THIS CAFE LIFE
Home-made 'Rye Style' Crackers (GF)
These gluten-free rye-style crackers capture the earthy flavor and crisp texture of traditional Nordic crispbread using a blend of buckwheat, seeds, and caraway. Thin, crunchy, and deeply savory, they are ideal for gravlax, cheeses, and Scandinavian-style boards.
Prep Time:
15 Minutes
Cook Time:
25 Minutes
Yield:
Ingredients
1 C. Buckwheat flour
½ C. Gluten-free oat flour
¼ C. Flaxseed meal
¼ C. Sunflower seeds
2 T. Sesame seeds
1 t. Caraway seeds, toasted
½ t. Kosher salt
3 T. Olive oil
¾ C. warm water
Wood Sapele French Rolling Pin
A classic tapered French rolling pin crafted from solid sapele wood, offering precise control for rolling pie crusts, pastries, cookies, and delicate doughs with smooth, even pressure. Shop the rolling pin →
Multi-Purpose Bench Scraper & Chopper
A versatile stainless-steel bench scraper designed for cutting dough, portioning pastry, transferring chopped ingredients, and keeping prep surfaces clean and organized. Shop the bench scraper→
Step 1 — Preheat
Preheat oven to 350°F and line a baking sheet with parchment.
Step 2 — Mix the Dough
Combine all dry ingredients in a bowl. Stir in olive oil and warm water until a soft dough forms.
Step 3 — Roll Thin
Place dough between two sheets of parchment and roll very thin (about 1/16–1/8 inch).
Step 4 — Score
Remove the top parchment and score into cracker shapes using a knife or pastry wheel.
Step 5 — Bake
Bake for 18–22 minutes, until crisp and lightly golden. Cool completely to firm.
Step 6 — Serve
Break along scored lines and store in an airtight container.