Gluten-Free Lavash Crackerbreads

Thin, shatteringly crisp lavash crackerbreads made from an unleavened gluten-free dough rolled paper-thin, brushed with water and topped with sesame, nigella seeds and flaky salt. Break them into shards for dips and cheese boards.

Easy gluten free vegetarian dairy free vegan

Prep: 25 min Cook: 30 min Total: 65 min Serves: 8

At a glance: This easy baking recipe yields 8 servings in about 1h 5m (25 min prep, 30 min cook). It uses 10 ingredients — including gluten-free all-purpose flour blend, psyllium husk powder, xanthan gum — and walks through 7 steps. Updated October 24, 2026. Browse more baking recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Lavash Crackerbreads: When preparing this baking recipe, store-bought lavash and crackers are often made with flour that contains gluten. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Gluten-Free Notes for Gluten-Free Lavash Crackerbreads: This lavash uses a gluten-free all-purpose flour blend with psyllium husk and xanthan gum instead of flour that contains gluten. Use a flour blend, psyllium and seeds labeled gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Preheat the oven to 400°F (200°C).
2 In a bowl, whisk the gluten-free flour blend, psyllium, xanthan gum (if using), salt and sugar. Add the warm water and olive oil and mix into a smooth, firm dough, adding water a teaspoon at a time if it cracks. Rest for 10 minutes.
3 Divide into 4 pieces. Roll each between two sheets of lightly floured parchment as thin as possible, about 1/16 inch or thinner.
4 Peel off the top sheet and slide the bottom parchment onto a baking sheet. Brush lightly with water and sprinkle with sesame seeds, nigella seeds and flaky salt, pressing them in gently.
5 Score into large rectangles with a pizza cutter, if you want even pieces.
6 Bake 1-2 sheets at a time for 12-16 minutes, until golden and crisp throughout. Thinner edges brown first; break them off and return the center for 2-3 minutes if needed.
7 Cool completely on the sheet, then break into shards.

Tips & Notes

Roll the lavash as thin as you possibly can. Thin dough bakes into a crisp cracker; thick spots stay chewy.
Cool the crackerbreads completely before storing them. Any warmth trapped in the container softens them overnight.
Store lavash crackerbreads airtight for up to a week. Re-crisp in a 350°F oven for 3-4 minutes if they soften.

Common questions

What cross-contamination risk is specific to Gluten-Free Lavash Crackerbreads?

Check gluten-free all-purpose flour blend , plus more for rolling, psyllium husk powder, xanthan gum before they go into Gluten-Free Lavash Crackerbreads. Store-bought lavash and crackers are often made with flour that contains gluten. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Which gluten-free swaps does Gluten-Free Lavash Crackerbreads use?

Gluten-Free Lavash Crackerbreads relies on 1 1/2 cups gluten-free all-purpose flour blend, 1 tsp psyllium husk powder and 1/2 tsp xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

How should leftover Gluten-Free Lavash Crackerbreads be stored?

Store lavash crackerbreads airtight for up to a week. Re-crisp in a 350°F oven for 3-4 minutes if they soften.

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