Gluten-free Rockycoast Pumpkin Seed Crisps

These look so good!

Gluten Free Gus

Cheese and Pumpkin Crisps

Rockycoast Crisps, our version of Lesley Stowe’s Raincoast Crisps were so successful that we’ve tweaked the recipe for October: more pumpkin seeds, cranberries instead of raisins, and just enough Pumpkin Pie Spice to suggest a cracker inspired by fall. The recipe has four steps: mixing, baking, freezing, and baking, but each is so easy and the results are so rewarding that making these savory-sweet crackers should near the top of your list. A little cheddar, a little Pinot Noir…. I’m just saying. They also make a perfect gift for your gluten-free friends and family!

Rockycoast Pumpkin Seed Crisps – each little loaf makes 2 dozen crackers!

Click Here For Printable Recipe


1 cup (6 oz.) gluten free flour mix (yours, ours, or Trader Joe’s)

2 tablespoons brown sugar

1 teaspoon baking soda

1/2 teaspoon pumpkin pie spice

1/2 teaspoon sea salt

7/8 cup buttermilk

1 tablespoon honey


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