Gluten Free Spicy Pepita Crackers
Crunchy, snackable crackers are one of those things that can feel genuinely hard to find without wheat lurking somewhere in the ingredient list — but this recipe solves that with a smart base of rice flour and tapioca starch that bakes up satisfyingly crisp. Raw pepitas and sesame seeds are pressed right into the dough, giving every cracker a nutty, toasty bite with real texture. The spice blend — smoked paprika, cumin, and a hit of cayenne — makes these anything but bland, with a slow warmth that builds as you snack. Olive oil binds everything together and adds a subtle richness that keeps the crackers from tasting like cardboard, which is a real risk with grain-free baking. Rolling the dough thin and scoring it before baking means you get clean, even pieces that break apart beautifully once cooled. A finish of flaky sea salt on top is optional but honestly worth it. With six servings per batch, these are great for a snack board, soup pairing, or just keeping on the counter for the week.
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Learn more →Ingredients
6 servings
- ¾ cup rice flour
- ¼ cup tapioca starch
- ½ cup raw pepitas (pumpkin seeds)
- 2 tbsp sesame seeds
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp fine salt
- 3 tbsp olive oil
- 5–6 tbsp cold water
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the rice flour, tapioca starch, smoked paprika, cumin, cayenne, and fine salt until evenly combined.
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