Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Aug 5, 2008 11:33 AM

Gluten free crackers?

I'm visiting my sister in Seattle this week and she can't eat gluten. I wanted to find some gluten free crackers to smash up and use as bread crumbs. Any suggestions?

  1. Click to Upload a photo (10 MB limit)
  1. Depending on what you're doing with the breadcrumbs, you could try throwing nuts in your food processor and using those.

    1. "Southern Homestyle" products makes Gluten Free Corn Flake Crumbs and Gluten Free Tortilla Crumbs. Your local supermarket may have them in their restricted dietary foods section. Raley's Super Markets in our area carry it. You might also consider using crushed Rice Chex. I read recently that these are now Gluten Free. Would be a good idea to check the box or their web site to be sure.

      1. "Blue Diamond" makes a line of gluten-free crackers. The two I've tried are based on hazelnuts and the other pecans. Both were quite tasty! As another poster suggested, you could probably just use the nuts as well.

        1 Reply
        1. re: Ms Ghost

          i bought a box of these in "smokehouse almond" flavor. they were weird-good (weird at first, then tasty!). very good dipped in hummus and other vegan dips.

        2. I have often used ground flax seeds and spices in lieu of bread crumbs when dredging something like salmon or chicken. Sometimes flax and ground almonds mixed--yummy and healthy--but depends on what you're using bread crumbs in.

          1 Reply
          1. re: SeaSide Tomato

            Whole Foods carries gluten-free products.

          2. Blue Diamond Nut Thins are my all-time fave cracker, and I'm not even gluten intolerant or celiac! These are, though, approved by the Celiac Foundation. They use rice flour and ground nuts. You can get them at PCC (a local whole foods chain here in Seattle) and at many other grocery stores. I'd be surprised if your sis doesn't already know about them. If she doesn't like those, just go to any PCC and ask one of the people there for suggestions--they're exceptionally knowledgeable about food from health and environmental points of view, plus it will make a great Seattle pit stop, much more characteristic than the Space Needle!

            2 Replies
            1. re: Erika L

              Thanks for the ideas!! I'm going to use them to bread chicken. I like the idea of Blue Diamond Nut Thins. My sis actually just found out this year from her doc that she cant eat gluten so she is pretty new to this stuff. If there are any other amazing gluten free products that we need to know about, I'd love to hear about those too!!! Thanks again!

              1. re: thunderbug84

                My daughter (25) was diagnosed last year and,as a really inventive cook, has found here way round most gluten-free dilemas in an imaginative way. She found desserts the most challenging. The gluten free mixes are pretty lame for the most part. But we did some cooking together last Christmas and came up with some tips. I share with totally, 100% guaranteed gluten-free enthusiasm.

                #1. Ground almonds make a fine pie crust, either baked or not, very forgiving when mixed with butter and sugar. We used for both a Silken Tofu Chocolate Pie and Pumpkin pie.

                #2. You can use a brand of oats that is found in the gluten-free section of Whole Foods and most other supermarkets as a substitute for the crumb crust in Brown Betties and Crisps. Same as above, butter, brown sugar and spices will do the trick with a lsightly longer cooking time.

                #3. Tapioca is a much better thickener for fruit bases for pies, crisps etc than most of the commericial gluten-free 'flour substitutes': they have a fake taste (and often folks who have a sensitivity to gluten are troubled by cornstarch, too)

                #4. We used a mix of wild rice and brown rice (pre-cooked), for our turkey stuffing instead of bread crumbs for the Christmas bird. Apple sauce instead of most of the butter (which makes rice gluey) worked really well to moisten.

                #5. I made gravy in the traditional way (a flour roux) for the rest of the family, but used a home-made chicken stock reduced to a very flavourful essence for our daughter's meal...I should have made it for all as it was very popular. This year I have set aside turkey bones and carcasses and frozen throughout the year so it will even be turkey stock.