Gluten-Free Seed Crackers (Norwegian Crispbread)

ByKristi January 29, 2026

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

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.

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.

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

Recipe