1-Bowl Vegan Gluten-Free Crackers

I can’t give an honest rating because I changed up the recipe (half/halfed the gf flour (Bob’s red mill, the rice flour version) and almond flour, added nutritional yeast, doubled the flaxmeal, used onion powder instead of garlic powder, omitted the rosemary and used herbed salt doubled, added some ghee and upped the water) but HOLY MOLY are these good! and it’s only thanks to the inspiration of this recipe that I was able to make my best-yet crackers, on the first try!

They weren’t crumbly at all and had the perfect crispiness. I didn’t feel the need to put them in the freezer or separate them all beforehand. I simply scored them, and after about 15-20 minutes rescored them to separate them. I think that adding more water (more or less doubled!) plus adding some melted ghee definitely helps (you could use butter but I’m dairy intolerant).

I am blown away at how good these are. Dangerously good!

These were so simple to make and so delicious! Thanks for the new go-to recipe!!

These are so great!! We are not GF so used whole wheat pastry flour. Used the food processor mixing method. Dough was very, very dry so added a little extra water, which meant baking time was a little longer to get them the right texture, but they turned out just great! Will try stirring them next time. Really fun to make something I would usually not think to make!

Once again a DELICIOUS fool proof recipe! Love love love it with some smoked salmon! Will never buy a cracker again!

These crackers are fantastic! I made them using the oat flour substitution and adding the maximum recommended amount of oil and water suggested in the notes. The dough cracked easily with just the oil and water called for in the recipe. I also increased the amount of garlic powder and used onion powder in place of the rosemary. They could use a bit more salt than is called for. They’ll for sure become a staple around my house.

Hi Dana, instead of almond meal (I’m allergic to that and all other nuts except pecans), can I use pecans? And if so, do I just add to food processor with other flours and spices and pulse together? I’m also allergic to oat so that’s not an option for me. Thanks!

I made these and I could not stop eating them! so good and tasty!!
I did find that the dough was really crumbly and kinda hard to work with, (which made my crackers a little ugly) But man did they taste good!!

I was so pleased to find a GF recipe without corn products! (I am allergic). This had good flavor and texture; I put probably twice the rosemary and garlic in. The only thing that disappointed me, was that they didn’t brown, even though I left them in longer than indicated. Next time, I’ll add a pinch of sugar, as that should help them brown. Thank you for the recipe!

These crackers were so simple, and I didn’t even have a rolling pin!
Out of necessity I used almond flour instead of almond meal and uncooked quinoa in place of flaxseed meal. I used coconut oil, and added 2 TB nutritional yeast.
I had to roll them out with my Costco-sized Pam spray can, but even with that it took less than 10 minutes. I didn’t put them in the freezer first, just baked them.
Delicious!! Excellent and easy recipe. Don’t be afraid to use what you have.

The best GF cracker! Every recipe I’ve made of yours is in regular rotation and with all the great reviews I knew this too would be a winner! I made a double batch using Bob’s Red Mill GF flour (what I had on hand) and GF oat flour. I didn’t have any rosemary so I added Bragg’s Sprinkle (24 herbs and seasoning mix) and nutritional yeast. I cut the dough into 3″ fluted circles and ended up with 60 crackers. Baked them a bit longer to make them extra crisp. Love how this recipe is so versatile. Not buying GF crackers anymore! YUMMY! Thank you, Dana!!!

Such a great, simple recipe and tasted sooooo good! They lasted less than one day. Looking forward to trying again with different herbs and spices. We didn’t have GF flour but still worked great.

Thanks! I changed the recipe up a little and it is insane! Kind of like the best crackers you ever had but you can’t remember where. Here is my version –
* 2 cups GF flour made from equal parts chickpea flour, arrowroot & buckwheat
* 2 flat teaspoons baking powder
* 1/2 cup nutritional yeast
* 1 teaspoon good salt (I used Himalayan)
* 1 teaspoon white pepper
* 1 tablespoon dried mixed herbs
* 1 teaspoon ground dried garlic
* 1 heaped tablespoon flaxseeds ground
* 1 heaped tablespoon chia seeds ground
* 3 tablespoons grapeseed oil
* 5 tablespoons filtered water (a little more as necessary)

Prepare as original recipe, then sprinkle with white pepper, paprika and coarse salt before baking. I bake mine a little longer to get a real crunch. Thankyou – I finally got crackers we all like!

