all-oat crackers

i’ve been getting a lot of requests lately for gluten-free recipes. most of the veggie dishes i post are in fact gluten-free, but greens and soups aren’t in high demand from the gluten-free crowd. someone who is gluten sensitive really wants to enjoy all of the things flour addicts enjoy everyday – breads, cookies, baked goods, and in this case, crackers.

i first got turned onto making my own crackers by smitten kitchen‘s spelt everything cracker recipe and have been experimenting with my own flours ever since.  i find oat flour works well, and it’s easy to make from the old fashioned oats you probably already have in your kitchen.  just some water, salt, and a rolling pin and you have your own homemade gluten-free crackers without any nasty preservatives.

all-oat crackers
2 c old fashioned oats
1/2 c water
1/4 tsp salt (plus some for sprinkling on top)

begin by blending the oats in a blender or food processor to create your oat flour.

after a minute or two you should have a fine oat flour.

in a medium bowl dissolve the salt in the water.  slowly mix in 1 and 1/2 cups of the oat flour until it forms a dough – the rest will be used for rolling it out.

lightly flour a large flat surface with some of the remaining oat flour.   turn the dough out onto the floured surface.  lightly flour the top and begin the roll out with a rolling pin.  to roll it out as thin as you can or else the crackers will be tough and hard to chew.

once rolled out, lightly flour the bottom of a baking sheet.  divide the cracker dough in half and gently lift half of it onto the baking sheet so it is smooth and flat.  lightly brush the cracker dough with water – this helps give the finished product more of a crunch.

then lightly sprinkle the sheet with salt and additional oats.  score with a knife or dough scraper so they will break apart easily into neat little cracker once baked.

pop in the oven at 350F for 20 minutes, or until dry and beginning to lightly brown.  you can always break off a little piece and taste it as a test.

once done do repeat with the other half of the dough. they go great with hummus or a vegan cream cheese!


8 Responses to “all-oat crackers”
  1. Dia says:

    Wow, these really look delicious. I have just become vegetarian, and have been looking for things that will help keep my protein levels up. Something like this may do the trick.

  2. jacqueline says:

    great! yeah, oats have a fair amount of protein and fiber. if you are interested in getting more protein you should also experiment with quinoa flour, it’s the grain with the highest protein content.

    if you make them let me know how they turn out!

  3. Valerie says:

    Thank you so much for sharing your recipe!! My son is allergic to almost everything, but he can have oats. It brought tears to my eyes to see him eat a cracker for the first time in his life at 16 months old. This is also very yummy if you slice into thin strips and fry in olive oil….tastes like tortilla strips made from oats!! YUMMY!!

  4. I soaked the dough for 24 hours just like I soak oats for 24 hours before eating them. That generally allows for less tummy upset. Didn’t seem to work this time, but it could’ve been something else. They were great though!! How long do you think they’d keep in an air-tight container?


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