Gluten-Free Cracker Recipe - Crispy Peanut Butter Crackers
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Gluten-Free Cracker Recipe

This gluten-free crackers recipe is just as good as any cracker with gluten. It’s a crispy peanut butter cracker that makes for a perfect after school snack or on a cheese plate alongside my Keto cheese chips (also gluten-free). And, it has just two main ingredients!

Peanut Butter Crackers

I’m going to share a secret with you: I almost gave up on this gluten-free cracker recipe. After the fifth attempt, I all but concluded that these peanut butter crackers couldn’t be made.  I wanted crispy crackers, but I really wanted to use potatoes and peanut butter (two decidedly not crispy ingredients).  My husband kept telling me that I should be making potato cheddar crackers and topping them with peanut butter instead of making peanut butter crackers topped with cheddar, but I really, really wanted the crackers themselves to have a strong peanut butter flavor.

How to Make Gluten-Free Crackers with Peanut Butter

After talking to pretty much everyone I could about my cracker woes, I randomly mentioned my problems to a friend in an acroyoga class.  She suggested that I let the cracker dough dry out overnight.  Eureka!  That did the trick!  The gluten-free crackers ended up being super crispy and extremely flavorful.  They weren’t just sort-of-OK as I nervously suspected they would be in the end; they were fantastic!

To make the crackers you’ll need:

  • A potato – A medium-sized russet will work well. But, you can experiment with other varieties.Potato
  • Peanut butter – Make sure that you use creamy peanut butter. You don’t want chunks in your crackers. This can also be made with SunButter to avoid allergies.
  • Brown sugar and salt – If you want to make these low-sugar or low-sodium you can decrease the quantities of these in the recipe, but using them gives the crackers a nice balanced flavor.
  • Shelled sunflower seeds – Theses give the crackers added texture. (If you have extras in your bag, try toasting them like I do my toasted pumpkin seeds for another day’s snack.)

Start by making mashed potatoes. You can make them however you normally do (I share my way in the recipe instructions), but don’t add the fixings. You won’t need that extra butter, cheese, and bacon that you might put in your holiday potatoes.

Food process one cup of mashed potatoes with salt, peanut butter, and brown sugar and puree until fully combined. It will become a thick dough.

Transfer to a bowl and knead in the sunflower seeds.

Divide the dough into two balls.

Roll each ball of dough out as thinly as you can (ideally just under 1/8”) on parchment or a silicone mat sized for a 9” x 13” cookie sheet. The dough tears easily, but you can patch holes by spreading the dough with your fingers. It may also help to roll the dough between two pieces of parchment or two silicone mats. Don’t worry about making the dough a perfect shape, as these crackers will have a rustic look.

Rolling dough between two silicone mats

Transfer the rolled dough on the silicone mats or parchment papers to cookie sheets and refrigerate overnight to dry them out. This step is super important! If you skip it, the crackers will not be crispy.

The next day, sprinkle the rolled, chilled dough with coarse salt.

Bake for 20 minutes or until the edges of the crackers begin to look dark brown. Keep a close eye on the crackers as they can go from done to burnt very quickly.

When cool, break into snack-sized pieces.

Eat immediately. If you have some left over, the crackers can be re-crisped the next day by returning them to the oven for about ten minutes at 350 F.

Gluten-free Peanut Butter Crackers

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Gluten-Free Peanut Butter Crackers
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5 from 1 vote

Gluten-Free Crackers

These gluten-free peanut butter crackers were intended to be an after-school snack, but I would be totally comfortable serving them on the nicest of cheese plates.
Course Appetizer
Cuisine American
Keyword gluten-free cracker recipe, peanut butter crackers
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 20 crackers
Calories 65kcal
Author Stef

Ingredients

  • 1 medium-sized Idaho® potato
  • 1/2 teaspoon table salt
  • 1/2 cup unsweetened creamy peanut butter
  • 1 tablespoon brown sugar
  • 1/2 cup shelled sunflower seeds
  • Coarse salt to taste

Instructions

  • Place the potato in a small saucepan on high heat. Add enough cold water to cover the top of the potato.
  • Once the water boils, reduce heat to medium low and cover. Cook the potato in lightly boiling water until tender, about 20 to 25 minutes.
  • Drain the water.
  • Once the potato is cool enough to touch, peel the skin off. It should come off easily.
  • Mash the potato in a food processor.
  • Remove the mashed potatoes, measure out 1 packed cup of them, and return it to the food processor. Use any leftover mashed potatoes however you wish.
  • Add salt, peanut butter, and brown sugar. Puree until fully combined.
  • Transfer to a bowl and knead in the sunflower seeds.
  • Divide the dough into two.
  • Roll each ball of dough out as thinly as you can (ideally just under 1/8”) on parchment or a silicone mat sized for a 9” x 13” cookie sheet. The dough tears easily, but you can patch holes by spreading the dough with your fingers. It may also help to roll the dough between two pieces of parchment. Don’t worry about making the dough a perfect shape, as these crackers will have a rustic look.
  • Transfer the rolled dough on the silicone mats or parchment papers to cookie sheets and refrigerate overnight to dry them out.
  • Preheat oven to 350 F.
  • Sprinkle the rolled, chilled dough with coarse salt.
  • Bake for 20 minutes or until the edges of the crackers begin to look dark brown. Keep a close eye on the crackers as they can go from done to burnt very quickly.
  • Turn the sheets of crackers out onto a cooling rack.
  • When cool, break into snack-sized pieces.
  • Eat immediately.

Notes

If you have some left over, the crackers can be re-crisped the next day by returning them to the oven for about ten minutes at 350 F.
You can replace the peanut butter with SunButter for nut allergies.

Nutrition

Nutrition Facts
Gluten-Free Crackers
Amount Per Serving
Calories 65 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 89mg4%
Potassium 107mg3%
Carbohydrates 3g1%
Sugar 1g1%
Protein 2g4%
Vitamin C 1.2mg1%
Calcium 9mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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