Gluten Free Garlic Parmesan Crackers

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My family LOVES crackers.
One of my very first blog posts was a copy cat recipe for Cheez-its. That post really needs an update, but hey, crackers. Salty, crunchy, and cheesy if you are lucky.

Crispy, savory, Gluten-Free Garlic Parmesan Crackers. Almond meal and flax seed add protein and healthy fats to not only make these crackers tasty, but make them good for you.

Most of the crackers that I used to eat are not GF, so I can no longer enjoy them (Wheat Thins, Ritz, Goldfish, Cheez-its, saltines, etc.) There are a few crackers that us non-gluten eaters can enjoy, but the selection is often slim and more expensive. Like Rice Thins, I haven’t tried them (if you’ve had them tell me what you thought of them.) They cost the same as a box of Wheat Thins but have less than half as much inside.
As a mom, I also want to know that the crackers my daughter is snacking on are good for her. That costs even more.

Crispy, savory, Gluten-Free Garlic Parmesan Crackers. Almond meal and flax seed add protein and healthy fats to not only make these crackers tasty, but make them good for you.

By making your own you have complete control over the ingredients ( I used some almond meal and flax seed meal in this recipe, but you can add other things too!)
Crackers are actually pretty easy to make. Mix up a few ingredients in a bowl, dump it on your cookie sheet, roll it out, cut it, toss it in the oven and then eat them.
The biggest problem? I can never seem to make enough to last more than 1 afternoon. They are normally gone before my husband even gets home.

Garlic Parmesan Crackers

by Brianna Hobbs
Prep Time: 10 minutes
Cook Time: 20-25 minutes

Ingredients (Serves 2 nice and sharing peop)
Preheat oven to 350F, line a baking sheet with a silicone baking mat or parchment paper.
Mix together the GF flour blend, almond meal, salt, and 2 tsp. of Kernel Seasons Garlic Parmesan Seasoning.
In a small bowl or measuring cup mix together the water and flax meal.
Add the oil and water/flax slurry to the dry ingredients and mix until combined.
Dump the dough onto the lined baking sheet and roll it out so that it is less than 1/8″ thick. (it should cover the entire bottom of a standard sized baking sheet.)
Score the crackers using a butter knife or pizza cutter into 1-1 1/2 ” squares. Poke a hole in the center of each cracker using a toothpick, or the tine of a fork.
Bake for 20-25 minutes or until the edges and any thing spots are brown.
Sprinkle with additional Kernel Seasons, to taste.
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  • Don’t sub the flax meal for something else(unless it is chia seeds). The flax meal works as an egg replacer and helps the keep the cracker together.
  • If the crackers are not quite crisp enough after you finish baking them you can bake them for an additional 5-10 minutes at a lower temperature (250-300) to dry them out a little bit more. Any spots where the crackers were rolled a little thicker I wanted to dehydrate a little bit more, but it is totally personal preference. They are good anyway you roll them!
  • You can order Kernel Season’s on their Website ($3.99) but I have found it at my local grocery stores and Walmart (as low as $1.98.) Double check that the flavor you get is gluten-free, they are all clearly labeled. All the ones I’ve seen have been gluten-free, but you should always double check if you have a gluten-issue or are baking for someone who does.

Disclaimer: This post was NOT sponsored by Kernel Season’s. I just genuinely love their products and my family uses them often.

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  1. sharon says

    I was wondering if there is something you can replace with the almond flour. I am baking for my nut free family. Any suggestions?

    • flippindeliciousflippindelicious says

      Hi Sharon! I haven’t made this recipe without nuts, but I am sure that you could! I was adding the almond flour for more of a nutritional reason.
      I would just add enough gluten-free flour that you get a nice, easy to work with dough. You can also check out my white cheddar cracker recipe. It doesn’t have almonds, so maybe it would work better for you?
      Happy Baking!

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