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Christmas is generally a time for scoffing lots of sweet treats – but for those savoury lovers, you need to try my savoury gluten free biscuits.

Similar to my gluten free Mini Cheddars recipe, these make a fantastic savoury snack and they’re also great for including in a cheeseboard.

You can adapt them to suit any flavours you like, but for these I’ve opted for a sea salt and poppyseed biscuit and a parmesan and rosemary biscuit.

Gluten free savoury biscuits - cheese crackers

Perfect for a gluten free cheeseboard 

When it comes to dessert time at Christmas, for me it’s all about the cheeseboard.

I just love a plate stacked with cheeses, gluten free chutney and most importantly, some awesome gluten free crackers.

And these savoury gluten free biscuits are perfect for this!

They’re great for snacking on but you can also stack them up with your favourite cheese and chutney.

I’ve cut mine out with a fluted cutter but you could even cut them into Christmas shapes if you like.

Why not try cutting your savoury gluten free biscuits into stars or Christmas trees instead for something super festive?

You don’t just have to make these at Christmas either – they’re perfect all year round, whenever you fancy a savoury treat.

savoury gluten free biscuits

How do I make these savoury gluten free biscuits?

Making these gluten free savoury biscuits really could not be any simpler.

I’ve put a full recipe card below with the method but for the shopping list you’ll need:

  • 200g plain gluten free flour (I use FREEE by Doves Farm)
  • 2 tsp baking powder
  • 80g cold unsalted butter
  • 1/2 tsp salt
  • 1/2 tsp caster sugar
  • 4 tbsp cold water
  • 4 tsp vegetable oil

For the flavourings you can pretty much go wild – the two I have used are:

  • 1 tbsp poppy seeds


  • 10g grated parmesan cheese
  • 1/2 tsp dried rosemary

Finally you’ll also need some melted butter and sea salt to finish off these biscuits and give them a glorious savoury edge.

Making the biscuits themselves is simple – mix the dry and wet ingredients into a sticky dough.

Then you need to chill the dough before rolling it out, cutting your shapes and baking them.

They’ll keep for around a week at their best in an airtight container, so you can make them ahead of when you actually need them if necessary.

savoury gluten free biscuits

Tips for my gluten free crackers

Making these savoury gluten free biscuits is so easy, there aren’t really many tips I could give!

I always use the FREEE by Doves Farm flour as I find it gives the best result.

I’ve tried this with some of the supermarket own blends and it does work but it can come out a little grainy in texture.

In terms of the butter and water, you want these to be as cold as possible when you add it to the mix.

If not, the mixture will become very sticky and you’ll have to chill it for even longer.

Which brings me on to the next tip – do not skip the chilling part of this recipe!

It’s important to chill this savoury gluten free biscuit dough before rolling and baking.

This is because otherwise it might end up spreading in the oven and your biscuits will lose shape.

If you want to, you could even make the dough the night before and leave it to chill overnight.


My savoury gluten free biscuits recipe

Whether you want these as a savoury snack for lunchboxes, or for a cheeseboard or charcuterie board, these savoury gluten free biscuits are for you. 

This recipe makes quite a lot (around 30 biscuits) but feel free to halve the recipe if you don’t want too many.

Or, double it if you want to make more!

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!

And please do leave a review to let others know you loved it too! It would mean the world to me. 

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savoury gluten free biscuits
Yield: 30 biscuits

Savoury Gluten Free Biscuits

Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 50 minutes

These Savoury Gluten Free Crackers are perfect for a cheeseboard or snacking on. This recipe makes approximately 30 crackers using a 2.5 inch round fluted cutter.


  • 200g plain gluten free flour (I use FREEE by Doves Farm)
  • 2 tsp baking powder
  • 80g cold unsalted butter
  • 1/2 tsp salt
  • 1/2 tsp caster sugar
  • 4 tbsp cold water
  • 4 tsp vegetable oil


  • 1 tbsp poppy seeds


  • 10g grated parmesan cheese
  • 1/2 tsp dried rosemary

For finishing:

  • 15g melted butter
  • Sea salt


  1. Add the gluten free flour, baking powder, salt and sugar to a large mixing bowl (plus the xanthan gum if using - see notes below) and stir to mix.
  2. Cut the unsalted butter into small cubes and add to the flour mix. Using your fingertips, rub the flour mix into the butter until it forms a breadcrumb-like consistency. The colder the butter and your hands while doing this, the better!
  3. Pour in the oil and water and use a fork to start to mix the dough together. Once it thickens into a dough, use your hands to bring it together into a ball and knead a couple of times.
  4. Add your flavourings here - either the poppyseeds or the finely grated parmesan and rosemary. Knead the fillings into the dough so they are evenly distributed.
  5. Shape the dough into a disc and chill in the fridge for 30 minutes. Once the dough is ready, preheat the oven to 220'C / 200'C Fan / Gas 6.
  6. Roll the dough out to around 4mm thick. Using a 2.5-inch round fluted cutter, cut out the crackers and place on a lined baking tin around 1 inch apart from each other. Use a skewer or fork to prick holes in each cracker and then bake for 12-15 minutes until golden on top.
  7. Straight after removing from the oven, brush the crackers with melted butter and sprinkle with salt. Leave to cool on the trays for 10-15 minutes before removing and eating.


  • Gluten free flour blends will vary - if you're using one which doesn't contain xanthan gum you'll also need to add 1/4 tsp xanthan gum to your dry ingredients. I recommend using FREEE by Doves Farm plain gluten free flour.
  • You could complete stages 1 and 2 in a food processor but I prefer the breadcrumb-ing by hand method as it involves less washing up!
  • These savoury biscuits will keep well in an airtight container for up to a week.

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Nutrition Information:



Serving Size:

1 cracker

Amount Per Serving: Calories: 56Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 100mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 1g

More Gluten Free Christmas Bakes...

Need some more gluten free Christmas inspiration?

If you’re after some more gluten free Christmas classics then make sure you check out my Gluten Free Christmas ebook

From sticky toffee pudding and mince pies to bread sticks and cheese crackers, there’s something for everyone.

You can have a look at my Gluten Free Christmas ebook and purchase it here.

gluten free christmas ebook

Want to have a go at some of the other gluten free baking recipes on the blog? Give some of these other gluten free recipes a try!

There are plenty to choose from – here are a couple to get you going:

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!

Like this Gluten Free Savoury Biscuits recipe? Make sure you pin the recipe cards below for later!

Gluten free savoury biscuits - cheese crackers (1)

Gluten free savoury biscuits - cheese crackers (1)

Gluten free savoury biscuits - cheese crackers


Gluten free savoury biscuits - cheese crackers


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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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