Savory Grain-Free Crackers

Gluten free cheese crackers with garlic
Gluten-free grain-free crackers.


As promised, here is how I made the grain-free gluten-free crackers I took with me to the set of The Canyon. This is a fairly simple recipe with delicious results. A savory garlicky grain-free cracker made with almond meal. Enjoy!

Karina's Savory Grain-Free Cracker Recipe

Originally published May 2007.

These crackers are mighty tasty- especially if you're generous with the seasonings. I used Trader Joe's Roasted Garlic and Organic Italian Herbs to create kick-ass flavor.


2 cups almond meal
1 teaspoon baking soda
1 teaspoon minced roasted garlic, to taste
Pinch of dried minced onion
2 teaspoons dried Italian Herbs, to taste
Pinch or two of turmeric or paprika for color
1 teaspoon of fine sea salt
1 teaspoon sugar or raw organic agave
1 cup very finely grated aged Parmesan (I used a microplane grater)
2 tablespoons extra virgin olive oil
4 tablespoons spring or filtered water, as needed
1 beaten egg white- or omit for vegan


Preheat the oven to 350ºF. Line a standard baking sheet with parchment paper or a reusable Silpat.

Combine the ingredients in a mixing bowl and stir until a moist, moderately sticky dough forms. Add more water or oil if you need it.

Taste test. Adjust seasonings to your taste buds. If it needs it, add a tiny pinch of sugar to offset the salty flavor.

Using oiled hands place the mound of dough on the parchment and flatten with the palm of your hand. Use oiled palms and fingers to press the dough out evenly and quite thin. If it cracks, simply press back together with moist fingers.

Bake in the center of a hot oven for 15 minutes or until the dough is set and golden.

Remove and cool on a wire rack. When the dough has cooled, cut the dough into pieces using a pizza cutter. Or break apart for random jagged pieces.

The crackers will be extremely tender and breakable while they are warm. Allow them to cool completely before handling.

Store in an air tight container. They are not super crisp, and are quite tender. And best of all- very flavorful.

If you prefer a crisper cracker, bake briefly before serving. Keep an eye on them so that they don't get too browned.

This made roughly 18 crackers.

Recipe Source:

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


Janice said...

thanks for the recipe! Do you think it would work without the cheese? I can't eat dairy either... but I can eat egg, maybe i'll try with an egg instead of the cheese.

Kalyn said...

Great recipe. I'm going to try it.

Karen said...

Ooo, re-baking is a wonderful idea! Thanks for the detailed recipe, I am not the best cook and every helpful hint is appreciated.


Amy said...


The next time you find yourself hungry in UT, I would be more than happy to cook for you. Granted I am no Goddess by any means...but I would gladly travel to bring you some food! I am so serious it's not even funny!
I live in Central UT and am a stay home MOM. Bringing you gluten free grub would be an adventure!!!

Slacker Mom (aka Mrs. GF) said...

Those look great. I am so glad you figured out something that works for you.

I love crackers.


Garrett said...

Oooh, sounds like a fun recipe. Never heard of baking crackers twice though, so I am curious about that for sure.

Anonymous said...

I'm excited to try these crackers...I haven't had crackers in such a long time! Like Janice, I can't have dairy, what can I do instead to keep them the right consistency? Your blog is wonderful, I really enjoy reading it and I hope everything is getting better with your health.

Karina Allrich said...

Heya Everyone -

Thanks for your kind words. I love these savory grain-free crackers. I will bake them twice next time as an experiment, and post the results here.

As for subbing the cheese - I made this recipe up from inspiration on-line and thought cheese might be a good binder. I have not ever made them sans dairy, so I have no experience with making these crackers without cheese.

An egg white might work - not sure.
Note: it would make a smaller amount of dough without the grated cheese.

If you experiment and come up with an alternative, do post back.

Take care!


Fab Grandma said...

yum, Karina, this sounds really good. I am going to try it soon.

Karina said...

I found your blog and thought how funny, another American Karina :-) I've only met one before so I just wanted to leave you a little comment saying hi from another Karina :-) Great blog!

Elizabeth said...

I have very much enjoyed your cracker recipe, I just wanted to let you know that I tried double baking half my batch for about 7 minutes and they worked out so well that I ended up double-baking the rest of them. They are still pleasantly crispy two days later (what restraint!). I am going to try them with a mixture of ground walnuts and walnut flour next to eat with blue cheese and quince.
Compliments on your banana and peanut butter cake too.
Many thanks,

gluten-freek said...

These are brilliant! I've been looking for a savoury snack to take to work, now I have one.
Thank you

kbabe1968 said...

MMMM!!! Do you think you could use flax seed meal in place of the almond meal? I have a ton of flax seed meal. It sounds so so very good!

mira said...

these sound absolutely delicious, can't wait to try them.

Crystal said...

My husband has Celiac and I don't, but it's just easier for me to eat gluten free than to cook two meals. So, I am ever so grateful to have this GF crackers recipe. I baked them last week and they were fabulous! Thank you so much for all of your recipes - I try a new recipe each week and I have enjoyed them all!

Anonymous said...
This comment has been removed by a blog administrator.
Paula/Brazil said...

