rosemary gluten free crackers recipe

Rosemary Crackers: Video

Photo courtesy of Almond Board of California

I am loving working with the Almond Board of California to promote healthy eating.  Almonds are my favorite superfood –they’re full of protein, low in carbohydrates and packed with nutritious vitamins and minerals.

The Almond Board asked me to create a cracker recipe for them so I have developed these wonderfully flavorful Rosemary Crackers made of almond flour.  They are delicious paired with olive tapenade or any soft spreadable cheese for a cocktail party. For a simple snack eat with cheddar or jack cheese.  Enjoy!

Rosemary Crackers
Serves: 24 crackers
  1. In a large bowl, combine almond flour, salt and rosemary
  2. In a medium bowl, whisk together olive oil and egg
  3. Stir wet ingredients into almond flour mixture until thoroughly combined
  4. Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness
  5. Remove top piece of parchment paper
  6. Transfer the bottom piece with rolled out dough onto baking sheet
  7. Cut dough into 2-inch squares with a knife or pizza cutter
  8. Bake at 350° for 12-15 minutes, until lightly golden
  9. Let crackers cool on baking sheet for 30 minutes, then serve

I’ll be in Los Angeles for a book signing this Saturday at Erewhon (I’m bringing samples of my gluten free, dairy free Chocolate Chip Cookies) and if you’re in the City of Angels I’m hoping to see you there!

Friday morning I arrive in LA and I’ll be doing a satellite media tour.  What is that, you ask?  I asked the same thing.  Basically, I will be sitting in studio talking to a bunch of different radio stations and then I’ll be on set for live TV interviews with various television stations.  So far, it looks like I’ll be chatting with the CW Network, and several others. If you are on Twitter I will be tweeting as I go!

Update: Here’s the video the Almond Board of California made of me making these scrumptious little gluten free crackers.


  1. michele says

    Hi Elena, thanks for sharing this recipe I have to say you only one thing about oven temperature , you ‘ll have to point out is 350 F degree (180 ° C) because your fans from Italy can find this temperature in their oven :-). Hugges from Verona , Italia

  2. says

    Just made these crackers and these are delicious! I had no idea something so simple could be this good! Thanks for sharing this recipe on your website Elana.
    Am in the process of making your salt and pepper cracker variety as well since these came out so beautifully.

  3. says

    Has anyone used used any other gluten free flours or combos in this recipe, I have 2 different all purpose gluten free mixes, but only a tiny bit of almond flour and some almond meal, also I have TONS of coconut flour…any suggestions?

  4. Kate says

    Jnys – Elena apparently doesn’t respond to comments or questions… in my experience yes, you can add the coconut flakes, I have done it successfully.

  5. Kate says

    Please can you suggest an alternative to the egg, I’m allergic to eggs. I’m not sure what else I could use.

    I’m allergic to gluten, dairy, soy, nightshades, and eggs. But there’s still a ton of stuff on your site I can make and eat, so a big THANK YOU and I LOVE your site!

    • Jnys says

      Can you use a small amount of coconut flakes.(ground into flour) in this cracker recipe. I’m concerned about the consumption of too much almonds per serving.

  6. Sharon says

    HI Elena

    I’m just writing for some help really. I know you can’t answer everyone’s questions but I hope this question might lead you to find a new recipe.

    My daughter has recently been told to go gluten free. Tests did not show she has a gluten intolerance but since doing this she seems so much better. As a consequence she has had to give up her most favourite lunch of all time. Tortilla wraps. I have searched the internet for recipes and brought some from stores but they are awful. The UK is so slow when it comes to gluten free!! I have been a big admirer of your website and have tried many of your recipes so that my daughter does not feel like she is missing out. You would make her day if you could come up with a tortilla wrap recipe. Please can you help?

    Kind regards

    Sharon O’Leary

  7. Wendy McLay says

    I’ve just made these crackers and they’re so good, I couldn’t stop eating them! I made another batch straight away and they’re so easy to make. Thank you so much for a savoury cracker.

  8. Mirjam says

    I just started with the paleo diet this week, and I used some recipes from this wonderful website. Today I made these crackers, and they taste great. I eat them between meals, cause I still get very hungry. My stomach really has to get used to this kind of eating. Now I just worry about how often you can eat these crackers, also when I ate the little pancakes for breakfast. I read all these stories about how bad almonds can be. So when I eat two pancakes, and a cracker in the afternoon, and I do that everyday, is that bad for me? How much almond food do you guys eat?

