True North Kitchen

  • Nordic/Scandinavian Recipes
  • Nordic & Scandinavian Recipes Index
  • About Me
  • Contact/Work with Me
menu icon
go to homepage
  • Spring
  • Recipe Index
  • Nordic Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Spring
    • Recipe Index
    • Nordic Recipes
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Breads and Bun Recipes

    Gluten-Free Seed Crackers (Norwegian Crispbread)

    Published: Mar 9, 2022 · Modified: Nov 5, 2024 by Kristi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Whether you call these crackers or Norwegian Crispbread (Knekkebrød), these golden, crispy seed crackers are a dream, both to make and to eat! 5 different varieties of seeds come together with the help of a little water and cornstarch to create one of the best homemade gluten-free crackers you'll ever have the pleasure of eating.

    And the good news is that the process for making them couldn't be easier! I'm talking no more than 10 minutes of hands-on time here. Grab ALL THE SEEDS, a bowl and a sheet pan and let's get started!

    Stack of Norwegian Seed Crispbread on a white surface.

    Why This Recipe Works

    • These 5 seed crackers are incredibly easy to make. Simply stir the ingredients together, spread the dough out on a sheet pan and bake. Done! Perfectly crisp, homemade gluten-free crackers.
    • The mix of seeds included creates a tasty and nutritious cracker.
    • This recipe contains NO FLOUR. Cornstarch and chia seeds serve to bind the crackers together.

    What Makes This Recipe Nordic/Scandinavian?

    Scandinavians eat a lot of crispbread, Swedes boasting the highest consumption, closely followed by Norway. It is considered a form of bread, not just a cracker, and serve it for breakfast, lunch, dinner and as a snack in between meals. It is often made with rye flour but can also include wheat, oats or barley and/or a variety of seeds such as flax or sunflower.

    Norwegian Crispbread (Knekkebrød) is often made as a hearty seed cracker that is bound together with rye flour. This recipe is quite simply a gluten-free version which substitutes corn starch for the rye flour. This artisan crispbread from Norwegian Baked is an excellent example of the traditional variety (and a delicious option if you don't mind a little gluten (rye flour has a minimal amount) and don't want to bake it yourself).

    Ingredients

    Labeled ingredients for Gluten-Free Norwegian Seed Crispbread.
    • The stars of the show here are the seeds: Pumpkin (pepitas), sunflower, flax, sesame and chia. We've got them all! Not only do they bring great flavor to these crunchy crackers, the are each nutritious in their own way. See the FAQ section below for more on the nutritional value of seeds.
    • Cornstarch helps bind the crackers together.
    • Canola oil helps them brown and crisp in then oven.

    Special Equipment Needed

    • Parchment paper
    • 13x18 Rimmed baking sheet
    • Small offset spatula (not essential but helpful)

    How To Make This Recipe

    • Preheat the oven to 275 degrees. Line a rimmed baking sheet with parchment paper and set aside.
    • Put all of the dry ingredients in a large bowl. Stir to combine.
    Seed cracker dry ingredients in a glass bowl.
    Seed cracker dry ingredients stirred together in a bowl with a wooden spoon.
    • Add the boiling water and oil. Stir until well mixed. Let the mixture sit for 10 minutes (it will thicken as it sits).
    Seed Cracker dough in a glass bowl with a wooden spoon.
    Soaked seed cracker dough in a glass bowl with a wooden spoon.
    • Scrape the dough out onto the prepared pan. Spread into a thin layer (this is where the small offset spatula comes in handy) that reaches nearly to the edges of the parchment paper.
    • Sprinkle with sea salt and transfer to the oven. Bake for about 90 minutes or until golden brown and crispy.
    Person spreading seed cracker dough out in a sheet pan.
    Baked seed cracker on a rimmed baking sheet.
    • Allow the baked cracker to cool on the sheet pan until just warm. Transfer the parchment paper with the cracker on top to a wire cooling rack and let it cool completely.
    • To serve, either break into randomly-sized pieces for a rustic look or use a serrated knife to cut into squares.
    Uncut seed cracker on a wire baking sheet.
    Cut seed crackers on a white surface.

