Gluten-Free Pecan Crackers Recipe

Gluten-Free Pecan Crackers Recipe
How to make your own gluten-free crackers- with pecan meal.

I have a confession to make. It begins with crackers. Crunchy, nutty, salty crackers. And the doom of shortening days. The curse of narrow daylight. The long slow creep of SAD and carb cravings has begun. The Fall Equinox is right around the corner. After-dinner walks will soon be pre-dinner walks. The wind that weaves through the cottonwoods down by the Chama riverbed will have a chilly edge to it that hints of winter skies and stirs the urge for goin'. I get that every year. The urge. The longing to clear out, let go and move on.

I feel the gypsy spirit in my bones--- screws and all.

And if I am stuck, as I now am stuck, back in this ancient rural desert where I feel--- screws and all- I don't belong, this urge goes underground. This urge- and it is a she- attempts a guise of humming patience and a veil of vague distraction knowing all the while that this ruse of hers is thin and she will soon be gnawing away at my futile attempts to remain buoyant and calm and satisfied with crudities and lettuce wraps. I will be rifling the cupboard for crackers and tortilla chips and baking starchy potatoes to smother with roasted vegetables and rustling up plates of steaming spaghetti and meatballs.

All to satiate The Need. The carb need. The Fix.

The serotonin impostor.

For those of you blessed with a friendly chemistry, those of you already anticipating the fall and winter holidays with their frosty allure of goodies and gaity, the ice skating and skiing, and the boisterous camaraderie of football- I salute you.

As for me? I am preoccupied with conjuring lower carb crackers. And tossing up prayers to the wise and (one can only hope) merciful Real Estate Goddess. Maybe she'll take pity on me. If the house does not sell by November, send me some Welbutrin.

I'm gonna need it.

Pecan Crackers
Gluten-free pecan crackers.

Gluten-Free Pecan Cracker Recipe

These crackers taste a bit like rye crackers, due to the caraway and cocoa powder. If you're not a fan of rye bread or rye crackers, leave out the caraway.

Whisk together the dry ingredients:

1/2 cup millet flour or sorghum flour, more as needed*
1/4 cup potato starch (not potato flour!)
1/2 cup GF buckwheat flour
1/4 cup nutritional yeast
2 teaspoons organic cocoa powder
1 teaspoon sea salt
1 teaspoon dried minced onion
1 teaspoon garlic powder
1/2 to 1 teaspoon caraway, to taste
1 teaspoon dried thyme or dried crushed rosemary

Stir in:

1 1/2 cups pecan meal
Ener-G Egg Replacer for 1 egg mixed with warm water
1/4 cup good olive oil
1/2 cup warm water or non-dairy milk, to start
1 teaspoon raw organic agave or brown sugar

Stir the ingredients until a stiff dough forms- you'll need to press the dough out into a thin layer, so if it appears too dry, or it falls apart, add a tablespoon of warm water at a time until the dough is malleable but not too sticky. My dough used almost 2/3 cup liquid- but this will vary according to flours and humidity.


The second time I made these crackers I needed three extra tablespoons of millet flour to get the dough sturdy and glossy. As always- dough and batters vary slightly with humidity.


When dough is mixed, divide in half.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment or a reusable Exopat.

Using oiled hands flatten and spread half the dough on the prepared baking sheet. Make as thin a layer as possible. Use the edge of a rubber spatula to straighten outside edges, if you like. The thinner the cracker is, the crisper it will be.

Prick the dough with a fork- or not- it's your choice.

Score the flattened dough into cracker sized pieces. I used a pizza cutter to do this.

To bake:

Sprinkle with sea salt or kosher salt, if desired.

Bake in the center of a preheated oven for 15 to 20 minutes till firm and slightly crisp (they will crisp up more as they cool). I use an Exopat, so the crackers baked a little longer- and were done at 24 minutes. Keep an eye on them.

Remove and allow the crackers to cool on a rack.

