DIY do it yourself crackers means you are in control of the ingredients. This simple recipe uses gluten-free flour combined with quality olive oil and black pepper. The result, something fresh, delicious, and not found in a grocery store.


1 tablespoon baking powder
1/2 cup chickpea flour
1/2 cup rice flour
3 tablespoons olive oil
1/2 teaspoon pepper, black

1/4 cup almond milk

1/8 cup sesame seeds
1/8 teaspoon sea salt

Preheat oven to 350° F. Place rack in the center of the oven. Line a shallow baking sheet with parchment paper and dust with rice flour.

Place baking powder, chickpea, and rice flour in a food processor. Add black pepper and olive oil. Pulse a few times, scrape down the sides of the bowl and blend until well combined. Slowly add cold almond milk while the processor is running. Continue to run the processor until the dough collects into a ball. Add additional drops of liquid if needed. The dough will be rollable when all crumbs form into a ball.

Remove the dough from the food processor and sprinkle with rice flour top and bottom. Roll out evenly, corner to corner on the cookie sheet. Cover the dough with sesame seeds and salt. Roll the seeds and salt into the dough. Roll the dough about 1/8 to 1/4-inch thick. Cut into square or rectangle shapes with a ravioli cutting wheel.

Bake at 350° F for 20 minutes or until golden brown.