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Gluten-free cracker recipe made with chickpea flour

Any Flour Yeast-Free, Sugar-Free Crackers

Allergy-friendly crackers that are easy to make and far more economical than store-bought.
Course Snacks
Cuisine American
Keyword Crackers, Gluten-Free, Nut-free, Vegan, Whole grain
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings 30 crackers
Calories 21kcal


  • 1 cup flour (wheat, spelt, rice, millet, chickpea, buckwheat all work!)
  • ½ tsp sea salt
  • 2 Tbsp oil (olive, grapeseed, avocado, coconut all work)
  • 5-8 Tbsp water (as needed)
  • 1/8-1/4 tsp seasonings (curry, turmeric, paprika, cumin, etc.)


  • Preheat the oven to 400 degrees.
  • Mix the flour with the salt and any seasonings you're using.
  • Stir in the oil until mixture looks a bit 'pebbly' in texture.
  • Stir in the water until the dough is moistened and begins to form a ball. It should not be sticky to the touch. If it becomes sticky, knead in a bit more flour.
  • Place the dough ball between a sheet of parchment paper and a sheet of wax paper.
  • Roll out the dough to about 1/8 inch in thickness, with the wax paper on top and the parchment on bottom.
  • Peel away the wax paper and transfer the parchment (with the cracker dough still on top) to a baking sheet (rimless, if possible) or pizza stone.
  • Use a pizza cutter to create your desired cracker shapes and use your fork to poke a couple of holes, if desired.
  • If using seeds, sprinkle them on top and lightly push them into the dough with the rolling pin.
  • Bake the crackers for 16-25 minutes until golden (see Notes).
  • Cool, break apart, and enjoy!


Nutrition facts based on using buckwheat flour and olive oil. WW SmartPoints: 1


Sugar: 0.1g | Fiber: 0.4g | Calories: 21kcal | Fat: 1.1g | Protein: 0.5g | Carbohydrates: 2.8g