Discover an easy gluten-free crackers recipe, low-carb, paleo, and crunchy. Perfect for dips or snacks, ready in 30 minutes.
Equipment
- Convection oven
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup ground flax seeds
- 2 tablespoons tapioca starch or arrowroot starch
- 1/4 cup water adjust as needed
- 1/2 teaspoon sea salt omit for low-sodium diets
- 1/2 teaspoon dried oregano or rosemary, thyme, or smoked paprika
- 1/4 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine almond flour, coconut flour, ground flax seeds, tapioca starch, salt, oregano, and pepper. Stir until well mixed.
Gradually add water, mixing until a cohesive dough forms. It should be slightly sticky but hold together. Add an extra teaspoon of water if too dry.
Place the dough between two sheets of parchment paper and roll out to 1/8-inch thickness for thin, crispy crackers.
For irregular pieces, leave whole and break after baking. For uniform crackers, score into squares or rectangles with a knife or pizza cutter.
Transfer the parchment with the dough to the baking sheet.
Bake for 20 minutes, until golden and crispy. Rotate the tray halfway for even baking. (Cooking time may vary depending on your oven).
Let cool completely on the tray to maximize crunch.
Break into pieces if left whole, or separate along scored lines.
Store in an airtight container at room temperature for 5–7 days.
Nutrition
Calories515 kcal
Carbohydrates34 g
Protein18 g
Fat38 g
Saturated fat5 g
Sodium621 mg
Potassium174 mg
Fiber17 g
Sugar3 g
Vitamin A10 IU
Vitamin C0.1 %
Calcium179 %
Iron4 mg
