Gluten free cracker recipe

Light, buttery and salty, these gluten free ritz crackers taste just like Nabisco Ritz—but they're gluten free. Cheese's favorite cracker!

These gluten free crackers fulfill all your gluten free cracker needs! With no gluten and also vegan, these crispy crackers are made with just a few simple ingredients and are surprisingly easy to whip up! The extra crunchy texture really makes these stand out! 2 cups brown rice flour (I use Planet Rice Sprouted Brown

These homemade gluten-free Ritz crackers are buttery, salty, and flaky, just like the originals! Easy to make and even easier to enjoy.

Our gluten free graham cracker recipe is easy to make and tastes great. These are great for after school snacks, packed in a lunchbox, or served as s'mores! Made with an almond flour blend and shortening, these graham crackers are both gluten-free and dairy-free. The addition of cinnamon, honey and almond extract truly makes these graham crackers exceptional.

Delicious gluten-free crackers that are crispy, tasty, and come together with just 4 ingredients in 30 minutes! Dairy-free and vegan.

These 5 ingredient chia seed crackers are so crispy! Chia crackers are easy to make in just 20 minutes and naturally gluten-free.

1-bowl almond flour crackers that are nutty, salty, crisp, and super snackable. Vegan, gluten-free, grain-free, and just 7 ingredients required!

Homemade almond flour crackers with 4 simple ingredients: almond flour, water, ground flaxseed and sea salt. Rich, buttery, crunchy, gluten-free, vegan and perfect for dipping into hummus!

Chickpea flour and a variety of seeds make these homemade chickpea seed crackers deliciously crisp, nutty, and nutrient-dense.

Whether you call these crackers or Norwegian Crispbread (Knekkebrød), these golden, crispy seed crackers are a dream, both to make and to eat! 5 different varieties of seeds come together with the help of a little water and cornstarch to create one of the best homemade gluten-free crackers you'll ever have the pleasure of eating.