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Wheat Free Crackers

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Are you looking for wheat free crackers that are low carb? Are you missing that crunchy cracker sensation now you have given up processed food?

UPDATE – now you can watch my quick video and see how easy it is to make wheat free crackers. Make them any shape you want. Square, round, sticks or just break them into pieces. This is a great little wheat free cracker recipe to keep on hand.

Watch the quick cooking video "How to make wheat free crackers". An easy recipe for amazing grain free, gluten free and low carb crackers. | ditchthecarbs.com

Wheat Free Crackers

A crunchy texture is what so many people crave after giving up crisps, crackers and other convenience snacks.

These wheat free crackers are also gluten free, low carb, and high protein that are full of seeds, fibre and not a grain of wheat in sight. Sesame seeds are high in thiamine, folate, calcium, iron and magnesium.

If you’re wanting a cheesey cracker, then try my low carb FatHead crackers. Why not add a hint of chilli?

Serve these wheat free crackers with avocado, cheese, cold deli meat, pate, olives, or sun-dried tomatoes … You only need a few of these wheat free crackers to really curb your appetite.

For more healthy snack ideas, take a look at this post. Brimming with ideas and help for those times when you need a little snack between meals. The beauty of living low carb, is that you stop relying on snacking after a while, but until then, these are my top 10 low-carb snacks.

Watch the quick cooking video "How to make wheat free crackers". An easy recipe for amazing grain free, gluten free and low carb crackers. | ditchthecarbs.com
3.85 from 13 votes
Print

Wheat Free Crackers

Wheat free crackers can be jazzed up with the addition of parmesan, chilli flakes, beef stock or garlic.

Course Bread, Lunch boxes, Snacks
Cuisine Dairy Free, Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Paleo, Wheat Free
Keyword Wheat-free crackers
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 30 crackers
Calories 75 kcal

Ingredients

  • 220 g sesame seeds
  • 50 g LSA (linseed, sunflower, almonds) see notes
  • 100 g sunflower seeds
  • 80 g psyllium husks
  • 1 tsp salt
  • 375 ml warm water
Metric grams - US measurements

Instructions

  1. Mix all the dry ingredients together in a large bowl.
  2. Add the warm water, mix, then allow to sit and swell over 10-15 minutes while the oven warms up.
  3. Get 2 large sheets of baking paper the same size as your baking tray.
  4. Place half of the mixture in between the baking sheets and using a rolling pin, roll out as thin as you can (the thinner the cracker, the crispier they will bake).
  5. Remove the top sheet of baking paper, and cut score lines through the rolled out mixture, into cracker size pieces.
  6. Repeat with the other half of the mixture.
  7. Place onto baking trays and bake at 180C / 350F for 10-15 minutes.
  8. Remove from the oven and cut through the score lines and turn each cracker over. Bake for another 10-15 minutes until crisp.

Recipe Notes

LSA stands for linseed, sunflower and almonds. It is widely found in NZ and AUS. The closest you can find in the US, is this mix of linseed, sunflower and pumpkin seeds.

The recipe for wheat free crackers is very adaptable to what you have in the cupboard. Just ensure the final consistency is similar to the video and photos..

Nutrition Facts
Wheat Free Crackers
Amount Per Serving (1 cracker (makes 30))
Calories 75 Calories from Fat 53
% Daily Value*
Total Fat 5.9g 9%
Total Carbohydrates 4.3g 1%
Dietary Fiber 2.9g 12%
Sugars 0.1g
Protein 2.4g 5%
* Percent Daily Values are based on a 2000 calorie diet.

         

Simple and crunchy wheat free crackers | ditchthecarbs.com
Place All The Ingredients In A Large Mixing bowl
rolled out crackers | ditchthecarbs.com
Roll The mixture Between Two Baking Sheets

Cut Into Cracker Sized Pieces
Simple and crunchy wheat free crackers | ditchthecarbs.com

Try my FatHead crackers for a real crunchy cheesey cracker. Easy and simple to make and can be flavoured a number of ways – chilli, rosemary, garlic …

Fathead pizza is famous in the world of low carb and keto. Now try fathead crackers. Seriously good, low carb, grain free, cheese heaven. #lowcarb #keto #lchf | ditchthecarbs.com

 

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Comments

  1. Pam Fuller says

    January 26, 2019 at 9:32 pm

    Hi Libby I have tried making a bread with whole psyllium husks and it was so gritty it was inedible for me do these have that grittiness thankyou, love your recipes

    Reply
    • Libby www.ditchthecarbs.com says

      January 28, 2019 at 9:48 am

      Maybe switch to the psyllium husk powder which has a finer texture. Or make these crackers instead, mainly cheese and almond flour – yummy!

