These gluten-free almond flour crackers are thin, crisp, and packed with the nutty flavor of white and black sesame seeds. They are made with almond flour, rice flour, olive oil, and water—no eggs, butter, or dairy required.
The dough comes together in one bowl and is divided between two baking sheets. Each portion is rolled directly on parchment paper, scored into squares, and baked until golden and crisp. There is no need to transfer individual pieces of delicate dough before baking.
Serve these homemade sesame crackers with hummus, whipped feta, guacamole, cheese, or your favorite dip. They also make a convenient savory snack to keep in the pantry.
Why You’ll Love These Almond Flour Crackers
Homemade crackers may sound complicated, but this recipe is surprisingly approachable. Once the dough is mixed, the parchment paper does most of the work: it prevents sticking and makes it easy to transfer the thin dough to the baking sheets.
Here are a few reasons to try them:
- Naturally gluten-free when made with certified gluten-free ingredients
- Vegan and dairy-free
- Made without eggs
- Mixed in one bowl
- Rolled directly on parchment paper
- Filled with white and black sesame seeds
- Easy to customize with herbs and spices
- Perfect for dips, appetizer boards, or everyday snacking
- Makes enough dough for two baking sheets
The combination of almond flour and olive oil gives the crackers a rich, savory flavor, while the rice flour helps create a lighter, crisper texture.
Ingredients You’ll Need
Almond flour
Use finely ground blanched almond flour rather than coarse almond meal. Fine almond flour produces a smoother dough and helps the crackers hold together when rolled.
Because almond flour contains natural oils, it gives the crackers richness without requiring a large amount of added fat.
Rice flour
Rice flour balances the softness of the almond flour and helps the crackers become crisp in the oven. Regular white rice flour works best in this recipe.
Do not substitute an equal amount of coconut flour. Coconut flour absorbs significantly more liquid and would make the dough too dry.
White and black sesame seeds
Using both white and black sesame seeds gives the crackers a striking appearance and a deeper nutty flavor. If you do not have black sesame seeds, replace them with the same amount of white sesame seeds.
Olive oil
Two tablespoons of olive oil add flavor and help the crackers brown. Use a mild extra-virgin olive oil if you prefer a subtle taste.
Water
The amount of water can vary slightly depending on the brands of almond and rice flour. Begin with slightly less than ½ cup, then add the remaining water as needed.
The finished mixture may look crumbly, but it should hold together when pressed between your fingers.
How to Make Gluten-Free Sesame Crackers
Begin by combining the almond flour, rice flour, white sesame seeds, black sesame seeds, baking powder, and salt in a large bowl.
Add the olive oil and most of the water. Stir with a sturdy spatula, then use your hands to bring the mixture together. If it remains too dry and falls apart when squeezed, add the remaining water a teaspoon at a time.
Divide the dough into two equal portions. Each portion will be rolled separately and baked on its own sheet of parchment paper.
Place one portion of dough between two sheets of parchment paper. Roll it into a thin, even rectangle approximately ⅛ inch thick. Remove the top sheet of parchment and score the dough into squares with a pizza cutter or sharp knife.
Transfer the dough to the baking sheet together with the bottom sheet of parchment. Repeat with the second portion.
How Thin Should Cracker Dough Be?
The thickness of the dough is one of the most important factors in this recipe. If the dough is too thick, the crackers may remain soft in the center. If it is rolled thinly and evenly, they will bake into crisp, golden pieces.
Aim for approximately ⅛ inch thickness. The exact shape of the rolled dough does not need to be perfect, but try to keep the center and edges as even as possible.
If some areas are much thinner than others, those crackers may brown before the rest. You can trim rough edges and press the scraps back into the main sheet before baking.
How to Cut the Crackers
A pizza cutter is the easiest tool for making neat squares, but a sharp knife also works. Score the dough before baking without separating the individual crackers.
Squares measuring approximately 1½–2 inches work well for dipping and snacking. You can also cut the dough into narrow rectangles or diamonds.
For a traditional cracker appearance, prick each square once with a fork or wooden skewer. This is optional, but it can help prevent large air bubbles from forming.
After baking and cooling, break the crackers apart along the scored lines.
Tips for Crisp Homemade Crackers
Roll the dough evenly
Uneven dough will bake unevenly. The thinner edges may become dark while the thicker center remains soft.
Bake until golden
Pale crackers may not be completely crisp. Look for golden edges and a dry surface. Almond flour and sesame seeds can brown quickly, so begin checking the crackers after 15 minutes.
Rotate the baking sheets
If baking both trays at the same time, switch their positions and rotate them from front to back halfway through baking.
For the most even results, bake one sheet at a time on the center rack.
Let the crackers cool completely
The crackers continue to firm and crisp as they cool. Do not place warm crackers in a storage container because trapped steam will soften them.
Add water gradually
Different brands of flour absorb water differently. Add just enough water for the dough to hold together when pressed.
