Minimalist Baker

Simple Food, Simply Delicious

  • about
  • recipes
  • Cookbook
  • Shop
  • blogger resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

1-Bowl Vegan Gluten-Free Crackers

Bowl of crispy and delicious Vegan Gluten-Free Crackers with sprigs of rosemary

This recipe is for the carb and cracker lover who is ready to up their game and make their own at home. (Trust me. It’s not as scary as it sounds.)

Or, if you ever make your own almond milk, you likely have leftover pulp! You can put it to good use in these crackers. (Yet another reason to try this recipe.)

What I’m saying is: These delicious crackers make excellent use of ingredients you likely have in your pantry right now. Shall we?

Food processor with ingredients for making easy Vegan Gluten-Free Crackers

This recipe requiring just a food processor (or bowl!) and 7 ingredients to make.

The base is gluten-free flour blend and almond meal, and the flavor comes from salt, garlic powder, and rosemary. You could also add a little nutritional yeast for cheesiness if you’d like (see my Vegan Cheez Its for inspiration).

Food processor with dough ready to be made into a delicious snack of Vegan Gluten-Free Crackers

Next comes oil and water to bring moisture to the dough.

The fat adds a bit of flakiness, and water brings crispiness. A perfect balance of the two makes these crackers easy to roll out and form as well as spot-on in texture.

Once they’re rolled out and sliced, a quick trip to the freezer helps them firm up to make transferring to the baking sheet a breeze. Then just 15-20ish minutes in the oven and BAM! You have homemade crackers on your hands!

Rolled and cut dough for crispy Vegan Gluten-Free CrackersParchment-lined baking sheet with freshly baked crispy Vegan Gluten-Free Crackers

I hope you all LOVE these crackers! They’re:

Crispy
Tender
Flavorful
Wholesome
Easy to make
& So delicious

These would make the perfect snack to have on hand during the week. They would be especially delicious with Hummus, Nut Butter, Vegan Nutella (do it), Lentil Dip, Chickpea Shawarma Dip, Spicy Pimento Cheese Ball, or Smoky Harissa Eggplant Dip.

For similar recipes, check out our Vegan Cheez Itz and Cheezy Peanut Butter Crackers!

If you try these crackers, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. Cheers, friends!

Close up shot of a bowl of Vegan Gluten-Free Crackers on a parchment-lined baking sheet

Print
Parchment-lined baking sheet of Vegan GF Rosemary Crackers
4.74 from 38 votes

1-Bowl Vegan Gluten Free Crackers

Crispy, thin, gluten-free crackers reminiscent of Wheat Thins! Just 7 ingredients and 1 bowl required for these delicious snacks. Perfect for dipping in hummus, nut butters, and more!
Author: Minimalist Baker
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 (5-cracker servings)
Category: Side, Snack
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

US Customary - Metric
  • 3/4 cup DIY Gluten-Free Flour Blend*
  • 2/3 cup almond meal* (or sub gluten-free oat flour*)
  • 1/4 tsp baking powder
  • 2 Tbsp flaxseed meal
  • 1 tsp fresh chopped rosemary
  • 1/2 tsp sea salt
  • 1/8 tsp garlic powder (optional)
  • 3.5 Tbsp neutral oil (i.e. grape seed or avocado oil)
  • 3-5 Tbsp cold water

Instructions

  1. Preheat oven to 325 degrees F (165 C) and line 1 large or 2 small baking sheets with parchment paper (adjust number of baking sheets if altering batch size).

  2. Add dry ingredients to a food processor or a mixing bowl and process or whisk until thoroughly combine.
  3. Then add oil and pulse/use a pastry cutter or fork until crumbly.
  4. Add cold water 1 Tbsp at a time, pulsing/stirring until it forms a semi-sticky dough that’s moldable with your hands and not crumbly. It shouldn’t need more than 5 Tbsp (amount as original recipe is written // adjust if altering batch size).