      Reply
  2. Gill Oldridgr says

    October 27, 2018 at 1:04 am

    Hi, I have crackers for a quick lunch, I dont count calories or anything else, just low carb. How many would you consider for lunch? Love your recipes 😃

    Reply
    • Libby www.ditchthecarbs.com says

      October 29, 2018 at 9:47 am

      Hmm, it would depend on how large you cut the crackers. I would estimate I would enjoy 4 or so medium/large crackers for a quick and easy lunch. I would also enh=joy avocado, salt and pepper on top – yummo!

      Reply
  3. Cecilia Gilders says

    June 1, 2018 at 9:38 pm

    Hi, i enjoyed making and eating these. They freeze well which is a bonus in the tropics. I also found scoring step is really simple with a rotary pizza cutter rather than a knife as it doesn’t stick. Thanks for the recipe.

    Reply
  4. Denise says

    March 10, 2018 at 4:39 pm

    You really need to roll these very thin or else they will not bake crisp in the time given. Next time I would divide the dough into three or four lots so I can roll it thin enough for several baking trays. Overnight they became softer still even though I had stored them in an airtight plastic container. I have just put them back in the oven one day later at 160 degrees celcius for 45 mins to dry them until they are really crisp. Seems to have worked. I really wanted to get that crunchiness of traditional crackers which I miss. I was amazed at the amount of psyllium used in these but it works! I also used LSC [ground linseed, sunflowers and chia seeds] instead of LSA as this is what I normally have in my pantry.

    Reply
  5. Pat says

    November 18, 2017 at 4:32 pm

    Hi Libby, do you grind the flax seed?

    Reply
    • Libby www.ditchthecarbs.com says

      November 21, 2017 at 2:36 pm

      If you are referring to the LSA (linseed (flax), sunflower, almond) mix, then this is already ground. It is similar in texture to almond meal. If however you cannot find LSA, and you want to make your own, then yes, I would grind the linseed (flax), sunflower and almonds. Just pop them in the blender with the blade attachment, and pulse until coarsely ground. Not too much, otherwise you might end up with LSA butter 😉

      Reply
  6. Dianne says

    July 8, 2017 at 3:28 pm

    Hi. I have been making these crackers since August last year and I love them. I haven’t made them for a little while now, but it seems that the quantity of ingredients has changed. More psyllium husk, less sunflower seeds etc. Has this affected the amount it makes or the original taste?

    Reply
    • Libby www.ditchthecarbs.com says

      July 10, 2017 at 10:46 am

      Sometimes when I make a recipe again for myself, I improve it a little each time so I may have changed the quantities slightly but it wouldn’t have been very drastic. Just a subtle improvement.

      Reply
  7. Fiona Smith says

    May 9, 2017 at 9:31 pm

    Hi Libby. Is 1 cup of psyllium husks correct? I make the seed crackers from the Real Meal Revolution which take 3 tablespoons. It makes enough to cover 2 trays and I break them up afterwards. One cup seems such a lot.

    Reply
    • Libby www.ditchthecarbs.com says

      May 10, 2017 at 12:15 pm

      Yes. 1 cup = 80g and it binds them together really well. Try with half the recipe if you are unsure to begin with. It makes a huge batch.

      Reply
  8. Jo says

    March 13, 2017 at 10:19 am

    If I do not have LSA can I just use all sunflower seeds?

    Reply
    • Libby www.ditchthecarbs.com says

      March 13, 2017 at 10:43 am

      Sure, it might be a bit chunkier as there LSA is ground up and this helps the cohesion. Perhaps grind the sunflower seeds a little first.

      Reply
      • Jo says

        March 13, 2017 at 10:46 am

        Thank you!

        Reply
      • Jo says

        March 13, 2017 at 10:48 am

        Actually I can grind up some almonds and sunflower seed but not as fine as almond flour correct?

        Reply
        • Libby www.ditchthecarbs.com says

          March 13, 2017 at 11:11 am

          Yes, correct. Grind them just enough to provide a texture similar to almond meal.

