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Onion Bread Crackers

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fresh crisp gluten free Onion Bread Cracker stacked on barn wood

Onion Bread Crackers have a rich flavor that is based on the sweet and savory essence of onions. There is no getting around the fact that these are onion crackers. They will bring distinction to any party platter with their unique flavor.

Putting aside the time it takes to dehydrate them… these crackers are quick and easy to make. The other bonus is that the aroma of this onion bread in the dehydrated is amazing.  It fills the house with a warm, savory, nose-whiffing aroma that will cause your tummy to start grumbling with anticipation.

This batter can also be used to make crackers or bread. After spreading it on the dehydrator sheets, you can score it into larger pieces and pull it out of the dehydrator when it is nice and pliable, thus making it an awesome bread for sandwiches.

Know your Onions

Since onions are the core ingredient, you want to make sure that you select the right one. Each different type of onion will alter the end flavor of this recipe, so it is important to understand what onions taste like in their raw state.

Vidalia onions, which are milder and sweeter, are by far my favorite ones to use for this recipe. I have also used yellow onions, but they have a bite and are quite assertive when eaten raw. I have also used white onions. They aren’t sweet like Vidalia’s, but they are milder than the yellow onion.

The last type that I have used is the red onion. They, too, are pretty darn assertive and spicy as well. They do add a splash of color to the cracker, though. I have enjoyed this recipe every time that I have made it, regardless of the onion, but I do have my favorites. So don’t be afraid to test out the different types of onions and see which appeals to you the most. I hope you enjoy this recipe. Many blessings, amie sue

a close up of fresh crisp gluten free Onion Bread Cracker Ingredients:


  1. Place the sunflower seeds and flaxseeds in the food processor, fitted with the “S” blade, and process them to a finer crumble/flour. Pour into a large mixing bowl.
  2. Put the onions in a food processor and process until small pieces (but not much).
  3. Add the broken-down onions to the mixing bowl with the ground sunflower seeds and flax seeds.
  4. Add the olive oil and coconut aminos, stirring well. The flax will absorb the liquid. If any liquid is standing around the edges of the bowl, let it rest a little longer so the flax can do its magic.
  5. Smooth onto teflex sheets about 1/4″ thick, and score your cracker/bread desired size with a pizza cutter or knife (press gently; you don’t want to cut your teflex sheet.
  6. Sprinkle salt, perhaps some dried minced onion and or sesame seeds, over the top.
  7. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees for 5 hours, turning over for another 3-4 hours or until dry and crispy.
  8. Store in the refrigerator in an airtight container.

Culinary Explanations:

fresh crisp gluten free Onion Bread Cracker displayed on the Excalibur dehydrator tray

Pulled right out of the dehydrator. Ready to be enjoyed.

fresh crisp gluten free Onion Bread Cracker displayed on barn wood

showing how thin the fresh crisp gluten free Onion Bread Crackers are

33 thoughts on “Onion Bread Crackers

  1. Naomi says:

    Hi Amie Sue,
    I love all your tips on equipment and I was wondering about the picture of the pureed onions. Are you using a hand held device to do the job? If so, do tell what it is. Thanks a million for all the fantastic recipes!

    • amie-sue says:

      Hello Naomi…. I used a food processor! That and my blender…oh and lets not forget the dehydrator… are my all time favorite, must-haves in my kitchen. hehe Merry Christmas!! amie sue

  2. Tammy says:

    Hi Amie-Sue! These are the most delish onion bread/crackers I’ve tried yet! Made alot, use them as my breakfast “toast” with avacado and sprouts. Brought them to my mom’s for the family to try and they kept grabbing more! (I had a giggle at my mom when she asked if she’s supposed to spread butter on them – but if you knew my mom that questions would really suprise you – HA)! Thank you!

    • amie-sue says:

      haha, I love it Tammy… yea, I made raw bread one day when we had a friend staying with us and I found him toasting it (he didn’t even know it was raw) lol I had to laugh but even toasted I knew the ingredients were better quality then regular bread, so how can one get upset over that. I am so happy that these were well received. Thank you for sharing that with me. Have a blessed evening, amie sue

  3. Jessie Stenerson says:

    Hi Amie-Sue,
    I’m completely new to a raw food diet and decided that if I find recipes that are simple AND tasty, I can make the switch for the long haul. Your recipes and photos make it seem possible for me! Thank you for the inspiration! Quick question… Can I substitute Braggs Liquid Amino Acids for the Tamari or Nama Shoyu in this recipe, Onion Bread/Cracker and if so, do I use the same amount?