    Expert Tips

    • Take your time spreading the dough into a thin, even layer. This may take a few minutes so be patient. If you are having trouble, you can always dampen the spatula with water to help smooth things out.
    • Rotate the pan occasionally if the crispbread is browning unevenly. Oven temperatures can vary from one corner of the oven to another. Rotating the pan helps everything become evenly golden brown.

    FAQs

    Are these seed crackers vegan?

    Yes, they are vegan.

    Are seed crackers good for you?

    Yes! Seeds are an excellent source of fiber, protein, healthy fats, antioxidants, vitamins and minerals. Flax and chia seeds also good sources of omega-3 fatty acids.

    How do I store these seed crackers?

    They keep well stored in a tightly sealed container at room temperature for at least a couple of weeks.

    Can I freeze seed crackers?

    Yes! These crackers freeze very well. Simply place in a freezer bag or similar container, seal tightly and store in the freezer for up to 3 months.

    Pieces of Norwegian Seed Crispbread on a white surface with a kitchen towel.

    What to Serve with Seed Crackers

    Quite honestly, the options are endless! Sliced cheese and/or cured meats, herring (embrace your inner Norwegian!), hummus, goat cheese, tapenade, hard-boiled eggs, jam.....let your imagination go wild. Here are some of my favorite toppings:

    • Mashed avocado, olive oil, salt, pepper flakes and a squeeze of lemon
    • Creamy Egg Salad with Dill and Capers
    • Roasted Beet Hummus
    • Creamy Split Pea Hummus
    • Goat cheese and Nordic Summer Herb Sauce
    • Cream cheese and Blueberry Cardamom Compote or Roasted Pear Compote with Cardamom, Vanilla and Ginger
    • Almond butter and sliced apples

    They are also quite nice alongside cozy soups and stews.

    Person dipping a seed cracker into hummus.

    Related Recipes

    Ready to try your hand at a few other Scandinavian crispbread or flatbread recipes? Give these a try:

    • Stack of flatbreads on a plate next to herbs and a spiked rolling pin.
      Soft Swedish Flatbreads with Garden Herbs (Tunnbröd med Trädgårds Örter)
    • Flatbreads stacked on a towel next to a rolling pin
      Soft Whole Wheat Rye Flatbreads with Scallions
    • Close up of Easy Swedish Crispbread (Knäckebröd) on a plate.
      Easy Swedish Crispbread (Knäckebröd)
    • Crispbread and a rolling pin and kitchen towel
      Easy Sourdough Rye Crispbread (Knäckebröd)

    Recipe

    Close up of a stack of gluten-free seed crackers (Norwegian Crispbread)

    Gluten-Free Seed Crackers (Norwegian Crispbread)

    Whether you call these crackers or Norwegian Crispbread (Knekkebrød), these golden, crispy seed crackers are a dream, both to make and to eat! 5 different varieties of seeds come together with the help of a little water and cornstarch to create one of the best homemade gluten-free crackers you'll ever have the pleasure of eating.
    4.95 from 55 votes
    Print Pin Rate
    Course: appetizers, Breads and Buns
    Cuisine: Nordic, Nordic Scandinavian, Norwegian
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 30 minutes minutes
    Total Time: 1 hour hour 45 minutes minutes
    Servings: 24 crackers
    Calories: 84kcal
    Author: Kristi

    Ingredients

    • ⅓ cup sesame seeds
    • ½ cup flaxseeds
    • ½ cup raw pepitas pumpkin seeds
    • ½ cup raw sunflower seeds
    • 2 tablespoons chia seeds
    • ⅓ cup cornstarch
    • ½ teaspoon salt
    • 3 ½ tablespoons canola oil
    • ¾ cup boiling water
    • Flaky sea salt for sprinkling

    Instructions

    • Preheat the oven to 275 degrees Fahrenheit. Line a 13x18 rimmed baking sheet with parchment paper and set aside. Stir the seeds, cornstarch and salt together in a large bowl. Add the oil and boiling water. Stir to combine. Let the mixture sit for 10 minutes.
    • Spread the batter into a thin layer on top of the parchment paper (a small offset spatula really helps this along). Sprinkle the top with sea salt.
    • Transfer to the oven and bake for about 90 minutes or until golden brown and crisp, rotating the sheet pan as necessary to encourage even browning. Once it is cool enough to handle, move the parchment paper with the cracker on top to a wire rack to cool completely. To serve, break the crispbread into pieces for a rustic look or cut into squares using a serrated knife.

