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Gluten-Free Oregano Paprika Crackers
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These easy-to-make gluten-free crackers are made with a mix of almond, rice and buckwheat flours enriched with sweet paprika and dried oregano. They are crispy and buttery and so easily to make.
For more delicious healthy crackers, check out our recipes for crispy whole grain crackers and multigrain rosemary crackers, both amazingly easy to make.
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What you'll need
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 baking sheet to crisp up as they will be very fragile once taken from the oven.
Some useful tips for making perfect 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.
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Gluten-Free Oregano Paprika Crackers
MAKES: 32 crackers
COOKS IN: 40 minutes
HANDY KITCHEN TOOLS:
- 50g almond flour (1/2 cup)
- 35g buckwheat flour (1/4 cup)
- 35g rice flour (1/4 cup)
- 1/2 teaspoon sweet paprika
- 3 tablespoons dried oregano
- 1/4 teaspoon salt
- 30g butter (2 tbsp), cold and cubed
- 45ml water (1/8 cup + 1 tbsp), cold
- Preheat the oven to 175°C/347°F. Line 2 baking sheets with baking paper.
- Combine flours, sweet paprika, salt and dried oregano in a large bowl.
- Rub the butter into the flours until it resembles coarse crumbs. Pour in the water and with your hands make a soft compact dough.
- Place dough on dusted pastry mat or baking paper, press lightly into a square then roll with a rolling pin up to 1mm thickness. Using a pastry wheel or a knife cut 5x5cm squares then half each square diagonally to get triangles.
- Transfer crackers onto baking sheet using thin metal spatula leaving some space between. Prick each cracker a few times with a fork on the top. If there is leftover dough, gather the dough to reform a dough ball. Repeat the rolling/cutting process again with the dough.
- Bake for 7-8 minutes then remove the sheet from the oven. Leave the crackers on the sheet for a few minutes then transfer to a serving plate. The crackers will crisp up as they cool down.
CATEGORIES: Snacks & Nibbles, Gluten-Free, Almond Flour
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