like those Schar crackers - I do agree they are very nice. I'm working on a lighter alternative cracker recipe too though.