Recipes for Life

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Buckwheat and Toasted Oat Crackers

Golden brown crackers

These crispy whole-grain, gluten-free crackers are light, tasty and easy to make. Similar to Wheat Thins, they are a great stand alone snack and also go well with soup, hummus or other dips.

Keep the dough very dry and roll crackers as thin as possible for best results.

Prep time:

10 minutes to mix dough; 12 minutes to roll out crackers

Soak time:

Overnight (8-12 hours)

Cook time:

10-15 minutes




Step 0. Preheat oven to 400 degrees.

Step 1. Make the dough

Combine the dry ingredients in the mixing bowl.

Cut in the butter until very crumbly with the fork or pastry cutter.

Stir in 3/4 of the water. Round the dough into a ball and knead in the bowl to incorporate all of the flour. If it will not form a ball, keep kneading. If necessary, very slowly add dribbles of water until all flour is incorporated.

Note: Do not add too much water. The dough will be sticky and crackers less flakey. More flour can be added to restore a very dry consistency.

Step 2. Let dough stand overnight

In the bowl, round the dough into a ball. Place a clean tea towel directly on the surface of the dough. Place in the refrigerator for 8-12 hours or over night.

Step 3. Flatten and cut crackers

Knead the dough to redistribute any dryness and reincorporate any crumbles. The dough should be stiff and dry. Divide the dough into quarters. Roll out each with a rolling pin until it is 1/8 inch thick. You may need the thin spatula to pry the dough up from the surface.

Lay flattened dough on an ungreased cookie sheet. Use the rolling pin to flatten out any wrinkles that may have formed in transit and make the dough as thin as possible.

Prick dough with a fork. Cut into squares or diamonds with a sharp knife or pizza cutter. Do not use very much pressure to avoid scoring the cookie sheet.

Step 4. Bake

Bake at 400 degrees for 10-15 minutes or until lightly golden brown and crispy.

Tap on the crackers to see if they sound hollow and have no give. If slightly squishy, keep baking the crackers until done. Sometimes you have to remove the edge crackers and let the middle ones cook longer so they all get done evenly.Cool completely on a wire rack.


Store in an airtight, glass container for several weeks. If under-baked and moisture remains, the crackers may mold.