  5. Remove from processor or mixing bowl and form into a loose ball with your hands. Transfer to a clean surface lined with wax or parchment paper. Lay another sheet of parchment paper or wax paper on top and use a rolling pin to roll the dough out into a rectangle slightly less than 1/8th inch thick (see photo).
  6. Use a knife, a pizza cutter, or a small cookie cutter to cut the dough into squares (or circles). Makes about 60 squares (amount as original recipe is written // adjust if altering batch size).

  7. Transfer the dough (still on the wax paper or parchment) to a baking sheet and pop in the freezer for about 10 minutes to stiffen. This will help them firm up and become easier to transfer to the baking sheet.
  8. Once firm, use a spatula to carefully transfer the crackers to the parchment-lined baking sheet(s) in a single layer, making sure they aren’t touching to ensure even baking.
  9. Bake for 16-22 minutes or until slightly golden brown (be careful not to burn). Remove from oven and let cool.
  10. Enjoy immediately. Store leftovers covered at room temp for up to 1 week or in the freezer for 1 month.

Notes

*You can try subbing other gluten-free flour blends, but we can't guarantee the results. Also, if not gluten-free, feel free to sub unbleached all-purpose flour, spelt flour, or whole-wheat pastry flour.
*You can sub gluten-free oat flour for the almond meal, but we haven't tried it and can't guarantee the results.
*If using almond meal leftover from making almond milk, we would suggest dispersing the meal on a parchment-lined baking sheet and baking at a low temperature (200 degrees F (93 C)) for 15-20 minutes or until dry and the texture of almond meal. Additionally, you may need more oil and/or water to prevent the dough from cracking. We recommend modifying to a total of 5 Tbsp oil and 6 Tbsp water (amounts as original recipe is written // adjust if altering batch size).
*Nutrition information is a rough estimate.
*Recipe loosely adapted from our Vegan Cheez Its.

Nutrition Per Serving (1 of 12 five-cracker servings)

  • Calories: 101
  • Fat: 6.8g
  • Saturated fat: 0.8g
  • Sodium: 80mg
  • Carbohydrates: 9g
  • Fiber: 1.8g
  • Protein: 1.8g
instagram camera

Did you make this recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker.

FacebookTwitterPin It

148 Comments 7 ingredients or less, Appetizer, Dairy-Free, Egg-Free, Fall, Gluten Free, Nut-Free, One Bowl, Recipes, Refined Sugar-Free, Savory, Sides, Snacks, Soy-Free, Spring, Summer, Vegan, Winter

← 12 Recipes for When You Don’t Feel Like Cooking
Vegan 7-Layer Salad →
Get Our Fan Favorites eBook Here!

danaHi, I'm Dana! I am a food stylist, photographer, and author of Everyday Cooking.

Follow us on Twitter, Instagram, Pinterest, and read more about us here!

Leave a Comment & Rating Cancel reply

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

All commentsI made thisQuestions
  1. Avatar for LoriLori says

    December 6, 2019 at 11:52 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 6, 2019 at 4:49 pm

      Thanks so much for the lovely review, Lori. We are so glad you were able to adapt these and have a tasty snack on your cleanse! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  2. Avatar for JoleneJolene says

    November 29, 2019 at 9:11 pm

    Easy and delicious!

    Reply
  3. Avatar for MarshaMarsha says

    November 7, 2019 at 1:28 pm

    Can I make these with dried herbs?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 8, 2019 at 10:04 am

      We haven’t tried it, but that should work! Let us know if you give it a try!

      Reply
  4. Avatar for patty tynanpatty tynan says

    November 3, 2019 at 1:55 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 4, 2019 at 11:10 am

      Hi Patty, it sounds like they need more oil or water to hold together. It may be because the grains don’t contain as much oil as the almond meal. Hope that helps!

      Reply
  5. Avatar for Marsha B.Marsha B. says

    October 29, 2019 at 10:36 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 29, 2019 at 12:52 pm

      Thanks for sharing, Marsha! More salt can always be added. They should be rolled about 1/8-inch thick!