Flavor Variations
This simple recipe can be adapted with different seasonings.
Try adding one of the following combinations:
- Garlic powder and dried oregano
- Smoked paprika and black pepper
- Dried rosemary and flaky sea salt
- Onion powder and dried thyme
- Ground cumin and coriander
- Chili flakes and garlic
- Nutritional yeast for a savory, cheese-like flavor
Add approximately ½–1 teaspoon of dried herbs or spices to the flour mixture. Strong seasonings such as garlic powder, chili flakes, or cumin should be added gradually.
You can also replace part of the sesame seeds with poppy seeds, flaxseeds, sunflower seeds, or finely chopped pumpkin seeds.
Gluten-Free Almond Flour Crackers
Ingredients
Method
- Preheat the oven to 350°F. Prepare two large baking sheets and three sheets of parchment paper.
- In a large mixing bowl, combine the almond flour, rice flour, white sesame seeds, black sesame seeds, baking powder, and salt.
- Add the olive oil and 7 tablespoons of water. Mix with a sturdy spatula, then use your hands to bring the dough together.
- Squeeze a small amount of dough between your fingers. If it falls apart, add the remaining water one teaspoon at a time until the dough holds together. It may still look slightly crumbly.
- Divide the dough into two equal portions.
- Place the first portion on a sheet of parchment paper and cover it with a second sheet. Roll the dough into a thin rectangle approximately ⅛ inch thick.
- Remove the top sheet of parchment. Trim and reshape the uneven edges if desired.
- Use a pizza cutter or sharp knife to score the dough into 1½–2-inch squares. Do not separate them. Prick each square once with a fork or wooden skewer, if desired.
- Sprinkle the surface lightly with flaky sea salt, if using.
- Transfer the rolled dough to a baking sheet together with the bottom sheet of parchment.
- Repeat the rolling and cutting process with the second portion of dough.
- Bake for 15–22 minutes, until the crackers are dry and golden around the edges. If baking both sheets simultaneously, switch their positions and rotate them halfway through.
- Remove the baking sheets from the oven and allow the crackers to cool completely on the pans.
- Break the cooled crackers apart along the scored lines.
- Store in an airtight container at room temperature for up to one week.
Notes
- Roll the dough as evenly as possible so all the crackers bake at the same rate.
- Begin checking after 15 minutes because thin edges can brown quickly.
- The crackers become crispier as they cool.
- If they remain soft after cooling, return them to a 250°F oven for 5–7 minutes.
- Replace the black sesame seeds with additional white sesame seeds if necessary.
- The recipe is vegan and gluten-free when prepared with certified gluten-free ingredients.
What to Serve with Almond Sesame Crackers
These crackers work well anywhere you would normally serve store-bought crackers.
Try them with:
- Hummus
- Baba ganoush
- Whipped feta
- Cream cheese
- Guacamole
- Salsa
- Olive tapenade
- Cheese and fruit
- Soup or salad
They are sturdy enough for dipping but light enough to serve as part of an appetizer or snack board.
For a simple lunch, serve the crackers with sliced vegetables, cheese, olives, and a boiled egg. They are also convenient for packing in a lunchbox, provided they are stored separately from moist foods.
How to Store Homemade Crackers
Allow the crackers to cool completely before storing. Place them in an airtight glass or metal container at room temperature for up to one week.
If they begin to soften, spread them on a baking sheet and warm them at 250°F for approximately 5 minutes. Let them cool completely before returning them to the container.
Avoid refrigerating the crackers, as humidity can make them lose their crisp texture.
Can I Make the Dough Ahead of Time?
The dough can be prepared several hours in advance. Cover it tightly and refrigerate until ready to roll.
Cold dough may become firmer, so allow it to stand at room temperature for 10–15 minutes before rolling. If it feels dry after refrigeration, knead in a few drops of water.
For the best texture, bake the crackers on the same day the dough is prepared.
Frequently Asked Questions
Are these crackers completely gluten-free?
The recipe does not contain wheat flour. To keep it suitable for a gluten-free diet, use almond flour, rice flour, baking powder, and sesame seeds labeled or certified gluten-free.
Can I use brown rice flour?
Yes. Brown rice flour will give the crackers a slightly darker color and a more pronounced whole-grain flavor. The amount of water may need to be adjusted.
Can I replace the almond flour?
Finely ground hazelnut flour may work as an equal substitute and will give the crackers a stronger nutty flavor. Coconut flour cannot be substituted in the same amount.
Why is my dough falling apart?
It probably needs a little more water. Add water one teaspoon at a time and press the dough together until it holds its shape.
Why are my crackers soft?
The dough may have been rolled too thickly or the crackers may need additional baking time. Return them to a low oven for several minutes, then let them cool completely.
Do I need to separate the squares before baking?
No. Score the dough before baking and leave it as one sheet. After the crackers have cooled, they will break apart easily along the lines.
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