Healthy Gluten Free Rosemary Crackers

Healthy Gluten Free Rosemary Crackers

These healthy gluten free rosemary crackers are a firm favourite in my house, you’re going to love them!

I used to love crackers and cheese. I have a fond memories of being on a flight to Australia when I was about 12 years old and swapping the inflight meal for approx 100 crackers and my body weight in cheddar cheese.

Since becoming dairy and gluten free over 5 years ago for my health, I’ve struggled to nail the perfect cracker. Until now. Hands down these gluten free rosemary crackers have the perfect texture and are so moreish that you’ll need to hide them from sneaky family members (i’m looking at you little sis).

Unlike most crackers on the supermarket shelves, these gluten free crackers are not made with corn. I don’t know about you but my gut really does not like corn flour. So instead I’ve used vitamin E rich almond flour and tapioca flour.

Why You Should Go Crackers for these Crackers

  • Gluten free
  • Dairy free
  • Vegan
  • Paleo
  • Anti inflammatry
  • Good source of fibre

You can either enjoy these them as crunchy crackers (roll them thinnner, bake them for a little longer) or as bread thins (roll them thicker, bake for less time). Either way you’re going to love them.

Some serving suggestions: crumble on soup, smother with avocado, spoon on hummus, spread on nut butter, enjoy with dairy free cheeses*.

*Violife is my favourite


  • 1 tbsp chia seeds + 1 tbsp flax + 5 tbsp water
  • ¾ cup almond meal
  • ¼ cup tapioca flour (+ extra for rolling)
  • ¼ tsp smoked garlic powder
  • 1 heaped tsp chopped fresh rosemary
  • ¼ tsp sea salt
  • 2 tbsp virgin olive oil
  • Few tbsp water if needed


  1. Mix the chia, flax & water. Set aside for 10 mins to thicken & ‘gel’.
  2. Preheat oven to 180°C.
  3. Once the flax egg mix has thickened, add the oil & mix.
  4. Add all the dry ingredients & herbs, mix.
  5. Work together to form a dough ball. [Too dry add water, too wet add flour].
  6. Flour two pieces of parchment paper, place the dough onto one. Place the other piece over the dough & use a rolling pin to roll it out. Aim for a rectangle shape approx 1/4 ” – 1/8 ” thick (thinner for crispier crackers.
  7. Remove the top sheet & cut the crackers into your desired shape.
  8. Transfer to a lined baking tray. Bake for 20 – 25 mins.
  9. Allow to cool & crisp up with the oven door slightly ajar.

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