Low-carb gluten-free crackers made with ReWild CoreBake

Low-Carb Crackers – Gluten-Free & High-Fibre

These homemade low-carb crackers are crisp, flavourful, and incredibly versatile. Made with CoreBake’s high-fibre flour blend and just a few simple ingredients, they’re easy to prepare and naturally gluten-free. Keep them classic with flaky salt, or customise them with herbs, spices, or seeds to suit your taste. Perfect for snacking, dipping, or serving as part of a sharing board.

Prep Time

Cook Time

Servings

Difficulty

10 + 10 mins rest

55 mins

6 crackers

Easy

Prep Time

10 + 10 mins rest

Cook Time

55 mins

Servings

6 crackers

Difficulty

Easy

Easy Low-Carb Sugar-free Keto Friendly

Close-up of crispy low-carb gluten-free crackers made with ReWild CoreBake

Homemade low-carb gluten-free crackers cooling on a rack made with ReWild CoreBake

Homemade low-carb gluten-free crackers made with ReWild CoreBake flour blend

THINGS TO KEEP IN MIND

🔅 All ovens bake a bit differently, so keep an eye on your bake and adjust the time/temperature if needed.
🔅 Everyone’s taste is unique — feel free to tweak sweetener, salt, or spices to make it just right for you.
🔅 Different ingredient brands can absorb moisture differently, so your texture may vary slightly.
🔅 The base recipes yield smaller batches, as the high fibre content makes these bakes naturally more filling. A smaller portion is often enough to feel satisfied — balance is key for the best experience.
🔅 High-fibre flours behave differently from traditional or other gluten-free flours. They absorb much more liquid and usually require a longer baking time. Don’t worry if the dough or batter feels wet — that’s completely normal. It’s also important to let your bake cool for 2–3 hours after coming out of the oven, as high-fibre flours continue to absorb moisture while cooling. Cutting or serving too early can make the inside feel wet.

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Ingredients

40 g CoreBake
½ tsp salt
½ tsp baking powder
Optional seasonings: cracked pepper; rosemary; paprika; garlic powder
1 egg
75ml water
1 tbsp olive oil or melted butter
Optional toppings: flaky salt; sesame seeds; poppy seeds

Nutritional Fact

Nutritional values (total)*

Energy (Kcal): 206.8
Fat: 12.8 g
Protein: 6.7 g
Carbohydrates: 3.5 g; of which sugars: 0.06 g
Fibre: 34.4 g**

Nutritional values per crackers*

Energy (Kcal): 34.5 Kcal
Fat: 2.1 g
Protein: 1.7 g
Carbohydrates: 0.6 g; of which sugars: 0.01 g
Fibre: 5.7 g**

*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

In a large mixing bowl, combine the Core Bake, salt, and baking powder. Add your favorite seasonings: cracked pepper, rosemary, paprika, garlic powder etc.
In another bowl, whisk together the egg, water, and olive oil/butter.
Combine and mix until a thick paste forms.
Let the dough rest while you heat the oven to 160°C.
Roll between two sheets of parchment paper. Aim for a rectangle approximately 30 × 15 cm, and 1/3 cm (1/8 inch) thickness. Optionally, sprinkle with flaky salt, sesame seeds, or poppy seeds. You can also mix different seeds to make it your own.
Score the crackers using a knife or a pizza wheel (around 10 × 7.5 cm per piece).
Bake for 25 minutes, carefully separate the crackers, and bake for another 30 minutes, flipping once.
Cool completely and serve.