          Reply
  9. SALLY says

    March 7, 2017 at 3:12 pm

    These taste great but the recipe makes a lot of crackers. How long will they keep please?

    Reply
    • Libby www.ditchthecarbs.com says

      March 8, 2017 at 2:46 pm

      You can keep them in an airtight container for up to a week.

      Reply
  10. Nat says

    January 24, 2017 at 2:32 pm

    Have these ingredients changed recently? I’ve made these a few times now, and always refer to your recipe….but I’m sure the ingredients included LSA? I don’t have these indivudal seeds now

    Reply
    • Libby www.ditchthecarbs.com says

      January 24, 2017 at 8:47 pm

      I’m in the slow and laborious task of going through 200 recipes and updating the computer code that shows my recipes, this one has translated LSA to linseeds, I’ve changed it back to LSA. Thanks for spotting it.

      Reply
      • Nat Fabre says

        January 25, 2017 at 6:17 pm

        Many thanks Libby for the response. I thought I was going crazy! lol 🙂

        Reply
  11. Kris says

    November 29, 2016 at 12:05 pm

    in the nutritional info…is that carbs or net carbs?

    Reply
    • Libby www.ditchthecarbs.com says

      November 30, 2016 at 2:09 pm

      All nutrition panels are total carbs. To calculate net, simply deduct the fibre.

      Reply
      • Trevor Jolie says

        December 10, 2016 at 4:09 pm

        But that would mean that there are -0.4g net carbs

        Reply
        • Libby www.ditchthecarbs.com says

          December 12, 2016 at 1:28 pm

          I’ve just gone and calculated the entire recipe again but through cronometer.com You are correct, that was an error. This is an old recipe when I used to use My Fitness Pal. I found too many errors with that tool and this must be one of them that I didn’t pick up. Thank you for spotting it.

          Reply
  12. Jelly says

    July 26, 2016 at 2:54 pm

    Amazzzzing. thankyou,will try the fat head ones next. I didn’t have sunflowers so put in pepitas, recipe was great. crispy, crunchy, savoury. I might add more salt next time.

    Reply
  13. Rivka says

    March 3, 2016 at 2:23 am

    I just went shopping and the store is out of psyllium! Any alternative I can use? The crackers look to good to wait to make.
    Thank you, Rivka

    Reply
    • Libby www.ditchthecarbs.com says

      March 3, 2016 at 12:37 pm

      You really need the psyllium as it swells and keeps the seeds and the rest of the ingredients together. How about my FatHead crackers instead? They don’t need psyllium and are incredible.

      Reply
  14. Maria says

    August 6, 2015 at 5:04 pm

    I made these yesterday. Delicious. I didn’t have LSA so I just made with L and A.

    Reply
  15. Ellie says

    August 3, 2015 at 11:34 am

    Made these yesterday – they are seriously good – the whole household enjoyed them and even my girls wanted them for the school lunches! Thanks.

    Reply
  16. Kae says

    July 29, 2015 at 5:38 pm

    Where do you get LSA? My internet search has been fruitless…but these sound good!

    Reply
    • Libby www.ditchthecarbs.com says

      July 30, 2015 at 8:32 am

      LSA is a blend of ground linseed, sunflower and almonds. You could use any mix of seed and nuts to your liking if you can’t find LSA. Generally it is in the health aisle or near the alternative flours.

      Reply
  17. Hilary Bannister says

    September 13, 2014 at 7:03 pm

    I also have a fab cracker recipe for you to try. they are crisp and so delicious! first I make my easy peasy bread substitute which takes 5 mins. put 2 tbsp ground flax in a bowl with 1 egg, 1/2 tsp baking powder, a handful of grated cheese and 2 tbsp water. mix well and microwave for about 4 mins in a plastic square tub. when cool slice across so you have effectively 2 thin slices of bread, ( at this point you could just make a sandwich, as it makes great bread) but if you want crackers then cut each slice in half so you have 4 pieces. you can sprinkle a little grated cheese on the top if you like for extra yumminess! place in a hot oven for 10 minutes until crisp. I just keep these in a plastic bag and they stay fresh and crisp for days. they are gorgeous with tuna mayo on top. Please try them!!

    Reply
    • Libby www.ditchthecarbs.com says

      September 15, 2014 at 12:14 pm

      Yum, thanks Hilary. I will definitely be trying these.

      Reply

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