Handmade Gluten-Free Oat Crackers, 2 Ways

Handmade Gluten-Free Oat Crackers, 2 Ways | Kris Osborne for Baked the Blog
Today, we make crackers! Because (A) these ones don’t require a rolling pin and once you see how easy they are to make, you’ll never look at a store-bought cracker the same way.

And (B) because it’s winter, full on, and we have to up our soup game somehow. Other games you can up include your cheese game, your hummus game, and your nut butter game.  Are you in?

Handmade Gluten-Free Oat Crackers, 2 Ways | Kris Osborne for Baked the BlogHandmade Gluten-Free Oat Crackers, 2 Ways | Kris Osborne for Baked the BlogHandmade Gluten-Free Oat Crackers, 2 Ways | Kris Osborne for Baked the BlogHandmade Gluten-Free Oat Crackers, 2 Ways | Kris Osborne for Baked the Blog

Multi-Seed Gluten-Free Oat Crackers
For the print-friendly version of the recipe click here.
Notes: The amount of salt in these crackers makes them quite salty (like a store-bought cracker.) If you’re up for it, start with 1 tsp and taste the raw batter. If you like it, bake away. If it needs more salt, you know what to do. This recipe is easily doubled.

1 cup oat flour (You can make your own by finely grinding oats in a food processor)
¼ cup ground flax seed
1- 1.5 tsp sea salt *see notes above
¼ cup olive oil
½ cup water
1 tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds of your choice)

Preheat the oven to 300°F and line two cookie sheets with parchment paper.
In a medium bowl, add the oat flour, ground flax, and salt.
In another small bowl, whisk together the olive oil and water. Add it to the flour mixture and stir to combine. Set the mixture aside for 5-10 minutes to set. It will become much thicker.
Once thickened, pour the batter onto a baking tray lined with parchment paper. Spread it as thinly as possible with an offset spatula. Meanwhile, mix the seeds together in a small bowl. Sprinkle the seed mixture evenly over the cracker base.
Place the tray in the oven and bake for 30 minutes. Remove from the oven and cut into squares using a pizza cutter or sharp knife.
Place the crackers back into the oven and bake for another 20-25 minutes. The crackers should be slightly crispy, light, and flaky when you take them out.
Set aside to cool before eating.

 

Rosemary Sea Salt Gluten-Free Oat Crackers
For the print-friendly version of the recipe click here.
Notes: The amount of salt in these crackers makes them quite salty (like a store-bought cracker.) If you’re up for it, start with 1 tsp and taste the raw batter. If you like it, bake away. If it needs more salt, you know what to do. This recipe is easily doubled.

1 cup oat flour (You can make your own by finely grinding oats in a food processor)
¼ cup ground flax seed
1- 1.5 tsp sea salt *see notes above
1 tbsp finely chopped, fresh rosemary
¼ cup olive oil
½ cup water

Preheat the oven to 300°F and line two cookie sheets with parchment paper.
In a medium bowl, add the oat flour, ground flax, salt, and finely chopped rosemary.
In another small bowl, whisk together the olive oil and water. Add it to the flour mixture and stir to combine. Set the mixture aside for 5-10 minutes to set. It will become much thicker.
Once thickened, pour the batter onto a baking tray lined with parchment paper. Spread it as thinly as possible with an offset spatula.
Place the tray in the oven and bake for 30 minutes. Remove from the oven and cut into squares using a pizza cutter or sharp knife.
Place the crackers back into the oven and bake for another 20-25 minutes. The crackers should be slightly crispy, light, and flaky when you take them out.
Set aside to cool before eating.

Vibrant Kale and Potato Soup with Salt and Vinegar Crispy Kale
For the full recipe, head on over to 80twenty.

Comments

  1. Michaela says

    Attending culinary school, we just made sesame crackers in class, but after coming across this gluten free version of crackers, I want to try them! Its a totally different method of preparation than what we did, which yours seems pretty simple! I love the pictures of different angles you provide of the finished product! In class we used bread flour, sugar, salt, butter, seeds and milk and made a dough that was easily cut and baked for only 15-18 minutes. I was curious about your recipe and if you used butter instead of olive oil and milk instead of water on how it would change the consistency of the batter.

  2. Bridget says

    I loved the taste of the gluten free, vegan oat crackers. They fell apart when I cut them, but they still taste very good.
    Can you freeze them? how long will they keep in an airtight container?
    Thanks for the recipe
    Bridget, Mom of Vegans

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