Store in an air-tight container. Or freeze. If they soften from humidity, reheat them on a baking sheet for a few minutes before serving.

Makes 36 crackers.

Recipe Source:

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For substitutions, please see my guide to baking with substitutions here.

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Kalyn said...

I know what you mean, about how the carb cravings come with the cold weather. Love the idea of lower-carb crackers, and these sound wonderful.

Liz C said...

These look great!

Man, how I love my Wellbutrin. Also there's a 'dietary supplement' called 5-HTP that helps me with a little seritonin boost. Or I believe it does, which to me is the same thing.

p.s. If you want to get kicked in the teeth by SAD, come visit up up here in Seattle in the fall & winter. I love it here but boy, does it take a toll. February is the worst for me. sigh...

Kelly said...

I always know it is near the autumnal equinox because of the carb-cravings, which are my first symptoms of SAD every year, too. Good thing fall is so lovely in New England, but, similar to Seattle, SAD will also "kick you in the teeth" here. Especially as it gets too cold to go outside, and we are so far East in the time zone that the sun goes down in winter at 3:30 or 4pm. In addition to my Apollo light, I have begun taking fancy cod liver oil with Vitamin D, which seems to take some of the edge off...

Anyway, I love the foods of fall. All warm-spicy and starchy-dry. I can't wait to try these crackers. The rice/corn cakes are getting tired lately.

Jen in CT said...

They look yummy! I wonder if there's a way to do them on the sweet side, like graham crackers (for my wheat-avoiding 6 y/o)??

Diane-The Whole Gang said...

I’m with you on SAD. I have already started my Sun Box light therapy and what a difference. Those crackers look great. Do you think I could make them without yeast, vinegar or chocolate? I can’t tolerate those items. Is your hemp milk rice free? Can’t have that either. I would really love to eat a cracker these days! Thanks for the info.

Lauren said...

Mmm, the crackers look great! My dad used to get SAD really bad, but now he uses this light box thingy and it helps. I've never had any issues with the seasons, but I am only in my teens... Anyways, I hope that you have a good winter.

Cait said...

What kind of nut would you recommend to someone who just plain doesn't like a whole lot of nuts? Heh. I was thinking almost meal, but that's because my tastes are incredibly limited (since, y'know; I don't eat nuts). It's mostly a texture thing for me, but I can say for sure I'm not a fan of pecans or walnuts... Anyway! I still love your blog! :]

Rach said...

omg - those look soooooooo good! I was just saying on the Twitter last night that I miss Rye toast too! I gotta buy some of the ingredients and get these made so I can try them.

Karina Allrich said...

Lauren- Thanks- I hope you and your Dad have a great winter, too.

Cait- Almond meal would definitely work. I've used almond meal in cracker recipes- it is a milder flavor. Grind them fine in the food processor for a finer texture, if you like.


Karina Allrich said...

Rach- I so miss rye toast. I'm working on a gluten-free version. Stay tuned.


Rach said...

Seriously? That would be unbelievable. :D

Hannah said...

Wow, these look incredible... I'm so tempted to play around with this and try out a sweet version!

Congrats on being a finalist, too! I'm honored to be up against such a talented competitor. :)

Marla said...

Damn, girl The stuff you come up with is CRAZY! A homemade cracker?! I can't wait to try it. I have been on board with the low-sugar thing and I can tell my body really likes it. Thanks for another fabulous recipe! You rock!

Lauren said...

Love it when you do low carb recipes, Karina! And with pecans, no less. Second the recommendation for 5-HTP. It also helps you sleep better.

Gotta stock up on nuts and nutritional yeast and give these babies a try!

Janice said...

Oh, Yayy!!! thank you - a savoury treat using nutritional yeast - just what I've been craving. I'll try these tomorrow.

Apropro of GF brown bread: I tried the Gluten Free Pepita-powered Bread from Gluten Free Gobsmacked yesterday and its a lovely 'brown bread' bread. Unfortunately mine broke up getting it out of the tin so I'll try it again as a flat bread.

