Buckwheat Crackers

Prepared with grain-free buckwheat flour, buckwheat crackers are a gluten-free nibble perfect for snacking, dipping or topping. They're crunchy and distinctively nutty, made even tastier with a little olive oil and toasted seeds!


Nutrition per serving
Net Carbs15.7 g5.7%
of which Sugars0.8 g0.9%
Fibers2.9 g10.3%
Fats7.6 g11.7%
of which Saturates1 g5%
of which Omega 30.1 g5.1%
Proteins4.1 g8.9%
Calcium14 mg1.4%
Vitamin A0 mcg0%
Vitamin C0 mg0.1%
Iron1.3 mg8.6%
Potassium173 mg5%
Sodium397 mg17.3%
Cholesterol0 mg0%
Kcal147 7.4%
Macro split
  • net carbs 52%
  • sugars 3%
  • fats 25%
  • saturates 3%
  • proteins 14%
  • fibers 10%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
147 per serving

Today, we'll show you how to make crackers using buckwheat flour, a naturally gluten-free flour made from ground buckwheat groats.

Preparing crackers at home puts you in control of the ingredients, helping you make a healthier snack than store-bought crackers.

And this buckwheat cracker recipe is as healthy as it gets: rich in fibres and proteins!

Despite its name, buckwheat is not related to wheat. It is a 'pseudo-cereal'—a seed used as a grain—and it contains no gluten.

So, this grain-free cracker recipe is the perfect alternative to wheat crackers, if you can't have gluten or are looking for something new.

These savoury crackers burst with the uniquely nutty, earthy, and roasty flavour of buckwheat — so you don't need many other ingredients to make them tasty!

We just added a little extra virgin olive oil and salt, plus toasted sunflower seed for extra crunch. But you can swap or omit any of these if you like, following our tips below!

Frequently Asked Questions

Are buckwheat crackers gluten-free?

Yes, crackers made with buckwheat flour are gluten-free, as buckwheat is actually a seed and has no gluten.

Using buckwheat flour for crackers is an excellent way to prepare grain-free, flourless crackers if you’re celiac, sensitive to or avoiding gluten.

Are buckwheat crackers healthy?

One 30-gram (1 oz) serving of buckwheat crackers has 150 calories, 4 grams of proteins, and 3 grams of fibre, making it a healthy snack.

Homemade buckwheat crackers are a healthier alternative to crackers made with white wheat flour as they have:

  • Three times more fibres

  • Fewer net carbs

  • A source of complete proteins

This means crackers with buckwheat flour can help with weight loss as they're more filling and don't spike blood sugars as much.

How do I keep homemade crackers crunchy?

Homemade crackers will stay perfectly crispy for a few hours once baked. After that, they’ll start to lose their crunch if not properly stored.

To keep these buckwheat crackers fresh for up to a week, follow these 4 simple tips:

  1. Leave the crackers to cool completely on a rack to prevent steam from moistening them.

  2. Once cooled, immediately transfer into a glass container like a jar (ideally with an air-tight seal) or tightly wrap in foil.

  3. Don’t use plastic bags or plastic containers, as plastic makes homemade crackers chewy and stale.

  4. Store at room temperature in a cool, dry, dark place, like a cupboard.

What can I serve buckwheat crackers with?

Buckwheat crackers are great for nibbling and go well with dips and spreads like:

How do you make crackers with buckwheat?

Buckwheat crackers are thin, savoury biscuits made with buckwheat flour, water, and salt — sometimes herbs and oil are added for extra flavour.

To make them, the ingredients are kneaded into a dough which is first rolled out into a thin sheet and then cut into cracker shapes before being slowly baked in a low oven until crunchy.

What seasonings and flavours go well in buckwheat crackers?

Buckwheat flour has a distinctly earthy, nutty and slightly bitter taste that pairs well with toasted flavours, strongly aromatic herbs or spices, and rich, salty ingredients.

So, you can make buckwheat crackers even tastier by adding:

  • Nuts and seeds (toasted) — the best are walnuts, pecans, and hazelnuts or sunflower, sesame seeds and pumpkin seeds as in this seeded spelt crackers recipe

  • Cheese — try grated cheddar, parmesan, or nutritional yeast

  • Mustard — spicy dijon or wholegrain mustard as in these mustard crackers.

  • Aromatic herbs like dried thyme and rosemary

  • Cumin, caraway seeds or fennel seeds — check these sourdough fennel crackers

  • Olives — green or kalamata olives


Measuring System
Buckwheat Flour150 g
Salt1 tsp
Extra Virgin Olive Oil2 tbsp
Water (at room temperature)60 mL
Toasted Sunflower Seeds (optional)3 tbsp

Step 1

Preheat the oven to 150°C (300°F) static and keep a large baking tray in the oven.

In a bowl, mix the buckwheat flour with salt, then add the olive oil (1).

Using your fingertips, rub the oil into the buckwheat flour until you have a sandy mix (2).

buckwheat flour with salt and oil in a bowl
buckwheat flour rubbed with oil for cracker dough

Step 2

Now, pour in the water (1) and mix the ingredients until they form a rough dough.

Then, use your hands to knead the cracker dough until it's smooth, pliable and detaches from the sides of the bowl (2).

Depending on how fine or coarse your buckwheat flour is, you may need more or less water.

buckwheat flour and water in a bowl for cracker dough
kneaded buckwheat cracker dough in a bowl

Step 3

Using a rolling pin, roll out the buckwheat dough between two sheets of baking paper to a 2-3 mm thickness — as a thin sheet of cracker dough will cook faster and yield lighter, crispier crackers.

buckwheat flour cracker dough rolled into a thin sheet

Step 4

If omitting the seeds: use a long knife or a wheel cutter to mark the outline of the crackers and poke the dough with the tines of a fork to allow steam to escape while baking (1).

If using the seeds: first brush the dough with a little water, scatter the seeds over, and press them with a rolling pin. Then, use a long knife to mark the outline of the crackers, cutting through the seeds (2).

buckwheat cracker dough cut and poked
buckwheat cracker dough topped with sunflower seeds

Step 5

Slide the baking paper with the buckwheat cracker dough onto the hot baking tray and bake in the oven for 30-35 minutes.

Halfway through cooking time, rotate the tray to ensure even cooking.

The buckwheat flour crackers are ready when they're firm and dry; they should sound hollow when tapped and snap when cracked.

baked buckwheat flour crackers on a tray

Step 6

Transfer the baked crackers onto a rack, leaving them to cool down completely and crisp up (1).

Your homemade gluten-free buckwheat crackers are ready (2)!

Once cooled, immediately store them in a glass container or jar or tightly wrap them in foil — plastic makes them go stale quickly.

The crackers will keep well for 5 days.

Enjoy these buckwheat crackers on their own or with your favourite dips and toppings — tasty ideas in our FAQ section!

baked buckwheat flour crackers on a rack
close up of homemade gluten-free buckwheat flour crackers


  • Cracker size: we made our buckwheat flour crackers 7 x 5 cm (3 x 2 in), but you can make them larger or smaller, square, round or diamond-shaped if preferred.

  • Cooking on multiple trays: use fan mode in the oven and rotate the trays top to bottom and front to back halfway through baking time for even cooking.

  • Low-salt option: to make the crackers less salty, reduce the salt to 1/2 teaspoon and add 1 teaspoon of strong dried herbs/spices like rosemary, thyme, or black pepper.

  • Oil-free option: replace the oil with water and add some toasted seeds/nuts to the dough (chopped or, even better, ground) for richness.


You can replace one-third to half of the buckwheat flour with other gluten-free flours like: