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.
I enjoy baking with buckwheat flour for its elastic texture and earthy and nutty flavor. I started with making buckwheat sourdough bread (gluten-free) and a few other savory recipes, then I decided to try buckwheat in desserts and was surprised by the results!
This moist and rich buckwheat chocolate cake is perfect for celebration, while this apple cake with buckwheat is a great way to use apples in the Fall. The pumpkin muffins with buckwheat are perfect for Thanksgiving while these buckwheat shortbread cookies are great for an afternoon snack.
These oatmeal raisin buckwheat cookies go well with coffee and these applesauce muffins with buckwheat flour are a great snack to pack for your kids to school!
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What is buckwheat flour?
Buckwheat flour is made from grinding buckwheat groats. Despite its name, buckwheat is entirely gluten-free and has nothing to do with wheat!
There are two types of buckwheat flour: light and dark. Light flour is often used for baking, while darker tends to add a coarser texture and a stronger flavor, which some people dislike.
I like making buckwheat sandwich bread, buckwheat flatbreads, and buckwheat tortilla wraps with light-colored flour for the best flavor!
You can make buckwheat flour at home by grinding buckwheat groats in a high-speed blender or a coffee grinder. Make sure to sieve the flour before using to get rid of the larger bits!
Ingredients & substitutes
- Butter - use good quality butter.
- Xanthan gum ensures these cookies don't crumble! You can use guar gum instead but don't skip this ingredient.
- Buckwheat flour - I used light buckwheat flour. The dark type will be coarser in texture and more intense in flavor. I haven't tested the recipe with other flour types.
- Baking powder makes these cookies flaky instead of dense. Don't substitute for baking soda!
- 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.
- Add Italian herbs and garlic powder.
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.
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).
Then add the oil and water to the bowl of the food processor and pulse until the dough comes together (a few minutes).
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!
Storage
The crackers will keep at room temperature for 3-4 days in an air-tight container.
You can freeze the crackers for later! To freeze, place the crackers into an air-tight bag or container and keep for up to 3 months.
To defrost either let the crackers thaw at room temperature or place them into a microwave for a couple of minutes.
Troubleshooting & Tips
If the dough is too dry to roll - add water and pulse in the food processor until the dough is evenly mixed.
If the dough is too wet - add a little bit of flour and blend until incorporated.
FAQ
Yes, you can freeze the dough for later or keep it in the fridge for up to a week. Keep in mind that baking powder will lose some of its effect over time.
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📖 Recipe
Buckwheat Crackers
Equipment
- 1 food processor optional
- 1 Rolling Pin
- baking paper
- 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
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.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).
- Then add the oil and water to the bowl of the food processor and pulse until the dough comes together (a few minutes).
- 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!
Notes
Nutrition
Natasha Levai says
A great recipe for an afternoon snack!
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!