Gluten-Free Cassava Crackers
- Mandy Cherundolo
- May 9
- 2 min read
Why spend $6–10 on tiny boxes of GF crackers full of questionable ingredients when you can make your own for a fraction of the price? These cassava crackers are organic, gluten-free, and super budget-friendly. I’m done letting the food industry take advantage of people with dietary needs—there are better options, and we can make them ourselves!
GF Crackers (Knäckebrot)
- makes 2 baking sheets -
WHAT YOU'LL NEED
Rolling Pin
Parchment Paper
Bakind Sheets
INGREDIENTS
2 cups organic cassava flour
1 cup flax seeds organic
1 cup organic sesame seeds
1 cup pumpkin seeds
1 teaspoon fine sea salt
2 cups boiling, filtered water
1/2 cup EV olive oil for brushing
flaky salt, for sprinkling
Fresh or dried rosemary, chopped (optional)
DIRECTIONS
Position racks in the upper and lower thirds of the oven and preheat to 300ºF.
Stir together the flour, seeds, and salt in a large bowl.
Add the olive oil and water, stir to combine, don’t over mix.. Let sit 10 minutes, then knead with your hands in the bowl into a smooth ball. Divide in two.
Roll one piece of dough between two pieces of parchment paper into a large, thin sheet that’s about the size of a baking sheet. If the dough cracks or tears, just squish it back together. Repeat with the other piece of dough.
Brush the dough all over with olive oil and sprinkle with flaky salt. (Rosemary optional)
Bake the crackers until light golden, about 40-50 minutes
Let the crackers cool, then break them into 2 to 3-inch pieces. If the crackers aren’t crisp enough after cooling, just return them to the oven for another 10 minutes or so.
Store the crackers airtight glass container (will stay crunchy for at least 2 weeks, but be sure, they won't last that long!)
These can be topped with anything you love! Cream cheese, avocado, salsa, hummus, sliced turkey, you name it.
It reminds me of our Knäckebrot (crisp bread) back home in Europe. Hope you’ll love how easy they are to make.
Enjoy,
xx Mandy
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