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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.
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.
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.
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.
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.
CATEGORIES: Snacks & Nibbles, Gluten-Free, Almond Flour
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