Gluten Free Lunchbox Crackers
Do you need gluten free lunchbox crackers to add to your kid’s lunchbox?
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It’s hard to find kid-friendly gluten-free crackers that are also whole grain. Most gluten-free baked goods are full of white rice flour and very starch-heavy. These easy crackers have some ingredients you might not keep on hand, but trust me – they’re worth it! Easy, tasty, and packed full of nutrition!
I’m not known for my baking skills. In fact, I’ve ruined every single gluten-free baking attempt I’ve ever made…until these! So if I can make them, anyone can! They’re truly that easy!
My kids loved these so much, an actual fight broke out when I gave my older daughter one more cracker than the toddler, since the little one had already had a few earlier while in the kitchen with me! Lunchbox-worthy? Check!
Easy Gluten-Free Lunch Box Crackers (Egg, Dairy, Nut-Free Too!)
This 1-bowl recipe is very easy to make – you don’t even need a mixer! And even rolling it out and cutting it is easy and frustration-free!
- 1/2 cup brown rice flour
- 3/4 c almond flour (*for nut-free, use sunflower seed flour! See note below)
- 2 Tbsp ground flax
- 1 Tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp dried rosemary (or finely diced fresh rosemary)
- 2 Tbsp sesame seeds
- 1/2 tsp olive oil
- 1/4 c water
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or non-stick baking mat.
- In a large bowl, combine all the dry ingredients (flours, flax, yeast, garlic powder, salt, baking soda, rosemary, and sesame seeds) and mix well.
- Add oil and water and mix well with spoon. Knead dough with your hands until it comes together and can form a ball.
- Place dough on parchment paper or non-stick rolling mat. Roll out into a rectangular shape until dough is about 1/8″ thick (or as thin as you can get without it ripping.)
- Slice into crackers with a pastry wheel, pizza slicer, or cookie cutters (you can re-roll scraps and rough edges to make more.) If you’re just using a roller to cut out the crackers, you can roll the dough and cut them right on the same piece of parchment paper you’ll bake them on – just carefully transfer the whole sheet to the baking tray after cutting.
- Transfer crackers onto lined baking sheet, and bake at 350 degrees for 18-20 minutes, until slightly golden.
- Cool crackers on baking sheet for 10 minutes. Once cooled, store in an air tight container.
To make your own sunflower seed flour, grind 1/2 cup raw sunflower seeds in a coffee grinder or BlendTech to make roughly 3/4 cup flour.
Other gluten-free flours might work, but will change the flavor.
The nutritional yeast not only gives these a slight cheesy flavor, but it is full of nutritional benefits as well – 2 tablespoons has 8 grams of protein and 4 grams of dietary fiber, along with several essential minerals and B vitamins! I buy it in the bulk section of my grocery store, and keep this stuff on-hand to add to pasta and potato dishes, and to sprinkle on rice, vegetables, and popcorn instead of adding butter or cheese – my kids call it “cheese powder!”
Recipe inspired by Oh She Glows