When we first started switching to healthier foods, letting go of crunchy snacks was tough. Sometimes you just want a cracker! Plus, liver pâté goes over better with the kids when there are some crackers as a vessel! Luckily there is an amazing, grain-free cheese cracker recipe that fits the bill!
How to Make Grain-Free Crackers
Grain-free crackers are simple to make once you know what ingredients you can use. Some choices of flours for grain-free crackers include:
I chose cassava flour for this recipe. I like cassava (also known as yuca) because it has a very similar texture to wheat flour. It’s also a little less expensive than almond flour and holds together better.
Cassava Health Benefits
Cassava is also a great choice because it’s incredibly healthy. Cassava is a root vegetable traditionally used in Asia, Africa, and South America. It is high in carbohydrates but has a low glycemic index. This makes it a great choice for anyone with blood sugar issues.
The most common form of cassava used in the U.S. is tapioca starch (a starch extracted from cassava). Cassava flour, on the other hand, is a whole food. It is the whole root vegetable that is peeled, dried, and ground.
Cassava also has many health benefits including supporting a healthy gut. Cassava flour is digestion-resistant starch. This means it passes through the upper part of the digestive tract without being digested. It can then feed the beneficial bacteria in the gut.
Some people with autoimmune disease or celiac disease can’t tolerate cassava flour as it can be gluten cross-reactive. For most though, cassava is a great choice for an alternative flour!
Cheese Cracker Recipe
- ⅓ cup coconut oil (or butter - softened)
- 2½ cups cassava flour
- 1 cup yogurt
- 1 tsp sea salt
- 1½ tsp baking powder (optional)
- 2 cups sharp cheddar cheese (shredded)
- ½ cup sunflower seeds (optional)
- ¼ tsp cassava flour (for dusting)
- In a stand mixer with a paddle attachment, whip the coconut oil or butter until fluffy.
- Add the cassava flour, yogurt, salt, and baking powder and mix well until a soft dough ball forms.
- Add the cheddar cheese and sunflower seeds to the dough and mix until well distributed throughout.
- Take one piece of unbleached parchment paper and place on the counter.
- Dust it with a little bit of flour.
- Take a handful of the dough and pat flour on both sides as you mold it into a small square shape.
- Place the dough in the middle of the parchment paper.
- Take a new piece of parchment paper and place it on top of the dough.
- With a rolling pin, roll the dough between the two pieces of parchment paper to the desired thickness.
- Remove the top piece of parchment paper and using a knife or pizza cutter, cut the flattened dough into desired shapes (like squares!).
- Place a piece of parchment paper on a baking sheet and lay the cut cracker dough out onto the baking sheet. They can be placed close together as they will not spread.
- Bake in a 350°F oven for 10 to 15 minutes on one side, until they are golden brown.
- Remove from oven and flip the crackers over.
- Place back in the oven and bake an additional 10 to 15 minutes, or until desired crispness.
- Cool on a wire rack and store in an airtight container in the fridge for up to two weeks (if they last that long!)
These crackers are tasty on their own, but if you’re looking for an accompaniment, here are some tasty ideas:
- Top the crackers with slow-cooked pork. There are a million ways to season the pork for different tastes. A simple pulled pork would be amazing!
- Add julienned vegetables and creamed cheese.
- Spread with butter and sprinkle with chopped bacon.
- Add salsa and you’ve got a pseudo nacho!
- Spread crackers with mashed avocado and top with chives or parsley.
- Smear with homemade pesto. Top with mozzarella cheese or eat as is.
- Serve alongside smoked salmon dip. This dip is perfect for a more refined audience but is great for kids as well.
Have you made homemade cheese crackers? How did it go?
Read My Comment Policy
Whats the best way to dry out nuts and grains when they’ve been soaked/sprouted?
Hi Helen, you may find this post helpful: https://mommypotamus.com/how-to-soak-and-dehydrate-nuts-the-nourishing-traditions-way/
What could I sub for the yogurt? We don’t do well with it in our family.
Katie | Girl Meets Nourishment
You could sub in buttermilk, kefir, or even water if your family cannot do yogurt. 🙂
Hope this helps!
Looking forward to trying this! You mention storing them in the fridge. Do they stay crisp?
Thank you both!
Can you use regular whole wheat flour in place of sprouted?
great recipe! I’ve used this exact one and I’ve also substituted other spices too! Easy directions! LOVE THIS! Thank you for sharing the good news about how to properly prepare grains and giving good healthy recipes to do so! KEep up your good work!!!
Awful. Dough never formed a ball it was a crumbly mess. I had to add eggs. I never really negative reviews but these ingeristes are expensive. Never again: