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Mary's Gone Crackers® Copycat

Mary's Gone Crackers® Copycat


"These gluten-free crackers make a delicious snack on their own or with dips and cheeses. You can add other seeds such as caraway, cumin, or nigella for different flavor profiles. Or you can experiment with dried herbs or garlic powder depending on your individual preferences."
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30 m servings 126 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cut a small square out of a separate sheet of parchment paper and oil 1 side; set aside.
  2. Blend brown rice, quinoa, and tamari in a food processor, adding water if mixture is too dry, until a dough starts to form. Add chia seeds, sesame seeds, flax seeds, and salt; pulse until dough is a sticky ball.
  3. Roll small pieces of dough into 1/2-inch balls and arrange at least 2 1/2 inches apart on the prepared baking sheet. Place the oiled square of parchment paper, oil-side down, onto a dough ball. Flatten the dough ball into a very thin 2-inch-wide disk by pressing the top of a small jar onto the parchment square. Repeat with remaining dough balls.
  4. Bake in the preheated oven until edges of crackers begin to brown, 10 to 12 minutes. Transfer crackers to a wire rack. Place the rack onto the baking sheet and return to oven.
  5. Bake until crackers are dry and crisp, 2 to 3 minutes more.


  • Cook's Notes:
  • You can also divide the dough in half and keep half in the fridge for about a week, then make a second batch of these crunchy gluten-free crackers.
  • Baking time will vary depending on thickness of crackers, but thinnest is best.

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Read all reviews 4
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These are great! I had added them to my favorites a couple of months ago as I love Mary's Gone Crackers and was looking for a less expensive alternative. I completely forgot to make them until...

Fabulous, easy, quick. I didn't bother with the balls and the squishing with greased parchment. I just rolled the whole mess between two sheets of greased parchment and scored it with a pizza ...

This recipe is awesome! I recommend making a quarter batch so you don't overwhelm your food processor because the dough is VERY sticky! I have started to experiment with different spice flavo...

I loved these. Similar to another reviewer, I rolled these out rather than dropping them in balls. I also added extra soy sauce. I am about to make another batch trying some new flavors. This is...

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