Gluten-free Hazelnut Crackers Print Recipe Print Recipe

{Photographed by With Style and Grace}

I love crunchy, salty carbs, and even more so if they’re gluten-free. I had never made crackers before, gluten-free or floured and was actually surprised at just how easy they were. These didn’t even have time to cool and I was already sneaking over as if I were doing something bad,  breaking off piece by piece until half the batch ended up in my stomach. Oops. Trying to avoid temptation, I put the rest in a ziplock. I was nice, I shared with my mom and maybe few with my dad and husband but really it was less than 48 hours and the crackers were gone. So, if your asking me if they’re good, no. They’re amazing.

I can now say I’m happy with my decision to invest in all the gluten-free flours, I’ll certainty be making these again.

I have to point out that the photograph {above} was shot on a monogrammed napkin given to me by my {gluten-free} best friend Lauren. I just had to give her a shout out, love that girl!

{Savory} Spread with hummus, goat cheese or an herbed cream cheese

{Sweet} Nutella, Nutella, or Nutella.

Gluten-free Hazelnut Crackers Recipe

Print this Recipe

(Recipe from Gluten-free Goddess)


{dry ingredients}

  • 1 1/2 cups Bob’s Red Mill hazelnut meal/flour
  • 1 cup sorghum flour
  • 1/2 cup tapioca starch/flour
  • 3/4 tsp baking soda
  • 1 tsp fine sea salt
  • 1 tsp light brown sugar

{wet ingredients}

  • 1/4 cup olive oil
  • 1/4 cup non-dairy milk (I used Almond milk)
  • 1/4 cup water
  • 2 egg whites, beaten
  • 1 Tbsp gluten-free brown rice syrup


Preheat the oven to 350 degrees F. Set aside a large baking sheet and Silpat non-stick liner.

In a large mixing bowl, whisk together the dry ingredients. In a separate mixing bowl, combine together the wet ingredients. Combine the wet ingredient in with the dry ingredients, mix well. The dough will be sticky. If it’s too sticky, add some extra hazelnut flour. I did.

Divide the dough in half. Place half the dough on the Silpat. Slightly flatten out the dough with the palm of your hand. Cover with a piece of plastic wrap.

Using a non-stick rolling pin, roll out the dough into a thin a layer. Remove the piece of plastic wrap. Use the edge of a rubber spatula to help smooth and straighten outside edges, if you like.

If you want it crispy, roll them out thin. however, the thinner they are, they faster they’ll bake.

Carefully move the Silpat onto the baking sheet. Cut or score with pizza cutter the dough into cracker sized squares or rectangles. Sprinkle the top with sea salt.

Bake in batches, 13 to 14 minutes or until the crackers are firm and a little crisp. Keep in mind they’ll crisp up a bit as they cool. Remove and allow the crackers to cool on a rack.

Storage, keep in an air-tight container when cool. I ate them before I could stash them, but if you want to freeze the gluten-free crackers and thaw at room temperature before serving. And if the crackers happen to soften from humidity, don’t fret; reheat them briefly- on a wire rack topped baking sheet- to restore crispness.

Makes about four dozen thin crackers.

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  • Ally

    I am thinking about buying all of the separate gluten free flours. I bought the Bob’s Mill Baking flour mix (I think that is what it’s called…). I used it for my cookies and they turned out great, but it would be nice to have more flexibility so I can make recipes such as yours above!!

  • Linda Baker

    I am going to make them this weekend they look so good!!!

  • val

    These look amazingly delish!!!