  9. Cindy says

    Just made a batch. I reduced the rosemary a bit. Great flavor! I had to do the same as Glyn … twice bake the crackers in the middle. Worked perfect! Next time I’ll roll the dough a tad thinner.

    I used Bob’s Red Mill almond flour. Not sure why someone suggested not to.

  10. Glyn says

    These crackers are amazing! They taste so buttery and have a lovely crunch – they certainly pair very well with brie and I can’t wait to try them with other cheeses and dips (yup, I just cant’ give up dairy!). When they first came out of the oven I found that the crackers around the outer edge of the batch were wonderfully crispy but the ones in the center were not. I broke up all of the crackers, spaced them out on the sheet and returned them to the oven for 5 minutes – perfection! Thanks Elana for your wonderful recipes!

  11. karen tognoli says

    thank you SOOO much!! I happened upon your website last week while searching for vitamix recipes.. love my new vitamix but so grateful to have found you! thank you for turning your difficulties/diagnosis into something so positive and good for us all! I’m not celiac or paleo but went through breast cancer in 2006 when my girls were 2 and 11. I never really learned to eat healthy foods and my very patient husband has been super healthy/paleo forever.. while he tolerates bland foods, I have a harder time…never mind the girls! your recipes are great! every one that I’ve tried is my new favorite and I can’t wait to try the next! thank you again for what you’ve done… I have ordered all of your books, love the almond flour, the website, everything! thank you again:) my husband thanks you too!

  12. Benita says

    I made these crackers last week and love the rosemary smell. I’m munching on some now with the split pea soup recipe. When I eat them as a snack, I’ll put goat cheese on top for a healthy treat. I’m not gluten intolerant but I’m definitely enjoying all of the recipes.

  13. Sherron says

    These crackers are really good. The recipe creates a rich tasting cracker from the almond flour, it’s almost like eating junk food. Thank you for posting this recipe, this is sure to be staple at my house!

  14. Anne Marie says

    I just made these tonight. I enjoyed them very much but my husband didn’t think they were crunchy enough like a cracker’s texture. Are they supposed to be crunchy or more of a cookie type texture? Thinking maybe I did something wrong? I used the listed ingredients and also used the honeyville brand of flour.

  15. Brendan says

    Thanks so much for this amazing recipe. I’ve tried multiple others, and this one is far and above, the best. Makes grain-free living much easier, cheese and biscuits is one of my favourite foods/pastimes! Thanks!!!

  16. Susan Garza says

    Elana, I’ve just been introduced to your cookbook and website by a couple of friends that have been making your recipes for some time.
    I ordered the Honeyville Farms almond flour per their suggestion.
    I’ve needed a crunch as most everything I’ve made from the “wheat belly” book has been a bit on the soft side.
    I believe you’ve totally solved my problem as I made your rosemary crackers which are truly superb!
    I used a tortilla press with plastic wrap (parchment would work as well if anyone’s opposed to plastic wrap).
    I rolled small balls and pressed in tortilla press and followed the rest of your directions.
    The beauty of the tortilla press is that each cracker if the same thickness……or I should say thinness.

    Yummy and thanks for the recipe as this is certainly my fav thus far :-)

    Susan Garza

  17. Robert King says

    Has anyone made a sweet version of the crackers say with coconut oil ,cinnnamon and brown sugar?

    I tried New Orleans spice by Webber and it was very good

  18. Evelyn Butler says

    Think you for this cracker recipe. I can not wait to try it. I need something to replace my husbands ritz crackers, and this just might do it.

  19. says

    Elana –

    I just wanted to let you know what this recipe has meant to dozens of families here in the Seattle area. A student of mine is on a ketogenic, which limits her to nearly no carbs but incredibly high amounts of protein and fat.

    This is hard enough… but she also loves crackers. I came across your recipe when looking up GF/DF cracker recipes for my son with allergies. I gave your recipe to my student’s mother, who then gave it to the dietician in charge of all the ketogenic diet patients at the hospital. The dietician then forwarded it to all the parents in the keto group.

    Now there are DOZENS of children here that can have crackers again! Multiple variations are floating around out here with cinnamon instead of rosemary, powdered cheese additions, you name it. But without the base recipe, none of it would have happened. These are so easy to make that even the most inexperienced mom is able to put a batch together.