    Video

    Notes

    • Take your time spreading the dough into a thin, even layer. This may take a few minutes so be patient. If you are having trouble, you can always dampen the spatula with water to help smooth things out.
    • Rotate the pan occasionally if the crispbread is browning unevenly. Oven temperatures can vary from one corner of the oven to another. Rotating the pan helps everything become evenly golden brown.

    Nutrition

    Calories: 84kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 51mg | Potassium: 71mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @TrueNorthKitchen or tag #truenorthkitchen!

    If you loved this recipe, give it a star review! Also, snap a picture of your Gluten-Free Seed Crackers (Norwegian Crispbread) and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.

    More Nordic/Scandinavian Bread & Bun Recipes

    • Featured image for Soft and Tender Buttermilk Bread.
      Soft and Tender Buttermilk Bread
    • Close up of Soft Rye Dinner Rolls.
      Soft Rye Dinner Rolls
    • Kavring bread sliced on a wooden cutting board.
      Kavring (The Easiest Swedish Rye Bread)
    • Swedish semla bun closeup.
      Easy Swedish Semla (Traditional Lenten Buns)

    Comments

    1. Sarah Thomas says

      June 09, 2025 at 11:19 am

      5 stars
      This is my go to cracker recipe. I have shared this recipe countless times. So easy to make and so yummy and versatile. My book club expects me to bring them every month.

      Reply
      • Kristi says

        June 09, 2025 at 12:04 pm

        Thanks so much for your comment, Sarah! I love that the whole book club is on the program. 🙂

        Kristi

        Reply
    2. EA says

      June 01, 2025 at 10:07 am

      5 stars
      Thank you so much for this recipe. I was buying similar seeded crackers at Whole Foods for nine dollars now I can make double the batch for a significantly lower price.

      Reply
      • Kristi says

        June 02, 2025 at 10:14 am

        That's wonderful to hear! I'm so glad you love the crackers and are saving some money at the same time. Thanks so much for the comment!

        Kristi

        Reply
        • Lisa says

          June 04, 2025 at 3:02 pm

          Can I use olive oil or avocado oil for this recipe. Thank you!

          Reply
          • Kristi says

            June 09, 2025 at 4:11 pm

            Yes, either one will work!

            Reply
    3. Anna says

      May 19, 2025 at 7:45 pm

      5 stars
      Help! I didn’t have parchment paper so knuckle head me baked them in 2 heavily greased glass pans. Welp, they’re all stuck like they’re superglued to the glass pans.

      I wouldn’t mind crumbles, but they’re so tightly stuck, even getting little chunks out is proving difficult.

      Any ideas how to get them out? Tia!

      Reply
    4. Caroline says

      May 06, 2025 at 7:04 am

      5 stars
      I swear this is my favorite recipe. It’s so easy & I make it several times a week now because we go through it so quickly! I’d never made bread, crackers, etc. before but truly anybody can do this. And it’s much simpler (with easier to find ingredients) than other crisp bread recipes I’ve seen!

      Reply
      • Kristi says

        May 11, 2025 at 1:45 pm

        Thanks so much for your feedback, Caroline! I'm glad this has become a part of your weekly meal prep!

        Kristi

        Reply
    5. Caroline says

      May 06, 2025 at 7:04 am

      5 stars
      I swear this is my favorite recipe. It’s so easy & I make it several times a week now because we go through it so quickly! I’d never made bread, crackers, etc. before but truly anybody can do this. And it’s much simpler (with easier to find ingredients) than other crisp bread recipes I’ve seen!

