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Homemade gluten-free almond flour crackers with white and black sesame seeds

Gluten-Free Almond Flour Crackers

Thin, crisp homemade crackers made with almond flour, rice flour, white and black sesame seeds, olive oil, and water. This easy recipe makes enough crackers for two baking sheets.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 48 crackers
Course: Snack
Cuisine: American
Calories: 42
Ingredients Method Notes

Ingredients
  

  • 1 cup finely ground blanched almond flour 96 g
  • 1 cup white rice flour 160 g
  • ½ cup white sesame seeds approximately 72 g
  • ¼ cup black sesame seeds approximately 36 g
  • ½ teaspoon gluten-free baking powder
  • 1 teaspoon fine sea salt
  • 2 tablespoons extra-virgin olive oil
  • ½ cup water added gradually (120 ml)
  • Flaky sea salt for topping optional

Method
 

  1. Preheat the oven to 350°F. Prepare two large baking sheets and three sheets of parchment paper.
  2. In a large mixing bowl, combine the almond flour, rice flour, white sesame seeds, black sesame seeds, baking powder, and salt.
  3. Add the olive oil and 7 tablespoons of water. Mix with a sturdy spatula, then use your hands to bring the dough together.
  4. 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.
  5. Divide the dough into two equal portions.
  6. 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.
  7. Remove the top sheet of parchment. Trim and reshape the uneven edges if desired.
  8. 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.
  9. Sprinkle the surface lightly with flaky sea salt, if using.
  10. Transfer the rolled dough to a baking sheet together with the bottom sheet of parchment.
  11. Repeat the rolling and cutting process with the second portion of dough.
  12. 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.
  13. Remove the baking sheets from the oven and allow the crackers to cool completely on the pans.
  14. Break the cooled crackers apart along the scored lines.
  15. 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.