Lavosh Crackers


Oooops! I had forgotten about this recipe & that it hadn't been put on the website. I can't believe it my latest batch of gluten free lavosh were made in August last year (where has the year gone). It is definitely time that this wonderful recipe was put on the website. 

I would advise using a pasta machine to roll out the dough. Update June 2020 - I made some of these delicious crackers by rolling out the dough however I did use 1 mm spacers to help me make them even. 



165 g Bakers' Magic Gluten free flour

1.5 tsp Sesame & poppy seeds

1/4 tsp Salt

10 g Skim milk powder

1/2 tsp Sugar

27 g Butter (softened)

100 g Warm water


Same great taste - different colour

The following were made using Bakers' Magic flour containing brown flaxseed flour.


Stand Mixer or By hand

Mix together the dry ingredients. I used the flat beater on my Kitchen Aid.

Add in the warm water & softened butter.

Mix until it comes together as a dough.

Both methods

Line 2 baking trays with baking paper.

Turn the oven on to 150o C. 

Prepare a clean work surface (pastry mat) & knead the dough. Kneading the dough helps with the flexibility. If you want to test whether the dough is flexible roll it out into a sausage shape & then bend it in half. If it breaks easily knead the dough for longer. 

Divide the dough into quarters take one & cover the remaining 3 to stop them from drying out.

Feed the dough through the pasta machine on the widest setting. If the dough tends to crumble when coming out of the machine, knead it a little more & try again. You may need to repeat this process 2 or 3 times before it starts to come out of the machine smoothly. Fold the dough over & put it through the machine, repeat this process 2 or 3 times. Decrease the width setting & put the dough through the machine. Continue to decrease the width until it is at the 4th smallest setting. Put the dough through the machine & lay out the flattened dough on a clean work surface. 

Alternatively roll them out by hand. 

You will need to roll them to a thickness of 1 mm. I kneaded the dough for a while until it was really flexible. I used my thinnest stainless-steel spacers. 

You can either cut the dough into shapes or use a cookie cutter.


Transfer cut dough to baking tray. I used a palette knife to lift them off the pastry mat. 


The off cuts of dough can be kneaded together & put through the machine again.

When all the dough has been cut out put the trays in the oven & bake for ~25 mins. The time will vary depending on the size of the lavosh & your oven. 

Bring out of the oven & allow to cool in an airtight container. 

Simply enjoy!