Gluten-Free Lavash Crackerbreads
Thin, shatteringly crisp lavash crackerbreads made from an unleavened gluten-free dough rolled paper-thin, brushed with water and topped with sesame, nigella seeds and flaky salt. Break them into shards for dips and cheese boards.
At a glance: This easy baking recipe yields 8 servings in about 1h 5m (25 min prep, 30 min cook). It uses 10 ingredients — including gluten-free all-purpose flour blend, psyllium husk powder, xanthan gum — and walks through 7 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free Lavash Crackerbreads: When preparing this baking recipe, store-bought lavash and crackers are often made with flour that contains gluten. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Gluten-Free Notes for Gluten-Free Lavash Crackerbreads: This lavash uses a gluten-free all-purpose flour blend with psyllium husk and xanthan gum instead of flour that contains gluten. Use a flour blend, psyllium and seeds labeled gluten-free.
Ingredients
Shop links on this page are for gluten-free all-purpose flour blend, plus more for rolling, psyllium husk powder, xanthan gum. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Tips & Notes
- Roll the lavash as thin as you possibly can. Thin dough bakes into a crisp cracker; thick spots stay chewy.
- Cool the crackerbreads completely before storing them. Any warmth trapped in the container softens them overnight.
- Store lavash crackerbreads airtight for up to a week. Re-crisp in a 350°F oven for 3-4 minutes if they soften.
Common questions
How long does Gluten-Free Lavash Crackerbreads take?
Gluten-Free Lavash Crackerbreads takes about 1 hour 5 minutes, including resting time: 25 minutes to prep and 30 minutes to cook, for 8 servings.
What should I check before making Gluten-Free Lavash Crackerbreads with celiac disease?
Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.
What cross-contamination risk is specific to Gluten-Free Lavash Crackerbreads?
Check gluten-free all-purpose flour blend , plus more for rolling, psyllium husk powder, xanthan gum before they go into Gluten-Free Lavash Crackerbreads. Store-bought lavash and crackers are often made with flour that contains gluten. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Which gluten-free swaps does Gluten-Free Lavash Crackerbreads use?
Gluten-Free Lavash Crackerbreads relies on a gluten-free all-purpose flour blend, xanthan gum, psyllium husk. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.
How should leftover Gluten-Free Lavash Crackerbreads be stored?
Store lavash crackerbreads airtight for up to a week. Re-crisp in a 350°F oven for 3-4 minutes if they soften.
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