Savory Gluten-Free Crackers

Savory Gluten-Free Crackers

I think most of you know what a few of my favorite things are: cookies, muffins, smoothies, and pumpkin seed flour!

I’m slightly obsessed with it lately, but that’s a good thing. Pumpkin seed flour is a super nutritious way to get some vitamins and minerals from your diet. You must use raw pumpkin seeds though! Roasted pumpkin seeds don’t have the same oil content, or the same nutritional value.

This recipe for gluten-free crackers was born for a good cause. My friend Tess from Healthy Blender Recipes has an amazing giveaway going on this month.

She’s teamed up with KitchenAid USA (and some amazing gluten-free bloggers) to give away an artisan mixer!

I adore my KitchenAid Mixer. Of course it’s cherry apple red.

Naturally I used my mixer to whip up these easy, nutritious, melt-in-your-mouth crackers. You could definitely do it by hand, but if you don’t have a mixer yet, now’s your chance to WIN one.

Savory Gluten-Free and Vegan Crackers

1 1/2 cups pumpkin seed flour (finely ground raw pumpkin seeds)
¾ cups sorghum flour
2 tsp dried rosemary leaves
1 tsp baking powder
1 ½ tsp fine sea salt
1 tbsp psyllium husks

½ cup water
1/3 cup extra virgin olive oil
coarse sea salt for sprinkling

Preheat the oven to 400 degrees.

In the bowl of your KitchenAid (using the paddle attachment), combine the flours, rosemary leaves, baking powder, fine sea salt, and psyllium husks.

Add the water and olive oil to the dry ingredients and mix until well combined.

Let cracker dough sit for 5 minutes. Dough will be slightly wet, but you should still be able to shape it with your hands.

Place dough onto a large piece of floured parchment paper – I used extra pumpkin seed flour. Flour rolling pin (as necessary) to prevent sticking and roll dough until about ¼ inch thickness.

Place rolled dough onto baking sheet (leave it on the parchment paper) and score into desired shapes using a pizza wheel or a knife. Sprinkle with coarse sea salt and lightly press into the cracker dough.

Bake at 400 degrees for 25-30 minutes, rotating tray after 16 minutes.
Let cool to touch and then remove to a wire rack to cool completely.

*I’ve been using pumpkin seed flour a lot lately and I love it. I buy raw pumpkin seeds and grind them to make my own pumpkin seed flour. I use an old coffee grinder. It’s so simple and so nutritious!

Head over to Tess’s blog and enter her giveaway. And don’t forget to come back so you can make these crackers (they go oh so well with dairy-free pesto ).

Did you miss yesterday’s KitchenAid giveaway recipe? Alta shared her recipe for Lemon Earl Grey Cookies. Tomorrow Amie from The Healthy Apple is sharing a savory scone recipe.
Find these and many more slightly indulgent recipes at Simply Sugar and Gluten-Free.

24 Replies to "Savory Gluten-Free Crackers"

  • comment-avatar
    The Blender Girl April 17, 2012 (9:20 am)

    Thanks for the lovely shout out about our giveaway, and for sharing these SENSATIONAL crackers! They really are amazing. You are so very special and I am so grateful we are connected. xx

    • comment-avatar
      Maggie April 17, 2012 (11:21 am)

      Thank YOU Tess! I am so grateful we’re connected too, obviously for many reasons. xo

  • comment-avatar
    Melissa from the Blue House April 17, 2012 (11:18 am)

    Mmm, these look great! Wonder if this dough will work in a cookie press? I’m kinda lazy about rolling things out. 🙂

    • comment-avatar
      Maggie April 17, 2012 (11:21 am)

      Hi Melissa – That’s funny! I’ve never worked with a cookie press so I’m not sure. I love working with a rolling pin 🙂

  • comment-avatar
    Karin April 17, 2012 (11:32 am)

    I have heard of psyllium husks, but have never bought them or seen them in a store. Would these crackers work without them? I have been wanting to find a GF cracker that is similar to “Wheat thins” I tried one recipe a while back. It tasted ok, but was really grainy. I might have to try these.