Many greetings from Brazil!
Thanks for sharing your recipes, I am not celiac but I help others.I would like to share this recipe:

Savory Roll Cake

6 large eggs
1 cup tapioca starch
1 tablespoon baking powder
1 teaspoon salt

Beat egg whites until thick.Add egg yolks and beat, then
add the rest of the ingredients and beat until you have a creamy batter.
Spread evenly in jelly roll pan with well-greased paper. Bake 325 degrees for 15 to 20 minutes.It is supposed to be yellow.
Immediately turn upside down on a wet towel.Remove paper and roll up with towel.Unroll. Fill with a bit of mayonnaise and your favourite filling. (Chicken pie filling, sliced ham, cheese, tomatot).Roll.

Chrissy said...

Hi all! I just wandered in here from Gluten Free By the Bay's site.
I wanted to say I have made those expensive flax seed crackers at home and they work quite well. I soak the whole flax seeds (I blend the light and dark varieties for fun...) for 24 hours in my blender on the counter, then drain any excess liquid. They should have tiny little white sprouts. Then I toss in whatever spices I am in the mood for, typically garlic powder, italian seasoning and some parmesan or romano and blend away. I highly reccomend the VitaMix blender BTW. Then I gloop the stuff out onto parchment paper, spray a sheet of plastic wrap to put on top - to help smooth everything out very thinly - then take off the plastic and bake at 200 degrees till they are all dried out and crispy. Yummmmmm! You dont have to blend the flax seeds but I hate having things stuck in my teeth and I feel like whole flax seeds are too hard on the gut. Good eating and good health!

Juliebean said...

These are wonderful...I added some cayenne and paprika for color, instead of tumeric. I also added onion powder and lots of oregano. Next time, I'm adding sundried tomatoes...
Thanks for this recipe....Awesome!

Juliebean said...

OH, and DEFINETLY do the double baking biscotti...makes them even tastier!

Kelley said...

Woo, I tried them tonight and they are so delicious! Thank you so much for sharing this recipe. Crackers are one thing I have really missed since going gluten free.

Karina said...

Thanks, All-

I loved these when I tried them. I'm glad the baking twice method works. And I'm even more glad to read about the different seasoning ideas, and your experimentation. Experimenting was how these babies were *born*. ;)

Now my challenge is to try for an egg-free nut-free (and unfortunately, cannot do flax) version.

Take care, everyone- and again- thanks for your comments on these crackers!


ylimuuli said...

Heya! I just popped by to tell that I already made these twice, that good they are. :-P But what do you mean by double baking? Crackers go in the oven two separate times?

Anyway, brilliant. Thank you. :-)

ps. I posted about them in my food blog, naturally mentioning the recipe source.

Karina said...

Oh, yes- your version looks lovely with the yellow color! Thank you for posting the link.

You can double bake the crackers to make them more crisp, if you like.

If they turn out too soft, break them into pieces and bake them again- much like baking biscotti twice. The second time is just for a few minutes to get them crispy.

Thanks for the shout-out on my recipe. Much appreciated!


ylimuuli said...

Uuu, sounds tempting, thank you for further advice! :-P

Linda V. said...

I LOVE your site Karina! I, too, am allergic to dairy and would love to hear if someone comes up with a sub for the cheese. Also, do you think these would work in a dehydrator versus an oven?

Karina said...

Linda V- I wonder if nutritional yeast flakes could work as a flavor sub for the cheese? Haven't tried it yet. Choose one you like- different brands taste different. Mildest with a nutty favor is KAL imported Yeast Flakes.

As for the dehydrator- I've no idea. I've never used one.

Maybe a reader will step up and respond to your question.


Marisa said...

I have Celiac Disease and I MISS crackers! I tried making these without cheese because I was at a party with many people who were vegan. They still came out DELICIOUS! I loved these! Thanks for all the recipes, you're great!

Lauren said...

These look so wonderful! Low carb, too... awesome! I will definitely be giving these a try when my almond meal shipment gets here. Thanks for another great recipe!

Stephanie said...

I just linked to this from your current post, and realized it might be Passover-friendly, too! I'm salivating! Given your superior knowledge of all things chemical, I have one question: Can this be made without the baking soda? Or with baking powder (there is a Passover-friendly version, though that seems wrong to me...)

Karina Allrich said...

Stephanie- I think you can get away with it- especially if you can still use the egg white.


Charity Dasenbrock said...

Making these again today. I love them! About half the time, I make them w/o cheese, just leave it out. no problem . I think maybe the crackers don't have the same integrity ( not breaking) without the cheese but the flavor is great.

Karina Allrich said...

Thanks, Charity! Good to know it works with or without cheese. I found a vegan (soy based) "Parm" I might try with this recipe. xox


Denise L. said...

YES! It looks like I may have found my recipe for "unleavened bread!" It seems that I should be able to omit the baking soda and flavorings, and have unleavened bread for me to partake in communion at church!

Danielle said...

I am one happy diabetic! Thank you so much for sharing this recipe.

John Valenty said...

I've always been intimidated by gluten free, grain free cracker recipes, but this one looks like I could do it! Thank you so much!

Amy said...

Hi Karina,

Haven't made these yet but am inspired. We don't do dairy, nuts, or flax either. I am thinking pumpkin seeds, sunflower seeds, or chia seeds ground into a meal. I'll let you know how they turn out!

Karina Allrich said...

Thanks Everyone! Check Appetizers index, because I have several cracker recipes that are dairy-free- and yummy.

Lboogie504 said...

I am lactose intolerant, but I use goat milk cheese and other goat/sheep milk products. Thought this might help some readers. I am definitely going to try this receipe this week. Thanks. Lboogie504

Gluten-Free Goddess eBook on iTunes