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!
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
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:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
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.Â
Ingredients
- 2 Tablespoons/13g ground flaxseed meal
- ÂĽ cup/60ml filtered water
- ½ cup/56g almond flour
- 2 Tablespoons/12g tapioca flour
- 2 Tablespoons/20g hemp seeds
- ÂĽ teaspoon fine sea salt
- 1 teaspoon/5ml of olive oil to grease parchment paper
Instructions
- 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 â…›th 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.
Notes
Variations
Sprinkle crackers with sesame seeds, za’atar, herbes de provence or your favorite blend of herbs and/or spices before baking.
Storage
Store crackers at room temperature in an airtight container for up to 2 weeks.
Dietary Info
Gluten-Free, Grain Free, Dairy-Free, Egg-Free, Refined Sugar-Free, Paleo, Vegan, Vegetarian
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Nutrition Information:
Yield:
48Serving Size:
1Amount 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.
Shelly says
Love these!! I add herbs de provence to the mix and sprinkle a little on top with sea salt. After reading the Wheat Belly book by Dr. William Davis I'm wheat/grain/sugar free and low carb and always looking for recipes for this new way of life. Enjoying these right now with goat cheese and some wine! Thanks!
Sylvie says
That sounds like a great way to enjoy them!
Briana says
What could I sub for coconut flour? I'm allergic to coconut!
Sylvie says
Hi Briana, it can be replaced with almond flour the crackers will just be a little more crumbly.
Suchi says
Hey, the crackers were categorized as Vegetarian but they have eggs in them.
Sylvie says
Yes, eggs are considered vegetarian, but not vegan.
Kevin Baker says
Hi, Sylvie.
I want to try this recipe but I'm on a grain-free diet for medical reasons. How can I be guaranteed that hemp is not a grain? I am searching the internet and am getting mixed signals. Some web sites call it a grain, some call it an herb, some call it other things. How can we know for sure that it's not a grain?
Sylvie says
Hi Kevin,
As far as I understand the hemp that we eat is the hulled seed of the plant but like you I have seen it referred to as a grain as well in a few places so I'm afraid that I can't give you a definitive answer on that but I treat it as a seed. In any case you can omit them from the recipe and replace it with sunflower seeds or another seed or your choice.
Hope that helps!
suezen says
Hi Sylvie,
I was hoping to find a recipe for the flax and hemp crackers featured in your website picture. they look incredibly delicious. can you email me with the recipe, in the body of the email, without making it an attachment that I have to download?
Most Sincerely,
Suezen Kindler, LMT
Sylvie says
The recipe for the crackers is actually at the bottom of the post here but I've emailed it to you as well. Enjoy!
Nikki says
what could i use instead of coconut flour?
Sylvie says
Hi Nikki, there isn't really a substitute for the coconut flour here, it is there to provide a little body. If you can't find it just leave it out, the crackers will be a little bit more crumbly but still delicious. Hope that helps!
Fiona says
Just want to say thank you for this wonderful recipe! Just baked a batch of these today replacing butter with coconut oil and added some sesame seeds and a sprinkle of mixed herbs. They tasted really good!! 🙂
Sylvie says
Glad to hear that!