    • amie-sue says:

      Good evening Jessie….

      Thank you for the kind words. I hope that you find a lot of easy and fun recipes here. Start small and build your confidence, one dish/recipe at a time. :) To answer your question, yes, you can anyone of those other soy substitutes and just use the small measurement. Keep me posted how it goes for you and know if you have any further questions, I am here. Have a great night, amie sue

  4. adaria says:

    Hi Amie Sue,

    This was the first recipe I tried in my new Excalibur and it turned out great! It made a total of three sheets and one of them I pulled out earlier, having scored it to make 12 “bread” pieces.

    I did use what were touted on the package as “sweet yellow onions”, but the flavor was rather stronger than I’d like . I’m thinking perhaps using Vidalia or Sweet Maui next time ~ any thoughts on either of these?

    Thank you!

    • amie-sue says:

      Good afternoon Adaria,

      Oh what a great recipe to make to break in your dehydrator. hehe They are heavenly! I just made a new recipe using caramelized onions, I will be releasing that recipe soon. Next time I would surely try the Vidalia or Sweet Maui. I can always be tricky on how strong or sweet the onions are. Best advice would be to try it before investing it into the whole recipe. I have had some onions that I swear that I could eat like and apple and others were they are so pungent that I can hardly stand them.

      Have a blessed weekend! amie sue

  5. lyn L. (mom of many) :] says:

    Good Morning Amie Sue,
    Our family is 3 weeks into our new way of eating. We had been eating healthy since 1992, but this is a whole new level. I am so blessed to have found your website,your humor, kindness, and incredible recipes / pictures are truly the standard for “cooking”. :] Your husband is one blessed man. I appreciate him for standing behind you in all the work that you do to present such a website. Now to let you know , this was the first recipe I tried for my husband (who has a long list ( 8 x 11 sheet) of food allergies. He so longed for a cracker/bread that he could eat!! Well thanks to your gift – he has!! Not only can he eat these, but they were out of this world good!!!! THANK YOU!!!! Your postings bring a smile and a laugh to my day , I so glad to have someone helping me learn to “prepare food this way” (my parents died four years ago). I like that you give Your hubby the first slice serving of everything you make- good rule. :] LoL Have a very blessed day!!!!! Lyn L. :]

    • amie-sue says:

      Hello mom of many. hehe

      I read your email this afternoon as my husband and I ran an errand to town. I read it out loud to him. I must confuse, that I got choked up and had tears in my eyes by the time I was done reading it to him. When I looked at him, he too had moist eyes. He is blessed but so am I… very much so! He is my number one support and without him… well it would be hard to share my passion as I do now.

      I am so sorry to hear that your husband has so many allergies to foods. It scares me how common this is becoming these days. I know first hand what it is to have to give up so many foods and to crave textures, tastes, comforts and familiarities. I am not sure how new you are to my site, but trust me, you will find some great recipes that might help to fill the gap for him. Never hesitate to ask about substitutions in my recipes if you come across a recipe that you want to try but there is something in it that he can’t eat. I will do my best to help. :)

      Please keep in touch and give my best to your husband. blessings, amie sue

  6. Cobie says:

    Hello Amie Sue.
    I have just taken out my first lot of “onion bread” from my new Excalibur dehydrator. We don’t have sweet onions in Australia, so I used white salad onions instead. They do have a fairly strong taste but even so, I am very happy with the final result.
    It is 10pm right now and before I brushed my teeth and hopped into bed, my husband and I had a piece with a little cheese. I just couldn’t wait until tomorrow to try it.
    The bread is sooooo yummie.
    I am so excited that tomorrow I will try another one of your recipes.
    Thank you Amie Sue for a wonderful site.

    Kind regards,

    • amie-sue says:

      Hi Cobie,

      It was so wonderful to hear this. :) I know just what you mean though. I hope you were cursing my name when you woke up with onion breath. hehe Have a blessed day! amie sue

  7. Laurie says:

    Buenas tardes Amie Sue!

    Atm, I’m perusing your recipes and making a list of things to try out in my dehydrator this week. I plan to have it running for the entire week making a supply of goodies.