    Thank you so much for developing and sharing this recipe! It has brought joy to so many. We appreciate you!

  20. Carole says

    Dear Elana,
    I can’t be the only one who would love to buy a cookbook of your online recipes-beyond cupcakes and desserts.
    Since I have omitted grains in our diet your site has been a total resource to me.
    Your excellence will lead you far. Thank you for following your passion and benefitting so many of us health nuts!

  21. Jcdfoley says

    WOW! I LOVE LOVE cooking and food in general! But…Who knew I’d be baking crackers?!?! LOVE this cracker! It’s shockingly unbelievably so easy to make! And ultra delish! I’m not even GF! But adore your website! Love good for you good food!!! Thank you so much!!!! I’ve already made this 2x in the last month and will continue to bake this all year round!

  22. Sue says

    I had success baking these on a pizza stone. I put the stone in the oven when I preheated it and turned the parchment paper with the sliced dough on it onto the hot stone. The crackers turned out perfectly.

  23. Diane Swanson says

    Delicious, quick and easy – can’t get much better than that. First try at crackers, love ’em. They were great with Havaarti cheese.

  24. says

    Yum. I just made this recipe with a “flax egg” substitution and it worked wonderfully.
    I simply ground 1 TBS flax seeds and mixed them with 2.5 TBS of water. They held together well and were quite tasty!

  25. Angi says

    Thanks for this recipe. I too was craving crackers since going gluten-free. I baked mine about 5 minutes longer and added grated parmesan (subbed 2T for 2T of the almond flour) and cracked black pepper. Great taste. Next time I’ll try baking them at 375 to see if they might get crispier.

  26. says

    These are so, so good! Incredibly easy to make and a healthy way to satisfy salty/crunchy cravings. My oven is a bit slow so I get better results by leaving them in a few minutes longer.

  27. says

    These are the best! I made these last year and shared with many gluten-full friends who all loved them. One of them came over during Christmas and made a huge batch to bag as Christmas gifts!

  28. Lara W H says

    Thank you for this fantastic recipe, Elana!! I saw the recipe when you posted it on facebook and just got around to making it today…wow! I love it! These are fantastic crakers! I have been missing something with a CRUNCH since starting a gluten free/low carb lifestyle, and these fill that hole!

    I am enjoying them with some cream cheese and provence pate right now:)

  29. Sue says

    Just made a batch and am so pleased! I ended up using ground almonds rather than flour as am still waiting for my delivery to arrive (based in the UK few places supply the flour so it’s net only)- anyway they have come out very tasty- thank you so much! I’ve been gluten free since 2 and I’d just about given up on this type of food item as I’ve found that the only diet my stomach can take is pretty much paleo- this site is therefore a goldmine!

  30. carrie says

    Thank you so much for this recipe (and others!). Being unable to eat grains, sugar, and starchy stuff, finding something as simple as a cracker has been difficult. I made these today and am so happy to have a cracker!

  31. says

    These crackers were absolutely delicious! I put a little strawberry jam on them and voila, a divine snack, guilt free and didnt hurt my belly. Must try…On to try pancakes :)

  32. Fran says

    Elana: I’ve been getting recipes from you for the past 2 years as my daughter has been on the GAPS diet-no grains, no sugar, no starchy vegees. It’s very hard to follow but thanks to you I’ve gotten ahold of some awesome recipes for her. Love the Rosemary Crackers. I make them everyday. Even my son loves them. Thanks-you’re a blessing more than you know!

  33. says

    These look and sound delicious – can’t wait to try them. I do have one question, the printed recipe above says yields 24 crackers, however the video says to cut them in to twelve squares. I’m wondering does it yield 12 larger crackers and 24 smaller ones?

    • Georgiana says

      I’ve just finished making these for a party, using about 3 cups of almond flour, 2 eggs, 1/2 oz of rosemary, 3/4 tsp of salt, and 2 tbsp olive oil. It made about 30 crackers (each approximately 1.5″ by 1.5″). I suppose one could spread the dough thinner or make the crackers a bit smaller, but I was happy with the size of the ones I’ve made.

  34. Kenna says

    These are so delicious and have such a gourmet quality to them. I found I had to bake them nearly twice as long in my over, but they came out great! We originally had served them with cheese, but they were so good alone, I couldn’t bare to cover them!

