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 13 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, 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 nor do they taste like cardboard. Instead I’ve used vitamin E rich almond flour and tapioca flour. [2026 edit – I now use cassava which for this recipe work just as well, if not better. Plus, it’s higher in fibre).
Why You Should Go Crackers for these Crackers
- Gluten free
- Dairy free
- Vegan
- Paleo
- Anti inflammatory
- Good source of fibre
You can either enjoy these them as crunchy crackers (roll them thinnner, bake them for a little longer/ leave them in the oven to cool and crisp up) or as bread thins (roll them thicker, bake for less time). Either way they’re delicious.
What Pairs Well With Crackers?
- Avocado
- Hummus
- Nut Butter
- Cheeses (I like Violife dairy free cheeses and nush cream cheese)
- Soup: crumble the crackers on your favourite soup
INGREDIENTS
- 1 tbsp chia seeds + 1 tbsp flax + 5 tbsp water
- ¾ cup almond meal
- ¼ cup tapioca or cassava 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
METHOD
- Mix the chia, flax & water. Set aside for 10 mins to thicken & ‘gel’.
- Preheat oven to 180°C.
- Once the flax egg mix has thickened, add the oil & mix.
- Add all the dry ingredients & herbs, mix.
- Work together to form a dough ball. [Too dry add water, too wet add flour].
- 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.
- Remove the top sheet & cut the crackers into your desired shape.
- Transfer to a lined baking tray. Bake for 20 – 25 mins.
- Allow to cool & crisp up with the oven door slightly ajar.
