These vegan, gluten-free crackers are so easy to make, and they are DELICIOUS! They are also lectin-free, and can be made vegan AIP compliant by omitting the optional flax meal; with the flax meal they almost taste like a vegan, gluten-free copycat wheat thins recipe! They pair super-well with our easy, sliceable vegan cheese recipe, which is also lectin-free and vegan AIP friendly!
One of the best things about making your own crackers – besides knowing exactly what went into them – is that you can totally customize them however you want! Add some nutritional yeast for a cheesy cracker, add garlic powder for a zesty cracker, add both for a cheesy zesty cracker! And, as we mentioned, adding the optional flax meal gives them a (dare we say it) wheaty sort of flavor, like homemade wheat thins, only gluten-free and vegan!
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This recipe uses cassava flour. Don’t worry if you have never heard of cassava flour, let alone worked with it. At least in this recipe it is a dream to work with! We really like this organic cassava flour from Terrasoul or this organic cassava flour from Anthony’s, both available on Amazon.
We also use avocado oil in this recipe, but you can use olive oil if you prefer; either of them are vegan AIP friendly, and also free of lectins. Avocado oil is great because the flavor is light, and almost buttery.
Now, we make this dough in a food processor, which makes it incredibly easy. The cool thing about dough in a food processor is that it basically tells you when its done, because the dough will come together and then start traveling around the bowl of the food processor in one big neat ball of dough. And when I say ‘done’, I mean done! When you take the ball of dough out of the food processor, you don’t need to mix it any further, or knead it, or anything! It’s ready to roll out and be made into crackers! (Note: This does not work for bread dough, but does for cracker, pie, and biscuit doughs.)
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And now back to our recipe!
Ball of Dough in the Food Processor
Now, if you don’t have a food processor, you can still make this! You can use a stand mixer or even just whisk all of the dry ingredients together, and then mix in the oil and water, and mix it together with a dough whisk or a big spoon or, ultimately, your hands!
This recipe makes two cookie sheets full of crackers – bake them separately, not at the same time (unless you have an oven that will fit both on the same level – but do not bake both at the same time on different levels, even if you stagger the pans it will not work!). You can also halve the recipe, but I have found that you will wish you’d made a full batch, because it’s easy to eat them up in a couple of days!
Super Easy Gluten-Free Cracker Recipe
2 1/2 cups cassava flour
3/4 teaspoon baking powder OR 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar
1 teaspoon salt
1/2 cup flax meal (optional)
3/4 cup avocado oil
1 cup water
Preheat the oven to 300° (the lower temperature and the baking time assure that the crackers dry out sufficiently – otherwise not only will they not be crunchy, but they could mold).
Place all of the dry ingredients into the bowl of your food processor and turn on and process until the ingredients are well combined.
Keeping the food processor on, slowly pour the water and the oil through the feed tube (we actually combine both together first, and then pour the combined oil and water down the feed tube). The mixture will start to come together, and will eventually form a ball of dough.
Once the ball of dough is going around the bowl of the food processor, it is done. Turn the food processor off.
Place a sheet of parchment paper on your counter, remove the dough from the food processor, and put it in the center of the parchment paper. Pat the dough out into the rough shape of a square.
Now place another sheet of parchment paper on top of the square of dough, and, using a rolling pin, roll the dough out until it is very thin – ideally close to 1/16th of an inch (some cracker recipes say 1/4 of an inch, but in our experience that can lead to the crackers not being fully dried in the middle).
Once your dough is rolled out, remove the top piece of parchment paper, and move the bottom piece of parchment paper with the cracker dough on it onto your baking sheet and score the dough into crackers. We use a pizza cutter, which makes it really easy. But you can use a knife too.
At this point they are ready to go into the oven! I like to sprinkle more salt on them before they go in.
Ready to go into the oven!
Bake them for 40-45 minutes, then take them out and separate them (watch out, they will be very hot – use a spatula or butter knife to assist with this), and put them back into the oven for 15-20 minutes.
Once they are done let them cool completely before storing them in an airtight container.
We were inspired to develop this cracker recipe after stumbling across Adriana’s recipe here.
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