Easy Gluten Free Crackers with Feta & Sun-Dried Tomatoes Recipe
Crispy, cheesy and delicious; my Gluten Free Crackers with Feta & Sun-Dried Tomatoes are so easy to make! They are made with only 6 ingredients and have less than 1g Carb per serving; Keto & Vegetarian friendly recipe.
I’ve been on a mission lately to clean out the frezer & pantry of all the odds-n-ends that have accumulated. The good part isn’t just opening up free space or being more organized – It’s the creative and delicious recipes I make up like these Gluten-Free Sun Dried Tomato and Feta Crackers!
In the freezer I found block of feta cheese and in the pantry I found a bag of sun dried tomatoes with zesty peppers and leftover gluten free flour which inspired me to make a crispy-cheesy-cracker, of course!
My Gluten Free Crackers with Feta & Sun-Dried Tomatoes are kinda like a cheez-it or a cheese straw with an Italian twist. Regardless they are addictively delicious and completely gluten-free!
If you like these Gluten Free Crackers with Feta & Sun-Dried Tomatoes, try these Gluten Free Cracker recipes next:
- Low Carb {2 Ingredient} Crispy Jalapeño Cheese Crackers
- Ramp Crackers with Creme Fraiche
- Grain Free Saltine Crackers made with Cassava Flour
- Grain Free Graham Crackers
- Keto Crispy Zucchini Chips
- Easy Gluten Free Crackers with Feta & Sun-Dried Tomatoes Recipe
Equipment
- cookie sheet
- parchment paper
- cookie sheet w/silicone liner
- small spatula
Ingredients
- 8 ounces Feta Cheese crumbled
- 1 cup BRM Gluten Free Flour
- 1/3 cup Butter (or ghee)
- 2 tablespoons Sun Dried Tomatoes with Zesty Peppers
- 1 tablespoon Homemade Seasoned Salt <– Get my Homemade Recipe
- 3 tablespoons Cultured Buttermilk
Instructions
- Preheat oven to 350 degrees F and line a cookie sheet with a silicone liner or parchment paper.
- Using your food processor, pulse to combine feta cheese, sun dried tomatoes, flour, seasoned salt and butter until it makes a coarse crumble.
- Add buttermilk and process for roughly 10 seconds or until a ball of dough is formed.
- Transfer dough onto a floured surface and work with your hands as needed . Dough can be rolled out and cut into shapes OR simply divided into roughly 80 equal portions (using a small cookie dough scoop) then roll each into a ball and press out flat directly on your lined cookie sheet.
- Bake at 350 for 20-25 minutes (edges will be lightly brown).
- Remove pan from oven and let the crackers rest on the pan for 5 minutes before transferring to a cooling rack. Crackers will get crispy as they cool.
- Enjoy fresh or store in an air tight container for 3 days.
This looks and sounds delicious, can’t wait to try it… But I’m confused. The Ingredients list calls for Butter twice, 1/3 cup and then 3TB. Do I add both amounts in the food processor? Then the Instructions says add Buttermilk but that isn’t in the ingredients list so I don’t know how much to add. Thank you for all your time and hard work and the great recipes you are willing to test and share with us.
Thank you so much for calling this error to my attention!! Unfortunately I had something crazy happen and anywhere I used ‘buttermilk’ in a recipe it was changed to ‘butter’ – which is making things so confusing – I’ve updated this recipe with the Buttermilk in place of butter in the ingredient list, so it’s good to go now!!! thanks again and I really hope you enjoy these Gluten Free Crackers with Feta & Sun Dried Tomatoes!
Is the time or the oven temperature correct. I followed the recipe except used plain flour but the crackers were all burnt. I just made a new batch and found that 9 minutes at 175 degrees C. was perfect and the crackers are beautiful and delicious.
Changing the type of flour would impact the time/temp. Thank you for sharing what worked best for you!
Looks amazing! I’m thinking of making a batch real soon!
Any way I can use regular flour? I have Einkorn.
Alexis, since I’m gluten free I do have experience with gluten containing flour substitutions.