Bake a batch of crisp and crunchy almond flour crackers to nibble on all week. Making your own gluten-free crackers at home is easier than you think!
I want you to make your own crackers. It’s easy, I promise. What kind of crackers you ask? - Almond flour crackers. Why almond flour crackers you might be wondering? Well because they happen to be terrifically easy to make, endlessly useful (not to mention delicious) as well as both gluten-free and vegan. They’re also crisp, crunchy and utterly habit forming.
They make as great an accompaniment to a fancy cheese platter as they do an everyday bowl of soup and they’re perfect for nibbling on as an afternoon snack or while you’re waiting on dinner. They’re light enough to enjoy on their own but sturdy enough to serve alongside your favorite dips and spreads. Customize them with different herbs and spices if you’re feeling fancy or just keep things simple and top them with a pinch of sea salt. Make a batch on Sunday and you can have homemade crackers ready for all your meals all week long!
What you’ll need:
These thin and crispy almond flour crackers are easy to make at home with just a handful of simple ingredients.
- Ground Flaxmeal – Along with a bit of water flaxmeal creates the “glue” that holds the dough together eliminating the need to add any eggs.
- Almond Flour – Almond flour provides the structure for the crackers.
- Tapioca Flour – Tapioca flour gives the crackers their crispness and crunch while maintaining a light and airy texture.
- Hemp Seeds – Hemp seeds add a mild but nutty flavor that compliments the flaxmeal and almond flour without overpowering either.
- Fine Sea Salt and/or Herbs and Spices of Choice – A bit of salt is all you need for these crackers but feel free to add your own favorite herbs or spices and make them your own.
You’ll also need a rolling pin, a pizza cutter or sharp knife, parchment paper and a baking sheet.
How to Make Almond Flour Crackers:
These crackers are quick to mix together and easy to roll out.
- You’ll start by mixing together a bit of flaxmeal and water and letting that sit for a few minutes.
- To that you’ll add the rest of your ingredients and stir until a sticky dough forms. You’ll let the dough sit for a few additional minutes then roll it out between two greased pieces of parchment.
- You can cut the crackers into whatever shapes or sizes you’d like but make sure to roll the dough out thinly and evenly so that they bake up nice and crisp in the oven. Speaking of ovens you’ll want to set your to 300 F and pop the crackers in for about 25-30 minutes. Baking the crackers low and slow ensures that they baked evenly without burning or browning too quickly.
- Once the crackers are out of the oven all that’s left is to let them cool and crack them into squares or whatever shape you’ve chosen. They’ll keep for at least 2 weeks in air tight container at room temperature, that is if they last that long!
Now go on and make your own!
More homemade cracker recipes:
Almond Flour Crackers
Bake a batch of crisp and crunchy almond flour crackers to nibble on all week.
- 2 Tablespoons/13g ground flaxseed meal
- ¼ cup/60ml filtered water
- ½ cup/56g almond flour
- 2 Tablespoons/12g tapioca flour
- 2 Tablespoons/20g hemp seeds
- ¼ teaspoon fine sea salt
- 1 teaspoon/5ml of olive oil to grease parchment paper
- Preheat oven to 300° degrees F°.
- Place flaxseed meal and water in a large bowl, stir to combine and let sit for 5 minutes or until gelled.
- Add almond flour, tapioca flour, hemp seeds and salt to bowl and stir to combine until a dough forms.
- Let dough sit for another 5 minutes to firm.
- Grease two equal sized pieces of parchment with the olive oil and place the dough between them (dough will be sticky). Using a rolling pin, roll the dough out between the sheets of parchment into a large rectangle about an ⅛th of an inch or less in thickness.
- Carefully peel the top layer of parchment away. Using a pizza cutter or a sharp knife cut the dough into 1-inch squares and place the parchment on a sheet pan.
- Bake for 25-30 minutes or until firm, dry in the centers and golden around the edges.
- Let cool completely on a wire rack before breaking into squares.
- Store crackers in an airtight container at room temperature for up to 2 weeks.
Sprinkle crackers with sesame seeds, za’atar, herbes de provence or your favorite blend of herbs and/or spices before baking.
Store crackers at room temperature in an airtight container for up to 2 weeks.
Gluten-Free, Grain Free, Dairy-Free, Egg-Free, Refined Sugar-Free, Paleo, Vegan, Vegetarian
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Amount Per Serving: Calories: 17Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 11mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
I made these and they are great! Do you have the macros for this?
Glad to hear that you enjoyed them! I'm sorry but I don't, you'd have to plug the quantities into an online calculator.
Hyoko Yukino says
Almond/Flax/Hempseed crackers sounds delicious!!!!
Is there a way to make these crackers Vegan? (I would assume coconut oil would work for the butter replacement, but what would you recommend for egg substitute? Chia eggs? Flax eggs? Something else?)
If you are looking for a good vegan seeded cracker I would suggest my multi-seed crackers.
Just recently adopted a healthier lifestyle and trying to ween my parents off their regualr naughty snacks...been looking for an easy recipe and thank goodness for Pinterst!! Just made your recipe and impatiently waiting by the oven for them to bake while a heavenly aroma is consuming the house aaarrgghhh!!! 🙂