Ok, these are awesome! Super easy and very tasty. Perfect with all kinds of toppings and dips, and a delicious change from store bought when you have the time to make some fresh. I only had dried rosemary, but they still worked fine. I add a sprinkle of salt to the tops before baking them, as I see now that some other reviewers have tried successfully as well.

(I took a nice photo, but not sure it’s possible to add one?)

After making the vegan cheez-its a few times (trying to get perfect them) I tried these once. Wow! The rolling between 2 sheets is genius and really gets them thin enough. I loved the flavor – will be making again this weekend and may add a little more salt or try salting them right before baking. Great with goat cheese!

This recipe is awesome! I’ve made is probably 5-6 times now and its so good that I have gotten into the habit of doubling the recipe, otherwise my family gobbles them up too fast! I also lightly salt the tops which we all really like. I also don’t separate them before baking! I just cut them with a pizza cutter and pop them into the oven. It works totally fine because they shrink away from each other anyway as they bake. Thanks again for this delicious recipe, everything I’ve ever made of yours is SO tasty, and as a person that’s mostly vegan and gluten free, it’s no nice to have so many amazing options!

I made this recipe with a few substitutions. The recipe was sound and well written. I substituted the flours and made a sweet cracker. Instead of 3/4 cup gluten free flour, I used 1/4 c gluten free flour and 1/2cup tiger nut flour. Instead of almond meal I used ground steel cut oats (homemade oat flour). I omitted salt and seasonings and instead put in 2 tbsp of palm sugar. Additionally, before cutting and baking, I sprinkled a combination of 1 tbsp cinnamon and 1 tbsp raw sugar on the top and rubbed it in a little. I baked them for 17 minutes. They came out great

This is a terrific baseline cracker recipe!! Crackers from the store are soooo expensive and sometimes the oils are rancid.
from this recipe, the sky is the limit. I tried it with and without the spices. I did not use almond flour as I’m nut sensitive. Then I leveled up, by using whole grain flours (teff, oat, sprouted sorghum and brown rice). Note, whole grain requires a lot more water and a dash more oil. I actually use olive because I am keen on the flavor.
then I leveled up again and made big knaekkebrod kinds of crackers and medium sized crackers. I’m goofing around with seeds on them.
I love a recipe that will let my creativity go wild.
Thank you again!!

So easy and delicious! I used Bob’s Red Mill 1 to 1 GF flour and they turned out perfectly. Can’t wait to try flavour variations!

These crackers are great! I was looking for a way to reuse the almond meal from homemade almond milk, and was very glad to find these. I have been making these crackers twice a week (I guess we eat a lot of crackers). The first time I made them with all purpose flour, and I had to add 1 tbsp. extra water to make them come together, and the second time I made them with GF flour. They both tasted the exact same. I also cut back on rosemary since it’s not my favorite, and upped the garlic powder and onion powder. Super adaptable & easy. Thanks for another great recipe!

I made these again and want to add praise for recipe’s versatility! This time I made 2 more batches, and varied the flavors- in one batch I subbed the rosemary & garlic with a touch of brown sugar and cinnamon, for a sweet cracker. Then I made a savory batch subbing in black pepper and fresh lemon zest. They were both amazing! I love that I can make these crackers over & over, and the flavor possibilities are endless!

Very happy with first attempt at making crackers, and having something savory to do with leftover almond meal. My toddlers were ready to “help” me, so I definitely didn’t want to wait to dry the pulp from this morning’s almond milk. I mixed the dry ingredients- I did 2/3 GF flour and 1/3 White Whole Wheat, then added wet pulp. I used no additional water and four TBSP of oil. Can’t compare, but texture worked out fine. Thanks for a recipe tailored for this particular ingredient! Now that I’ve read some comments, I’m excited to try again with zaatar and cheese :)

I made these crackers but omitted the flaxseed meal (didn’t have any) and put in chia seeds instead. I also added 2 TBSP of my sourdough starter and grated a bunch of pecorino cheese into the dough. I also sprinkled sea salt on top of them and rolled them very thinly. They came out crunchy. On another day I added in truffle powder. I find that I have to use more water than listed in the recipe and cook them for much longer. If I could, I would show you a picture of the ones I made last night. They turned out delicious!

I used Cup 4 Cup GF blend for the GF flour and these are perfect! So delicious!

