Savoury crackers

Browned crackers with a sprig of dill beside them.

Cracker with dill.

I love crackers and I used to adore crackers and cheese. Having issues with a lot of grains and seeds doesn't leave many store bought cracker options, however. I've found that on the whole, the flour of any grain or legume, after baking, isn't as difficult to digest as the whole cooked grain. So if you need that for any reason, more processed is the way to go.

These are super delicious and look gorgeous on top. Perfectly decorated with pickled veggies and cheeses you can eat. They are also hardy too, so great for scooping up your favourite thick dips.


  • 1 cup tapioca flour
  • 1 cup quinoa flour
  • 1 cup tigernut flour (this is a tuber, not a nut and school safe)
  • 6 tsp xanthan gum (This can be derived from wheat, corn or soy glucose, so if you have an issue with any of those, you can find a version that works for you or use guar gum in a 1–1. If you only have issues with gluten, the proteins are not used in production so this should be safe for you.)
  • 4 tbsp avocado oil
  • 2 tsp salt
  • 1 cup water


  1. Heat oven to 450F. Combine dry ingredients and mix until even. If you're using a stand mixer, you can put your dried ingredients in and grab your dough hook. If you're using human power, set 3/4 cups of water to the side.
  2. Add wet ingredients and stir until it's evenly wet. Use your hands to make the dough into a ball. It will be a bit sticky. Use tapioca flour lightly dusted on a surface and cut your dough in half.
  3. Knead in your alternate ingredients to make cheese crackers vs tomato basil, or ignore and make your own flavour.
  4. Form your dough into a square and roll out to 1/8 inch thick. Lightly brush with water and top with a bit of salt before cutting into squares, rectangles, or whatever. We used cookie cutters to theme some of ours.
  5. Place crackers on an unbleached parchment lined sheet. Prick the tops with a fork to avoid crackers being too chewy.
  6. Cook for 7–15 minutes on a parchment lined baking sheet depending on thickness.


Alternates: basil, tomato powder, dried onion flakes, dulse flakes and salt to taste OR 1/2 cup nutritional yeast (or whatever cheese you can eat — a lot of vegan cheeses have peas or corn in them, so if be sure to read ingredients for anything that bothers you) and dulse flakes to taste.

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