These delicious gluten-free Buckwheat Crackers are a 1-bowl recipe as simple as mix-and-bake without chilling the dough! They are flaky, flavorful, and perfect for a wholesome snack just like my hearty buckwheat focaccia.
These easy-to-make crackers are so much better than the regular buckwheat crispbread. The flaky texture is combined with the buttery flavor of traditional crackers to make for a perfect snack to take to work or school! They are just as simple as my buckwheat shortbread. For a different flavor, check out my cassava flour cracker recipe!
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Why You Will Love This Recipe
- An easy 1-bowl recipe just like buckwheat banana muffins.
- The texture and flavor are better than any other buckwheat cracker I've tried!
- A great afternoon snack just like these buckwheat scones!
Ingredients & Swaps for Buckwheat Crackers
- Butter - the better butter quality, the tastier the crackers will be!
- Xanthan gum ensures these cookies don't crumble! You can use guar gum instead but don't skip this ingredient.
- Buckwheat flour - I recommend light buckwheat flour for its milder flavor and finer texture. You can grind buckwheat groats into fine powder in a food processor and use leftovers to make buckwheat banana pancakes!
- Sugar is added for the flavor. You can use honey, coconut sugar, or maple syrup instead.
See the recipe card for quantities.
Variations
- Make rosemary crackers by adding fresh or dried rosemary to the dough.
- Add cayenne pepper for a spicy kick!
- Add everything bagel seasoning (use leftovers for buckwheat bagels).
- Add Italian herbs and garlic powder.
How to Make Buckwheat Crackers
Step 1. Start preheating the oven to 400F/200C.
In the bowl of a food processor combine the buckwheat flour, xanthan gum, baking powder, salt, and sugar. Pulse a couple of times to incorporate.
Then cube cold butter (into about 1in/2cm cubes) and add it to the dry ingredients. Pulse until the mixture resembles coarse sand (a couple of minutes).
Step 2. Then add the oil and water to the bowl of the food processor and pulse until the dough comes together (a few minutes).
Step 3. Transfer the dough onto a lightly floured working surface and roll it out about ⅛in/3mm thin.
Oil the surface of the dough if it keeps sticking to the rolling pin.
Step 4. Cut out the cracker shapes with a cookie cutter about 2in/6cm in diameter.
You can use a round cookie cutter or cut the dough into strips with a pizza cutter.
Transfer the crackers onto a baking sheet lined with parchment paper, then poke little holes using a toothpick or a fork.
Bake at 400F/200C for 10-12 minutes until the crackers look golden brown on the edges. If they aren't golden, they won't be crunchy!
Brush the crackers with melted butter right when you take them out of the oven to improve the flavor.
Reroll the dough and repeat. Enjoy!
Expert Tips
- If the dough is too dry to roll out, add 1 teaspoon of water at a time and pulse the dough in a food processor.
- If the dough is too wet to roll, add 1 tablespoon of flour at a time.
- Bake until the crackers are golden on the edges for a crispier texture.
- Make the crackers ahead of time and freeze the dough wrapped in plastic wrap for up to 3 months. Bring to room temperature, roll, and bake!
Common Questions
Buckwheat has more minerals than most other grains and pseudocereals. It is high in manganese, copper, and magnesium but low in vitamins. Buckwheat is a good source of fiber, yet, it is mostly composed of carbs.
These buckwheat crackers are made by pulsing the ingredients in a food processor, rolling the dough, and baking them in the oven! No chilling is required.
Storage
- Buckwheat crackers will keep at room temperature for 3-4 days in an air-tight container.
- You can freeze these crackers for later! To freeze, place them into an air-tight bag or container and keep for up to 3 months.
- To defrost either let buckwheat crackers thaw at room temperature or place them into a microwave for a couple of minutes.
More Buckwheat Recipes You Will Love:
If you tried this Buckwheat Crackers Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
The BEST Buckwheat Crackers
Equipment
- 1 food processor optional
- Digital kitchen scale
Ingredients
- 125 grams buckwheat flour use light buckwheat flour, not the dark one
- ½ tablespoon sugar
- ¾ teaspoon salt
- 1 teaspoon xanthan gum
- 1½ teaspoon baking powder
- 45 grams butter cold
- 1 tablespoon olive oil
- 60 grams water cold
SAVE THIS RECIPE!💌
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Instructions
- Start preheating the oven to 400F/200C.In the bowl of a food processor combine the buckwheat flour, xanthan gum, baking powder, salt, and sugar. Pulse a couple of times to incorporate.125 grams buckwheat flour, ½ tablespoon sugar, 1 teaspoon xanthan gum, 1½ teaspoon baking powder, ¾ teaspoon salt
- Then cube cold butter (into about 1in/2cm cubes) and add it to the dry ingredients. Pulse until the mixture resembles coarse sand (a couple minutes).45 grams butter
- Add the oil and water to the bowl of the food processor and pulse until the dough comes together (a few minutes).1 tablespoon olive oil, 60 grams water
- Transfer the dough onto a lightly floured working surface and roll it out about ⅛in/3mm thin.Oil the surface of the dough if it keeps sticking to the rolling pin.
- Cut out the cracker shapes with a cookie cutter about 2in/6cm in diameter.You can use a round cookie cutter or cut the dough into strips with a pizza cutter. Transfer the crackers onto a baking sheet lined with parchment paper, then poke little holes using a toothpick or a fork. Bake at 400F/200C for 10-12 minutes until the crackers look golden brown on the edges. If they aren't golden, they won't be crunchy! Brush the crackers with melted butter right when you take them out of the oven for a better flavor and texture. Reroll the dough and repeat. Enjoy!
Tracy says
I have a darker buckwheat flour, do you think that will work OK. They might not look as pretty
Natasha Levai says
Hi Tracy! Darker flour has stronger taste, so they will turn out but might have a more pronounced flavor.
Sherri says
Can you use cold palm oil for this recipe in place of the butter?
Sherri says
Can these be made with something other than butter?
Natasha Levai says
Hi Sherri! Butter is the key ingredient to these crackers! You can try using a block of margarine or vegan butter but don't use margarine spread.
Sherri says
thank you for your reply! I didn't notice it until just now!
Vee says
I loved the flavours of these crackers. I made a few plain, sprinkled sesame seeds on some and the rest I put some Parmesan cheese on to. A bit fiddle to make and not as crispy as I normally would have, but they are very moorish. Might try adding herbs and spices next time. Nice moorish cracker biscuits. I loved the simplicity of the recipe using only one flour. Great!
Natasha Levai says
A great recipe for an afternoon snack!