      Reply
  6. Avatar for ArianaAriana says

    October 20, 2019 at 10:34 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 21, 2019 at 12:25 pm

      Thanks, Ariana!

      Reply
  7. Avatar for Rose MartineRose Martine says

    October 18, 2019 at 2:21 am

    You are AMAZING! Thank you thank you thank you so much for this. I was considering doing the same thing and you’ve just made the task a lot less daunting.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 18, 2019 at 2:48 pm

      Hope you love these, Rose!

      Reply
  8. Avatar for AmandaAmanda says

    October 6, 2019 at 1:08 am

    I was wondering if I could sub chia seeds for the flax meal? I know they’re completely different but perhaps they might bind the same way? What are your thoughts on this?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 7, 2019 at 11:22 am

      We think that should work! Let us know if you give it a try!

      Reply
  9. Avatar for AndreaAndrea says

    September 8, 2019 at 2:23 am

    Is there a GF sub for almond that’s not oats? Today I used what almonds I had, and the rest I used cashews. But my bestie is allergic to almonds, citrus, gluten and dairy. I’d love to surprise her with home made goodness.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 8, 2019 at 10:07 am

      Hmm, nothing comes to mind, Andrea! Other than a mix of seeds?

      Reply
    • Avatar for PP says

      October 12, 2019 at 1:05 am

      Coconut flour? It will absorb more water than almond meal, so you may need to add 1-2T per cup of coconut flour used.

      Reply
  10. Avatar for ShaunaShauna says

    August 29, 2019 at 11:21 am

    I like your recipes but I am allergic to nuts and corn so thank you so much for the nut substitution this time! Please continue in the future with the substitutions!

    Reply
    • Avatar for Laurie MitchellLaurie Mitchell says

      October 28, 2019 at 6:08 pm

      I made this never made a crackers I guess I need practice. Followed directions used oat flour.

      Reply
  11. Avatar for Nikky CassidyNikky Cassidy says

    August 11, 2019 at 1:35 am

    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.

    Reply
    • Avatar for ChristineChristine says

      September 5, 2019 at 10:34 pm

      Oats are gluten free. Gluten is found in wheat. Not oats

      Reply
      • Avatar for AndreaAndrea says

        September 8, 2019 at 2:18 am

        Oats do contain gluten. I cannot give them to my friend with Coeliac or it will hurt her. I am not here to argue, google can give much information, but just to alert you to this, so you don’t un-intentionaly hurt a friend with a well intentioned gift.

        Reply
        • Avatar for Diane OlsonDiane Olson says

          September 9, 2019 at 7:27 am

          Oats do not inherently contain gluten, but are often contaminated in processing. That is why certified gf oats are a necessity for people who are celiac or extremely sensitive to gluten.

          Reply
          • Avatar for TammyTammy says

            September 23, 2019 at 3:14 pm

            This recipe was awesome. Thank you so much. I need more glutenbfree recipes.

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            September 23, 2019 at 4:58 pm

            Thanks for sharing!

        • Avatar for TammyTammy says

          September 23, 2019 at 3:13 pm

          You can buy gluten free Oats. I do.

          Reply
  12. Avatar for CateCate says

    July 23, 2019 at 9:00 am

    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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 23, 2019 at 9:40 am

      So glad you enjoy these, Cate! Thanks so much for the lovely review! xo

      Reply
  13. Avatar for MelissaMelissa says

    July 10, 2019 at 7:32 am

    Can I use a dehydrator?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 10, 2019 at 9:47 am

      Hi Melissa, we haven’t tried that, but it should work! Let us know if you give it a try!

      Reply
  14. Avatar for JudyJudy says

    July 7, 2019 at 2:34 pm

    Love the flavor of these crackers and found the recipe doable but my only wish is that they were more crispy! Mine crumble when I try to dip them in hummus! Any thoughts on that?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 8, 2019 at 8:31 am

      Hi Judy, it sounds like they maybe needed more oil in the batter or perhaps rolling not quite as thin? We would recommend giving those suggestions a try next time! Hope that helps!

