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

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!

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


Gluten Free Baked Parmesan Crackers

Gluten Free Baked Parmesan Crackers

I love crackers. They are one of my favorite snacks to munch on... but find a good gluten free cracker has been hard. Until now. We love these gluten free baked parmesan crackers! Adapted from this recipe.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 2 cups of organic flour. You can use gluten free (try 1 cup of chickpea flour and 1 cup of brown rice flour) or grain free (1 cup almond flour, 1 cup chickpea flour) or go with whole wheat flour if you'd like.
  • 1 cup raw milk Parmesan cheese, shredded finely
  • 1/2 cup raw organic milk (you may not need all of it)
  • 1 teaspoon dried organic thyme leaves
  • sea salt to taste
  • ground black pepper to taste


  1. Place the flour in a food processor or mixer (if using a mixer, make sure your cheese is very finely shredded. A food processor will break the cheese down as it goes, so you don't have to shred it as finely). Add the cheese and the seasonings and blend until combined.
  2. Drizzle the milk, a little bit at a time, into the food processor or mixer as it runs. Watch the dough, and stop adding milk when the mixture starts to form a ball and a dry dough is formed.
  3. Form the dough into several balls. On a piece of parchment paper, roll out the dough so that it's about 1/8 inch thick. Using a butter knife or a pizza wheel, cut the crackers into squares (or, use a cookie cutter to cut into the desired shape). Poke holes in each cracker with a fork to prevent them from puffing up. Repeat with all the dough.
  4. Transfer the crackers, paper and all, to a cookie sheet (no need to grease it first). Bake in a 400 degree oven for 10-15 minutes, or until crisp and browned on the edges.
  5. Allow to cool, then break the crackers apart and serve. Store left over crackers in an airtight container.

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