Guten-Free Almond and Cassava Flour Crackers (Paleo)
This gluten-free cracker recipe is made with cassava and almond flour. The crackers are grain-free, dairy-free, paleo, and a great snack to have around. They're slightly buttery and flaky and have a little bit of kick to them.
In general, it's important to have Paleo snacks available if you're going to stick with it. I will say they're a little delicate so they're not ideal for dipping or stacking but they are perfect for just straight snacking.
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Paleo Cassava Flour Cracker Ingredients
- Cassava Flour- This is a popular Paleo baking staple flour because is it gluten, grain, and nut-free and does a good job of binding ingredients in baking recipes.
It is also very similar in texture to wheat flour. It's made from a yucca root and has a mild flavor. Otto's is a great brand and it's what I use- I've heard others have had less than great results with other brands.
- Almond flour (super-fine)- Another useful baking staple and lower in carbs than cassava flour. The "super-fine" does make a difference in the texture of the final product. I use Bob's Red Mill for this.
Also, some people use almond meal and almond flour interchangeably but there is a difference between them. Almond flour is made from blanched almonds that have had the skin removed and it is ground more finely than almond meal. Almond meal is made with the skin still on and the texture is a little courser.
- Coconut Oil, melted: This is where you get that buttery texture. To melt it, I put it in a ramekin and microwave it for 30-60 seconds. If you're sensitive to coconut, you may be able to use palm oil or lard in its place (though I haven't tested these yet)
- Egg- Use organic if possible.
- Ground Black Pepper- Freshly ground is best.
- Pink Himalayan Sea Salt- Not only is it very pretty, but it also is more nutritionally useful as it contains many trace minerals like magnesium, calcium, and potassium.
- Cayenne Pepper- This is optional but does give the crackers a little kick.
How to Make These Paleo Almond Crackers
1. Preheat the oven to 350 degrees.
2. In a medium-sized bowl, combine all dry ingredients. Spices had not been added yet in the below picture.
3. Add melted coconut oil and egg to dry ingredients and mix well. If needed, use hands to fully combine ingredients into a dough.
4. Once combined, place dough between two sheets of parchment paper.
5. Roll dough into a rectangle (or oval) about 1/8" thick. Roll out as evenly as possible for even baking and crispiness. Remove top piece of parchment paper.
6. Transfer the bottom sheet of parchment paper with dough onto a baking sheet.
7. Slice into 1.5"x1.5" squares (or desired shape/size). No need to separate squares prior to baking.
8. Bake at 350 degrees for 12-14 minutes or until slightly browned.
9. Allow them to cool then break apart squares and serve.
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I hope you love this gluten-free cracker recipe. If you made it, please leave a rating and/or comment below!
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Gluten-Free Cassava and Almond Crackers
Equipment
Ingredients
- 1/2 cup cassava flour 64 g
- 3/4 cup almond flour (super fine),72 g
- 1/4 cup coconut oil melted, 54 g
- 1 egg
- 1/2 tsp ground black pepper 1.2 g
- 1/2 tsp pink Himalayan sea salt , finely ground, 2.8 g
- 1/8 tsp cayenne pepper optional, 0.23 g
Instructions
- Preheat oven to 350 degrees.
- In a medium sized bowl, combine dry ingredients.
- Add melted coconut oil and egg to dry ingredients and mix well. If needed, use hands to fully combine ingredients into a dough.
- Once combined, place dough between two sheets of parchment paper.
- Roll dough into a rectangle (or oval) about 1/8" thick. Roll out as evenly as possible for even baking and crispiness. Remove top piece of parchment paper.
- Transfer bottom sheet of parchment paper with dough onto baking sheet.
- Slice into 1.5"x1.5" squares (or desired shape/size). No need to separate squares prior to baking.
- Bake at 350 degrees for 12-14 minutes or until slightly browned.
- Allow to cool then break apart squares and serve.
Notes
- Store in tightly sealed container in the refrigerator.
- These are best eaten within 2-3 days (they tend to soften after that)
- These are a little delicate so not ideal for dipping or stacking- they work best as a snack cracker.
Nutrition
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