  35. says

    Elena, these look so delicious! They seem simple to make as well. I love that part! Thank you for sharing this. I love almond flour. These will be great with all sorts of goodies, but right now plain cheese sounds great! Happy Thanksgiving!

  36. Joan says

    Can these crackers be frozen? And for up to how long? I really want to make these, but I will have to a couple weeks ahead of time. Just need to know that I am safe freezing them. Thanks!

  37. Ana Gabriela says

    Hi Elana!

    I am really loving this blog and your recipes…I am going to try and use almond flour for my specialty: Tres Leches Cake!! I am also working on a Dairy free versio of it…

    Oh, I am wondering: do you have any tips as to making rolls with the Fal and 2.0 recipes vs using the cake pans?

    I live in Denver. D oyou plan to have any more workshops/?

    • Pam says

      I love Tres Leches cake. Now that my daughter is also dairy free, we probably can’t have it, but I’d still love a gf version of tres leches.

  38. mariss says

    I love your site and I love this recipe! I made it yesterday with Herbs de Provence and it was the best thing I put into my mouth all week! I can have crackers! I will next try it with Parmeggiano Reggiano, to see if I can make homemade cheese-its a la Mark Bittman. Thank you!

  39. DocMum says

    I modified this recipe for a pizza base.

    1. Make dough (no rosemary as per my family’s preference) and roll out between parchment.

    2. Fit into quiche dish and bake as directed.

    3. When *almost* done, remove and pour 1 scrambled egg, fresh basil, baby spinach leaves, cooked pancetta, diced/sauteed portabello mushroom, sliced cherry tomatoes and grated Parmesan cheese.

    4. Return to hot oven for 5-7 minutes.

    5. Serve.

  40. Pauline says

    I am so excited to make these crackers this week! I have CD and my husband and I went away with friends this weekend. I was careless with my food choices naively thinking that I could eat things that may include “traces of wheat.” How wrong I was. How dearly I paid. I was so miserably sick and all I could think about was feeling better and I thought of your awesome website with all of your fabulous recipes! I told my husband all about it and he, being the awesome husband that he is, purchased a food processor so that I could try all of your wonderful recipes. Thank you, Elena. You and your website brought me comfort when I was feeling so much pain.

  41. says

    I made the crackers last night using fresh rosemary from my garden. They are simple to make and delish! We loved the texture and the taste. However, I stored them in a tin in an attempt to keep them crispy and today they are not as crunchy as they were yesterday. Still delish but I’m looking for some crunch when I want a cracker. I realize that in Elana’s home most of the creations don’t last until the next day but we are just 2 adults that don’t overeat so we need to be sure we can store extras. If anyone has any ideas, please let me know.

    • colormepink says

      They should crisp back up with a few minutes in the oven. If you wouldn’t go through a full batch in less than a week’s time I would either cut down the recipe or maybe freeze a few to see how they did. You can freeze nuts, but I don’t know what it would do to the finished texture of a cracker. Then, when you want a snack, just pop a serving into the oven to recrisp.

    • says

      I can assure you that it’s a great compliment to a glass of wine. I was actually having one when they came out of the oven. It was really hard to wait 30 min to taste them!

  42. ThermomixBlogger Helene says

    I just made these using regular almonds and the Thermomix kitchen machine and have already posted about it on my blog! Y-U-M. I loved rosemary before this, and now even more. What an outstanding combination of flavours. Thank you this fantastic recipe. I’ll be doing it again cuz these puppies go FAST!

  43. MaryBeth says

    I made these, and they were delicious. I was out of almond flour, so I ground up some blanched almond slivers in my mini-blender. They worked fine. It’s a great snack. I have to go on a trip soon, and I plan to take a batch with me.

    Thanks, Elana.

  44. Beth says

    I made these yesterday and they turned out wonderfully.
    Brought some with me to work today to have with my lunch. Yum!

  45. Shannon says

    I just made these crackers and they are so delicious! I used the Honeyville Blanched Almond Flour. I cannot say enough about how good these are. And my kitchen smelled heavenly from the rosemary while they were baking. They are so simple to make – 5 ingredients! I can’t wait to try Elana’s other cracker recipes. Thank you for this recipe, Elana!

    Off topic – I tried to bread chicken with almond flour and shredded coconut and while it tasted awesome, the texture wasn’t crunchy enough. I baked in the oven after spraying with olive oil spray. Any ideas?


