These gluten free oatcakes are easy to make and a lovely homemade addition to a cheese board. Sometimes known as Scottish oatcakes, they are flat savoury crackers which are ideal as a healthy snack or accompaniment to a meal.
Scottish oatcakes are traditional in Scotland and the North of England where hardier oats were generally grown in place of wheat flour. The oats would have been blended with some liquid and sometimes a little fat and cooked on a griddle. These crisp, slightly crumbly baked Scottish oatcakes are different to Staffordshire oatcakes which are more like a pancake.
What you'll love about the recipe
- Easy to make with only 2 ingredients (plus water and salt!)
- No additives or palm oil
- Delicious with cheese and pate. Try them with this sardine pate or tuna pate.
- Gluten free, dairy free and vegan
- Homemade oatcakes are budget friendly
If you prefer you could also make cheesy gluten free oatcakes.
Oats . I used gluten free porridge oats, Scottish of course;). If you are using a food processor or blender, you could also use jumbo oats as they'll get broken down. If you want to make the oatcakes by hand, I'd recommend using half oat flour and half porridge oats.
Tip: oats are naturally GF, but can become contaminated during processing with the gluten from other grains. Certified GF oats have been grown and processed separately. Read more about oats and Coeliac disease.
Olive oil. I like the flavour of olive oil in these gluten free oatcakes, but you could also use another healthy oil such as rapeseed oil. Melted butter would also work fine if you prefer. Lard is traditional in Scottish oatcakes, so use that if you've got it.
Salt. Season with a generous pinch of salt.
Hot water. Using hot water (just off the boil) will make it easier for the mixture to come together.
How to make gluten free oatcakes
Add the oats, olive oil and salt to a food processor and blitz until mixed and slightly broken down. Adjust the processing time depending on whether you'd like your oatcakes to be more coarse, or finer in texture.
Slowly pour in the boiling water with the processor running. You might need a little more or less water to bring the dough together. It should form a ball without crumbling, but not be too wet.
If you want to make the oatcakes by hand, stir the olive oil in the oats and oat flour. Gradually add the water and when cool enough to handle, mix with your hands until the dough comes together.
Roll the dough out to a 2-3mm thickness. I find it easier to roll these gluten free oatcakes out between baking paper, but you could just use a board or worktop. You'll need a little flour - remember to make sure that it is gluten free!
Cut into circles about 5-6cm in diameter. Either use a pastry cutter or the top of a sturdy glass. Re-roll the dough as necessary. If you prefer, you can make your oatcakes into triangles or whatever shape you fancy.
Transfer the oatcakes onto a greased baking sheet and bake in a preheated oven at 190 (170 fan) for 20 minutes. Turn halfway if necessary. Cool on a wire rack.
Storage and serving
These gluten free oatcakes will keep well in an airtight container for a week.
Since Scottish oatcakes are quite a simple plain food, they work especially well with rich, moist toppings.
If you add a bowl of healthy soup, they'll making a filling and nutritious lunch.
Oatcakes also make a healthy snack served with peanut butter or honey.
Frequently asked questions
Some oatcakes contain wheat flour in the recipe. And if oats are not separated from other grains during processing, it is possible that they will become contaminated with gluten. So if you are buying oatcakes, check the packaging carefully to ensure they are gluten free.
Yes! They just contain oatmeal and olive oil. Oats are rich in vitamins and minerals, plus they are a wholegrain which is a good source of healthy fibre. Oatcakes are a healthy carbohydrate which is low GI, and they'll keep you feeling full. Making your own gluten free oatcakes also means you can avoid the controversy associated with palm oil.
Each oatcake has just 46 calories, and because they are low GI and full of fibre, they'll keep you feeling full. So as part of a healthy diet, they can help you to lose weight.
Other gluten free bread alternatives
If you are not a fan of gluten free bread, there's plenty of healthy alternatives. Try these quick flatbreads, or this delicious seed bread. Gluten free cheese scones go perfectly with soup, or try these oat flour crepes or drop scones.
Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
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Gluten Free Scottish Oatcakes
- 150 g oats
- 3 tablespoon olive oil
- 65 ml hot water
- Preheat the oven to 190 degrees (170 fan). Lightly grease a baking sheet or line with baking paper.
- Add the oats, olive oil and salt to a food processor and blitz until the oats are slightly broken down. You can adjust the coarseness of the oatcakes by how much you blitz the oats.
- Add the boiling water gradually and mix until it forms a ball of dough. You might need a little more or less water.
- Roll out the dough on a GF floured board or between 2 sheets of baking paper. You are aiming for 2-3mm thickness.
- Cut into oatcakes. Either use a pastry cutter, a study glass, or cut into triangles. Re roll the dough as necessary.
- Bake in the preheated oven for 20 minutes, turning partway if needed. Cool on a wire rack.
Please note nutritional information is for guidance only