      Reply
    6. L Prince says

      April 29, 2025 at 11:05 am

      5 stars
      These are delicious and easy to make. I make them weekly as part of my meal prep routine.

      Reply
      • Kristi says

        May 11, 2025 at 1:47 pm

        Thanks so much for your feedback! I'm so glad you enjoy them.

        Kristi

        Reply
    7. Carol Taylor says

      April 28, 2025 at 3:48 pm

      5 stars
      I've been making this crispbread ever since I saw the demonstration at Hostfest about 3 years ago. After an attempt to spread it thin, I just started putting another sheet of parchment paper over the top and using a rolling pin. I see others have done this also. It is much more efficient and gives a beautiful even layer. Also I've added various herbs such as rosemary and thyme.Don't forget to salt it with kosher salt before baking it.

      Reply
      • Kristi says

        May 11, 2025 at 1:48 pm

        Thanks, Carol! I'm so glad you've been making these. I love the herb variations. Thanks so much for your feedback!

        Kristi

        Reply
    8. Sherri Waineo says

      April 23, 2025 at 7:20 pm

      5 stars
      Love these crackers! I used 3 T. of oil and it was just fine. They have a great flavor just because of the variety of seeds used! Easy and yummy!

      Reply
      • Kristi says

        May 11, 2025 at 1:50 pm

        Thanks for your feedback, Sherri! I'm glad you enjoyed them!

        Kristi

        Reply
    9. Kristi says

      April 05, 2025 at 11:26 am

      Thanks for your feedback, Lisa!

      Kristi

      Reply
    10. Lisa B says

      April 04, 2025 at 11:50 am

      I love these crackers! my cousin, in Denmark, makes them all the time with flour, I have an in-law that can't have gluten so this is perfect. I did change them up a bit. Used Olive Oil and reduced oil by 1/2, added crushed rosemary to the mix. Yummy. Also spreading this out was painstaking. My cousin rolls it out between 2 pieces of parchment. It is MUCH quicker and easier. Also I cut them BEFORE placing them in the oven, at the very least score then and they will break apart much easier and maintain the shape better.. The other way they just broke up in all kinds of shapes. This is a GREAT recipe to play with. Thank you so much for sharing.

      Reply
    « Older Comments
    4.95 from 55 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Welcome!

    Hi, I'm Kristi! Welcome to my cozy Nordic kitchen!

    More about me

    Popular Posts

    • Close up of cardamom bun.
      Traditional Swedish Cardamom Buns (Kardemummabullar)
    • Soft Dill Bread on a cutting board next to a towel and a sprig of dill.
      Soft Dill Bread (made with Cottage Cheese)
    • Brown Sugar Skyr Tart on a plate next to a cup of coffee.
      The Ultimate Guide to Swedish Fika (with Recipes)
    • Sliced Norwegian Brown Bread on a wooden cutting board.
      Norwegian Brown Bread with Oats and Rye
    • Soft Swedish Flatbreads on a plate next to a towel and a spiky rolling pin.
      Soft Swedish Flatbreads (Tunnbröd)
    • Featured image for Easy Overnight Danish Rye Bread (Rugbrød).
      Easy Overnight Danish Rye Bread (Rugbrød)

    Holiday Posts

    • Slices of Swedish Limpa Bread
      Swedish Limpa Bread
    • A close up of a stack of Swedish Ginger Cookies (Pepparkakor).
      Swedish Ginger Cookies (Pepparkakor)
    • Vegetarian meatballs and cream sauce in a pan
      Really Good Vegetarian Swedish Meatballs
    • Close up of a pile of krumkaker.
      Krumkake (Traditional Norwegian Waffle Cookies)
    • Close up of 3 Swedish pancakes on a plate topped with lingonberries.
      Traditional Swedish Pancakes (Pannkakor) with Lingonberries
    • Featured image for Swedish Meatballs with Gravy.
      Easy Swedish Meatballs with Gravy (Köttbullar)

    Footer

    ^ back to top

    About
    Work with Me
    Contact
    Disclosure and Privacy Policy
    Accessibility Statement

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 True North Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.