Gluten-Free Seed Crackers (Norwegian Crispbread)
Whether you call these Gluten-Free Seed 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.
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.
Ingredients
- The stars of the show here are the seeds: Pumpkin (pepitas), sunflower, flax, sesame and chia. We've got them all!
- Cornstarch helps bind the crackers together and keep them light and crispy. In the UK, Europe and Australia, cornstarch is often sold as cornflour. Be sure to use the fine white cornflour, not yellow cornmeal or course corn flour.
- Vegetable oil (or any other neutrally-flavored oil such as Canola) helps them brown and crisp in then oven.
See recipe card for exact amounts and detailed instructions.
Variations and Substitutions
- Garlic and Herb: Add ½ teaspoon garlic powder and a teaspoon of dried rosemary or thyme to the dry mixture.
- Everything Bagel: Sprinkle 1-2 tablespoons Everything Bagel seasoning over the top prior to baking in place of the sea salt.
- Arrowroot Starch: You can replace the cornstarch with arrowroot starch if you prefer. It is a 1:1 substitution with other changes needed to the recipe.
Special Equipment Needed
- Parchment paper
- 13x18 Rimmed baking sheet
- Small offset spatula (not essential but helpful)
How To Make Gluten-Free Seed Crackers (Norwegian Crispbread)
- 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.
- Add the boiling water and oil. Stir until well mixed. Let the mixture sit for 10 minutes (it will thicken as it sits).
- 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.
- 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.
Expert Tips
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.
- Score the crackers half way through the baking time for clean edges on the crackers rather than a more rustic look.
- 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
Yes, they are vegan.
They keep well stored in a tightly sealed container at room temperature for at least a couple of weeks.
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.
Make sure you are baking them for the full amount of time suggested as they need to dry out completely in the oven. If the center still feels a little soft when the baking time is up, turn off the oven and leave the door cracked open for 10-15 minutes to let the residual heat draw out remaining moisture.
If the crackers softened after storage, simply pop them back into a 300°F oven on a parchment lined baking sheet for 5-7 minutes to re-crisp them.
Cornstarch yields a lighter, shatteringly crisp texture whereas psyllium husk will create a slightly chewier cracker. I much prefer the cornstarch variation but if you want to use psyllium husk, replace the cornstarch with 1 - 1 ½ tablespoons of psyllium husk powder. The psylliium powder will absorb instantly so spread the dough onto the baking sheet immediately rather than waiting 10 minutes.
What to Serve with Seed Crackers
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
- Tarragon Chicken Salad
- Roasted Beet Hummus
- Creamy Split Pea Hummus
- Goat cheese and Nordic Summer Herb Sauce
- Cream cheese and Apple Compote, 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.
Related Recipes
Ready to try your hand at a few other Scandinavian crispbread or flatbread recipes? Give these a try:
If you tried this Seed Crackers (Norwegian Crispbread) recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Gluten-Free Seed Crackers (Norwegian Crispbread)
Ingredients
- â…“ cup sesame seeds
- ½ cup flaxseeds
- ½ cup raw pepitas pumpkin seeds
- ½ cup raw sunflower seeds
- 2 tablespoons chia seeds
- â…“ 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° F. 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.
- Score the crackers half way through the baking time for clean edges on the crackers rather than a more rustic look.
- To Store: Place in a air tight container and store at room temperature for up to two weeks. Freeze for longer storage.
I thought the crackers were a bit greasy. Has anybody tried reducing amount of oil?
My husband really liked these.
Thanks so much for this excellent recipe, which was passed on to me from my friend. I ring the changes with herbs and spices depending on what's in the cupboard and what we fancy on the day. They are so popular, a simple recipe that never fails to impress.
Thanks, Kate!
You state the oven temperature should be 275 degrees is this Fahrenheit or Celsius?
Sorry for the late reply! It is 275 F.
Granddaughter is allergic to sesame so I’ll try a substitute .
Hi Elaine, Feel free to just add more of any of the other seeds or a different seed if you would rather!
Kristi
Hello! I would like to make these Keto so can I leave out the cornstarch?
Hi Valerie,
Thanks for your question! You need something to help them bind together. Can you use arrowroot on a keto diet? That would definitely work. You can just replace the cornstarch with an equal amount of arrowroot.
Kristi
Can you use arrowroot instead of cornstarch?
Yes! Absolutely. Just do a 1:1 swap. Enjoy!
Kristi
Versatile, delicious, endless permutations and flavorings possible.
Quick, tasty, healthy
Everything you would want in a snack
I made an error and forgot to add the oil. Next batch added oil. Nowhere near as good as the first batch. No oil is the way to go. Light and crispy. Just lovely.
I have roasted sunflower seeds not raw. Will the roasted work?
Hi Lisa,
Yes, they should be just fine!
Kristi
Absolutely delicious!!!! This is the first time I've made crackers and I love these!!! I will be making them often! Thank you for the fantastic recipe.
Marleen
Thanks for the nice comment, Marleen!
OMG!!! I just pulled the pan out of the oven and tasted it. This cracker is divine!!! Thank you for the recipe. I also made your sourdough rugbrod today. I had a True North Kitchen day today.
So glad you liked the crackers! I love the idea of a True North Kitchen day. Hope it was a delicious one! 🙂
Kristi
I made these crackers about a year ago and have been coming back to this recipe again and again. All my kids love them, and now my teen daughter makes them when we run out. Thank you!
That's so great, Julie! Thanks so much for your comment. I love that your teenage daughter makes them!
Kristi
Love this recipe, as do everyone I serve the crackers.
I’m really easy on measuring - I use any nuts ihave on hand, whatever flax, hemp seeds, etc. Always use chia for sure. I only use Avocado oil and it works great. I’ve taken to adding Everything ButThe Bagel seasoning (generic) and it adds great flavor. I always use corn starch.
I gauge the water based on the consistency ( want it to spread easily) and cooking time is frequently 120 min or more - until crispy. Awesome every time!
This is delicious but the last two times it has stuck to the greaseproof. Like really really stuck. Any suggestions?
eila
That's surprising! Hav you changed the brand of paper you are using or anything else? You could always try greasing the paper or spraying it with Pam or something similar.
Kristi
These are delicious. Have made with cornstarch and potato starch...both turned out very well. (I may prefer the cornstarch a little bit over the potato. Wanted to try both since I had them on hand.) Also subbed evoo for the canola oil. The trick is to spread the batter very thin - just before the parchment starts to show through.
Hi Kristy,
Thanks a lot for your recipie.It is delicious! Everyonethat Has tasted them have liked it a lot. I have made it several times now. First exactly as you worte it. I live in Mexico so here we have amaranth and it is nutritious and not expensive. So I added 1/3 cup of amaranth to the recipie and it turned out perfect and crispy. sometimes I use flax seed flour and the flax seeds. other times have used different amounts of the seeds and each time they come ut great. I also used parchment paper on top at the time of spreading the dough in the pan. I take them out at 45 min and scource the dough. It is much easier and crackers are even. I want to try them with amaranth flour instead o f the cornstarch. How did you do it to find out how many grams of fat and protein etcc. in eahc cracker? Thank you sooo much! and congratulations! May God bless you
Hi Adriana,
Thanks so much for your review and for including some tips and variations! My recipe plug in automatically calculates the nutrition facts for the recipes. I publish.
Thanks again!
Kristi