Eddie's Amazing Gluten Free Seeded Crackers

a sheet pan with a square of white parchment, 1 dozen or so rectangular seeded crackers strewn on top

Super healthy, tasty, homemade seeded crackers. Great for snacking or for an appetizer with dips and toppings.


Units Scale
  • 1 1/2 cups rolled oats (gluten free)
  • 1/2 Teff flour (if you can't find in store, this can be ordered online)
  • 1/2 cup oat flour (gluten free)
  • 1/2 cup buckwheat flour
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup flax seeds
  • 1/2 cup chia seeds
  • 1/2 cup sesame seeds
  • 1/2 cup black sesame seeds
  • 2 teaspoons kosher salt
  • 2-1/2 cups water
  • 3 tablespoons olive oil


  1. Preheat the oven to 350º F.
  2. Mix all the dry ingredients in a big bowl
  3. Mix in the water and the oil
  4. Spread the mixture as evenly as you can onto two cookie sheets or non-rimmed baking sheets (non-stick, or lined with parchment paper) using the back of a wooden spoon or a pie knife, to a thickness of about 1/4 (about as thin as possible)"
  5. Bake for 10 minutes
  6. Remove and cut into cracker-sized squares/rectangles (mine are about 1-1/4" X 2-1/2") using a pizza cutter or a pastry cutter
  7. Return to the oven for an hour, switching the positions of the baking sheets halfway through to ensure even baking – they should be crisp at this point so they would break if you tried to bend them (they will continue to harden further out of the oven).
  8. If the crackers are still not crisp after an hour, leave in for ten more minutes or until done
  9. Store in an airtight container for up to 2 weeks


If by chance your crackers still have some chewiness when they have cooled, you can put them back in the oven, even a day or two later(!) to make them drier/crisper.

Keywords: homemade healthy crackers, gluten free crackers, seeded crackers