Gluten free crackers with Italian herbs
These delicious gluten free crackers are perfect when you want to use crackers with dips such as hummus. Easy to make and ready in no time at all.
Gluten free crackers with Italian herbs
I accidentally made these gluten free crackers the very first time when we did a whole30. I had read about the concept of not snacking during the whole30 but for some reason I thought these weren’t snacking. Sorry to have to tell you but they are not allowed on the whole30. But the good news is; they are allowed for anyone else!
Easy to make
I actually made these gluten free crackers when I had a photoshoot for the new e-book by Marjolein Dubbers. The book would be called “Clever snacks” if you would translate it from Dutch. But I figured I share this clever snack with you. I love eating them with something like hummus or baba ghanoush or any kind of similar dip.
Making the gluten free crackers is really very simple. You combine the dry ingredients with the wet ingredients and mix it together into a firm ball of dough. After that you place the ball in between two different sheets of baking paper.
Rolling
After that it is a matter of rolling the dough between those two sheets and making sure it is thin enough. You don’t want it to be too thick as that will kind of spoil the tast. After rolling it out you remove the top baking sheet and slide the other one on top of a baking tray. Use a sharp knife or a pizza cutter to slice the dough before baking into squares. You can do it after but it is much easier to do it before baking.
Once baked for about 15 to 20 minutes take them out of the oven. leave to cool and snap them into separate pieces by using the previously cut parts.
Serve the crackers with your dip of choice. If you have any leftovers make sure to keep them in an airtight container.
More gluten free recipes
Gluten free crackers with Italian herbs
Ingredients
- 200 gr almond flour or another nut flour of your choice
- 2 tbsp Italian herbs dried
- a good amount of Keltic seasalt or regular seasalt
- pepper
- 2 tbsp olive oil
- 4 tbsp water
Instructions
- Preheat the oven to 150 C
- Put all dry ingredients together in a bowl and stir together well.
- In a separate bowl add the oliveoil and the water and mix this well, preferably with a mixer of some sort. Add this to the dry ingredients and knead it to a firm doughball.
- Put a piece of bakingpaper on your kitchen top and put the dough on top. Add another sheet of baking paper on top and use a rolling pin to roll out to about 3 mm thickness.
- Remove the top part, slide it onto a baking tray and with a sharp knife cut squares of about 5 m in the dough.
- Bake in the preheated oven for about 15-20 minutes. Pay close attention as it can suddenly go very fast. The crackers will be done if they have brown edges
Nutrition Information
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
They look great Simone. yesterday I was looking into Green Kitchen Stories – http://www.greenkitchenstories.com/gluten-free-nut-crackers/ it looks like crackers time 🙂
Not every junk food is your junk food. I totally agree with your thinking behind pizza.
We use almond flour quite a bit, but never thought to make crackers with it. But we will. 😉 Good recipe — thanks.
My daughter has been following the Whole30 plan for the last three weeks and we were just talking about their idea of changing relationship with food–especial junk food. Though restrictive, It seems like a good plan for someone needing a “reset” in their life as it relates to food.
I am saving this recipe to make in a couple of weeks for a wine & cheese night we are hosting — they sound perfect. Thanks for the recipe. 🙂
O how interesting that your daughter is doing the whole30 too. Yes it is quite restrictive which I found out yesterday too when we had a wedding to attend and it was not easy (and I failed too..) keeping to the program but definitely good for a reset. We’re not planning to eat like this forever, thank goodness!
Simone! I LOVE this recipe! Just in time too. I have a boat load of almond pulp sitting in the fridge and i can’t wheat anymore. Super thrilled to making this for snacking!!!!!!
Cool Asha! I am planning on making almond milk next week too so this will indeed be perfect to use for that!
Hi Simone,
I am much enjoying your Whole30 experience — and just now pulled a batch of your almond crackers out of the oven. I was surprised that the dough so easy to manage, no trouble in the least. I don’t keep crackers around anymore so it will be nice to make a small batch at the last moment.
PS On a sad note, my heart reaches for the people of the Netherlands who have lost so many to this senseless attack on the Malaysian plane. You have been much in my thoughts since learning the news. Be well …
Thanks so much for your kind words Alanna… Yes, it’s been a shock throughout the nation here and it’s still something on our minds every single day.. It is senseless and ridiculous…
another great recipe simone.. these look divine. definitely will be recreating the recipe in my kitchen. thanks!
Great crackers and flavor. Perfect with some fresh cheese.
Cheers,
Rosa
These crackers would be delicious with the vegetarian pâté I just made.
O yes! I can almost taste it just thinking about it!
I think this cracker recipe sounds better than store bought crackers. They look light and crisp! Yum, Hugs, Terra
Thanks Terra! They taste better too! 😉
These herb crackers are the perfect bite, love your topping suggestions!
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Do you have the nutritional information on these? I was looking more for calories as I also follow Whole30 but always watch my calories
Thank you 🙂
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How much Almond flour do you need I’m from Minnesota we use cups not gram here so please help me thanks.
That’s why I have this handy conversion page.. 🙂 https://insimoneskitchen.com/conversions/
I’m thinking it’s not really a snack if it accompanies a Whole30 beef (no bean) chili at lunch, right? Or am I misinterpreting? Making lunch for a friend on the Whole30 diet, so my experience is indirect at best.
Technically snacking is not really allowed on the whole30. I made these ages ago when I didn’t fully understand the rules myself. If you want to make a lunch for your friend than I would opt for something like a good salad with beef without the crackers. Something like this would be better https://insimoneskitchen.com/sweet-potato-rice-with-meat-balls/
Good luck (I’m going to adjust the cracker post)
Well, the crackers are delicious! And easy enough to turn out a batch any time, with slightly varied herbs depending on what they might go with. We had leftover butternut squash, kale, and chicken stew that turned out better than expected, so we were actually looking forward to the leftovers; these with a light salad made a nice alternative to the heavier rolls we had with it on the weekend. In fact, I like these better than most grain-based crackers I buy, and they’re easy to make in single servings, so no more 1/2-used boxes to toss out after a month. After consulting with my friend who’s doing the Whole30, she also felt that as an accompaniment to the beef chili and raw veggie sticks I made for her Tuesday lunch, some “almond crisps,” as I’m calling them, are acceptable: Just not as a between-meal snack, which Whole30 clearly doesn’t allow for. But I will absolutely take your recommendation for the sweet potato and meatball bowl for later this week! I’m preparing two of my friend’s lunches each week, so new ideas are most welcome, especially one that lends to gentle re-heating.
Can’t wait to try these out 😊
Can I use coconut flour instead of almond ?Â
He Saroja, Mmm the result from coconut flour will be very different. Coconut flour absorbs way more moisture so I’m afraid the crackers will come out really dry if you use coconut flour. That said; I haven’t tried it but I would recommend using almond flour if you can. If you’re allergic to almonds you can substitute for chufa.