Snack time – spicy paprika crackers Low FODMAP, wheat free, dairy free, gluten free

I have been meaning to look into snack ideas for the low FODMAP diet and wondering how to make crackers. I have been reading on the internet and the methods people use seem simple enough. This is my own recipe – but thanks to those whose recipes I have read – too many to mention individually. However special thanks goes to Jonathan Itchon see the link at the bottom of the page – for providing a ratio to make the crackers. Here is the recipe:

200g of plain gluten-free flour mix

150g of water

50g of olive oil

2 tsps of chilli powder (not a blend of spices, chilli ONLY)

1 tsp cumin

1/4 tsp of asafoetida

1 tsp of smoked paprika

1/2 tsp of salt

Add the oil to the water, place the flour in a mixing bowl and add the spices, mix well. Add the water/oil to the flour and mix till it has bound together, too wet and add a little more flour, too dry and add water – although the mix did come together very well. Place dough on a large piece of cling film and add another piece of cling film over the top. Roll the dough till it is VERY thin – thinner dough makes crisper crackers. Cut out with a pastry cutter. This is the most time-consuming bit. the dough is quite brittle so take care – or you can always add 1/2 tsp of xantham gum to make the mix more elastic. Place the crackers on an oiled baking tray and cook on gas mark 7, 220 degrees for ten minutes. Remove from oven and cool on a wire rack.

With 2 teaspoons of chilli powder these crackers are hot hot hot! Reduce the amount or exclude it altogether if you find that chillies don’t agree with your digestive system, or if you are making these for children – use animal cutters! Also the whole house was filled with the smell of asafoetida – just be warned! 😉 Also I don’t tend to use much salt in my cooking so they are perhaps less salty than you may be used to. If you have coeliac disease and are following a gluten free diet you must ensure that the spices you buy have not been contaminated with gluten containing grains – wheat, barley, rye. But these crackers were easy to make and has made me feel like trying different flavours – excellent, since ready-made flavoured gluten free crackers are rather expensive. Make some for your food intolerant friends today!

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I am a state registered dietitian. My speciality is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and multiple food intolerances. I have had lots of experience in other areas of dietetics and I wished to start this blog to spread the word about evidence based dietary treatments and dispel much of the quackery that is common with these diseases. All information on this site is of a general nature and is based on UK based treatments and guidelines. Please see your healthcare practitioner should you need more country specific information.

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