Gluten Free Oyster Crackers

It’s been months since I received a request for a recipe forĀ gluten free oyster crackers. I finally had the courage to give it a try. With very few gluten recipes to go by, I am very happy with the results. I have provided dairy-free and vegan options, though the results will vary depending upon the ingredients you use. Mainly the browning amount will change. Though if you were to use whole milk, it would make them a tad bit softer, yet more flavorful. I have provided the ingredients I used, and in parenthesis the alternatives. Get that clam chowder ready for this fall and enjoy it with these gluten free oyster crackers!

My first thought was to use rice flour, along with tapioca and potato starch, but since I’m allergic to tapioca starch/flour, I substituted it with non-GMO cornstarch (Bob’s Red Mill brand).

Because most oyster crackersĀ contain yeast, and some baking soda. I decided to use a recipe to adapt from The Cooking of Joy blog,Ā Homemade Oyster Crackers, as it calls forĀ baking powder which is lower in sodium than baking soda, and is yeast-free. I think the crackers shouldn’t over power a soup, as most soups are salty enough, anyway.

Gluten Free Oyster Crackers


Yield: Makes 2 1/2 cups of 5/8-inch crackers

Gluten Free Oyster Crackers

A yeast-free gluten free oyster crackers recipe using baking powder.


  • 1/2 cup rice flour
  • 1/4 cup cornstarch (or, tapioca flour/starch)
  • 1/4 cup potato starch
  • 1 /2 tablespoon baking powder*
  • 1 teaspoons xanthan gum (or guar gum)
  • 1/4 cup ( unsalted butter, cold (and/or cold palm shortening), diced
  • 1/4 cup non-fat milk** (or rice milk or water for dairy-free)
  • Sea salt, for garnish (optional)


  1. Add the flour, starches, baking powder, and xanthan gum to a food processor and pulsate until thoroughly blended.
  2. Add butter or shortening and pulsate until it comes together in a couple/few balls.
  3. Add the milk and blend, just until combined, no longer.
  4. Form a square disc shape, place it in a bowl, cover, and refrigerate to chill, about 2 hours. Flattening it, versus leaving it in a ball helps it chill faster. If leaving overnight, bring to a pliable texture at room temperature. Do not bring to room temperature.
  5. Preheat your oven to 350Ā°F
  6. Divide the dough into 2 pieces, and set the other piece back in the refrigerator to stay chilled.
  7. Roll the dough out onto a sheet of parchment paper, to about 1/8" thick. and sprinkle with salt, if using.
  8. Using a knife, miniature cookie cutter, or pastry tip (which is what I used), cut the dough into your desired shape, no larger than 1" wide. (I made 5/8" circles). Roll the scrap pieces into a ball and cut out additional crackers.
  9. Using a knife or ice pick, prick each cracker once in the center.
  10. By using a butter knife or knife, lift the scrap pieces and set aside as you go; transfer the cut out pieces to a baking sheet.
  11. Bake for 10 minutes, or longer if making larger than 5/8" crackers, and until golden brown.
  12. Once baked, transfer the oyster crackers along with the parchment paper to a plate to cool completely.
  13. Repeat steps above for other piece of dough. Between the both dough pieces and scraps you should be able to bake them on 3 baking/cookie sheets. They don't spread, just rise.
  14. Leave out at room temperature once cooled to dry out and become even more crispier. Store in an airtight container.


*Use Featherweight brand for corn-free.

**You may use low-fat or whole milk, but it will cause the oyster crackers to a tad bit softer. However, they will brown more. Butter creates more browning and more flavor. Shortening creates more crispness. In an ideal world you'd use half and half, as I did.


6 Replies to “Gluten Free Oyster Crackers”

  1. I just received my shipment of gf flours today….now I can make this recipe…my husband was wishing we had soda crackers ;)

  2. these look so yummy. I lived on oyster crackers before my diagnosis of celiac disease. did they taste the same or as much as you can remember them tasting the same as the good old fashioned oyster crackers. did they have the same light airy fluffy saltine feeling/taste?

    1. Theresa,

      Thanks for your question. They are not as light as crisp as the real deal, but they are light. Sorry, but they will definitely do for me. Using water and all shortening will make them lighter and crispier. I went for a little flavor by using half unsalted butter. If you wish them to be salty, definitely add some salt into the dough or use salted butter. I made these as close as possible to the original recipe. I believe a yeast recipe may create a different texture. I’m looking forward to trying that as well.

      I’ve left them out to continue to crisp. I may experiment and place some back in the oven at 170 degrees to see if they crisp up even more. I’ll update any successes.


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