The Ultimate Gluten-Free Crackers Recipe

Elevate your snack game to unprecedented heights. Say goodbye to the bland, store-bought options and hello to homemade, curried gluten-free seeded crackers. Perfect for cocktail parties or a cozy night in, these spicy delights are not just a treat for your taste buds but also a joy for your health.

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Recipe card, description, and images updated 2/1/24.

gluten free crackers with seeds and curry

Why Curried Seeded Crackers?

In the realm of gluten-free snacking, creativity is key. Our curried seeded crackers recipe takes inspiration from the rich tapestry of flavors found in traditional curry spices, paired with the nutritional powerhouse that is sesame seeds. These crackers are not just grain-free and gluten-free; they’re a flavorful journey that’ll have you reaching for just one more… and then maybe another.


  • 2 cups raw sesame seeds: A source of healthy fats, minerals, and a nutty base for our crackers.
  • 1 cup shredded Parmesan cheese: Adds a savory depth and a touch of umami.
  • 2 tablespoons extra-virgin olive oil: For that perfect crumbly texture.
  • 2 teaspoons curry powder: The heart of our crackers, offering a warm and complex flavor profile.
  • ¼ teaspoon cayenne powder: Just enough heat to keep things interesting.
  • 2 teaspoons onion powder: For a hint of savory sweetness.
  • 1 teaspoon garlic powder: Because what’s a recipe without a little garlic?
  • 1 teaspoon sea salt: To elevate all the flavors.
  • 1¼ cups water: The key to bringing our batter to the right consistency.


  1. Prep Work: Start by preheating your oven to a cozy 350 degrees. This is where the magic begins.
  2. Sesame Seed Magic: In a food processor fitted with a steel blade, transform 1¼ cups of sesame seeds into a fine meal. This will be our gluten-free flour alternative. Transfer to a large bowl and set aside.
  3. Cheesy Goodness: Give your Parmesan cheese a quick whirl in the food processor until it reaches a granular consistency, akin to breadcrumbs. Mix this with your sesame seed meal, stirring in the olive oil to get things started.
  4. Flavor Town: To this mix, add the remaining sesame seeds (for that crunch), curry powder, cayenne pepper, onion powder, garlic powder, and sea salt. Stir until the spices have made friends with every seed and granule.
  5. Batter Up: Gradually stir in water until you achieve a pourable consistency, reminiscent of pancake batter. If the mix is too thick, don’t be shy—add a little more water, one tablespoon at a time.
  6. Spread the Joy: Pour your batter into a jelly roll pan, or any baking sheet with sides, aiming for an even cracker thickness. Smooth things over with an offset spatula or the back of a spoon.
  7. Bake to Perfection: Bake for 30 minutes, or until the edges are a golden brown and the center is firm to the touch. For those who live on the edge and prefer their crackers extra crunchy, consider an additional 15-20 minutes in the oven. Keep a vigilant eye to avoid any unintended charcoal experiments.
  8. Cooling Phase: Once baked to your liking, score with a pizza cutter for that professional touch or simply break apart after cooling for a rustic charm. Store in an airtight container to keep them crisp and delicious.

Serving Suggestions:

These curried gluten-free seeded crackers are a marvel on their own or as a vehicle for your favorite dips. Imagine them paired with a creamy hummus or a smoky eggplant dip—the possibilities are endless. They’re not just a snack; they’re a conversation starter, a way to bring people together over the love of good food.

Have you tried making gluten free or grain free crackers?

More Gluten Free Snacks to Try:

Did you make this gluten free cracker recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!

The Ultimate Gluten-Free Curried Seeded Crackers Recipe

Alison Needham
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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American, Indian
Servings 30 crackers
Calories 80 kcal



  • Preheat oven to 350°F
  • In food processor fitted with a steel blade attachment, grind 1¼ cups sesame seeds to fine meal. Remove and place in large bowl.
  • 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.
  • 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.
  • 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.
  • 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.
  • Score with a pizza cutter when still warm if you want uniform crackers. Cool and break apart. Store in an airtight container.


Serving: 4crackersCalories: 80kcalCarbohydrates: 3gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 133mgPotassium: 54mgFiber: 1gSugar: 0.1gVitamin A: 28IUVitamin C: 0.05mgCalcium: 139mgIron: 2mg
Keyword curried crackers, Gluten Free Crackers, homemade crackers, seeded crackers
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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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