Cheese Garlic Crackers (Vegan and Gluten-free)

Even if you eat wheat and cheese, you’ll want to make these crackers.  Think buttery cheese straws.  Remember those?

These are that good.

extreme cracker close-up

I adapted a recipe from Elana’s Pantry and they have left me in awe.  I want to run all over town and force my friends and family to taste this cracker.

I give the almond flour the credit.  It gives a buttery richness capable of actually rivaling butter.

Blanched almond flour, garlic salt, nutritional yeast, olive oil, and water are the five all-star ingredients.

Being an almond flour neophyte, I got into a little fight with the dough!  It didn’t stick together easily but I managed to work it into a ball.  I sprayed a little EVOO on my rolling pin to tame the sticking, which worked well enough.

Oh, also, rolling on parchment paper is key. You’ll use that to easily move the rolled dough onto the baking pan.

I can eat these all day with no accompaniment or with some of my homemade vegan cheese.  Update: On second thought, these are pretty rich crackers, best eaten alone.

Cheese Garlic Crackers (Vegan and Gluten-free)
Makes about 30 crackers/Prep time: 10 mins/Cook time: Approx. 10 mins.  Oven temp: 350 degrees.

Each cracker has 35 calories and 3.2 grams of protein.


  • 2 cups blanched almond flour
  • 3/4 teaspoon garlic salt
  • 2 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 2 tablespoons water
  1. Combine flour, garlic salt, and nutritional yeast in a large bowl.
  2. In a separate small bowl, combine EVOO and water and whisk together.
  3. Stir wet ingredients into the dry ingredients until combined.
  4. Form into a dough ball and place on a piece of parchment for rolling.  Working from the inside-out, flatten and roll to 1/8 inch thickness using the palm of your hand and an oiled rolling pin.  Alternately, to reduce sticking, place a piece of parchment on top of dough and roll.
  5. Transfer the parchment directly onto a baking pan and cut dough into 2 inch squares with a knife or pizza cutter.  Moisten the knife if it gets sticky.
  6. Bake at 350 degrees for 9-11 minutes, until lightly golden brown.
  7. Let crackers cool, allowing them to crisp.

This post was shared on: My Meatless MondayMade From Scratch MondayMake Your Own Monday, Slightly Indulgent Tuesday, Fat Tuesday,  Tasty Tuesday,  Allergy-Free Wednesdays, and Wellness Weekend.

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14 responses

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  7. i have to admit I was skeptical but these crackers were awesome! Great flavor-I can’t believe there is not cheese in them!


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