buckwheat crackersThese buckwheat crackers are nutty, earthy, almost rye-like, and have a tender, crispy texture. They’re also quick and easy to make. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar-free.

The simplest and most effective way for me to get inspiration for new recipes is to visit my local health food store or farmers’ market. I often find brands I have never heard of or see products I want to try but are out of my budget.

These buckwheat crackers are inspired by Buckwheat Crackers by Rude Health. I first tried these crackers when visiting my family in Europe this summer and fell in love with them. They weren’t particularly cheap, but they were affordable. Of course, I immediately searched for them in my local health food store when I returned to Canada, but I had no luck. I tried online stores, but it turns out that Rude Health doesn’t sell these particular crackers in Canada. So, I decided to make my own buckwheat crackers.

I knew I wouldn’t be able to recreate the puffed, light texture similar to rice cakes. But I was hoping I could get the same toasty flavor and crispy, crunchy texture using only organic buckwheat and salt – the only two ingredients listed on the Buckwheat Crackers’ label.

Read on to discover how easy it is to make buckwheat crackers at home.

buckwheat crackers recipe

Tips for Making Buckwheat Crackers

Ingredients

This buckwheat crackers recipe requires only a few ingredients:

  • Buckwheat flour: there are two types of buckwheat flour – light and dark. Light buckwheat flour is made from hulled buckwheat. It has a subtle, nutty flavor, a fine texture, and a light color. Dark buckwheat flour is made from unhulled buckwheat. It has a somewhat earthy, almost bitter taste, a coarser texture, and a darker greyish color. You can use either flour for these crackers, but I highly recommend light buckwheat flour (unless you love the earthy flavor of toasted buckwheat). I find light buckwheat flour difficult to find in the stores, so I grind my own from raw buckwheat groats (not the toasted variety known as kasha). If you like the convenience of buying already-made buckwheat flour, Anthony’s organic buckwheat flour is a great option.
  • Italian herbs: a great way to boost the flavor of the buckwheat crackers is to use herbs. I chose a blend of Italian herbs – rosemary and thyme – but you can use any herbs you like. 
  • Olive oil: even though oil is not part of the original recipe, I find that it enhances the flavor of the crackers and keeps them moist. 
  • Salt: while adding salt is a no-brainer, many people forget this step when making crackers at home. Salt will turn bland crackers into flavorful ones.

How To Make Buckwheat Crackers

Ready to learn how to make buckwheat crackers? Here’s what you’ll need to do:

  1. Grind the buckwheat groats. Add the buckwheat groats to a high-speed blender and blend until the groats are finely ground. If you don’t have a high-speed blender, you can also use a coffee grinder to make buckwheat flour, but you’ll need to work in smaller batches. Another option is a food processor, but the buckwheat will never reach a very fine flour texture. 
  2. Mix. Add the buckwheat flour, herbs, salt, and water to a medium bowl and mix until well combined. Use your hands to press and knead the dough together into a smooth ball.
  3. Roll out the dough. Place the dough between two pieces of parchment paper and flatten it with the palm of your hand. Place the center of your rolling pin on the center of the disk. Press firmly into the dough, rolling towards yourself and away from you. Repeat until the dough is about 1⁄16 inch/2 mm thin. Ensure it’s rolled out evenly so the crackers bake at the same rate.
  4. Score the dough. Peel off the top layer of parchment paper. Using a knife or a pizza cutter, score the dough into any shape you like. I cut the buckwheat crackers into rectangles, but it’s up to you. You can also use cookie cutters for more interesting shapes.
  5. Prick the dough. Crackers are not supposed to rise or puff up during baking. For this cracker dough to bake to a perfect buckwheat crisp, it needs to release steam. So, prick the dough with a fork to keep the crackers flat.
  6. Bake. Carefully slide the dough (with the bottom layer of parchment paper) onto a large baking sheet and bake it at 350°F/180°C until crispy and golden brown, for about 20 minutes. I recommend checking the crackers every 5 minutes after the first 15 minutes of baking. If your crackers are thinner than mine, they will bake faster. Also, the crackers on the outside edges of the baking sheet will brown quicker than the ones in the center, and crackers at the back of the oven may turn golden sooner than the ones at the front. So, rotate the baking sheet during baking to even out the browning.
  7. Cool. Transfer the baked crackers onto a cooling rack so air can circulate and no condensation takes hold. The higher the baking temperature, the more condensation can form.

how to make buckwheat crackers

How to Store Buckwheat Crackers

  • Storing at room temperature: transfer the crackers to an airtight container and keep them in a cool, dry, dark place for up to 1 week.
  • Refrigerating: transfer the crackers to an airtight container and refrigerate them for up to 1 month.
  • Freezing: transfer the crackers to an airtight container and freeze them for up to 3 months. 

