Gluten-Free Curried Sesame Crackers

Our preferred diet can change many times over a lifetime. The picky kid that only eats macaroni and cheese, suddenly can’t stand the thought of it. We get diagnosed with an allergy or a disease and have to give up sugar, or gluten, or nuts, or we read something that moves us to eat locally. Maybe our conscience changes, and we decide not to eat animals, or to stay away from processed and fast foods. We get fat and go on a juice diet, we want to bulk up and add protein shakes. It seems to me that Americans, in particular, are very susceptible to new diets. It may be because we lack a food culture that’s unique to us, though some would argue that fast and convenience foods are our food culture.

I recently finished reading Wheat Belly by Dr. William Davis. He is a cardiologist who found that when his patients went on a grain free diet, much of their health issues, including heart disease and diabetes disappeared. As an added bonus, most of his patients lost weight, and a lot of it, when they left grains behind. Grain free recipes are, of course, naturally gluten free and safe for celiacs (provided there is no cross contamination). Many grain free recipes abound on the internet, mostly baked goods using a combination of coconut and almond flours. Some are quite good, like this cracker recipe that I adapted from Dr. Davis’ Wheat Belly Blog. These crackers are made from ground sesame seeds and are crisp and salty, with big curry flavor. I think they are perfect dipped into hummus, but they are flavorful enough to stand on their own.

Have you tried making gluten free or grain free crackers?

5 from 1 reviews
Curried Sesame Crackers
Prep time
Cook time
Total time
These spicy crackers are grain free and gluten free and would be the perfect thing to nibble on at a cocktail party. They are wonderful dipped into hummus or eggplant dip, but are flavorful enough to stand on their own.
Serves: about 30 crackers
  • 2 cups raw sesame seeds
  • 1 cup shredded Parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons curry powder
  • ¼ teaspoon cayenne powder
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1¼ cups water
  1. Preheat oven to 350 degrees.
  2. In food processor fitted with a steel blade attachment, grind 1¼ cups sesame seeds to fine meal. Remove and place in large bowl.
  3. Place shredded Parmesan cheese in food chopper or food processor and pulse briefly until reduced to granular consistency. Add to sesame seed meal and mix. Stir in olive oil.
  4. Add remaining (unground) sesame seeds, curry powder, cayenne pepper, onion and garlic powder, and sea salt and mix thoroughly. Stir in water. Add additional water, if necessary, one tablespoon at a time, to obtain a pourable consistency similar to pancake batter.
  5. Pour mixture into a jelly roll pan (a baking sheet with sides) and smooth to fill pan and obtain a thickness of a cracker. It may be necessary to use two baking sheets. Smooth the top of the batter with an offset or rubber spatula.
  6. Bake for 30 minutes or until edges browned and center firm. If a dry, extra crunchy cracker is designed, bake an additional 15-20 minutes, watching carefully to make sure they don't burn.
  7. Score with a pizza cutter when still warm if you want uniform crackers. Cool and break apart. Store in an airtight container.


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  1. Ron Hawkes says:

    Love your site and all the great recipes. Thanks for sharing. I am working steadily on removing Wheat from my diet. Your site is going to help.

  2. Carol StJohn says:

    Hi…when you ground the sesame seeds how much flour did you end up with?…I don’t want to have to grind seeds so I will buy the sesame flour already processed and need to know how much flour to use…Thank you…CJ

  3. I just made these and they’re delicious! I think most of them will hold up well for dipping, however, I did end up with a lot of crumbs. I’m hoping they’ll be good sprinkled over salad or maybe just eating as a snack. I had a hard time getting them off my cookie sheet and I think the pan should have been sprayed. Since the directions didn’t say to spray the pan I didn’t because I know that sometimes affects the outcome. I will definitely make these again but I think I’ll try spraying the pan next time, or either baking them on parchment paper.

  4. Revision to my review of yesterday: These crackers still have a very good flavor but it seems the longer they go the softer they get, not really firm enough for dipping. I was able to spoon a little dip onto a few for lunch today but when I tried to scoop some dip the cracker fell apart. It would be nice if they were crisper and firmer and remained that way.

  5. Do you think they will turn out if I grind all of the seeds? I can only eat nuts and seeds when ground and I really want to try these but hate to waste money tossing out ingredients when it doesn’t turn out. Also, have you ever made them with a few black sesame seeds thrown in the mix?

    1. Black sesame would be great. I haven’t tried to grind the seeds. And sometimes too much grinding can cause the seeds to turn into “butter” so I’d be careful to stop before it gets to that point if you decide to try it.

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