Snacks & Nibbles | Gluten-Free Recipes | Almond Flour

Gluten-Free Oregano Paprika Crackers

These easy-to-make gluten-free crackers are made with almond, rice and buckwheat flours enriched with sweet paprika and dried oregano. Ideal snack for nibbling throughout the day.

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You will adore these gluten-free crackers enriched with dried oregano and a dash of sweet paprika. These crackers are crispy and buttery making them ideal choice for a nibble throughout the day. They are amazingly easy to make and turn out so good every time. The dough is super simple - no yeast and quick kneading. 

For more delicious healthy crackers, check out our recipes for crispy whole grain crackers and multigrain rosemary crackers, both amazingly easy to make.

Try also these tasty recipes:

What you'll need for gluten-free oregano paprika crackers

This recipe features combination of ALMOND, RICE and BUCKWHEAT flours - all gluten-free. This combinations gives crispy crackers, which we enriched with DRIED OREGANO and SWEET PAPRIKA.

Almond flour is an ideal gluten-free option for baked goods, not only for crackers but for cookies, muffins and cakes. Rice flour is a great alternative to wheat flour in cakes and cookies, while buckwheat flour with its specific taste have rustic appearance.

Purchase these flours from health food stores or order easily online. These storage containers with airtight lids are just-right for keeping your flours in the kitchen.

Make the dough

Making these crackers are so easy and you will need only 1 bowl to make a dough. The recipe start with stirring together flours, sweet paprika, oregano and salt in one bowl. Continue with adding cubed butter and rubbing into the dry ingredients. Finally, add water and knead a compact dough.

Shape the crackers

For shaping the crackers prepare a pastry mat and rolling pin by dusting both with some flour. Roll out the dough thinly, 1-2mm then using a flutted pastry wheel cut desired shapes - squares, rectangles, triangles or use round cookie cutter.

We made squares 5x5cm then cutted them diagonally to get triangles. Bake crackers in the oven until they become lightly brown (7-8 minutes) and leave them on the sheet to crisp up as they will be very fragile once taken from the oven.

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Useful tips for making perfect gluten-free oregano paprika crackers

• When rolling the dough, roll it thinly and evenly what will ensure crisp crackers. The thinner the dough is, the better it will crisp. The best way to to this is by rolling the dough on the pastry mat or floured baking paper. Once cutted transfer crackers using metal thin spatula to the baking sheet as they are fragile and soft, so may crack.


• Water helps bring the dough together, but don't add too much. Just enough to bring the dough together.
  
  
• Prick the crackers with fork before baking - this will allow steam to escape so crackers don't puff up as they bake.
  
  

Storing gluten-free oregano paprika crackers

Store leftover crackers in an airtight container on the counter for 5 - 7 days. If your crackers become less crispy, arrange them on a baking sheet and put in the oven at 175°C (347°F) for a few minutes to re-crisp.

Looking for more tasty crackers? Take a look at these recipes:

• Sesame Buttermilk Crackers
• Crispy Whole Grain Crackers
• Crispy Sunflower Seed Crackers
• Rosemary Flatbread Crackers
• Sesame Chia Whole Grain Crackers
• Spelt Oregano Crackers
• Multigrain Rosemary Crackers

If you are after gluten-free recipe ideas,
check out our Gluten-Free Recipe collection!

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