Gluten-free Oregano Paprika Crackers

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

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. 

The baking time is quick so they can be whipped up last minute before your guests come over. For more delicious gluten-free crackers, check out our recipe for gluten-free vegan crackers, also adorable.

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 apperiance. Be sure to use finely ground almond flour which can be found at organic food stores or ordered online.

how to make gluten-free Oregano paprika crackers

Making these crackers are so easy and you will need only one bowl to make a dough. First combine flours we use in this recipe, add oregano, sweet paprika and salt and stir.

Add cold butter cutted into small cubes, then rub it into the flours. Add water and make a compact dough. To shape crackers, roll the dough on baking paper dusted with some buckwheat flour. Don't forget to dust the rolling pin as the dough is soft and sticky. Cut into desired shapes -  squares, rectangles, triangles or use rounded cookie cutter.

We cutted our into squares then cut each diagonally to get triangles. These crackers are baked only 7 - 8 minutes until they become lightly brown. Leave them on the tray until crisp up.

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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 floured baking paper. Once cutted transfer crackers using metal thin spatula to the baking tray 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 tray and put in the oven to  175°C (347°F) for a few minutes to re-crisp.

looking for more tasty crackers?

• 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

shop kitchen essentials for this recipe

Mixing Bowl | Measuring Jug | Measuring Spoons | Rolling Pin | Pastry Wheel | Baking Paper Sheets | Baking Tray | Serving Spatula

INGREDIENTS

• 40g almond flour
  
• 40g buckwheat flour
• 40g rice flour
• 1/2 teaspoon sweet paprika
• 3 tablespoons dry oregano
• 30g butter, cold and cubed
• 1/4 teaspoon salt
• 45 - 50ml water

METHOD

1. Preheat the oven to 175°C (347°F). Line two baking trays with baking paper.
   


2. In a large bowl, combine flours, sweet paprika, salt and dried oregano.
   
   
3. Add cubed butter and rub into the flours until it resembles coarse breadcrumbs. Pour in the water and with your hands make a soft compact dough. Leave aside for 5 minutes.


4. Place dough on dusted 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 tray 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. 
   


5. Bake for 7 - 8 minutes then remove the tray from the oven. Leave the crackers on the tray for a few minutes then transfer to a serving plate. The crackers will crisp up as they cool down. 
   
   

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