Twice-Baked Gluten-Free Crispbread
Prep time
Cook time
Total time
This crunchy snack is spiked with nut-free trail mix for bites of complimentary flavor.
Recipe type: Snack
Cuisine: Italian
Serves: 40 crispbread crackers
  • 1 cup brown rice flour
  • 1 cup light buckwheat flour
  • ½ cup tapioca starch
  • 2 tablespoons ground flax seed or chia seed
  • 1½ teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt, plus additional for sprinkling
  • 1 teaspoon rosemary or caraway (for a "rye" flavor), plus additional for sprinkling
  • 1¼ cups water or ½ cup red or white white + ¾ cup water
  • 1 tablespoon olive oil, plus additional for brushing
  • 6 ounces gluten-free, allergy-friendly trail mix (such as Enjoy Life Beach Bash Mix)
  • Black pepper, for sprinkling (optional)
  1. Preheat your oven to 350°F, or 325°F if using a convection oven.
  2. In a mixing bowl, whisk together the brown rice flour, buckwheat flour, tapioca starch, flax seed or chia seed, baking powder, xanthan gum, salt, and spice.
  3. With a mixer running, add the water and oil in a continuous stream. Continue to mix, kneading if needed, until dough forms. Add the trail mix and knead it in.
  4. Divide the dough into two. Shape the dough into two equal sized cylinders and place on a sheet tray lined with parchment or a silpat. Pat down into desired shape (We like to make ours look like biscotti).
  5. Brush the dough with olive oil and sprinkle with a little sea salt, pepper, and/or herbs, but don’t use too much.
  6. Bake the dough for 20 minutes, or until it starts to harden and take on a little color.
  7. Allow to cool completely. You will not want to cut it while it is still hot, because it’s hard to cut thin enough slices when hot.
  8. Reduce your oven to 250°F.
  9. Once the dough has cooled, cut it into thin (less than ⅛-inch thick) diagonal slices with a sharp serrated bread knife. Thick slices will still taste good, but they will be rather difficult to eat.
  10. Place each slice on the baking sheet, and optionally brush them with a little more olive oil before baking.
  11. Bake for 30 minutes, or until the crispbreads are dry. To test, take one crispbread off the sheet and allow to cool. Bite into it. If it is crisp, it is ready. If not, keep baking and check every 5 minutes.
  12. Let the crispbreads cool completely. Store them in an airtight container for up to one week.
Recipe by Go Dairy Free at