Cracker Thins

These gluten-free snappy crackers are flour free and very versatile.

When I first went gluten-free I missed eating savoury crackers. I missed the crunch and flavour...These crackers are wafer thin but deliciously so. You won't be able to load them up with a thick weighty dip, but they are a lovely light mouthful that work well with a light dip or pâté - such as my Smoked Trout Pâté or a spicy yogurt dip. They are also delicious with cream cheese.

Gluten-Free Cracker Thins

Sundried tomato seeded thins and sunflower and pumpkin seed thins


Makes about 20 crackers (depending on the size you break them into)

  • 25g flaxseed
  • 25g milled chia seed
  • 175ml water
  • 50g mixed seeds
  • 1 tsp herbs
  • Special Secret Spice Mix
  • course salt and freshly ground black pepper
  • 2 tsp sundried tomato paste (optional)


  • Soak the flax and milled chia seeds in the water for around an hour until you have a gloopy mixture.
  • Stir in the mixed seeds, herbs and sundried tomato paste if using.
  • Spread onto baking parchment on a baking tray.
  • Sprinkle with lots of freshly milled salt and pepper and/or my Special Secret Spice Mix.
  • Bake for 1¼ hours at a low heat 110°C, 90°C fan, 225°F, gas ¼.
  • Then using a spatula turn over the whole cracker. If the cracker is stuck to the baking parchment, this means it needs more cooking time. Simply cook for another 20-30 minutes before turning over and then cook for less time on the other side.
  • Bake for another 1¼ hours. It should be completely dry.
  • Allow to cool and snap into pieces.
  • Store in an airtight container.
  • You can use any seeds you like but a mixture of sesame, pumpkin and sunflower seed works well.
  • Mixed herbs work well or use your favourite. Try adding some tomato purée or sundried tomato paste with some basil.
  • If you don't have milled chia seed, just use flaxseed with less water - chia seed absorbs more water than flaxseed.
  • You can buy flaxseed and nut mixes - these would be delicious!