Gluten Free and Dairy Free "Cheesy" Buckwheat Crackers

If you’re looking for a healthier alternative to traditional crackers, then these Gluten Free and Dairy Free "Cheesy" Buckwheat Crackers are for you!

They’re made with almond flour and buckwheat flour, and are flavoured with nutritional yeast for a cheesy taste.

They’re perfect for dipping into your favourite dips or just for snacking on their own.

🤔 What is Buckwheat Flour?

The hero ingredient in this cracker recipe is buckwheat flour. Buckwheat flour is a low-carb, gluten free flour, with many health benefits, and is great for those following a candida diet.

Buckwheat flour is perfect for a variety of baking recipes including bread, pancakes, and of course crackers.

You may be surprised to hear that buckwheat is not wheat, and it is not related to wheat whatsoever. Buckwheat is actually a fruit seed. The plant that buckwheat seeds come from are in the same family as rhubarb and sorrel, and the flour is made by grinding the hulled seeds of the buckwheat plant, otherwise called buckwheat groats.

Buckwheat flour is a brown flour with a nutty flavour. It is high in fibre and protein as well as a good source of iron, magnesium, and phosphorus.

🥣 Instructions

Rolling the Dough

Once you have combined the wet and dry ingredients into a dough, you will need to roll it out. Because the mixture is a little sticky, I recommend adding a sheet of baking parchment to your work surface, followed by a little extra buckwheat flour. Next flatten the dough gently with your fingers, and add another sheet of baking parchment, followed by a little more flour. You can now roll your dough into a thin sheet without it sticking to the rolling pin.

Alternatively, if you happen to have reusable silicone baking sheets, these work even better at preventing the mixture from sticking.

When rolling the dough, you want it to be as thin as possible without it being prone to breaking, so around 2-5mm. Pay attention that the thickness of the dough is consistent so that it cooks evenly, noting that the edges are more likely to be rolled out more thinly.

Cutting the Dough

I like to roll my dough sheet into a circle, that way I can cut it with a knife or pizza cutter into triangles. You can use a cookie cutter or cut the dough into squares instead if you prefer, however, I like to minimise handling the dough.

If using a knife or cutter, be careful not to press too hard so that you cut the baking parchment or silicone baking sheet underneath.

Next, prick the dough all over with a fork. This will help it to cook more consistently.

Finally, you can transfer the bottom sheet along with the sheet dough onto a baking tray ready to bake.

Cook Time

Cooking time will ultimately depend on how thin you have rolled the dough as well as how wet the mixture is, so around 20-40 minutes. It is important to keep an eye on the crackers as they are baking. They will be ready when they begin to go golden brown on the outside.

Depending on how you have cut up your crackers, you could remove any smaller pieces around the edge that have already cooked, and leave the rest in the oven to finish cooking.

🥡 Storage

These buckwheat crackers can be stored in an airtight container at room temperature for up to one week.

If your crackers start to lose their crunch after a couple of days, you can refresh them in a hot oven to dehydrate and crisp up again. Simply bake for 5 minutes and they will taste fresh again!

🌿 Flavour Variations

These gluten free cheesy buckwheat and almond flour crackers are delicious as is, but you can also use the base ingredients to add your own flavour combinations.

Why not try:

• adding your favourite dried herbs such as rosemary or thyme.
• for you savoury lovers, try finely chopping some black olives and add to the dough. You may need to reduce the olive oil slightly as a result.
• adding a generous helping of cracked black pepper for a kick.
• adding your favourite chopped nuts or seeds for a little extra crunch and flavour.

🍽 Serving Suggestions

This recipe makes 8 large crackers, making them easy to portion. These crackers make a great afternoon snack or side to a main meal. Perfect for scooping up those saucy dishes!

Here are a few other ideas to try:

• serve alongside a grazing board filled with gluten free bread, a rainbow of raw veggies, and a selection of dips to create a surprisingly easy yet impressive dinner spread for your next dinner party or gathering.
• serve with thick soup instead of bread.
• break into pieces and add on top of salads for a little extra crunch.

I think the cheesy flavour of these crackers pairs brilliantly with this Easy Olive Herb Dip recipe – why not give it a go!

Gluten Free and Dairy Free "Cheesey" Buckwheat Crackers

Looking for a delicious, healthy snack that's also gluten-free? Look no further than these buckwheat crackers. Made with buckwheat and almond flour they have a savoury cheesey flavour without any dairy in sight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Baking

Servings 8 crackers

Ingredients

  

• 100 g buckwheat flour plus extra to roll
• 75 g almond flour
• 1 small fresh garlic clove minced
• ½ tablespoon lemon juice
• zest of a lemon
• 2 tablespoon nutritional yeast
• ¼ teaspoon dried onion powder
• ¼ teaspoon salt
• 2 tablespoon extra virgin olive oil
• 60 ml cold water

Instructions

 

• Pre-heat oven to 180°C/356°F.
• Mix together the buckhweat flour, almond flour, minced garlic, lemon zest and juice, nutritional yeast, onion powder and salt.
• Add the olive oil and rub into the dry ingredients with your fingers.
• Gradually add the water, starting with only a small amount, and form the mixture into a dough. You may not need all of the water. The dough will be a little sticky. If it is too sticky to handle add a little more buckwheat flour, however, be careful not to overdo it as too much flour can lead to tough crackers..
• Next, flatten the dough onto a floured sheet of baking parchment, followed by a little more flour and another sheet of baking parchment and roll into a thin sheet, around 2-5mm thick.
• Once rolled out, remove the top layer of baking parchment and cut the dough into squares or slices, and then prick the top with a fork. Be careful not to cut the baking parchment underneath.
• You may now transfer the bottom sheet of baking parchment and the sheet dough onto a baking tray.
• Bake in the pre-heated oven for around 20-30 minutes, however, note that cooking time will ultimately depend on how thick the sheet dough is as well as how wet the mixture is. It is best to keep an eye on the crackers near the end of the cooking time in case they need more or less time. The crackers are cooked when they become golden around the edges.
• Once cooked, slide the parchment paper and cooked crackers off the baking tray and onto a wire rack to cool.

Notes

Store in an airtight container and consume within one week.
Tip: if your crackers start to lose their crunch after a couple of days, you can refresh them in a hot oven to dehydrate and crisp up again.

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Keyword Almond Flour, Buckwheat Flour, Nutritional Yeast

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