      Reply
  15. Avatar for DeeDeeDeeDee says

    June 29, 2019 at 1:41 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 30, 2019 at 3:13 am

      xoxo!

      Reply
  16. Avatar for AshleyAshley says

    May 19, 2019 at 11:09 pm

    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!

    Reply
  17. Avatar for Kelly CaiazzoKelly Caiazzo says

    May 3, 2019 at 11:26 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 4, 2019 at 9:50 am

      Thanks for sharing, Kelly!

      Reply
  18. Avatar for DeniseDenise says

    April 13, 2019 at 11:31 pm

    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.

    Reply
  19. Avatar for Joyce from SydneyJoyce from Sydney says

    April 13, 2019 at 8:00 pm

    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.

    Reply
  20. Avatar for TracyTracy says

    April 10, 2019 at 5:55 am

    What herbs would you recommend to replace the rosemary? Also I don’t use black pepper. Thank you!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 10, 2019 at 9:42 am

      Rosemary is our favorite for this recipe, but we think it would also work with thyme or oregano. Hope that helps! If you give it a try, we would love to hear how it goes!

      Reply
  21. Avatar for DianaDiana says

    February 12, 2019 at 9:35 am

    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…

    Reply
  22. Avatar for Pooja NPooja N says

    February 8, 2019 at 5:03 am

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 8, 2019 at 10:30 am

      Yes, you shouldn’t be getting that texture if you follow the recipe, Pooja. Let us know if you try as the recipe directs!

      Reply
      • Avatar for irisiris says

        October 17, 2019 at 8:59 am

        I make sure my rice flours are superfine by running each separately in my small Ninja processor for about 15-20 seconds. If I don’t have Bob’s Red Mill Superfine Almond Flour on hand, I run my almond flour for about 8-10 seconds, pulsing to make sure I don’t make almond butter. I do this when I open a new bag and generally do the entire bag(s), then store in marked container(s), that way each is ready to go whenever I want to bake. Really eliminates that gritty mouth feel that’s such a turnoff. I like using unbalanced almond flour also, and Trader Joe’s is wonderful. For these crackers, I pulse the almond flour just a bit. The unbalanced almond flour results in a wonderful cracker also. These crackers are great! I detest the commercially available ones, so I am delighted to have found this recipe. THANK you! I’ve made the recipe several times with great success. I don’t use the garlic powder. I alternate the flax meal: fine grind GF flax meal, and lightly toasted flax meal (is sold like that).
        Sometimes replace with toasted sesame seeds (sold like that also). As for using oat flour: Bob’s Red Mill has gluten free oat flour, but even that creates problems for me so I don’t use oats at all. Love oats, but not what it can do to me….

        Reply
        • Avatar for irisiris says

          October 17, 2019 at 9:01 am

          meant “unBLANCHED” NOT “unbalanced” almond flour!

          Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          October 17, 2019 at 12:04 pm

          Thanks so much for sharing, Iris! We’re so glad you enjoy them!

          Reply
  23. Avatar for JudyJudy says

    January 24, 2019 at 11:27 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 24, 2019 at 1:28 pm

      Hi Judy,

      Thanks so much for sharing your experience! We are so glad you enjoyed the recipe xo

      Reply
  24. Avatar for Maddie NMaddie N says

    January 10, 2019 at 9:49 pm

    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!!

    Reply
  25. Avatar for AlyssaAlyssa says

    January 3, 2019 at 5:25 pm

    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 ?

    Reply
  26. Avatar for Alice LamAlice Lam says

    December 30, 2018 at 5:26 am

    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.

    Reply
  27. Avatar for Random BakerRandom Baker says

    November 30, 2018 at 9:09 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 30, 2018 at 10:22 am

      Thanks for sharing your experience and tips! We are glad you enjoyed the recipe :D

      Reply
  28. Avatar for AnaAna says

    November 22, 2018 at 8:56 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 23, 2018 at 12:46 pm

      Thanks, Ana!

      Reply
  29. Avatar for RuthGRuthG says

    November 20, 2018 at 9:29 am

    Is the 3.5 for the oil 3-1/2 or 3 to 5 like the water?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 20, 2018 at 12:23 pm

      It’s 3.5, like 3 1/2!

      Reply
      • Avatar for RuthGRuthG says

        November 20, 2018 at 1:35 pm

        OK, thanks! I wondered, because of other fractions being expressed as 1/4, 1/8.

        Reply
  30. Avatar for BrigitteBrigitte says

    November 12, 2018 at 1:16 pm

    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. ?

    Reply
  31. Avatar for Lauren TimmsLauren Timms says

    November 10, 2018 at 12:54 pm

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

    Reply
  32. Avatar for Patricia SarjuPatricia Sarju says

    October 30, 2018 at 6:28 am

    Hi,
    What do you consider Gluten free flour blend? I am a recent gluten free patient and I am still learning, added to that I live in Jamaica and we all the flours independent , just haven’t come across a blend…..is this a recipe mix for this?

    I am also new to you site… it looks amazing. Super excited to try this recipe :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 31, 2018 at 8:49 am

      Hi Patricia! You can find our gluten-free blend here!

      Reply
  33. Avatar for Robyn EvansRobyn Evans says

    October 6, 2018 at 1:12 am

    I substituted buckwheat flour for the almond meal. The biscuits filled the house with a lovely herby aroma and tasted delicious! Thank you!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 6, 2018 at 7:05 am

      Yay! Thanks for sharing, Robyn!

      Reply
  34. Avatar for HeatherHeather says

    September 11, 2018 at 11:58 am

    The All purpose flour recipe says that the xantnan gum is optional. Did you use it in your recipe?
    Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 11, 2018 at 5:50 pm

      Yes I did. However in this recipe it’s not critical.

      Reply
  35. Avatar for Atara MeloAtara Melo says

    July 17, 2018 at 3:32 pm

    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!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 18, 2018 at 11:25 am

      Thanks for sharing!

      Reply
  36. Avatar for FabiFabi says

    July 15, 2018 at 6:35 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 15, 2018 at 11:34 am

      Glad to hear these worked out well for you, Fabi!

      Reply
      • Avatar for FabiFabi says

        August 11, 2018 at 6:08 pm

        Hi Dana, just thought it was worth sharing here that I have now also experimented using coconut pulp leftover from making coconut milk in place of the almond meal and it also worked really well! Crispy, with a hint of coconut flavour and easy to make! Thanks again for the recipe.

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          August 12, 2018 at 9:41 am

          Yum! Thanks for sharing, Fabi!

          Reply
  37. Avatar for Delphine PreauDelphine Preau says

    June 18, 2018 at 4:03 am

    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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 19, 2018 at 7:37 am

      Great! Thanks for sharing, Delphine!

      Reply
  38. Avatar for AdaAda says

    April 30, 2018 at 8:22 pm

    Can domato flour be used..thanks

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 2, 2018 at 6:58 am

      We haven’t tried making these with domato flour, but if you give it a try, report back on how it goes!

      Reply
  39. Avatar for Eileen MierskiEileen Mierski says

    April 12, 2018 at 3:57 pm

    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.

    Reply
  40. Avatar for SofiaSofia says

    February 18, 2018 at 12:23 pm

    Great recipe! They taste delicious, I was just wondering if it’s normal that the crackers aren’t very crunchy. Thanks!

    Reply
  41. Avatar for Holly NiggemeierHolly Niggemeier says

    February 17, 2018 at 5:28 pm

    I have been baking gluten free for 18+ years. I followed this recipe to a tee and disappointed with the result. I ended up using 5 tablespoons of ice cold water yet my crackers were extremely dry and bland. Is there something you could suggest? I was really hoping these were going to work.

    Reply
  42. Avatar for Helen PostelnekHelen Postelnek says

    January 4, 2018 at 9:01 am

    Hi Dana, My son cannot have any oils at all- do you think this would work with just skipping it, or is there something I could substitute oil for? I feel like it would need the oil to firm or crisp up.

