Whole-Grain Crackers
Last Updated on May 29, 2023 by Heather Reseck
It’s simple to make your own 100% whole-grain gluten-free crackers.
These whole-grain crackers make an excellent accompaniment for soup. They have the right amount of crunch and structure if you want to use them for dipping, munching, or portable meals such as hiking.
Especially in the world of gluten-free products, most crackers are made with refined grains, starches, and oils. These oil-free crackers get their tenderness from pecans which contribute natural fat, protein, fiber, minerals, and B vitamins.
Gluten-free whole grains such as teff, sorghum, millet, and buckwheat also contribute fiber and nutrients. If you want to use whole wheat or whole wheat pastry flour, you can do that too. And if you want to use oil instead of nuts, that’s an option too. See the variations.
And here’s more good news: Homemade whole-grain crackers are easy, more nutritious, and cost a lot less than purchased ones. Have you priced a box of gluten-free crackers lately? They run about $5 for a box!
How to Make Whole-Grain Crackers
Process 1/3 cup pecans in a food processor until finely ground. Add 2 cups rolled or quick oats. Add whole-grain flour: teff, millet, sorghum, or buckwheat flour (or a combination) are good gluten-free choices. If you tolerate wheat, whole wheat flour or whole wheat pastry flour could be substituted. Add salt.
Process until oats are desired consistency—coarsely ground or finely ground.
Add water and process until mixed and it starts to form a ball. The dough should be slightly tacky. If not, add 1 tablespoon of water.
Remove from the food processor and form dough into a ball. Place on a large baking sheet (preferably without sides). Cover the dough with parchment or waxed paper and roll out with a rolling pin evenly and thinly to fill about ¾ of the pan (it should be about 1/8 -inch thick). You get bonus points if you achieve the shape of a continent, country, or state! No bonus points for me this time.
Score into 1¼ -inch square crackers with a pizza cutter or table knife. Or cut into diamonds or other shapes. Sprinkle with salt.
Bake at 350 degrees F. until the outer crackers are lightly browned and firm to the touch in the center, about 20-25 minutes. Remove the outer crackers. Bake for another 5 minutes; remove the crackers that are done. Repeat until all the crackers are done.
Variations:
- Whole-Grain Crackers with Other Nuts and Seeds: Substitute Brazil nuts, walnuts, sunflower seeds, or pumpkin seeds for the pecans.
- Whole-Grain Crackers with Oil: Omit pecans. Add 3 tablespoons olive oil with the flour.
- Nut-Free Whole-Grain Crackers: Use sunflower or pumpkin seeds. Or make the variation that contains oil instead of nuts.
- Savory Whole-Grain Crackers: Add ½ teaspoon onion powder, 1/4 teaspoon garlic powder, and 2-4 tablespoons nutritional yeast flakes.
- Seeded Whole-Grain Crackers: Add 2-4 tablespoons sunflower, sesame, hemp, pumpkin seeds, or a combination.
- Rosemary Whole-Grain Crackers: Add 2 teaspoons chopped dried rosemary.
- Whole-Grain Crackers with Wheat: Substitute whole wheat flour or whole wheat pastry flour for all or part of the other flour.
Tips:
- If you don’t have a baking sheet without sides, you can turn a rimmed baking sheet over and use the bottom.
- Or roll the crackers out on parchment paper and transfer to a baking sheet, then score the crackers.
Whole-Grain Crackers
Ingredients
- ⅓ cup pecans
- 2 cup gluten-free rolled or quick oats
- ½ cup teff flour millet, sorghum, or buckwheat flour (or a combination)
- ½ teaspoon salt
- ½ cup water
- Salt for sprinkling
Instructions
- Heat oven to 350°F. Process pecans in a food processor until finely ground. Add oats, flour, and salt and process until oats are desired consistency—coarsely ground or finely ground.
- Add water and process until mixed and it starts to form a ball. The dough should be slightly tacky. If not, add 1 tablespoon water.
- Remove from the food processor and form dough into a ball. Place on a large baking sheet (preferably without sides). Cover the dough with parchment or waxed paper and roll out with a rolling pin evenly and thinly to fill about ¾ of the pan (it should be about 1/8 -inch thick). Score into 1¼ -inch square crackers with a pizza cutter or table knife. Or cut into diamonds or other shapes. Sprinkle with salt.
- Bake until the outer crackers are lightly browned and firm to the touch in the center, about 20-25 minutes. Remove the outer crackers. Bake for another 5 minutes; remove the crackers that are done. Repeat until all the crackers are done. Let cool. Store in a covered container for up to 2-3 weeks. Refrigerate or freeze up to 3 months. Makes about 60 crackers.
Notes
- Whole-Grain Crackers with Other Nuts and Seeds: Substitute Brazil nuts, walnuts, sunflower seeds, or pumpkin seeds for the pecans.
- Whole-Grain Crackers with Oil: Omit pecans. Add 3 tablespoons olive oil with the flour.
- Nut-Free Whole-Grain Crackers: Use sunflower or pumpkin seeds. Or make the variation that contains oil instead of nuts.
- Savory Whole-Grain Crackers: Add ½ teaspoon onion powder, 1/4 teaspoon garlic powder, and 2-4 tablespoons nutritional yeast flakes.
- Seeded Whole-Grain Crackers: Add 2-4 tablespoons sunflower, sesame, hemp, pumpkin seeds, or a combination.
- Rosemary Whole-Grain Crackers: Add 2 teaspoons chopped dried rosemary.
- Whole-Grain Crackers with Wheat: Substitute whole wheat flour or whole wheat pastry flour for all or part of the other flour.
- If you don’t have a baking sheet without sides, you can turn a rimmed baking sheet over and use the bottom. Or roll the crackers out on parchment paper and transfer to a baking sheet, then score the crackers.