  46. says

    Nice! I am definitely giving these a try. I’ll probably be grinding my own almonds for this one, because I just can’t wait! All the ingredients look very nourishing. Thank you Elena.

  47. says

    These look great! Ever since I went primal I have avoided crackers completely. I will have to give these a shot soon! Great substitute for bread I guess. They sound great with some sliced meet!

  48. says

    Elana, my favorite way to eat almonds is to soak them overnight in water and something acidic (usually yogurt, but vinegar works, just a T or 2). Then I peel them (they pop right out of their peel because they plump so much). I rinse them and dehydrate them with a bit of salt.


    Then I slice them for salads, etc. Or just munch them.

    Hope you don’t mind pure randomness in comments LOL.

  49. Beth says

    Can’t wait to try these. And with the cool front we are experiencing, this is a good time to have the oven on :)

  50. Melissa says

    These crackers look yummy. Can the egg be replaced with an egg substitute? I cannot do eggs. Thanks!

    • eveof4 says

      I’ve made the crackers in Elana’s cookbook several times using about 2 1/2 Tbsp. of warm water + 1 Tbsp. ground flax seed for every egg in the recipe (mix in a small bowl and let it sit for a couple of minutes and it will become an egg white consistency) and they turned out wonderful every time! In fact, I always try the recipe as written the first time to know what they’re supposed to turn out like then do my substitutions, and I actually prefer the flavor with the flax instead of the egg…go figure!

      • kerri says

        eveof4: I had the same question as Melissa about an egg substitute. THANKS for the suggestion of water and flaxseed..I will try it!!

    • Teresa Cochran says

      I just tried these crackers for the first time, and I needed to make them egg free. I put in one package of unflavored gelatine in with the dry ingredients and 1/4 cup warm water with the wet ingredients. They came out great! What a treat!!

  51. Noel says

    I made the recipe from your book that’s very similar to this one, and the crackers were fantastic! One of my kids enjoyed them with proscuitto (sp?) and one with smoked salmon — my dad with smoked salmon and cream cheese. A delicious grain-free cracker and very easy to make. Thanks!

  52. says

    I have rosemary in my garden and I’ve been looking for recipes to use it. I’ll definitely be making a batch of these soon.

    For anyone looking to buy almond flour, order from Honeyville!!! I was a little nervous about investing in the 5 lb bag the first time I ordered, but it’s so much better than any other brand I’ve tried.

    • kerri says

      I went to the Honeyville site and found Natural and Blanched almond flour. Do they work the same? One reviewer said the natural had a nuttier flavor and worked well in baked good, while the “lighter” blanched is best in savory dishes like stuffing. Is this correct?? Thanks!

  53. says

    Wow, what a lovely picture of the crackers! i can’t wait to try these! I’ve loved EVERYTHING in your cookbook Elana! I need to make some crackers. I forget how much I miss crackers!

  54. says

    I just made these to go with our Big Dinner Salad – they are so good! So easy to make, too. (Thank you, Elana!) We stole the rosemary from our neighbor’s garden. Actually we have a deal: we can steal her rosemary and she can steal our arugula (rocket). I think I may bring her a cracker to try…

      • cindi says

        To mince the rosemary you can just strip the leaves off the stem and go to it with a good chef’s knife. It won’t take long to mince it all, rocking the blade of the knife back and forth over the leaves. :)

  55. says

    Hi Elana!
    Do you have any recipes or modifications for making raw/living almond flour treats in a dehydrator?

    ELENA (from the comment above) sells Bobs Red Mill organic almond flour in bulk for almost HALF of what it sells for in the grocery stores! 5 1lb bags at the store is $50. At Azure Standard it is $27.

    • ChiCat says

      Elana actually does not recommend Bobs Red Mill for her recipes due to the courser texture.
      Honeyville is about $30 for 5lbs, and if you sign up to their email list, they send you codes for 10% off every now and then.

      I’m looking forward to trying these! I love rosemary, I bet the kitchen smells lovey while these are baking :)

      • george bond says

        Is crunchy bad?? Roasted (unsalted) almounds are my favorite snack, and they are plenty chruchy. Thinking that maybe I will toss some almonds into my mini-food processor / seed grinder, to see if I can get anything useful for a try-out. Hmmmm.

    • says

      If you click on the “blanched almond flour” link listed under ingredients, it will take you to the Honeyville site! Best almond flour, by far!

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