    Reply
  43. Avatar for marymary says

    January 1, 2018 at 3:02 pm

    I am assuming that I can use my almond flour rather than the meal? Didn’t see anyone ask that so I thought I’d check. I know the texture and moisture content would be a bit different between the almond flour and meal, so hoping it works. Thanks.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 3, 2018 at 7:51 pm

      Hi Mary! Yes, that should work!

      Reply
  44. Avatar for MakiMaki says

    December 26, 2017 at 11:00 am

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 27, 2017 at 5:34 pm

      Yay! So glad to hear!

      Reply
  45. Avatar for HelenHelen says

    December 16, 2017 at 9:37 am

    Is it possible to make these in a dehydrator instead of the oven to make them raw?

    Reply
  46. Avatar for AileenAileen says

    December 12, 2017 at 5:12 pm

    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!

    Reply
  47. Avatar for AileenAileen says

    November 30, 2017 at 8:36 pm

    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!

    Reply
  48. Avatar for LeslieLeslie says

    November 15, 2017 at 11:57 am

    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.

    Reply
  49. Avatar for Barbara RackelBarbara Rackel says

    October 26, 2017 at 11:51 am

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

    Reply
  50. Avatar for Marti GlennMarti Glenn says

    September 22, 2017 at 7:45 am

    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!!

    Reply
  51. Avatar for NicoleNicole says

    August 10, 2017 at 9:21 pm

    Has anyone tried making with chickpea flour (in place of DIY flour) and nut butter (in place of oil)? Would love a heads up! ?

    Reply
    • Avatar for Helen PostelnekHelen Postelnek says

      January 4, 2018 at 9:03 am

      Hi Nicole, Did you try it with nut butter? Did it work?

      Reply
  52. Avatar for Kalyn ShahKalyn Shah says

    July 29, 2017 at 2:44 pm

    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!!

    Reply
    • Avatar for DebDeb says

      August 13, 2017 at 3:55 pm

      Thanks for sharing, Kalyn; I was wondering if I could sub chia seeds for the flax seeds. : )

      Reply
  53. Avatar for SheriSheri says

    July 25, 2017 at 11:25 am

    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!

    Reply
  54. Avatar for IreneIrene says

    July 13, 2017 at 1:46 am

    I have a question about the recipe for 1-Bowl Vegan Gluten-Free Crackers. What is the best way to process the fresh rosemary for this recipe? I grow lots of rosemary in my yard and would like to use more of it. Should it be ground fine or just minimally chopped. I noticed that the crackers seemed to have extra fine bits of it. I am concerned about grinding it so fine that it becomes mushy, because my rosemary is fresh and not dry like most of the store-bought variety.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 13, 2017 at 6:24 pm

      Hi! Just chop it finely and that will do!

      Reply
  55. Avatar for Mary June PittmanMary June Pittman says

    June 13, 2017 at 4:38 pm

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

    Reply
  56. Avatar for AJAJ says

    May 30, 2017 at 3:08 pm

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

    Reply
  57. Avatar for DeniseDenise says

    April 30, 2017 at 3:31 pm

    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.

    Reply
  58. Avatar for MarijaMarija says

    April 12, 2017 at 1:33 am

    I make similar to these but I top them with various seeds. And my sweet option is with raisins or goji berries.

    Reply
  59. Avatar for techlazy.comtechlazy.com says

    April 9, 2017 at 8:34 am

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

    Reply
  60. Avatar for CCCC says

    April 6, 2017 at 9:05 pm

    These look amazing. Love your site! Would you know if I could I use garbanzo flour instead of the DIY blend?

    Thanks,

    CC

    Reply
  61. Avatar for Alexandra B.Alexandra B. says

    March 27, 2017 at 8:51 am

    Can I use buckwheat flour in place of gf mix?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 27, 2017 at 10:46 am

      It’s worth a shot – let us know if you give it a try!

