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.
Ingredients
- 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
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 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.
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
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
Rachel says
Can I use olive oil instead of butter? If not, can anyone suggest a dairy-free cracker recipe? Thank you!
Sylvie says
I'd suggest swapping the butter out for coconut oil instead or you can try these instead: http://gourmandeinthekitchen.com/2014/multi-seed-cracker-recipe/
Stephanie Grant says
I've made these crackers a few times and they are delicious!
Gloria says
I absolutely love these crackers. I make them once a week and they are just perfect with salads or when you just want a crunchy snack.
Pat says
Any suggestions on replacing the almond meal with something non nut? My husband has a nut allergy but I would love to try these. They look awesome.
Sylvie says
Hi Pat, my only suggestion would be to try making your own seed based flour if he's not allergic by grinding sunflower seeds in the food processor until very finely ground. Keep in mind though that will alter the consistency of the crackers since commercial almond flours are very finely ground and much drier than what you can make at home so they will probably be more crumbly.
Kristen says
I made these today and they are delicious! Do you happen to know the nutritional info (serving size, calories, etc)? Thanks!
Sylvie says
I don't, but I'm sure you could run the ingredients through a calculator like my fitness pal to find out: http://www.myfitnesspal.com/recipe/calculator.
Brenda says
Misread and unused whole egg but still success ... Love them! Want to try mixing in some flavours like thyme etc....
Nancy says
These are soooo good. Thank you for this recipe. Incidentally, I opened the bag of coconut flour and I wanted to dive in. It smells delicious. Now I'm on the search for more recipes with coconut flour. Thanks again!
Sylvie says
Glad you enjoyed them Nancy! If you're looking for another coconut flour recipe I also have a focaccia bread made with coconut flour you might want to take a look at: http://gourmandeinthekitchen.com/2012/tomato-olive-thyme-focaccia-bread-gluten-grain-free
Nancy says
Oh I can't wait to make that. Thank you!