For a great gluten-free cracker recipe that’s vegan and cheesy, this is perfection! They remind you of the junk-food that comes in a red box with floating golden crackers. However, these crackers are actually allergy friendly and made with wholesome almond and oat flour. They get their cheesy flavor from nutritional yeast flakes with a touch of garlic.
I use Bob’s Red Mill flours for this recipe. The flours have a grittiness that is appealing in a cracker but are never dry or tasteless. I put a little coarse salt on top and poke each cracker with a wooden skewer to make a little hole reminiscent of Cheez-Its crackers. See my post on Allergy Friendly Recipes Everyone Loves for more tips on allergy friendly ingredients.
The recipe is mixed up in a food processor, then rolled out between sheets of parchment paper. I bake it on parchment paper for easy clean-up.
Gluten-free cracker Recipe that’s Vegan and Cheesy
Crispy Cheese Taste Without the Dairy or Gluten
- 3/4 c gluten free flour mix (Bob’s Red Mill One for One)
- 1/3 c almond flour
- 1/3 c oat flour
- 3 Tbsp nutritional yeast
- 1/4 tsp baking powder
- 1/8 tsp xanthan gum
- 1/2 Tbsp egg replacer powder (ENERG)
- 1/2 tsp (scant) fine sea salt
- 1/8 tsp garlic powder
- 3 1/2 Tbsp olive oil (I use the good stuff here)
- 1/3 c water (room temp)
- coarse sea salt for sprinkling
Mix Ingredients
Place all dry ingredients (thru garlic powder) in a food processor with the knife blade. Run about 10 seconds to mix the dry ingredients. Add olive oil in a stream thru the chute followed by the water. NOTE: don’t just dump the water in because you don’t want the dough to wet or too dry. The water is the way that you adjust the consistency to be like pie crust.
Roll, trim and Cut Dough
Remove the dough from the food processor and shape into a flattened block. Roll out between 2 sheets of parchment paper (about 15″x15″). Trim the dough to be a square while saving out trimmings for a second rolling. Sprinkle the square with coarse salt and run the rolling pin over the dough lightly to make the salt stick. Cut into 1″ squares and poke each square with a wooden skewer (optional).
Place the dough that is still on the bottom sheet of parchment paper on a rimless cookie sheet and bake at 350 degrees in a preheated oven for 18 minutes. Remove the cookie sheet from the oven and turn over all the crackers leaving them on the parchment paper. Bake an additional 6 minutes. Remove to paper towels to cool completely.
This recipe makes about 75, 1″ crackers. Store the crackers in a tight container up to 3 days or freeze. The crackers never last at my house more than one day! Enjoy!!