My Sweet & Saucy said...

What a tasty little treat! I love it!

milhan said...

I am a big time SAD person! I hate the dark days of fall/winter (though I don't mind the cold).

I love pecans, miss rye bread, and am trying to eat way fewer carbds -so these sound perfect.

The Gluten-free 'Dish' said...

Do you think I could leave out the nutritional yeast in the pecan crackers? They do look delightful!
Carb cravings here too.

Karina Allrich said...

Gluten-Free Dish- Yes, leave out the yeast and replace with flour. Or if you can do cheese, replace with grated Parmesan.


Anonymous said...

I've just been diagnosed with multiple allergies. This feels a little overwhelming right now, but I'm enjoying looking over your recipes. Some of them I can probably try - need to shop for some of these ingredients first. Thanks for all your efforts. I don't suffer from SAD, but I've worked with clients who do. Try the flower essence St. John's Wort and possibly Mustard, but I'd try the St. John's Wort first. This is not the herbal remedy, but a flower essence by either Bach or FES. - Kathy L.

Tracey said...

These sound amazing! However, can't eat grains - do you think they would turn out just as well by substituting the millet/sorghum for more buckwheat or quinoa?

Can't wait to try some of you other recipes as they all sound really good!


Karina Allrich said...

Kathy L- Welcome to the multiple food allergy club! I feel your pain. Thanks for the SAD tips- I usually can't take any kind of herbal remedy- too many allergies.

Tracey- Thank you. Yes you can sub the flours with any flours you prefer- they may affect the texture, but should work fine.

I've been experimenting with this recipe myself, rotating the flours and pecans. Taste test the batter and adjust with more salt or seasoning as necessary. I find pressing them out thin makes them crisper.


the veggie paparazzo said...

Finally made these today to use for our wine-tasting party tomorrow night. Didn't have pecan meal here, so I used almond. (Wish I had had pecan or hazelnut, though, for that mildly sweet touch!) I also subbed out teff for the buckwheat and mesquite flour for the chocolate. I also doubled the seasonings (eliminating the caraway 'cause I'm out), because we like a lot of seasoning in our crackers. Even with those changes, they came out very tasty. Thanks, Karina, as always, for a great recipe. :)

Krsitine said...

Do you think these would work with NO nut meal? My son can't bring nuts to school, and crackers are so lunch box friendly! and rice crackers are getting very tired...

Karina Allrich said...

Kristine- I've been experimenting with no nut meal- all flour. They turn out lighter but more crumbly. I can't use eggs- which would help, I think. If you can use eggs, you might try subbing two different high protein flours and using a beaten egg. If you experiment, stop back and let us know how you made out.

Pam said...

The crackers look really good and crunchy..yum!

tastyeatsathome said...

I will be praying to the real estate gods for you, so hopefully you can get out to sunny CA before the real winter sets in. I don't suffer from SAD, but I can easily see how it can affect some people. And even still, I too crave starchy, sweet, carb-heavy meals when the seasons change...and am realizing more and more that I tend to overeat when my diet is filled with simple carbs. These crackers sound like a great solution, will have to try them!

VeggieGirl said...

I LOVE crackers - those look INCREDIBLE!! I'd love to do a bake swap with you, Karina, for some of those crackers :) Please contact me on my blog if you're at all interested!!

Anonymous said...

The onset of SAD already...I hadnt even thought of that---ugh! I need to avoid grains like the devil or my symptoms only get worse. I love your recipes!

Anonymous said...

Hi Karina!
I have scoured your blog for a it tons, btw...but can't find info on your house/casita. What is it like? how many bdrms/ba? price? my sister moved to Santa Fe last year...her husband got a job teaching at the Waldorf school and they should buy a house. How can we find out about your house?

Monica said...

Hi Karina,

These look so good, we love pecans. I'm fairly new at GF baking so I have a few questions. How do I make pecan meal? Also what is nutritional yeast? Can I use baking powder or regular dry yeast instead? Just another question, I can't find sorghum flour here in Europe, can it always be interchanged with millet flour (cup per cup) in recipes? Thanks.