      Reply
      • Avatar for MichaelaMichaela says

        June 16, 2017 at 9:31 am

        I tried to figure out how to use buckwheat groats I had at home with my minimal knowledge of tasty recipes with such ingredient and tried your recipe with buckwheat flour.

        It makes up for less amount of crackers (circa 16) as the dough is quite thick. It would probably go better if I added more water :).
        It is probably as not as light as these from the GL mixture of rice flour but I liked it :). The rosemary and garlic were perfect choice.

        Reply
  62. Avatar for JulieJulie says

    March 24, 2017 at 4:28 am

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

    Reply
  63. Avatar for RR says

    March 22, 2017 at 4:20 pm

    Could you make this as a sweet cracker? Like a cinnamon-sugar cracker?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 23, 2017 at 6:29 am

      Great idea! If you give it a try, report back on how it goes!

      Reply
  64. Avatar for Heather@WillSingForDessertHeather@WillSingForDessert says

    March 22, 2017 at 9:55 am

    These look so amazing! I’m always trying to find yummy things I can give my son without all of the added junk. I can’t wait to give these a try!

    Reply
  65. Avatar for RaquelRaquel says

    March 20, 2017 at 9:11 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 21, 2017 at 10:16 am

      Thanks for sharing! I added the garlic powder – good catch! But it is optional.

      Reply
  66. Avatar for DanielleDanielle says

    March 19, 2017 at 6:22 pm

    Yum! I made these crackers tonight…they were easy and taste great. One question though – at the beginning of the blog you say they are seasoned with garlic powder, but I don’t see that in the ingredient list. Should some be added with the dry ingredients?
    Thanks for another fab recipe!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 21, 2017 at 10:16 am

      Fixed! Thanks for the catch!

      Reply
  67. Avatar for TianaTiana says

    March 19, 2017 at 5:53 pm

    I am definitely trying this. What do you think of adding some veggie pulp leftover from juicing?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 21, 2017 at 10:14 am

      Hmm, that might be too wet. But if you try it let me know!

      Reply
  68. Avatar for amandaamanda says

    March 19, 2017 at 1:45 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 21, 2017 at 10:14 am

      Whoop!

      Reply
  69. Avatar for Alejandra / SimplyCrudeliciousAlejandra / SimplyCrudelicious says

    March 19, 2017 at 9:17 am

    Wow! Love this recipe Rachel! As a raw vegan I’m always looking for simple ways to create versions of my old time food faves in a healthy way or make twists to create vegan version for my hubby to enjoy and devour. He is going to love this recipe and I can create a raw vegan version for myself too ;-) I’ll let you know how it turns! Miam!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 27, 2017 at 10:45 am

      Yay! Thanks for sharing!

      Reply
  70. Avatar for Alejandra // SimplyCrudeliciousAlejandra // SimplyCrudelicious says

    March 19, 2017 at 9:07 am

    Love this recipe Rachel! So simple!… I am always finding ways to create simple raw / vegan versions of my old food faves that my hubby can enjoy and devour!

    Reply
  71. Avatar for BevBev says

    March 18, 2017 at 5:28 pm

    I don’t use oil ( at all ) what will happen if I leave the oil ( fat ) out ? I want to make these !!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 21, 2017 at 10:14 am

      See the response above!

      Reply
    • Avatar for DebbieDebbie says

      April 20, 2018 at 10:34 am

      Please don’t eliminate oil from your cooking because you have been mislead to think it is bad for you. Not true at all. Bad oils are bad for us such as vegetable oils. They are inflammation producing in the body. Examples are corn, canola, cottonseed, Soybean, sunflower, safflower, corn, and palm oils. They are highly processed and deodorized and not healthy. Healthy fats are good for our body and our brain. Dr. Cate Shanahan has done a lot of research on this in case you want to look for more research. I wish you great health and happy cooking. These are excellent crackers with Avocado oil or olive oil. Healthy fats! I made these because I want to avoid gluten and processed fats from store bought crackers. Thank you for a great recipe!!

