Do you need gluten free lunchbox crackers to add to your kid’s lunchbox?
MOMables has tons of ideas just like this one that you can get delivered to your inbox every week! Check it out!
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!
- ½ cup brown rice flour
- ¾ c almond flour (*for nut-free, use sunflower seed flour! See note below)
- 2 tablespoon ground flax
- 1 tablespoon nutritional yeast
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon dried rosemary (or finely diced fresh rosemary)
- 2 tablespoon sesame seeds
- ½ teaspoon olive oil
- ¼ 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 ⅛″ 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 ½ cup raw sunflower seeds in a coffee grinder or BlendTech to make roughly ¾ 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