1-Bowl Vegan Gluten-Free Crackers

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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

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
Print
Parchment-lined baking sheet of Vegan GF Rosemary Crackers
4.77 from 51 votes
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 (5-cracker servings)
Course Side, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

  • 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

  • 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).
  • Add dry ingredients to a food processor or a mixing bowl and process or whisk until thoroughly combine.
  • Then add oil and pulse/use a pastry cutter or fork until crumbly.
  • 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).
  • 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).
  • 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).
  • 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.
  • 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.
  • Bake for 16-22 minutes or until slightly golden brown (be careful not to burn). Remove from oven and let cool.
  • 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 (1 of 12 servings)

Serving: 5 five-cracker servings Calories: 101 Carbohydrates: 9 g Protein: 1.8 g Fat: 6.8 g Saturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 80 mg Fiber: 1.8 g

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  1. Molly says

    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!

  2. Tania says

    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

  3. Tatjana says

    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!!

  4. Danica says

    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!

  5. Alyssa says

    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!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Alyssa. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  6. tabs says

    hi! I just made almond milk from your recipe and I have to say, it turned out absolutely delicious! I’ve stored the leftover almond pulp in an airtight container and plan on making almond meal from it today and then onto crackers tomorrow. I was wondering if I could use all purpose flour instead of GF and if that would require any tweaks in the recipe?

    • Support @ Minimalist Baker says

      Hi Tabs, we haven’t tried that, but we think it would work! Maybe just start with less flour as it tends to be more absorbent than GF. Let us know how it goes!

    • Support @ Minimalist Baker says

      Hi Raini, for a whole grain version you could maybe try millet or buckwheat flour? Let us know if you do some experimenting!

  7. Jenn says

    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!

  8. Natalie B says

    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 :)

  9. Lidia Finocchiaro says

    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!

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Lidia! Feel free to tag us in a photo on instagram so we can see the picture!

  10. Kane says

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

  11. Cat Perry says

    Followed this recipe and made some tasty crackers. Mine were rolled out a bit too thick (I was afraid they’d crumble if thinner). So on day one they were more like a flat bread, and on day two a bit chewy. How do you get maximum crispness? I also kept having to extend the bake time by 5 mins several times… Great flavor though.

    • Support @ Minimalist Baker says

      Hi Cat, make sure there is ample room between them when baking to help them crisp up. Also, rolling as thin as possible without breaking should help next time!

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Ophelia. We are so glad it turned out well! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. Juli says

    The taste of these crackers are amazing. Is there any tip to make them crumble less, so they are more tough to hold on to or dip into hummus. Right now they are turning into cookie like and break very easily.

    • Support @ Minimalist Baker says

      Hi Juli, we would say try rolling a little less thin and/or baking at a higher temperature to see if that helps! Let us know if you do some experimenting!

  13. Jenn says

    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 :)

    • Dana @ Minimalist Baker says

      Great! Thanks for sharing, Jenn! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  14. Wendy Cain says

    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

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Wendy. We are so glad he enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  15. Susan Visser says

    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.

  16. Claire says

    My first batch straight out of the oven. Thankyou for such clear instructions. They worked perfectly. The only difference I could see was I didn’t managed to get them to brown, is there anything else I should of done? They taste delicious and have a nice texture.

  17. Nikki says

    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!

  18. Linda says

    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

  19. Lizard says

    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.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      That might work! Though we haven’t tried it and can’t guarantee results. Let us know if you give it a try!

  20. Courtney says

    Hi I’d like to try these, but before I do I was wondering if it is necessary to transfer the out of the freezer crackers from one parchment lined baking sheet to another lined baking sheet before sticking them in the oven?
    Thanks!

  21. Lori says

    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!

    • Support @ Minimalist Baker says

      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

  22. patty tynan says

    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.

    • Support @ Minimalist Baker says

      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!

  23. Marsha B. says

    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!

    • Dana @ Minimalist Baker says

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

  24. Rose Martine says

    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.

  25. Amanda says

    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?

  26. Andrea says

    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.

  27. Shauna says

    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!

  28. Nikky Cassidy says

    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.

  29. Cate says

    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

    • Support @ Minimalist Baker says

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

  30. Judy says

    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?

    • Support @ Minimalist Baker says

      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!

  31. Ashley says

    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!

  32. Kelly Caiazzo says

    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.

  33. Denise says

    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.

  34. Joyce from Sydney says

    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.

    • Support @ Minimalist Baker says

      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!

  35. Diana says

    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…

  36. Pooja N says

    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?

    • Support @ Minimalist Baker says

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

      • iris says

        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….

  37. Judy says

    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.

    • Support @ Minimalist Baker says

      Hi Judy,

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

  38. Maddie N says

    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!!

  39. Alyssa says

    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 ?

  40. Alice Lam says

    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.

  41. Random Baker says

    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.

  42. Ana says

    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.

  43. Brigitte says

    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. ?

  44. Patricia Sarju says

    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 :)

  45. Robyn Evans says

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

  46. Atara Melo says

    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!!

  47. Fabi says

    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!

      • Fabi says

        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.

  48. Delphine Preau says

    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

    • Support @ Minimalist Baker says

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

  49. Eileen Mierski says

    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.

  50. Sofia says

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

  51. Holly Niggemeier says

    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.

  52. Helen Postelnek says

    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.

  53. mary says

    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.

  54. Aileen says

    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!

  55. Aileen says

    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!

  56. Leslie says

    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.

  57. Marti Glenn says

    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!!

  58. Nicole says

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

  59. Kalyn Shah says

    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!!

  60. Sheri says

    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!

  61. Irene says

    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.

  62. AJ says

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

  63. Denise says

    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.

  64. Marija says

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

  65. techlazy.com says

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

  66. CC says

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

    Thanks,

    CC

      • Michaela says

        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.

  67. Heather@WillSingForDessert says

    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!

  68. Raquel says

    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!

  69. Danielle says

    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!

  70. amanda says

    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!

  71. Alejandra / SimplyCrudelicious says

    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!

  72. Alejandra // SimplyCrudelicious says

    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!

    • Debbie says

      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!!

    • Dana @ Minimalist Baker says

      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?

  73. Serene Kim says

    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! :)

  74. Loudi says

    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

    • Robin Rackley says

      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!

  75. Jeff stroud says

    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

  76. YvonneK says

    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.

  77. Suzanne says

    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)

    • Suzanne says

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