Easy Gluten-Free Lunch Box Crackers (Egg, Dairy, Nut-Free Too!)

5 from 1 reviews

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


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or non-stick baking mat.
  2. In a large bowl, combine all the dry ingredients (flours, flax, yeast, garlic powder, salt, baking soda, rosemary, and sesame seeds) and mix well.
  3. Add oil and water and mix well with spoon. Knead dough with your hands until it comes together and can form a ball.
  4. 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.)
  5. 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.
  6. Transfer crackers onto lined baking sheet, and bake at 350 degrees for 18-20 minutes, until slightly golden.
  7. 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.