This buckwheat crackers recipe is naturally gluten free and made with nutritious seeds, gluten free oats and sea salt.
They make perfect snack on their own or with your favourite soup, dip and they make a nice change instead of eating yeasted bread all the time.
Why make this recipe?
- Gluten free, Dairy free & suitable for Vegan diets
- Quick recipe to make
- Seriously tasty recipe
- Perfect snack for work or long walks in the countryside
MORE RECIPES WITH BUCKWHEAT FLOUR
Ingredients & Possible Substitutions
I have a large jar which I use for making my own mixed seeds. Every time I buy any seeds (or see them on offer) I put more in and mix them in. That way I never run out of my mixed seeds!
You are welcome to use any type of seeds you like, for example sesame, pumpkin, sunflower, linseed or any other seeds.
You can also use just one type of seeds, but I would probably lower the amount of them in the recipe, otherwise it might get a bit overwhelming (with just one flavour).
This recipe has quite a lot of seeds for the amount of flour we are using. If you want to reduce the amount of seeds in this recipe, lower the amount of liquid as well.
If you first mix the dry ingredients and then add about 1/2 of the liquid. Mix in to get a firmer dough and only add water if needed.
I used gluten free porridge oats in this recipe, to keep the recipe fully gluten free. Any kind of oats will work here, they add a little texture to the buckwheat crackers.
You only need a small amount of baking powder, just to lift the dough a bit, but not to make it to crack.
Salt makes the buckwheat crackers very moorish, but some people might find it too salty.
I would recommend to start with 1/2 teaspoon for your first batch and then decide if you need more or less for the next one.
Whilst you can use regular cooking salt, it’s really lovely to use flavoured salts with this recipe, like seasalt, charcoal black salt or salt with herbs.
I also have a smoked sea salt, which is just amazing as an additional flavour.
We are using buckwheat flour in this recipe, which is naturally gluten-free.
You can also swap it for any other gluten free (plain or cake) flour or use non-gluten free flours, such as wholemeal, spelt, rye, wheat free sprouted flour or any flour that you have is fine.
You can also use any gluten free flours both bread or plain flours, but I don’t use strong bread flour for these crackers as the dough would be way too tough.
Water is perfectly fine to use with this recipe. If you want your crispbread to be extra delicious, you can also use dairy or regular milk or buttermilk or any dairy free milk alternative or regular yogurt mixed with water.
I used coconut oil, because that’s what I had, but you can use just basic sunflower or vegetable oil.
How to make buckwheat crackers
Mix all the dry ingredients first, then mix in all the wet ingredients. Yes, it really is that simple!
It will form fairly stiff dough, but that exactly what you want. Don’t over mix it.
Divide into 2 parts and roll each piece of dough between 2 sheets of non-stick baking parchment.
This is the easiest way to roll out the dough, without the parchment you will really struggle and the dough is going to stick everywhere.
Don’t add any more flour, otherwise, the crispbread will be quite tough.
Roll out to about £1 coin thickness and cut to shapes you like (squares or rectangles work well), leave the dough on the bottom baking parchment and prepare the rest of the dough in the same way.
Bake for about 20 minutes on 200C (or 180 fan) in preheated oven. This might look initially too long, but it’s just about right! If you notice that your crispbread is browning too quickly lower the temperature a little.
Remove from the baking tray to cooling rack and enjoy when it’s cool enough to handle
How else you can make this recipe?
You can change the flavour by changing the type of flour you use, liquid or seeds. You can also grate some cheddar cheese on the top to get cheesy version of this recipe.
Variation on this recipe
- Buckwheat flour, Sesame seeds & fresh Rosemary
Allergies, dietary requirements
This recipe can be made dairy free & gluten free (if you use gluten-free oats).
Recipes that go well with buckwheat crackers
Can I scale up or down this recipe?
This recipe is easily scalable up or down. You can double up the recipe without any problem, but make sure you divide the dough into 2-3 portions and use large baking trays to bake your crackers.
You can also make 1/2 portion of this recipe, just half all the ingredients.
Baking time will remain the same.
My top tips on making this recipe successfully the first time round
Use the baking parchment to roll out your dough. It will save you the hassle of removing the rolled out dough from your work counter and you can use the parchment to bake your crackers and to lift them from the baking tray.
Make sure you use xanthan gum for gluten free flours, as they will crumble and fall apart if you don’t.
Time the baking time exactly. It’s difficult to tell when the crackers are done, but the 20 minutes is the perfect time to take them out. If you wait until the flour goes more brown, it will be overdone.
Can crackers be made in advance?
Your crackers should be fine for at least 3-4 days and we normally keep them for up to 7 days without any problem.
How to store crackers
I normally use a large glass jar to store mine and they keep for about a week.
I’ve never tried to freeze them, but I don’t think it would work very well. The moisture from the freezer will soften the crackers when you defrost them and might crumble them.
This recipe and me
Artisan crispbread or crackers are lovely, but they are also fairly pricey, so when I realised that I can bake my own at home, there was no stopping me!
I love baking crackers and crispbread as an alternative to bread. It’s so easy to just pick up a different flour every time and make something that taste very different.
I like to take some with me when I’m walking or going shopping as a quick pick me up!
MORE GLUTEN-FREE RECIPES
Buckwheat Crackers with Seeds
- 150 grams buckwheat flour
- 60 grams porridge oats use gluten free if you like
- 230 grams mixed seeds sesame, pumpkin, sunflower, linseed etc
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt add more to suit your taste
- 130 ml water or dairy free milk (or any milk or buttermilk)
- 60 ml oil coconut oil, sunflower or vegetable oil
- Mix all the dry ingredients first, then mix in all the wet ingredients. This will form firm dough, but that exactly what we want. Don't over mix the dough.
- Divide the dough into 2 parts (or keep as it is if you have a large baking tray).
- Roll the buckwheat dough between 2 sheets of non-stick baking parchment. This is the easiest way to roll out the dough, without the parchment the dough is quite sticky. Don't add any more flour, otherwise the crackers will be quite tough.
- Roll the dough to about £1 coin thickness and cut to shapes you like (squares or rectangles work well), leave the dough on the bottom baking parchment and prepare the rest of the dough in the same way.
- Bake for about 20 minutes on 200C (or 180 C fan) in preheated oven. If you notice that your crackers are browning too quickly lower the temperature by about 20 C to 180 or 160C fan. This is about 350 F.
- Lift the crackers using the baking parchment and cool down on a wire cooling rack.
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