Low Fodmap Homemade Crackers Recipe

This crispy Low FODMAP Homemade Crackers recipe is made with gluten-free all-purpose flour, fresh rosemary, extra virgin olive oil, sea salt, and cold water. The result is a crunchy, savory snack with a beautiful golden color and a fragrant herb flavor. It is a perfect choice for a cheese board, a dip platter, or a healthy school lunchbox addition.

Low FODMAP Homemade Crackers Ingredients

• 1 ½ cups gluten-free all-purpose flour (ensure the blend contains xanthan gum)
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 teaspoon fine sea salt
• 1/4 cup extra virgin olive oil
• 1/2 cup cold water
• Coarse sea salt, for sprinkling on top

How To Make Low FODMAP Homemade Crackers

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Mix the dry ingredients: In a large bowl, whisk together the gluten-free flour, chopped rosemary, and fine sea salt until they are well combined.
3. Form the dough: Pour in the olive oil and cold water. Stir with a spatula or your hands until a soft dough forms. If the dough feels too dry, add another teaspoon of water.
4. Roll the dough: Place the ball of dough between two large sheets of parchment paper. Use a rolling pin to roll the dough out until it is very thin, about 1/8 of an inch thick.
5. Cut the crackers: Remove the top sheet of parchment paper. Use a pizza cutter or a sharp knife to slice the dough into 2-inch squares. You do not need to separate them yet.
6. Dock and season: Use a fork to prick holes in the center of each square. This prevents them from puffing up like balloons. Sprinkle the top generously with coarse sea salt.
7. Bake the crackers: Slide the parchment paper with the dough onto your baking sheet. Bake for 12–15 minutes until the edges are golden brown and the center feels firm.
8. Cool completely: Let the crackers cool on the baking sheet. They will become crispier as they cool down. Break them apart along the cut lines once they are cold.

Recipe Tips

• Roll Them Thin: The secret to a crunchy cracker is rolling the dough very thin. If the dough is too thick, the crackers will be chewy instead of crisp. Aim for an even thickness so they bake at the same speed.
• Use Parchment Paper: Gluten-free dough can be sticky. Rolling the dough between two sheets of parchment paper prevents it from sticking to your rolling pin and makes cleanup easy.
• Watch the Oven: Ovens vary in temperature. Keep an eye on the crackers during the last few minutes of baking. The edges can burn quickly if you aren’t careful.
• Cooling is Key: Do not judge the crispness while they are hot. The crackers will continue to harden and crisp up as they come to room temperature.

What To Serve Low FODMAP Homemade Crackers

These crackers are a blank canvas for many delicious toppings. Serve them with slices of aged cheddar or brie cheese (both are generally low lactose).

They are perfect for dipping into homemade eggplant dip or a low FODMAP roasted red pepper dip. You can also serve them alongside a bowl of tomato basil soup for a comforting lunch.

How To Store Low FODMAP Homemade Crackers Leftovers

• Refrigerate: It is best not to refrigerate these crackers, as the humidity can make them soft.
• Room Temperature: Store the completely cooled crackers in an airtight container or a sealed zip-top bag at room temperature. They will stay fresh and crunchy for up to 1 week.
• Freeze: You can freeze the baked crackers in a freezer-safe container for up to 3 months. To refresh them, pop them in a warm oven for a few minutes before serving.

Low FODMAP Homemade Crackers Nutrition Facts

Serving Size: 5 Crackers

• Calories: 110 kcal
• Total Fat: 4.5g
• Saturated Fat: 0.6g
• Cholesterol: 0mg
• Sodium: 180mg
• Total Carbohydrate: 16g
• Dietary Fiber: 1g
• Sugars: 0g
• Protein: 1.5g

Frequently Asked Questions

• Can I use different herbs? Yes, you can easily swap rosemary for other low FODMAP dry or fresh herbs. Thyme, oregano, or chives work beautifully and give the crackers a different flavor profile.
• Why aren’t my crackers crispy? If your crackers are chewy, they were likely rolled too thick or not baked long enough. Next time, roll the dough thinner. You can also put chewy crackers back in the oven at a lower temperature (300°F) for a few minutes to dry them out.
• What gluten-free flour is best? A “measure-for-measure” or “1-to-1” gluten-free baking blend works best. These blends usually contain rice flour, potato starch, and tapioca starch. Make sure your blend includes xanthan gum, or the crackers might crumble too easily.

Try More Recipes:

• Low FODMAP Caprese Skewers Recipe
• Low FODMAP Buffalo Wings Recipe
• Low FODMAP Artichoke Dip Recipe

Low Fodmap Homemade Crackers Recipe

Recipe by Sabrine HajriCourse: Appetizers, SnacksCuisine: American

Servings

30

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

22

kcal

Low FODMAP Homemade Crackers are crisp, salty, and infused with fresh rosemary. Made with a simple gluten-free flour blend and olive oil, they are a safe and delicious alternative to store-bought wheat crackers. Perfect for pairing with cheese or dips.

Ingredients

• 1 ½ cups gluten-free flour blend (with xanthan gum)

• 1 tablespoon chopped fresh rosemary

• 1/2 teaspoon fine sea salt

• 1/4 cup extra virgin olive oil

• 1/2 cup cold water

• Coarse salt for topping

Directions

• Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
• Mix: Whisk flour, rosemary, and salt. Stir in oil and water to form a dough.
• Roll: Roll dough thinly between two sheets of parchment paper.
• Cut: Score into squares and prick with a fork. Sprinkle with coarse salt.
• Bake: Bake for 12-15 minutes until golden. Cool completely to crisp.