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    Home » Recipes » Appetizers

    Crispy Gluten Free Lavash Crackers

    Published by Melissa on July 18, 2022 | Updated July 18, 2022 | 21 Comments

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    These crispy gluten free lavash crackers are made with just a few simple ingredients that you already have at home and come together fast! via @barbarabakesThese crispy gluten free lavash crackers are made with just a few simple ingredients that you already have at home and come together fast! via @barbarabakesThese crispy gluten free lavash crackers are made with just a few simple ingredients that you already have at home and come together fast! via @barbarabakesThese crispy gluten free lavash crackers are made with just a few simple ingredients that you already have at home and come together fast! via @barbarabakes

    Lavash crackers are thin, Armenian-style crackers, with a nice crunch. These crackers are easy to make and so versatile! 

    Lavash crackers are great for any occasion. This gluten-free recipe can also be adapted to your personal taste by adding different toppings to change the flavor. They’re also perfect to eat with dips, spreads, salsas, and relishes. 

    platter of lavash crackers with a buttery spread in a bowl

    Gluten Free Lavash Crackers

    Lavash Crackers are made from the Mediterranean flatbread Lavash or Lahvosh. Lavish bread is a type of flatbread. But, when lavash bread is rolled thin and baked until crisp, you get lavash crackers.

    These thin, crispy crackers are a traditional Mediterranean food that can be eaten alone, topped on salads and main dishes, or as an appetizer with different types of dips. 

    This recipe is simple, easy to make, and so delicious!

    six pictures showing the steps to make crackers

    Ingredients:

    • Gluten free flour: this is the backbone of the dish, look for a 1:1 gluten free baking blend that has xanthan gum for the best outcome. 
    • Sugar and salt: these add balance and a little flavor to the crackers
    • Water: this is the binding agent for the cracker and helps them to be nice and crisp
    • Yeast: this is a yeasted cracker and that fermentation and the yeast working it’s magic on the dough helps with the texture
    • Oil: this helps the texture too
    • Toppings: poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt can all be used to add flavor and customize your crackers

    How to Make Lavash Crackers:

    1. Mix up your dough (it’ll be a stiff dough) and let it rest so that the yeast can work it’s magic.
    2. Divide the dough into 4 pieces (it’s much easier to roll out a thin cracker when you work with a smaller amount of dough).
    3. Roll out the crackers between two pieces of parchment.
    4. Spritz the dough with water and add your toppings (the water is what makes the topping stick). 
    5. Bake, let them cool (they’ll finish getting crispy as they cook).
    6. Enjoy right away with your favorite dips or hummus.
    white platter of crackers with different kinds of toppings on them

    Frequently Asked Questions

    What is the difference between Pita and Lavash?

    The difference between pita and lavash comes through the texture of both foods. Pita is a thicker, softer bread while Lavash is thin and crispy. 

    Are Lavash crackers healthy? 

    Lavash crackers can be a great way to add whole grains and seeds to your diet, which provides protein and fiber. The recipe also has no added sugar if replacing the sugar for agave syrup.

    crackers with a bit of cheese bread and cucumber on them in someone's hand

    More great recipes:

    • Black Bean and Corn Salsa
    • Lemon Garlic Hummus
    • Homemade Wheat Thin Crackers

    If you’ve tried this easy zucchini fritter recipe or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.

    close up to see the seasoning and sesame seeds of the lavash crackers
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    Gluten Free Lavash Crackers

    Lavash crackers are easy to make, thin and crispy, and the perfect easy cracker to make at home.
    Prep Time45 mins
    Cook Time20 mins
    Course: Appetizers and Snacks
    Servings: 6
    Calories: 174kcal
    Author: Melissa Griffiths
    Prevent your screen from going to sleep

    Ingredients

    • 1 ½ cups 6.75 oz gluten free flour blend look for a 1 to 1 baking mix with xanthan gum
    • ½ tsp .13 oz salt*
    • ½ tsp .055 oz instant yeast
    • 1 Tb .75 oz agave syrup or sugar*
    • 1 Tb .5 oz vegetable oil
    • ⅓ to ½ cup + 2 Tb 3 to 4 oz water, at room temperature
    • Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings optional for toppings

