Make delicious gluten free ritz crackers at home with this simple recipe. Enjoy a crispy and healthy snack that's perfect for all occasions.
These crackers are not only a fantastic gluten-free alternative, but they are also made from wholesome ingredients, making them candida diet friendly.
Whether you're looking for a snack to enjoy on its own or to pair with your favourite dip such as this delicious mint and pea hummus, these crackers deliver both taste and nutrition.
- Almond flour
- Coconut flour
- Oat flour - make your own oat flour at home by simply blending organic rolled oats in a small capacity blender for a few seconds!
- Baking powder
- Coconut oil
- Cold water
See recipe card for quantities.
Start by measuring out your coconut oil and chilling it in the fridge to firm up.
1. In a bowl, combine almond flour, coconut flour, baking powder, and most of the salt (save a pinch for later). Mix them together well.
2. Retrieve the chilled coconut oil and add it to the dry mix. Use your fingers to gently work the coconut oil into the mixture until it resembles coarse sand.
3. Pour in the cold water and mix until everything comes together into a thick, slightly sticky dough. Avoid overmixing.
Cover the bowl and let the dough rest in the refrigerator for about 15 minutes.
4. Once the dough has had its chill time, preheat your oven to 180°C (356°F) and get ready to roll it out.
Dust a clean countertop with some oat flour. Place the chilled dough on it, slightly flatten it with your hand, and sprinkle more oat flour on top.
5. Roll out the dough with a rolling pin to a thickness of around ½ cm. Add more oat flour if needed to prevent sticking. If it helps, you can place parchment paper over the dough while rolling.
6. Use a round cookie cutter to create circular shapes from the dough.
7. Carefully transfer each cut piece of dough onto a baking tray lined with parchment paper.
If some pieces stick to the counter, a baker’s blade or spatula can come in handy to pick these up with out damaging the cracker.
8. Use the cookie cutter to help transfer the cracker to the baking sheet.
Gather the remaining dough, sprinkle more oat flour, and roll it out again to repeat the process. If the dough becomes too sticky, chill it in the refrigerator for a few minutes.
Continue these steps until you've used up all the dough.
9. Use a toothpick to gently prick five evenly spaced holes in the top of each cracker.
10. Create an egg wash by beating an egg with a fork. Optionally, you can thin it with water or plant milk.
Brush a light layer of the egg wash over each cracker.
11. Place the baking tray in the preheated oven and bake for 15-20 minutes until the crackers turn golden brown and crisp up.
12. Once out of the oven, while the crackers are still warm, sprinkle the remaining pinch of salt over them.
Allow the crackers to cool slightly on a wire rack before transferring them to an airtight container for storage.
Hint: Once baked, switch off the oven, open the door slightly and leave the crackers inside as the oven cools – in doing this they will continue to dry out without burning. Their full crispiness will be realised when they have cooled down completely!
If your crackers have cooled down but you find they are a little soft, simply return them to the oven to bake a little while longer and crisp up.
- To make an egg-free and vegan option, replace the egg wash with a wash of your choice of plant milk.
- To keep the crackers completely grain free, replace the oat flour for additional almond flour.
- Experiment with additional flavours by adding dried mixed herbs, dried garlic or cracker black pepper.
- Add in a tablespoon of nutritional yeast for a cheesey flavour. Or give these no-cheese yet cheesey buckwheat crackers a try!
- In this recipe the recommended quantity of salt helps to recreate the traditionally salty flavour of a ritz cracker. However, this amount can easily be halved and still create a delicious cracker.
- Cookie cutter - 3cm diameter
- Bakers blade
- Blender to make oat flour
- Rolling pin
- Baking tray
- Parchment paper
- Bamboo toothpick
- Pastry / basting brush
Store your homemade gluten free Ritz crackers in an airtight container at room temperature for up to a week. However, they're so delicious that they'll likely disappear before then!
✨ Top Tip
Store any leftover egg wash in an airtight glass jar in the refrigerator and add to another recipe or scramble with additional eggs for your next breakfast or lunch.
🍽 Serving Suggestions
These healthy ritz crackers make the ideal savoury snack, here are some ideas on how to serve them:
- Spread with sunflower or macadamia cream and top with strawberries, raspberries or blackberries. The sweetness of the berries contrast beautifully with the saltiness of the crackers.
- Serve alongside a selection of raw vegetables and your favourite dips such as hummus for the ultimate snack platter
- Top each one with some homemade chunky guacamole to create a fun appetiser.
- Serve alongside your favourite soup.
- Sprinkle the crushed crackers on your next salad bowl for added texture and depth of flavour.
If you have removed your crackers from the oven and they are still soft, it simply means that they have not had the chance to dehydrate sufficiently. This may be because too much water was added, or the crackers weren’t rolled out thinly enough. In this case you can simply return them to the oven to bake for a few more minutes.
Enjoy the satisfaction of creating your own gluten-free Ritz crackers that are both delicious and nutritious. These crackers are a perfect addition to your snacking repertoire and are sure to impress your guests!
More Candida Diet Snack Ideas
Looking for other recipes like this? Try these:
Gluten Free Ritz Crackers Recipe - Easy Candida Diet Snack
- 50 g almond flour
- 20 g coconut flour
- 20 g oat flour
- ½ teaspoon baking powder
- ¼ teaspoon salt reserve a pinch for sprinkling
- 50 g coconut oil
- 60 ml cold water
- 1 egg
- Begin by measuring your coconut oil and placing it in the refrigerator to set while you work on other steps.
- In a bowl, combine almond flour, coconut flour, baking powder, and a pinch of salt (save some for later) without adding the oat flour.
- Retrieve the chilled coconut oil and add it to the dry ingredients. Gently mix until the mixture resembles sand-like crumbs.
- Add cold water to the mixture and stir to combine. The dough will become thick and sticky - avoid overmixing.
- Cover the bowl and refrigerate the dough for 15 minutes.
- After chilling, preheat your oven to 180°C (356°F) and prepare to roll out the dough.
- Dust a clean surface with oat flour and place the chilled dough on it. Roll the dough into a thin sheet (about ½ cm thick), using oat flour to prevent sticking.
- With a round cookie cutter, create circular cut-outs in the dough. Transfer the cut pieces onto a parchment-lined baking tray with a bakers blade.
- For remaining dough, add more oat flour and re-roll to make additional cut-outs to place on the baking tray. Refrigerate the dough for 5 minutes if it becomes too sticky to work with.
- Use a toothpick to prick five evenly spaced holes in each cracker.
- Prepare an egg wash by beating one egg. Gently brush the egg wash over each cracker.
- Bake the crackers in the preheated oven for 15-20 minutes until they turn golden brown and crispy.
- While the crackers are still hot, sprinkle the remaining pinch of salt on top.
- Allow the crackers to cool slightly before transferring them to a wire rack to cool completely.