Recipes › Buckwheat crackers

Buckwheat crackers

Preparation Time
5-10 minutes

Cooking Time
8-10 minutes

24-30 crackers

Snappy, savoury crackers to team with cheese after dinner, or as a great dipping snack. These tasty crackers are easy to make and will keep for weeks. A wonderful healthy and more-ish bake!

By Innovative



140g PURE GF Buckwheat Flour
½tsp PURE Baking Powder
¼tsp PURE Xanthan Gum
½tsp or 5g honey

½tsp PURE Dried Yeast
½tsp coarse sea salt
½tsp poppy seeds
80ml/g warm water

Preparation Method

  1. Weigh out 120g of the buckwheat flour (keep 20g back) and add the baking powder and Xanthan. Stir well.
  2. Dissolve the honey in the warm water and then add the yeast. Leave it to froth.
  3. Add the water mix to the dry ingredients and mix with a wooden spoon until it forms a soft sticky dough. Cover with cling film and leave to prove in a warm place.
  4. After 30 minutes uncover the dough and add the remaining buckwheat flour, the poppy seeds and the salt. Bring it all together until it forms a soft dry dough.
  5. Divide the dough into 4 sections and roll each one as thin as it will allow. Use a biscuit cutter to cut out round crackers, or use a sharp knife/pizza wheel to cut square/rectangular ones.
  6. Place on a dry non-stick baking sheet and mark each cracker with a fork.
  7. Bake at 220°C/425°F until lightly browned. Cool on a wire rack.


Not only is this cracker dough very versatile - you can add your own favourite seeds, make round crackers, square ones, or long ones for dipping like the photo - it is also really cost-effective. The ingredients for one batch costs around 60p which means you get a tub of crackers for pennies, as well as the satisfaction of a healthy snack.