    • comment-avatar
      Maggie April 17, 2012 (5:09 pm)

      Hi Karin – I don’t think the crackers would work without the psyllium husks. They add fiber and they act as a binder. I miss Wheat Thins too 🙂

  • comment-avatar
    Babs langdon April 17, 2012 (12:59 pm)

    These look great but am I missing something as psyllium husks are not mentioned in list of ingredients. Thanks

    • comment-avatar
      Maggie April 17, 2012 (5:10 pm)

      Hi Babs, they are listed in the ingredients – it’s underlined in blue – the last dry ingredient. Enjoy!

  • comment-avatar
    Annie April 17, 2012 (6:42 pm)

    These look great! Hopefully our newly gluten free toddler will like them too 🙂

    • comment-avatar
      Maggie April 18, 2012 (5:02 pm)

      I hope so too Annie! Luckily our kids love rice crackers so that has always been easy for us. Let me know how it goes 🙂

  • comment-avatar
    Alison April 17, 2012 (11:50 pm)

    These look so tasty…almost like graham crackers. I’m intrigued by the way you’ve ground up pumpkin seeds to make flour. I’m definitely going to try these soon.

    • comment-avatar
      Maggie April 18, 2012 (5:04 pm)

      Thanks Alison, let me know what you think!

  • comment-avatar
    Kim - Cook It Allergy Free April 18, 2012 (9:49 am)

    Ok. I am on a Make-Maggie’s-Recipes Kick this week. I made the Avocado Banana bread last night…AMAZING!! Already almost gone after breakfast today. I actually only had about 1 1/4 cup teff flour left, so guess what I used to make up the last 1/4 cup? PUMPKIN SEED FLOUR! It turned out awesome!!! The kids and Kurt totally loved it. SO since I have all of these ingredients I will just have to make these lovely crackers next! You are on a roll. Since my mind has not been so inspired in the recipe-creating department lately, it is fun to turn to all of you lovelies who are cranking amazing ones like these out! 😉

    • comment-avatar
      Maggie April 18, 2012 (5:06 pm)

      Oh I’m so glad you guys liked it! Super easy, right? Don’t you love pumpkin seed flour? It’s my new best friend, as you can all tell. Maybe I’ll be the Elana of pumpkin seed flour 🙂 Thanks Kim! Oh, and we WANT and NEED your recipes still so get inspired! xo

  • comment-avatar
    Amber April 18, 2012 (2:49 pm)

    You’ve got me hooked lady!!! These are great.

    I’m such a cracker girl Maggie. 🙂

    • comment-avatar
      Maggie April 18, 2012 (5:06 pm)

      Thanks Amber, I’m a cracker girl too. Of course 🙂

  • comment-avatar
    Adrienne @ Whole New Mom April 19, 2012 (1:38 pm)


    I think these look wonderful! I am going to have to try this….I am not a GF flour “iron chef”, however, so I’ll probably try out another flour for the sorghum. I don’t typically have it in my pantry. Thanks!

    • comment-avatar
      Maggie April 21, 2012 (2:49 pm)

      Thanks Adrienne –
      Well you must be a GF flour “iron chef” if you’re going to sub out the sorghum. GF subs take confidence 🙂 I hope you and your family enjoy the crackers.

  • comment-avatar
    tara April 19, 2012 (8:06 pm)

    I’m looking forward to making these! I saw someone mentioned your avocado banana bread recipe but i couldn’t find it listed in your recipes – could you help me find it! thanks!

    • comment-avatar
      Maggie April 21, 2012 (2:50 pm)

      Hi Tara – The banana bread is on another site I write for. Here’s the link. Let me know if you need anything else 🙂

  • comment-avatar
    Pam April 21, 2012 (8:11 pm)

    I just made these! Delicious, with cheese!

    • comment-avatar
      Maggie April 24, 2012 (8:56 am)

      Yay Pam! Thanks for letting us know, I’m so glad you’re enjoying them.

  • comment-avatar
    Tora April 21, 2012 (10:19 pm)

    I headed on over from healthy blender recipes – these sound great! But what is sorghum? I wonder if it’s available in Australia, on quick search it doesn’t like it is. Any alternative?

    • comment-avatar
      Maggie April 24, 2012 (8:57 am)

      Hey Tora – Sorghum is a lovely and light gluten-free flour. Can you get brown rice flour? It’s a good sub for sorghum. Let me know if you have any more questions.

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