    Being new to raw foods and having minimal dehydrating experience, I was wondering what are the best ways to store the various things. Some recipes have more moisture than others after they come out of the dehydrator, so I was wondering if they will need special care?… 90+ degree weather is just around the corner for me, so I’m wondering if I should store things in the fridge?

    Thanks much! =)

    • amie-sue says:

      Good morning Laurie,

      I hope you keep me posted on how everything turns out for you. If you have questions along the way, don’t hesitate in asking. I will do my best to help you.

      Regarding storage for dehydrated foods… there isn’t a black and white answer for this question. There are so many factors that come into play, just as you have indicated. This will come with experience. The more moisture that is left in the food, the shorter the life span. I tend to keep these foods in my fridge or freezer. Warm temps and humidity can really mess things up. I hate to say that in a negative way but foods just play differently in those climates. Right now, I am really experiencing that. I lived 28 years in Alaska where we didn’t have much for humidity at all. In Arizona is was really dry… so my foods behaved when I stored them on the counter. Here in Oregon now, we have more humidity and it doesn’t take much for things to soften up on me. I am testing a few things to see what I can do to prevent that and will keep you all posted about that.

      In the meantime, use your best judgement and feel free to ask me when you make a food and I will do my best to help. Then as you start to do more recipes, you will get the hang of it… I promise. :) I hope this helped some Laurie. Have a great day, amie sue

  8. Esther Kafka says:

    I just love this onion bread recipe Amie Sue. I have already made it twice and everyone loves it! The only modification that I made was that I reduced the oil to 1T to give a lighter cracker.

    • amie-sue says:

      Thank you Esther for leaving this comment. I am thrilled that you are enjoying it. I have a jar of these on hand right now too. :) Have a wonderful day, amie sue

  9. Esther Kafka says:

    This recipe is a favorite of mine and is frequently requested by my friends. What a great way to get all the health benefits of raw onions! The only modification I made was to reduce the olive oil to 2T.

    • amie-sue says:

      That is just wonderful Esther. Thank you for sharing! I LOVE these crackers too… just the smell alone is intoxicating to me. hehe Have a great evening, amie sue

  10. Kiki says:

    These look yummy. I have a question…Would red onions work in this recipe? Also Bragg liquid aminos? Thanks, and thanks for all you do.

    • amie-sue says:

      Hello Kiki,

      Yes red onions would work. Onions are always tricky because they have such a wide range in how strong they are… so always give them a taste test but I have used red, yellow and white onions in this recipe over time and enjoyed them all. And yes to the Bragg aminos. :) Enjoy and have a great evening, amie sue

  11. Kiki says:

    Thank you for your speedy response. I made these using the red onions, I added 1/8 t Pure Stevia. I did use the Bragg Aminos, I also threw in 3/4 cup of Nutritional yeast, and I am absolutely hooked. I also made me some in little snacking size pieces and let them get nice and dry, just for munching. My husband also loved them. Thanks for this lovely recipe.

    • amie-sue says:

      That sounds awesome Kiki… thank you for sharing this with me. I appreciate it. :) So happy that they were a hit with the family. Many blessings, amie sue

  12. Cindy J says:

    Do the sunflower seeds need to be dried after soaking? I tried a similar recipe to this and it never got dry after 2+ days! I was afraid of mold so threw it away. I’m wondering if that’s because the sunflower seeds were still wet from being soaked? I’m near to this and learning….

    • amie-sue says:

      Hello Cindy,

      I used sunflower seeds that were just soaked, as indicated. I also mentioned that these crackers don’t get really crispy so keep that in mind when making them. The olive oil prevents it from getting crispy dry, not the wet sunflower seeds. They are a wonderful cracker so I hope you give them a try! Have a great evening, amie sue

  13. jdjacobson says:

    Hey Amie -Sue,

    I’m looking at your ingredients and wondering whether I should ground the soaked sunflowers prior to the first step? Or should I ground each separately with the food processor?


  14. Allyson says:

    Looks wonderful . I am on an oil free diet so wonder if i omit the oil will they still work just be crispy? Or do you have a recommendation to swap for the oil ?

    • amie-sue says:

      Hello Allyson,

      I haven’t made the recipe without the oil so I am not sure of what the outcome will be. It would require some experimenting. I am sorry that I don’t have a clear answer to give you. blessings, amie sue

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