Oat Crackers Recipe
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If you’ve never tried making crackers at home, you’re missing out! These oat crackers are easy to make and totally gluten free.
And before that scares you away, I promise that these gluten free crackers actually do taste good. Gluten free foods only get gross when you buy the prepared stuff at the store. Homemade is always better where gluten free foods are concerned. Particularly with things like crackers.
All you need to make these yummy crackers, is a large mixing bowl, a rolling pin, some parchment, cookie sheets and 7 ingredients. I promise, the process is pretty darn simple.
With many gluten free cracker recipes, the dough needs to be chilled. But I’m happy to report that that is totally unnecessary with this recipe.
Dips For Gluten Free Oat Crackers
If you need ideas for what to serve these with (besides cheese), here are some dips they go really well with.
Oat Flour Crackers
These crackers use oat flour. But if you want to sprinkle in a few oats for texture, feel free. Though, I highly recommend quick-cooking oats for this. While they are more processed, they are also thinner and cook faster, which is important for these crackers because they don’t bake for very long.
If you want to add actual oats to this, use a ⅓ cup, and be ready to increase the oil up to about a ¼ cup. You can add the extra oil 1 tablespoon at a time to make sure you aren’t overdoing it.
Adding oats till simply give the crackers more “hearty” texture. It won’t change the flavor.
What You’ll Need
2 cups gluten free oat flour – For those that don’t know, make sure you purchase oat flour that is labeled as gluten free. While there is no gluten that naturally occurs in oats, they are one of the most cross contaminated grains you can buy. So if you truly need gluten free, make sure it’s labled as such.
2 tsp. nutritional yeast – Some nutritional yeasts have sugar added, and some do not. Look for the stuff without sugar.
1 tsp. salt – I used pink Himalayan salt, but you can use any fine salt you have on hand.
½ tsp. baking powder – Make sure it’s fresh and active. Old baking powder becomes ineffective.
½ cup water – Use cold water, not warm. Room temperature is okay, but cold is better.
¼ tsp. apple cider vinegar – I use apple cider vinegar with the mother, but use what you have.
2 tbsp. coconut oil (+ extra) – You’ll want extra, and preferably in an oil sprayer. If you don’t have one, use coconut oil in liquid form and brush it on the crackers with a basting brush.
How to Make Crackers With Oat Flour
Preheat oven to 425 F. In a large mixing bowl, whisk together the flour, nutritional yeast, salt and baking powder.
Add the wet ingredients and stir together until the dough is blended enough to start kneading with your hands.
Stir the dough with a wooden spoon until it comes together enough to knead by hand.
Knead the dough thoroughly by hand to combine properly everything.
Split it into four equal pieces. Roll them into balls. Spritz with oil to keep them from drying out.
Working with one dough ball at a time, roll one of them flat between two pieces of parchment to approximately a 1/8 inch thickness.
Using a knife or pizza wheel, cut the crackers to the your desired shape and size.
For better, more even baking, poke the crackers with a fork.
Gently lift the cut crackers with a spatula and place on a parchment lined cookie sheet.
Bake for about 10 minutes, or until they are fully cooked. If the remaining dough has dried out or become too crumbly, spritz with some oil and work it into the dough. You won’t need much.
Allow to cool completely and serve.
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Oat Crakcers Recipes
Recipe adapted from Moon And Spoon And Yum
Oat Crackers Recipe
CLICK TO WATCH THIS RECIPE IN ACTION!
- Cookie Sheets
- Parchment paper (not wax paper)
- Roling pin
- Mixing Bowl
- Measuring cups
- Measuring spoons
- 2 cups gluten free oat flour
- 2 tsp. nutritional yeast
- 1 tsp. sea salt
- ½ tsp. baking powder
- ½ cup water
- ¼ tsp. apple cider vinegar
- 2 tbsp. coconut oil (+ extra)
- Preheat oven to 425 F. In a large mixing bowl, whisk together the flour, nutritional yeast, salt and baking powder.
- Add the wet ingredients and stir together until the dough is blended enough to start kneading with your hands.
- Stir the dough with a wooden spoon until it comes together enough to knead by hand.
- Knead the dough well by hand to combine everything. The dough should be dense, but smooth.
- Split it into four equal pieces. Roll them into balls. Spritz them lightly with oil to keep them from drying out.
- Working with one portion at a time, roll one portion of dough out thin, between two pieces of parchment.
- Using a knife or pizza wheel, cut the crackers to the your desired shape and size.
- For better, more even baking, poke the crackers with a fork.
- Gently lift the cut crackers with a spatula and place on a parchment lined cookie sheet.
- Spritz lightly with an oil sprayer.
- Bake for about 10 minutes, or until they are fully cooked. If you find that the remaining dough starts to dry out or get too crumbly, simply spritz with a bit more oil and work it into the dough.
- Allow just-baked crackers to cool completely and serve.
Hi! Going to try and make these crackers. They look delish..
How do you store them so they will stay crispy?
Sandee – I store mine in an airtight container and keep them in the fridge. Hope you enjoy them!
any substitute for the nutritional yeast?
RAe – You can leave it out if you wish. It’s just to add some flavor. You can substitute with any spices you like if you want certain flavors. Rosemary (powdered) would be good.
My favorite crackers recipe so far!
Glutenfree, sugarfree, lactose free. and YUMMIE!!
Else – My pleasure! In the past, I’ve also added nacho-flavored nutritional yeast to this recipe. It’s a wonderful way to switch up the flavors!