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Crackers & Oatcakes

Oatcakes, crackers, crispbreads and rice cakes - the things that go under cheese, pate or a spoonful of nut butter. Nairns lead on the oatcake side, with Peters Yard, Olinas Bakehouse, Rude Health and Clearspring covering the rest.

A good deal of the range is gluten-free or wheat-free, and it filters that way above. See cooking ingredients for the store cupboard and nut butters for what goes on top.

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Clearspring Organic Brown Rice Crackers 40g

ClearspringOrganic Brown Rice Crackers 40g

£2.29 - £2.29
£2.29
£2.29 - £2.29
£2.29

Clearspring Organic Brown Rice Crackers are crunchy crackers made from puffed organic brown rice, giving a naturally gluten-free snack or sandwich ...

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£2.29 - £2.29
£2.29
£2.29 - £2.29
£2.29

More than oatcakes, despite the name. Nairns make the traditional Scottish oatcake in rough and fine milled versions; Peters Yard bake Swedish-style crispbread with a sourdough starter; Olinas do the thin, snappy artisan crackers.

Rude Health and Clearspring cover buckwheat and rice cakes, which is where most of the genuinely gluten-free options sit.

Rough oatcakes have a coarser, nuttier texture and hold up to a strong cheese or pate. Fine milled are smoother and snap more cleanly - better for something delicate, and generally the ones children prefer.

Both are essentially oats, oil and salt. It is worth reading the ingredient list: the difference between a good oatcake and a mediocre one is usually palm oil and how much sugar has crept in.

Oats do not contain gluten themselves but are routinely milled alongside wheat, so only oatcakes made with certified gluten-free oats carry the claim. Nairns do a certified range.

If you are coeliac rather than avoiding wheat by preference, look for that certification specifically and read the current pack - 'wheat free' and 'gluten free' are not the same claim.

FAQ

Are oatcakes gluten free?

Only if made with certified gluten-free oats and stated on the pack. Oats are naturally gluten-free but are usually milled alongside wheat, so standard oatcakes are not suitable for coeliacs.

What is the difference between rough and fine oatcakes?

The milling. Rough is coarser and nuttier and takes strong toppings; fine is smoother and snaps more cleanly. Personal preference more than anything.

How long do they keep once opened?

A week or two in an airtight container. They go soft rather than off - a few minutes in a low oven crisps them up again.

Are rice cakes a healthier choice?

They are lower in fat and calories but also lower in fibre and protein than an oatcake, and they digest quickly. It depends what you want from them - what goes on top usually matters more.