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Allergy-Friendly Crackers

Makes 32 crackers


  • 2 ¼ C. gluten free, all-purpose flour
  • 1 T. sugar
  • 1 t. salt
  • 1 t. garlic powder
  • 1 t. onion powder
  • 1 t. poppy seeds
  • 1 t. xanthan gum
  • 1 C. chilled dairy-free butter flavored shortening
  • 1/3 C. ice water


  1. To prepare the cracker dough, pulse the All-Purpose Flour Mix, sugar, salt, garlic powder, onion powder, poppy seeds and xanthan gum in a food processor until the mixture is well combined.
  2. Next, add the chilled shortening and pulse until the mixture is slightly crumbly. With the processor still running, drizzle in the ice water just until the dough comes together.
  3. Remove dough from the bowl and separate into 2 balls. Pat into a disk, wrap in plastic wrap and chill in refrigerator for at least 2 hours or overnight.
  4. Preheat oven to 375˚F
  5. Lightly dust a large surface and rolling pin with the All-Purpose Flour Mix. Remove one disk from the refrigerator and let it sit for 5-10 minutes until it slightly softens. Gently roll out the dough, adding more flour as needed to prevent from sticking, until it is about ¼” thick. Use a 3” round cookie cutter or ramekin to cut out 16 circles.
  6. Place circles on a parchment lined baking sheet and lightly brush with a neutral flavored oil and sprinkle with sea salt. Bake for 14-16 minutes until lightly golden brown.
  7. Remove from oven, cool and keep in an airtight container for 5-7 days or freeze, well wrapped, for 2-3 months.