Buckwheat Crackers Variations

You can easily customize the buckwheat crackers by swapping the Italian herbs for different seasonings. Here are some ideas to get you started:

  • Onion & Black Pepper: add 1 tsp. onion powder + ½ tsp. ground black pepper
  • Garlic & Basil: add 1 tsp. garlic powder + 2 tsp. dried basil
  • Everything: add 1 tbsp. everything bagel seasoning
  • Super Seed: add ¼ cup of seeds (e.g., 1 Tbsp. sesame seeds, 1 Tbsp. hemp hearts, 1 Tbsp. chia seeds, and 1 Tbsp. flax seeds)   

buckwheat crispbread

More Healthy Crackers Recipes

  • Nut & seed crackers: my absolute favorite seed crackers. Nutty, crunchy, and because the primary binder is psyllium – a strong binder – the crackers are also very sturdy.
  • Seed crackers: the flavor of these crackers is very similar to the nut & seed crackers – neutral and slightly nutty. However, the texture is very different – these seed crackers are light and delicate (while nut & seed crackers are pretty sturdy).
  • Chia seed crackers: if you’re looking for seed crackers with a bread-like texture, this recipe is it! These crackers have a slightly sweet, nutty flavor and a crunchy, bread-like texture. They are also sturdy enough to scoop up the thickest dip.
  • Flackers: these crackers are made entirely from whole flax seeds. They are nutty and incredibly crunchy – similar to sesame brittle but without the sweetness. 
  • Flaxseed crackers: yet another cracker made entirely from flax seeds, but this time from ground flax seeds, aka flaxseed meal. 
  • Quinoa crackers: these quinoa crackers are a spin on Mary’s Gone Crackers. They combine quinoa and seeds, resulting in a cracker with a rich, earthy flavor and a satisfying crunch.

If you try any of these recipes, please leave a comment and rate the recipe below. It always means a lot when you do.

buckwheat cracker recipe

Buckwheat Crackers

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 36 crackers
These buckwheat crackers are nutty, earthy, almost rye-like, and have a tender, crispy texture. They're also quick and easy to make.

Ingredients
 

  • 1 1/2 cups (180 g) buckwheat flour, *
  • 1/2 cup (120 ml) water
  • 2 Tbsp. (30 ml) olive oil
  • 1 tsp. (1.2 g) dried rosemary, , crushed
  • 1 tsp. (1 g) dried thyme, , crushed
  • 1/2 tsp. (2.9 g) salt

Instructions
 

  • Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 350°F/177°C.
  • Prepare the dough. Add the buckwheat flour, water, olive oil, rosemary, thyme, and salt to a medium bowl and mix until well combined. You should end up with a soft, pliable dough. Once the dough comes together, knead it until smooth, for about 1 minute.
  • Roll out the dough. Place the dough between two pieces of parchment paper and flatten it with the palm of your hand. Place the center of your rolling pin on the center of the disk. Press firmly into the dough, rolling towards yourself and away from you. Repeat until the dough is about 1⁄16 inch/2 mm thin.
  • Score the dough. Remove the top sheet of parchment paper. Using a knife, cut the dough into desired shapes and prick each cracker with a fork.
  • Bake. Bake the crackers until crispy and golden brown, for about 20 minutes, flipping halfway through baking. Don’t let the crackers brown too much, or they will become hard.
  • Cool. Transfer the baked crackers onto a cooling rack so air can circulate and no condensation takes hold.
  • Store. Leftover buckwheat crackers keep well in an airtight container in a cool, dry, and dark place for up to 1 week (or in the refrigerator for up to 1 month). For longer-term storage, freeze in an airtight container for up to 3 months.

Notes

*Nutrition information is approximate and may contain errors. Please feel free to make your own calculations.

Nutrition

Serving: 1of 36, Calories: 25kcal, Carbohydrates: 3g, Protein: 1g, Fat: 1g, Fiber: 1g, Sugar: 0.1g
Course: Snack
Cuisine: American
Keywords: buckwheat crackers