      Reply
  72. Avatar for JulieJulie says

    March 18, 2017 at 9:28 am

    Have been able to make these with a lower fat content? Or even oil free?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 21, 2017 at 10:14 am

      That’s a good question. I wonder if something like nut butter might be able to bind, and then increase the water a little bit?

      Reply
  73. Avatar for Serene KimSerene Kim says

    March 18, 2017 at 8:14 am

    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! :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 21, 2017 at 10:13 am

      Yay! Thanks for sharing!

      Reply
  74. Avatar for LoudiLoudi says

    March 17, 2017 at 6:10 pm

    These look Aaaahh-maxing!

    Do you by chance have a savoury lactation biscuit recipe? Or do you think this could be turned into one by adding brewers yeast? I’m not familiar with brewers yeast so have no idea how much I would add. Would love to know your thoughts x

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 21, 2017 at 10:13 am

      Sorry I don’t presently!

      Reply
    • Avatar for Robin RackleyRobin Rackley says

      March 24, 2017 at 12:54 am

      I would add only about 1 tbs or even half! Brewers yeast is pretty bitter that’s why it’s usually put in sweet cookies(: although if your rosemary is very strong it will probably cover up the taste but these would be great lactation crackers! The flower, flax meal and brewers yeast is the triple threat!

      Reply
      • Avatar for LoudiLoudi says

        March 24, 2017 at 2:57 am

        Thankyou Robin, I thought they would be perfect too! I love savoury over sweet any day! :)

        Reply
  75. Avatar for Jeff stroudJeff stroud says

    March 17, 2017 at 3:00 pm

    I made the regular cracker recipe just a few days ago and I made my own Almond milk for the first time as well yesterday from your recipe. Great stuff.
    Each day or once a week I try to incorporate healthier recipes into my meal planning. As well as purchasing items for my pantry to be able to create these meals which is a whole nother experience in cooking and preparing meals.
    Your blog is usually my go to blog to find wonderful creative healthful meal planning recipes.

    Thank you,
    Jeff

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 21, 2017 at 10:13 am

      So kind, thanks Jeff!

      Reply
  76. Avatar for YvonneKYvonneK says

    March 17, 2017 at 1:38 pm

    Stop! Too many must-try recipes from this site already. Note to self to throw some togarashi and seaweed mix in for a fusion cracker.

    Reply
  77. Avatar for LisaLisa says

    March 17, 2017 at 12:37 pm

    Can I use garbanzo bean flour?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 21, 2017 at 10:12 am

      It’s worth a shot! Let me know if you try it out.

      Reply
  78. Avatar for IzzyIzzy says

    March 17, 2017 at 12:29 pm

    WOW! These look delicious.
    Izzy | Pinch of delight

    Reply
  79. Avatar for SuzanneSuzanne says

    March 17, 2017 at 12:08 pm

    I love the idea of using the leftover pulp from nut milk because I always feel so wasteful for just tossing. How do you recommend using it in this recipe? Substituting the almond meal with the leftover nut pulp? (I’m assuming here that this would also work for pecans, walnuts and hazelnuts)

    Reply
    • Avatar for SuzanneSuzanne says

      March 17, 2017 at 2:56 pm

      Oops, should have seen the notes. The answer is yes. But still curious if you think this would work with other nuts….

      Reply
  80. Avatar for VickyVicky says

    March 17, 2017 at 11:23 am

    Can I sub AP flour? I really would like to make these!<-Busy teachers need their food!

    Reply
    • Avatar for VickyVicky says

      March 17, 2017 at 11:36 am

      Never mind, it seems you already stated I can. Thank you!

      Reply
    • Avatar for Shaunie BriggsShaunie Briggs says

      November 10, 2018 at 7:47 am

      why would you do that? AP flour would be so bland, not to mention seriously not healthy . This recipe is delicious as is!

      Reply

mb

Minimalist Baker is a place for recipes requiring 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare. All eaters are welcome.
Learn More About Us →
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Get Our Fan Favorites eBook Here!

©Minimalistbaker.com Terms Privacy Blogger Resources