Yummy! I used za’atar mix instead rosemary and it came out delicious. going to make this over and over again.

Made it with sorghum flour and it turned out delicious!! Thank you!

Brilliant recipe!! Thank you SO much! During these house-bound times, I was looking to make my cupboard ingredients stretch, while keeping our meals & snacks nutritious… these GF crackers are Perfect! I didn’t have fresh rosemary, so instead of that (& the garlic powder), I just substituted Trader Joe’s 21 Seasoning Salute. The crackers are SO fragrant and yummy! I will definitely be checking out other recipes on this website! Stay well :)

Hi Dana, thank you sooo much, I made 5 batches for my (adult) son as part of his Christmas gift, sent it down to the South Island where he lives, we are in New Zealand. He raved about them!

Now I am about to make more to send down to him. I used fresh garlic very finely minced and added in some chia seeds, semolina and LSA. It was perfect, I added a little extra water to compensate for the extra dry ingredients. Thanks, Wendy

I made my first batch of these for my husband who is on an elimination diet. He thoroughly enjoyed them! Today I made a batch for him with the almond flour, but made my batch with oat flour. Oat flour is also delicious! Thank you for making recipes we can all enjoy.

I have just made these and had to come straight online to say thank you- these are utterly delicious!! I followed the recipe exactly, grinding up my own almond and flaxseeds from the bulk store- trying to find savoury snacks plastic free has been a nightmare, but I think your recipe has just fixed that! Can’t wait to try the vegan cheesy cracker recipe next!

Found this recipe while trying to locate another one that was similar. I subbed the oil with homemade yogurt, and added thyme and black pepper…these are my new go to favorite salty snack cracker. Thank you for the recipe

Absolutely delicious! We have rosemary growing in the kitchen window. Added a little nutritional yeast. As the recipe is small, I’m going to try a double batch next.

We were on a Candida cleanse and desperate to find something we could munch on. These crackers were the answer to our prayers. I used millet flour instead of gluten free flour and they turned out great. I also added a touch of arrowroot flour to help keep them together. Delicious!

Easy and delicious!

I have made these crackers many times and usually use a combination of almond flour, millet, which I grind up, amarynth and then use oat flour in place of the almond meal. The directions are followed exactly. Each and every time i make them, they fall apart when trying to cut with a cookie cutter. i am able to get maybe 10 crackers out of what i roll up and then have to keep rerolling and cutting. I use ice water – about 5 Tbsp, but it still doesn’t seem to hold together well. THe taste is great, but very discouraging and frustrating trying to make. I am a seasoned baker so am surprised this recipe gives me so much trouble.

I have made these 4 times now and am still trying to get it right. I don’t roll them out thin enough (it would have helped me if you had given approximate measurements to roll the dough out), or not thin enough in the middle, so I get different amounts of crispness. But that is okay, thicker is still good. I tried first exactly the way it was listed, then with rosemary and no garlic, basil and garlic, basil and rosemary and garlic. Each time it seems they are missing something; I think I will add more salt. I will keep trying! They are always better, I think if I wait a couple of days to eat them. Right after cooling from the oven, mine have no taste. I have tried peanut oil and extra light olive oil. I will try grapeseed next time, I think. The basil and rosemary together didn’t excite me, maybe they cancel each other out somehow. I used flaxseeds the first time and just extra flour the second time, and then the 3rd and 4th I have used toasted sesame seeds ( I like them a lot). I won’t give up! They are good with cheese in any case. I will take suggestions, though!

I’ve made this several times and it has always come out great!

I liked these. I used blended oats as flour so they are no longer gluten free. and lighter in colour I taste lots of almond and rosemary. I didn’t roll too thin so they are kind of like a savoury biscuit. I used the 5 tbls spoons of water but only one piece of parchment. I felt it needed more water but I didn’t want to waste so much paper so I wanted it a bit dry so it wouldn’t stick to the rolling pin and it didn’t. It was one of the easiest cracker recipes I’ve made because other recipes seem to make so many and you have to roll and cut on bench and then pick up and put on tray. I rolled this on paper and cut on paper and just moved them around a little bit. Although I had to go out and get flax and I wouldn’t have used rosemary if I didn’t happen to have a sprig I’m trying to regrow. Thank you or sharing. They feel very gourmet.

