Best Gluten-Free Crackers: Store-Bought and Homemade Options

Finding Great Gluten-Free Crackers

Crackers seem like they should be a simple GF snack — thin, crispy, and made from grains or seeds. But the conventional cracker aisle is almost entirely wheat-based, and GF crackers vary enormously in quality. Some are genuinely excellent; others are disappointing substitutes. This guide helps you find the best.

Best Store-Bought GF Cracker Brands

Simple Mills Almond Flour Crackers

Consistently rated among the best GF crackers available. Made from almond flour, sunflower seeds, flax seeds, and tapioca — no refined starches or rice flours. They're crispy, flavorful, and genuinely satisfying.

Available varieties: Fine Ground Sea Salt, Farmhouse Cheddar, Rosemary & Sea Salt, Sun-Dried Tomato & Basil, and more.

Certifications: Certified GF, non-GMO, paleo.

Best for: Cheese and charcuterie boards, dips and spreads, everyday snacking.

Mary's Gone Crackers

Seedy, hearty crackers made from whole grain brown rice, quinoa, flax seeds, and sesame seeds. Dense, very crunchy, with a pronounced seedy flavor.

Best for: Hummus, hearty dips, eating with cheese. Not ideal as a delicate cracker for mild toppings.

Certifications: Certified GF, non-GMO, organic.

Crunchmaster

Rice-based crackers that come in multi-seed, multi-grain, and plain varieties. Very crispy, light texture, mild flavor. More similar to conventional crackers in taste and texture than many GF options.

Best for: Everyday snacking, mild dips, cheese pairings where you want the cracker to be neutral.

Glutino Gluten Free Table Crackers

A widely available option. Mild, plain crackers that work well as a substitute for Ritz or Club crackers. Good for everyday use.

Schar Entertainment Crackers

European GF brand. Light, crispy crackers similar to thin wheat crackers. Good for entertaining and charcuterie boards.

RW Garcia 3 Seed Sweet Potato Crackers

Certified GF, made with sweet potato, sesame, chia, and flax seeds. Crispy and flavorful. Good option for those avoiding rice-based products.

Organic Simply 7 Quinoa Chips

Not a traditional cracker but a thin, crispy quinoa-based chip. Delicious for snacking, especially the sea salt variety.

Homemade GF Crackers

Making your own GF crackers is more achievable than it might seem. The benefits: better nutrition, no additives, customizable flavors, and often lower cost than premium GF brands.

Simple Seed Crackers

These "crackers" require no flour — just seeds and water:

Ingredients:

• 1 cup mixed seeds (flax, chia, sesame, sunflower, pumpkin)
• 1/2 teaspoon salt
• 1/2 teaspoon your choice of spice (garlic powder, rosemary, everything bagel seasoning)
• 3/4 cup water

Method:

1. Mix seeds, salt, and spices
2. Add water and stir; let sit 15-30 minutes until chia and flax form a gel
3. Spread thinly on a parchment-lined baking sheet
4. Bake at 325°F / 165°C for 40-50 minutes until crispy and golden, flipping halfway
5. Cool completely before breaking into pieces

These are crispy, nutritious, and much more affordable than store-bought seed crackers.

Almond Flour Crackers

For a thin, Italian-style cracker:

Ingredients:

• 1.5 cups almond flour
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 egg white
• Herbs: rosemary, thyme, or everything bagel seasoning

Method:

1. Mix almond flour, salt, and herbs
2. Add oil and egg white; mix until dough forms
3. Roll between parchment to very thin (1/8 inch)
4. Cut into rectangles or desired shape
5. Bake at 350°F / 175°C for 12-15 minutes until golden
6. Cool completely — they crisp up significantly as they cool

Rice Flour Crackers

Ingredients:

• 1 cup white rice flour
• 1/4 cup tapioca starch
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1/3 cup water (add gradually)
• Optional: sesame seeds, nutritional yeast, herbs

Method:

1. Mix dry ingredients
2. Add oil and enough water to form a pliable dough
3. Roll very thin, cut into shapes
4. Bake at 375°F / 190°C for 12-16 minutes until crispy and golden

Tips for Better GF Crackers

Roll very thin: GF crackers need to be thin to be crispy rather than chewy or dry.

Watch carefully: GF crackers can go from perfect to burned quickly, especially those with nut flours.

Cool completely: Most GF crackers are soft when warm and crisp up as they cool. Don't judge them while warm.

Store properly: GF crackers can lose crispness faster than wheat crackers. Store in an airtight container with a silica gel packet if available. Best consumed within 3-5 days.