~M said...

I hear you...I miss summer and it's not even officially over.

Where do you find caraway? I looked near the spices today and didn't see any.

Thanks, Karina!

Karina Allrich said...

Wow- lots of questions on this.

Yes, you can leave out the nutritional yeast- sometimes I do. Just use another flour- sometimes I use 1/4 cup quinoa flour instead.

Nutritional yeast is a non-candida yeast- it does not add to the rise (like baker's yeast); it adds B vitamins and nutrition and flavor. Look for it in the protein supplement section- it comes in a can.

To make pecan meal- process pecans in a food processor or Vita-Mix- pulse on and off until you get a meal.

Caraway- I find it in the jarred spices and herbs section. Maybe they were just out of it?

As for the house... If someone you know is interested e-mail me via my bio page. It's two bedrooms- one is a separate entrance guest casita (attached).



peggysue said...

I love pecans, wow, what a great recipe! I am going to print it out and give it a go this weekend. Thanks so much for sharing it and best wishes selling your home.

Anonymous said...

There's a reason you're called the goddess, isn't there? It's like you're heaven-sent to bring yummy foods to celiacs. I was so depressed about not eating breads and crackers before... but this site seriously makes me realize how limited that point of view is. Thanks!!!

lme0045 said...

I just made these and they are wonderful! I love a good cracker! I wanted to share what I did to get the dough really thin...I put a piece of parchment paper on the top of the dough once it was in the pan and rolled it out with a rolling pin (I have a small one that fits in the pan). I also pushed a pecan half on some of the crackers and put smoked salt on some others just to experiment. Both turned out very nice (though if you do the salt I would suggest cutting a little of the salt in the recipe, mine was a little salty)!

Anonymous said...

These get three thumbs up from my family and me, plus a paw from the dog who snatched the one that fell! I also used a piece of parchment paper to roll mine out extra thin on the baking sheet (no sides), and it worked perfectly. I hadn't even read the comments before I did that, so great minds must think alike. :-D

Thank you for another winning recipe!!! XOXO

Anonymous said...

If you can't find caraway look for caraway seeds and just grind some up to get the caraway. They usually have them near the cabbage or saurkraut section in European markets.

pamloveselvis said...

I have a dear friend who was recently diagnosed with celiac. She is coming to visit for the weekend soon and I am looking for recipes I can fix for her (and all of us). Your recipes have blown me away. They look fabulous. I think they will help my friend see her diagnosis in a new light when I fix some of these meals and she double-checks with me that they are in fact gluten-free!!!

Elaine said...

I have been visiting this blog frequently and experimenting with some of the wonderful dishes here. I am vegan but I do not have a gluten allergy. My Mother however, who I spend the majority of my holidays with and love to cook and bake for, has celiac disease. I keep gluten free flours and starches and other ingredients on hand to play around with. I also like the challenge of creating dishes with healthy whole food ingredients. Since becoming vegan a year ago and experimenting with a new way of cooking and baking I am amazed at what whole nuts and seeds ground up can accomplish as well as beans and avocados added to brownies and cakes. It can be a bit of a challenge to find good baking recipes that are both gluten free and vegan and still taste just right. I believe I hit the jackpot when I found Gluten Free Goddess Karina! Your recipes have never failed me. Every one of them has been a success, and I always know and trust that when I take the risk of trying a recipe here for the first time it is going to work out. I made these pecan crackers tonight and they are the best crackers I have ever made. Even my husband, who is a standard meat and potatoes guy (shudders) tried them and loved them! Little by little I think I am converting him. Thank you so much for putting so much into this blog and sharing your successes with us! There are so few really good gluten free vegan friendly recipe sites out there yet. Your site is amazing! Sunday I am going to make the banana bundt cake (vegan version) for a New Years Day celebration. I can't wait!

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