What a great recipe and soooo easy to make. I have made these crackers also with a few other spices & herbs etc this recipe is very versatile and adaptable. I used a little more olive oil and rolled them very thin. The whole family loves them. I’m not buying crackers anymore after making these. Thank you for sharing your recipe with us x

So easy! So yummy! Thanks for the gluten-free flour blend recipe, too!

These came out so amazing! Such an easy recipe to follow. I added some nutritional yeast and extra rosemary, and they were a huge hit with the family too!

I used a store bought GF flour blend, the Bob’s Red Mill “Gluten Free All-Purpose Baking Flour”, which is made up of garbanzo bean flour, potato starch, tapioca flour, whole grain sorghum flour, and fava bean flour.

The crackers came together perfectly, rolled out perfectly, cut easily, transferred well after the 10 minutes in the freezer, and cooked well!

The taste is mellow. I think I’d like to add a bit more flavor next time – I highly recommend adding the optional garlic powder. But with toppings they’re going to be great.

Hi Dana, Made these crackers the other day and they’re almost all gone. They are filling the crunch craving I often get since going gluten free. I used a packaged GF flour blend and ground my own almonds to make the meal. I omitted the baking powder and used less oil (maybe only 1 1/2 T) and they were plenty moist since the almonds and flax add oiliness too. Have to watch carefully because the top sheet almost got burned. The other sheet underneath got shielded somewhat and didn’t burn. Anyway, I used lots of dried rosemary and love the flavor. I followed your technique except that I didn’t transfer the crackers off the parchment that I rolled them out on. That seemed too much work. I marked the squares and chilled the dough then baked them. They were easy to remove from the sheets afterward. I just slid the parchment off the sheet to cool on the counter. Thanks for the inspiration to try making my own crackers.

I made this recipe today and it turned out fantastic. The only changes I made was using spelt flour instead of Gluten Free and dried Tuscan spices because I didn’t have garlic powder on hand and they still tasted delicious. I won’t be buying store bought crackers anymore as these were easy to make and much tastier. Thank you for the recipe.

Five star crackers, everyone loved them! Thank you!
I want to make them for my oil free clients, I’m considering aqua faba to sub the oil with…

The is the 3rd time I am making these crackers and I used a gluten free flour both times (not the gluten free flour blend stated in the recipe because I dint have all those ingredients on hand) . This time I’ve used amaranth flour.But each time I’ve made them there is a sandy – ness in the mouth towards the end as though the flour has sand mixed. I haven’t tried them with almond/oat flour. Do you think that could be the reason?

These were fabulous. So many gluten free flour mixes have so many starches in them they leave a gritty texture. Your flour blend is wonderful and I will use it for all my baking. I used fresh oregano in my batch. I’ll double or triple up next time. They’ll be my go to cracker from now on. Will now spend some time looking at your other recipes. Thanks for making this sudden gluten free journey more manageable.

I made this for my christmas dinner party and they were a huge hit! It was my first time making savoury biscuits so I was a little worried but this recipe was perfect (and super easy!). Thank you so much!!

I made these tonight and they were SO good. I topped a few with some home made tomato bruschetta mix, and even through the dressing soaking the crackers, they didn’t get soggy and held up to the heavy topping. Thank you so much ?

Hi Dana, thanks for a fun and delicious recipe. It’s the first time I’ve ever attempted crackers but will definitely use this recipe again.

I have made these a few times now and they are really good. If the dough is too wet, they come out soft. If it’s too dry, they are difficult to roll out. I use olive oil as the oil. One commenter says she lets the dough rest to get thinner crackers. This works for me! I let the dough rest 5 minutes, roll them out thin between 2 sheets of parchment paper, let the dough rest again, and then roll them thinner. Then pop them in the freezer as directed. After I’ve transferred them to a baking sheet, I top them with a sprinkling of coarse sea salt before baking. I’m making a double batch today as they are completely addictive! I plan to experiment with different spices and flavors once I get tired of rosemary-sea salt.

Great recipe! Works every time. I always use whole wheat pastry flour and oats. I also add a table spoon of nutricional yeast for that extra cheese flavour. It’s magical.

Outstanding! My only change was the addition of some lemon pepper as I like a bit of heat and it complements the rosemary flavor nicely. Also added a bit of nutritional yeast as had been suggested. Brought them to my meditation group and they were mindfully devoured. ?

so good! I substituted thyme for the rosemary + added some parm cheese, and they came out delicious.

