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Snacks & Nibbles | Gluten-Free Recipes | Almond Flour Recipes

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.

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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. 

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.

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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.

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How to 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.

Shaping 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:




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Gluten-free Oregano paprika Crackers

MAKES: 32 crackers
COOKS IN: 40 minutes
LEVEL: Easy

KITCHEN ESSENTIALS FOR THIS RECIPE:

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INGREDIENTS

  • 50g (1/2 cup) almond flour
  • 35g (1/4 cup) buckwheat flour
  • 35g (1/4 cup) rice flour
  • 1/2 teaspoon sweet paprika
  • 3 tablespoons dried oregano
  • 1/4 teaspoon salt
  • 30g (2 tbsp) butter, cold and cubed
  • 45ml (1/8 cup + 1 tbsp) water, cold

METHOD

  1. Preheat the oven to 175°C (347°F). Line 2 baking sheets with baking paper.

  2. Combine flours, sweet paprika, salt and dried oregano in a large bowl.

  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.

  4. 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. 

  5. 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. 

  6. Bake for 7-8 minutes then remove the tray from the oven. Leave the crackers on the sheet for 4-5 minutes then transfer to a serving plate. The crackers will crisp up as they cool down. 

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