Recipe: Gluten Free Baked Parmesan Crackers

Recipe: Gluten Free Baked Parmesan Crackers

I’ve always enjoyed cheese with crackers, as an appetizer or for lunch with a little fruit on the side. Since going gluten free, I’ve had a hard time finding wholesome, satisfying crackers that don’t either taste funny, contain something other than gluten that I’d rather not be eating, or cost a small fortune (or, in many cases, all three). The solution? Why not make your own! It seemed like it might be a complicated process, but I quickly learned that making crackers at home is very easy!  I found this great recipe online, and changed it a little to make them safe for my family. You can make them gluten free, grain free, or with whole wheat flour if you’d like. Add some dried thyme or spruce them up with cracked pepper or poppy seeds…these crackers are delicious to snack on and make a great appetizer when you need something to take to a party. Nothing but healthy, additive-free ingredients goes into these crackers, which makes them even more fun to eat!

Putting it all together

If you have a food processor, this recipe will put it to good use. Otherwise, you can use a mixer or do it by hand. All you need is flour (choose a gluten free blend, or use a grain free flour like chickpea flour, almond flour, or coconut flour). I used a blend of chickpea flour and brown rice flour. Put the flour into the food processor or blender, and add some Parmesan cheese (if you’re not using a food processor, you will want to chop the shredded Parmesan finely before using it). If you’d like, add thyme, sea salt and cracked pepper, or poppy seeds…or come up with your own fun combination of spices! Turn the food processor or mixer on, and drizzle some raw, organic milk in…watching until the mixture forms a dry dough. That’s all! Now you’re ready to roll.

Gluten free baked Parmesan crackers...perfect for appetizers and fun to snack on!

Put some parchment paper on the table, and then roll your dough out on the paper. It’s a dry dough, but don’t worry…once the cheese melts in the oven it’ll hold your crackers together and prevent crumbling! Roll it as thin as you’d like, and then use a butter knife or a pizza wheel to cut the crackers into squares. Or, if you’re feeling really creative, use a cookie cutter (round or another fun shape) to make your crackers…just like you’d make sugar cookies. I like the uneven, rustic look of the basic square. I even left the edges rough…it gives the crackers an old fashioned, hand made look. Use a fork to pierce the crackers, or they will puff up in the center.

Gluten free baked Parmesan crackers...perfect for appetizers and fun to snack on!

Leave the crackers as undisturbed as possible, they don’t transfer from the table to the baking sheet well.  I just picked up the whole piece of parchment paper, crackers and all, and placed it on the baking sheet. Pop them in the oven for 10-15 minutes, and then let them cool a bit. Break the crackers apart if you’ve made squares…it’s kind of fun to snap them apart after they’re cool!

Gluten free baked Parmesan crackers...perfect for appetizers and fun to snack on!

That’s all there is to it! Fresh, healthy crackers made in your own kitchen, using organic ingredients that you’ll feel great about serving at your next party…or snacking on for lunch, or sending in your little one’s lunchbox. My family thinks gluten free crackers taste better and are a lot more fun when you make them at home!


Looking for more delicious real food recipes? I’ve got your back!

I’ve put together 85 incredible dishes that are full of flavor, super yummy, and good for you, too. From main dishes to desserts (and everything in between) you’ll have some fun new eats that I know you’ll love.

Best part? The ebook is only 2 bucks. It’s a total no-brainer, right? Right. Click here to check it out.


What’s your favorite kind of crackers?


Sign up for my FREE weekly newsletter.

Popular Posts | Exclusive Discounts | SPAM Free

Popular Posts | Exclusive Discounts | SPAM Free


As always, the standard disclosures apply.

About the author

Hi! I'm Erica Hale and I write about family, faith and food on my blog, These Three Remain. I am thankful (yes, thankful!) for my gluten intolerance, which was the catalyst that led my family of five into a lifestyle of healthy eating and a love of real food. When I'm not busy homeschooling or playing in the kitchen, I enjoy gardening, music, photography, and hiking with my husband. Learn more.

View all articles by Erica Hale


  1. Skyler

    I just wanted to take a moment to let you know how much i truly enjoy your website! Ive been able to find so many answers that i was not able to find on others. Ive also tried many of your recipes and have chosen a healthier path with food. Thank you very much for creating this blog and being so incredibly helpful!!!

Comments are closed.