    Instructions

    • In a mixing bowl, stir together the gluten free flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full ½ cup + 2 Tb of water, but be prepared to use it all if needed.
    • For gluten free cracker though, the dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
    • Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).
    • Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.
    • Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt – a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.
    • Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).
    • When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

    Nutrition

    Calories: 174kcal | Carbohydrates: 34g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 0.02mg | Potassium: 30mg | Fiber: 1g | Sugar: 2g | Calcium: 4mg | Iron: 0.1mg
    lavash cracker with words "gluten free lavash crackers" on the top

    Now you can have crispy crunch homemade gluten free crackers anytime you’d like with ingredients you have on hand at home. Enjoy these lavash crackers with your favorite dips or hummus!

     

     

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    « Zucchini Fritters with Bacon and Cheese
    Overnight Pizza Dough »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. PJ

      December 16, 2022 at 5:39 am

      Hi I was wondering if I could put the dough through my pasta rollers rather than using a rolling pin? I’m excited to be able to make these crackers for family gatherings and have my son be able to eat everything on the appetizer board.

      Reply
      • Melissa Griffiths

        December 30, 2022 at 1:15 pm

        You could try it! That’s a great idea. I’m not sure if it will tear to much going through or not but I love the idea. Let us know if you do!

        Reply
    2. Lisa magicsprinkles

      October 01, 2008 at 12:54 pm

      Mmmmmmm. Salsa….

      Reply
    3. Linda

      October 01, 2008 at 12:49 am

      Mmmm. I love corn in anything! Nice work on this challenge. Your pix are great, too.

      Thanks for the comment you left on my blog. As a first-timer, the comments are really encouraging.

      Reply
    4. Lisa

      September 30, 2008 at 8:39 pm

      Mmm..corn and black beans, sort of a southwest take on the lavash and dip. Looks awesome!

      Reply
    5. The Blonde Duck

      September 29, 2008 at 6:46 pm

      I love the salsa you used. It looks so good!

      Reply
    6. Pam

      September 29, 2008 at 3:30 pm

      Your crackers look great and your corn and black bean salsa sounds perfect.

      Reply
    7. Maria

      September 29, 2008 at 3:21 pm

      Love the black bean and corn salsa! A perfect pairing for your crackers!

      Reply
    8. HoneyB

      September 29, 2008 at 1:41 pm

      Great job Barbara! Love the salsa. I can just eat that stuff by the spoonfuls!

      Reply
    9. Dharm

      September 29, 2008 at 12:57 pm

      I want some of that salsa now! Great job on this challenge and it certainly was a lot of fun!

      Reply
    10. Jude

      September 29, 2008 at 6:42 am

      Mm black bean sals.. Sounds great with anything crispy !

      Reply
    11. Jenny

      September 29, 2008 at 4:36 am

      Yum, I bet the black bean and corn salsa was the perfect pair for those yummy crackers. Great post Barbara!

      Reply
    12. Joy

      September 28, 2008 at 7:39 pm

      Tasty, tasty, tasty

      Reply
    13. Angela

      September 27, 2008 at 9:59 pm

      Oooh, that salsa looks–and sounds–awesome! I’m definitely going to try it out. Your crackers look great, too. Nice and thin.

      Reply
    14. Alexa

      September 27, 2008 at 5:32 pm

      Wonderful job on the DB challenge. Your crackers look great!

      Reply
    15. awoz

      September 27, 2008 at 5:09 pm

      Ireally have to try this cron and bean salasa…looks fantastci and the crackers to:)

      Reply
    16. ~Priscilla~

      September 27, 2008 at 4:31 pm

      yummy, those look delicious barbara! lavash crackers are yummy, i think they would be delicious with hummus too!

      Reply
    17. Lisa

      September 27, 2008 at 3:18 pm

      Love the salsa to go with the lavash.

      Reply
    18. Dana McCauley

      September 27, 2008 at 2:57 pm

      Corn and black bean salsa – yum! That sounds like a great snack.

      Reply
    19. Megan

      September 27, 2008 at 2:25 pm

      Your crackers look better then my crackers. Love the black bean and corn dip!

      Reply
    20. RecipeGirl

      September 27, 2008 at 1:56 pm

      These look great! Love the relish idea!

      Reply

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