Easy vegan and gluten-free crackers made with chickpea flour (or a gluten-free blend), almond flour, and flax. They're super flavourful and simple! This recipe is adapted from Raw: Recipes for a Modern Vegetarian Lifestyle by Solla Eiriksdottir.

Serve your crackers with cashew cheese or dips like beet hummus (pictured), roasted carrot hummus, or green goddess dip!

Crackers on a large plate with beetroot dip and fruit beside.
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There are a few substitutions you can make here, even for the flour, so read more about that below.

Gluten free cracker ingredients with labels.

Ingredient Notes and Substitutions

  • Chickpea flour: I like the flavour of chickpea flour here (it makes it a little bit more cheese-like) but you can sub a gluten-free flour blend or use another flour like buckwheat.
  • Almond flour: this doesn't have a substitute, and make sure you use almond flour, which has a finer grind than almond meal.
  • Flax meal: I haven't tried this, but ground chia would probably work as a sub for flax.
  • Herbs: use any herb you like, fresh or dry. You can add other seasoning you like too, or small seeds like sesame.

Step by Step

Crackers steps 1 to 4, mixing the ingredients, rolled out and cut crackers, and after baking.

Step 1: add all the dry ingredients to a mixing bowl and stir to combine.

Step 2: mix in the oil and add the water slowly until a rough dough forms.

Step 3: roll the dough out thinly and cut into squares.

Step 4: bake the crackers until lightly golden and cool fully before serving.

Top Tips

  • Chill beforehand: for more even baking, you can roll out the dough, then freeze it for 20-30 minutes before cutting. Place the cut-out crackers onto a baking sheet so that they're not touching, and bake as usual.
  • Add extras: when rolling out the crackers roll in some extra herbs, edible flowers, flaky salt, or sesame seeds, za'atar, or everything bagel spice.
  • Don't add too much water: add the water slowly, mixing with each addition. Don't worry about over-mixing this dough. If the dough gets too wet, just stir in another tablespoon or so of chickpea flour to make up for it.
  • Let the dough rest: the flour will absorb some liquid while it rests, and the dough will be easier to work with afterwards.

How to Store

Storage: keep the crackers in a sealed container at room temperature for up to week.

Freezing: transfer fully cooled crackers to an airtight container and freeze up to three months.


Are there any gluten-free crackers that taste good?

While most store-bought versions leave something to be desired, homemade gluten-free crackers are customizable and delicious. If you want to buy them, Mary's are a pretty good seed cracker.

What can I substitute for almond flour?

The only 1:1 substitute is another nut or seed flour, and they're both pretty hard to find. You could use hazelnut flour or sunflower seed flour, but make sure it's actually flour and not meal.

Can I use nutritional yeast powder instead of flakes?

You can, but the amount should be reduced a lot. Use about a quarter of the amount called for in a recipe if you're going to use nutritional yeast powder when the recipe calls for flakes.

If you make these Gluten-Free Crackers or any other vegan snacks on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.


Crackers on a large plate with beetroot dip and fruit beside.
Print Recipe
5 from 1 vote

Vegan Gluten-Free Crackers

Easy vegan and gluten-free crackers made with chickpea flour (or a gluten-free blend), almond flour, and flax. Super flavourful and simple!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 10 people
Author: Sophie


  • Mixing bowl
  • Measuring cups and spoons
  • Rolling Pin
  • Sharp knife or pizza roller


  • ¾ cup almond flour
  • ½ cup chickpea flour
  • 2 tablespoons ground flax
  • 1 ½ tablespoons nutritional yeast flakes
  • 1 teaspoon chopped fresh herbs like rosemary
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon sea salt
  • ¼ teaspoon baking powder
  • 1 tablespoon oil olive or another light oil
  • 5 tablespoons water
  • Flaky salt for topping


  • Add the almond flour, chickpea flour, flax, yeast, herbs, garlic powder, pepper, salt, and baking powder to a large mixing bowl.
    ¾ cup almond flour, ½ cup chickpea flour, 2 tablespoons ground flax, 1 ½ tablespoons nutritional yeast flakes, 1 teaspoon chopped fresh herbs, ½ teaspoon garlic powder, ½ teaspoon black pepper, ½ teaspoon sea salt, ¼ teaspoon baking powder
  • Add the oil and 3 tablespoons of water, and mix well. If the dough seems dry, add the water a tablespoon at a time, mixing between each addition, until it comes together into a rough ball. You may not need all of the water.
    1 tablespoon oil, 5 tablespoons water
  • Set the dough aside to rest for five minutes. In the meantime, preheat the oven to 350°F (180°C) and set out a large baking sheet.
  • Once the dough has rested, roll it out between two well-floured sheets of parchment paper to about ⅛ in. thick (3 mm). Once the dough is rolled out, you can add any toppings you'd like and just gently roll over it again with the rolling pin to lightly press them in.
    Flaky salt for topping
  • Cut into 2 in. (6 cm) squares. Transfer the parchment paper to the baking sheet.
  • Bake the crackers for about 25 minutes, or until lightly golden. If the crackers around the edges are browning too much, remove them and bake the middle ones a little longer to give them some colour.
  • Cool on the baking sheet before storing or serving.


Serving: 1g | Calories: 44kcal

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