Made with a combination of rice and almond flour ... and are low-sodium which is a win.” “These gluten-free crackers are free from the top eight allergens,” says Sassos.

If your crackers do not have seeds, flip them over and return to the 375-degree oven for an additional 5-7 minutes. You may need to rearrange them on the tray to get an even browning of all crackers.