1-Bowl Vegan Gluten-Free Crackers

These turned out well. I used Cassava flour with the almond pulp that was still moist from making almond milk. I was leery of burning them so I probably took them out too early so the outside ones were crispy, the middle ones were not quite crunchy but still tasted good.

Just made tghese, lovely. Only needed 18 minutes. Perfect texture and flavour for my needs. Thank you :)

Thank you!!! I love this recipe and am so thankful to have something savory to use with our leftover nut meal every 2-3 days! I changed it up a bit and they still came out delicious. I do not dry the nut meal after making milk, but I reduced the water to about 2-3 T COLD water until the consistency looked like the video (great video!). I also use roughly 1 cup of loose nutmeal and mix with 1 cup GF Flour blend before adding the other ingredients. I used olive oil and I loved the taste even though the dough smelled a bit funny – which might have been the garlic. Lastly, after refrigerating pieces, I transferred them to a “mesh-type” tray that goes in my little air-fryer oven. My new fav snack!! Oh, and I have played with different herbs for fun. Great recipe!!

Great recipe. So easy to make. I substituted the oat flour and they turned out perfect. Will be adding this as a staple. Thank you 🤗

I swapped the almond meal for red lentil flour, upped the salt a bit and added yeast flakes. Just needed a bit more water to sub for the lentil’s absorbence, other than that they turned out great!

I made these, they were super easy and amazing. I did use white flour, they turned out perfect and they taste awesome!!

These are yummy! I’ve made them a few times now and made a few substitutions and it’s still works well :) I added some herbs and nutritional yeast, used chickpea flour for half of the almond meal, used buckwheat flour when I had no brown rice flour and used more water instead of oil :)

Tasted yucky!

I am GF and used an all-purpose GF store-bought flour for this recipe where it called for GF flour. I also used avacado oil for the oil, fresh rosemary, etc. Followed the recipe to a tee! But these just tasted BLAND and well…just like cooked flour is the best way I could describe them, not at all as I had hoped and was looking forward to.

I normally buy Mary’s Gone Crackers but was looking for a cheaper alternative and this is not it! Gee…what is it that makes those crackers taste so good??? Well, I’ll keep looking…

Absolutely *Loved* these!! My first time ever making crackers from scratch, loved how simple & easy this recipe actually was! I had Robin Hood gluten free all purpose flour blend so used that instead of the DIY one, and my grocery store was out of rosemary but i had fresh dill on hand at home, so used that instead. I also added a light sprinkle of cayenne and a few solid dashes of tumeric for flavour & color(because i was planning to top with dairy-free Boursin and thought the flavors would work nicely, and they did! :D )
This recipe yielded about 225g of finished product (if you’re wondering how it compares to a box of crackers from the store) and they were lovely and crispy and flakey!! So Good! Will definitely make these again! Also, my dough wasn’t super sticky so I didn’t need to refrigerate before transferring for baking, they actually transferred no problem to the other baking pan without it! Thanks for the recipe, can see this being one of my regulars!!

This is hands down THE best g.free cracker recipe I have tried. A very kind friend baked them for me and the are so so delicious, better than any g.f crackers I’ve brought. Not too crumbly, not overly dry, the rosemary gives them a great flavour. Wonderful recipe

Just made these as Olive oil crackers with black pepper instead of rosemary – absolutely delicious

delish delish delish, my husband loved them as well…ty for this recipe

I made these with the blue bob’s red mill flour. I added extra rosemary, garlic powder and salt. I also used whole flaxseed for more texture. They are yummy and will make again.

I made this for a shared afternoon tea and it was very popular. A couple of other people asked for the recipe. I will make these crackers again.

Ok, I take it back…my husband thinks they’re pretty good!

Honestly..! They’re OK, but nothing to write home about.
Definitely need more pizazz—or at least more salt ☺️

Ok. ok these are an absolute game changer, I don’t think I will buy any GF crackers again. Thank you x

I used whole wheat flour and these are goooooooooood did not last long!

These were soooo good. I made your gluten free flour blend awhile back and when cleaning out my fridge saw it and I’m so glad I did! This recipe was a hit. Will definitely be making these again.

Not wanting to continue to pay $4.00 for my favorite G/F, vegan crackers, I decided to try this recipe. First, it’s super easy to make, and second they taste better than the ones I use to buy! Legit made my first batch yesterday, and my family asked for them again today. Appreciate all the time and effort your team puts into these recipes. Without them, I would be eating the same boring thing each day and paying a ton on overpriced, store bought products. Only change up I made was instead of using garlic powder, I used onion powder—still turned out amazing!

I love this recipe. That was the perfect snacking cracker. I omitted the rosemary but added about 2 tablespoons of nutritional yeast. And I just use store-bought gluten free all purpose flour because that’s what I had on hand. Either way they came out great. Thank you 😊

I never leave reviews but I just have to for these crackers. They’re AMAZING. They’re light, crisp, tender, flavourful and perfect. I used olive oil, chia seeds (in place of the flax) and a store brand of GF baking flour blend since that’s what I had on hand and they turned out perfectly. They were easy to make, easy to bake properly and I can’t stop eating them.

Damn, they are tasty!

I subbed a few things that I don’t have in my kitchen but otherwise stuck to the recipe. They are addictive.
– used almond pulp from making almond milk, with the recommended 6 Tbsp of oil and 4 Tbsp of water was enough to form a ball of dough
– subbed Italian spices with fresh rosemary
– subbed flaxseed with white sesame seed
– added a bit of black pepper

I didn’t have neutral oil, but olive oil goes well with Italian spices, as you can imagine. Would make again 10/10

My first attempt was good and much cheaper and tastier than my store-bought addiction. Used oat flour instead of almond flour. Sprayed the tops with olive oil before baking and sprinkled “everything bagel” seasoning. Very good. Next time, I will roll out thinner but that was my bad (and lack of technique!). The freezer step was clutch. Thank you!

What can I use in place of the almond meal? Possibly pecan flour/ meal? Tapioca flour? I’m allergic to oats as well.

Just had my second go at making these crackers, and I’m so glad I tried it again! Mine were too thick the first time and it reminded me of bad pie crust rather than crackers lol but making them thin enough definitely fixed that. Also I wanted to note that I just rolled them out on my baking sheet, cut them like that and left them alone (no separating, I have toddlers and found it too time consuming) and they baked evening and broke apart cleanly after being baked! I also am a big fan of salt so I sprinkled then gently pressed in flaked salt and I definitely don’t regret it ;)

Looks good, but difficult to make if you don’t know American quantities,.
Can I put in a plea for grams and ml please? Or at least a conversion table. Thanks, Sarah

These are my go-to cracker now! I followed the recipe exactly a few times and now I just go wild adding in lots of whatever spices I want. Last time I added 2TB of nutritional yeast and 1TB taco seasoning, plus extra taco seasoning and salt sprinkled on top (I like a LOT of seasoning). Thank you!

Just made these-delicious! Thank you so much. Im on a strict diet right now and this is actually allowed. I just used what I had instead of the flour mix. I used the leftover almond meal from making the yummy almond milk and mixed almond flour and flaxseed meal instead of the flour mix listed. I did use a bit more salt and added onion powder and pepper. Now what can I eat them with? hahaha Thank you

Made this because I had pulp leftover from making the almond milk. Next time will be making milk so I can make more of these! Will also try with a good dose of pepper next time I think. Definitely don’t last a week!

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!