Thank you for this recipe! I wanted to make it twice before I left a comment. First, they are delicious, and I usually hate gluten-free flavors. But necessity struck and now I must, so for the past two years I’ve been learning to make G-free food.
In my attempts to make these crackers, I found that the water listed was not enough. Perhaps it was the flour I was using, but I just ended up with a bunch of crumbs both times. So I increased the water until the dough was pliable, and increased back time. Even like this, they came out just fine.
I also found them to be a bit bland at first (I did not use brewer’s yeast), but did not want to add salt, since the lower-sodium is a good thing. I added more herbs from my garden (rosemary, thyme, sage, mint and chives), and then of course…. it turned the dough green :) but it didn’t change the baking at all.
Although I usually have flaxseed kicking around, i didn’t this week, so I added chia and sesame seeds. That kind of gave them an interesting crunch. (Wish I could attach a photo…)
Bottom line, I realize that this recipe is a Very Good Basic recipe that can stand innovations according to the taste of each baker. I give it 5 stars!!

Hi, Dana! I had tried quite a few “failproof” cracker recipes before and non of them came out nearly right. This was delicious and worked out perfectly first time around. And really straightforward. Had to leave a comment to say – Great recipe! And thanks for sharing!

Brilliant recipe. I have done these several times always works well. I use rice flour as gluten free, and added garlic powder and nutritional yeast.
I skip step 7 ( freezing ).
Also I removed the paper, then topped the cracker sheet with chia seeds and rosemary before cutting these, gave these another press with the paper so the added ingredients stick to the crackers and then cut these.

They definitely look and taste the part. They are my favourite so far with a beetroot or kale and walnut hummus. Thank u. As always great recipes x

This was the first time I made crackers and they were delicious! I used all whole wheat pastry flour. I appreciate how specific the directions were and I needed 5 tablespoons of water to get the correct consistency.

The whole batch was gone in one night. Guessing they were a hit!

I just made these for the second time and accidentally put too much water in; they were good anyway! They were better with less water (the first time), but not ruined with more. They took longer to bake with the extra water.

I had about 20+ people try them and they ALL loved them!

Made these with another gluten-free flour and they were GREAT! I will try again with different herbs. I am glad my first attempt at making crackers went well. Thanks!

I made these with Bulk Barn 1-1 GFAPF mix and they were absolutely delish. I had them with a non dairy cream of asperagus soup. Wow…thank you so much for this recipe. I will adapt it to my own.

I made it and Used oat flour. I found I had to use about 5 tbsp water. And they were/are delicious!

Okay, I don’t subscribe to stuff. … That said, I notice in looking for recipes I keep ending up here. Really easy and fantastic vegan ideas…. delicious, too. Sign me up. I want more. THANKS!!

YUM! I didn’t have flaxseed meal so I subbed chia seeds and used dried rosemary instead of fresh. These are delish and so easy!!

I just got finished making these crackers. I love them! Think I made them a little too thick but still have a crunch. I sprinkled seas at over the tops as well. Love the flavors! Will definitely make again!

I substituted tamari for water and used coconut oil , great crackers , ty

Never again will I pay $4 per box for gluten free crackers at the supermarket. Love these – thanks for the recipe!! <3

I substituted quinoa flour for the GF flour, and oat flour for the almond meal. I didn’t have flax seeds so I used ground chia seeds instead. The crackers turned out fantastic! This recipe really is quick and easy. I don’t know why I waited so long to make it.

i think i will try this recipe as it tastes very delicious and plus it is healthy as you only need to bake it.

These were great! Rich and filling but healthy. I’m excited to add a cracker to my repertoire!

I made them–added 2 tbsp of nutritional yeast and 1/2 tsp garlic (I didn’t see garlic on the ingredients list) and I didn’t freeze and they were superb!

Just made these! I didn’t have fresh rosemary so I added a good dash of paprika and some chili powder to flavor them. Decided not to use the food processor, and used Bob’s Red Mill 1:1 GF flour (the non-chickpea kind), almond flour, and safflower oil. Baked for 20 minutes, and they’re delicious! Really crispy and hold together really well — will be great with dips. Thanks for the awesome recipe!

I made this with oat flour, store-bought gluten-free flour blend, canola oil, and basil since I did not want to go to a supermarket to buy other ingredients. And..!!!! It tastes super good too! Thank you so much for this recipe, Dana! I love this cracker! :)