Gluten Free Garlic Butter Herb Crackers

These gluten free garlic butter herb crackers are one of my favorite snack recipes. They taste like crispy garlic bread but in cracker form, and they are so easy to make at home.

If you have been looking for a good homemade cracker recipe that is completely gluten free, this is the one. They come out golden, buttery, and full of herb flavor.

The dough is simple to work with and rolls out really thin, which gives you that perfect crispy snap when you bite into them.

You only need a handful of pantry ingredients and about 20 minutes of baking time. No fancy equipment or complicated steps.

These are great on their own, with dips, or alongside a cheese board. Once you try them, you will want to keep a batch around at all times.

Why You’ll Love This Recipe

Tastes Like Crispy Garlic Bread – These crackers have that irresistible garlic butter flavor you love but in a light and crispy cracker form.

Incredibly Simple to Make – You just mix everything in one bowl and roll it out so even beginners can nail this recipe on the first try.

Perfectly Crispy and Delicate – The thin rolled dough bakes up golden and shatteringly crisp with a satisfying crunch in every single bite.

Ingredients

• 1 cup Cassava Flour
• 1/4 cup Tapioca Starch
• 1 tsp Garlic Powder
• 1 tsp Dried Parsley
• 1/2 tsp Dried Oregano
• 1/2 tsp Dried Basil
• 3/4 tsp Salt
• 1/4 tsp Black Pepper
• 3 tbsp Melted Unsalted Butter
• 1/4 cup Cold Water
• 1 tbsp Melted Butter, for brushing
• 1/2 tsp Garlic Powder, for topping
• Flaky Sea Salt, for topping

How to Make

Step 1

Preheat your oven to 350F and line two large baking sheets with parchment paper.

Step 2

In a large bowl, whisk together the cassava flour, tapioca starch, garlic powder, dried parsley, dried oregano, dried basil, salt, and black pepper.

Step 3

Pour in the 3 tablespoons of melted butter and cold water. Stir with a fork until the dough comes together, then knead it a few times in the bowl until smooth and pliable. The cassava flour dough should feel soft and easy to roll.

Step 4

Divide the dough in half. Roll each piece between two sheets of parchment paper to about 1/16 inch thickness. The thinner the dough, the crispier and more delicate the crackers.

Step 5

Remove the top parchment and score the dough into small squares or rectangles. Poke each cracker once with a fork. Transfer the bottom parchment onto the baking sheets.

Step 6

Bake for 12 to 16 minutes, rotating pans halfway through, until the crackers are golden and feel dry and firm. Remove from the oven and immediately brush with the remaining melted butter, then sprinkle with garlic powder and flaky sea salt.

Step 7

Let the crackers cool completely on the pans. The garlic butter aroma is incredible and these taste like crispy garlic bread in cracker form. Break apart and store in an airtight container.

My Tips

Roll the Dough Paper Thin

When the recipe says 1/16 inch thickness, it really means it. That’s about as thin as a credit card. If your dough is any thicker, the crackers will come out chewy instead of crispy.

Rolling between two sheets of parchment paper is key here. Cassava flour dough tends to stick to rolling pins and countertops, but with parchment on both sides it rolls out smoothly without any sticking.

If the dough keeps springing back while you roll, let it rest for about 5 minutes. It’ll relax and become much easier to work with.

Use Cold Water, Not Room Temperature

The recipe calls for cold water for a reason. Cold water keeps the melted butter from getting too soft and greasy in the dough, which helps the crackers bake up crisp and hold their shape.

If you use warm or room temperature water, the dough can turn sticky and become harder to roll thin. Cold water gives you a dough that’s firm, smooth, and easy to handle.

Watch the Edges Closely While Baking

The outer crackers on the baking sheet will brown faster than the ones in the middle. That’s normal, but it means you need to keep an eye on things starting around the 10 minute mark.

When you rotate the pans halfway through, check if any edge pieces are already golden. If they are, you can pull those off early and let the rest continue baking. This way nothing burns while the center pieces finish up.

These crackers go from perfectly golden to too dark in just a minute or two, so don’t walk away from the oven near the end of the bake time.

More Tasty Recipes

• Gluten Free Cheddar Cheese Crackers
• Gluten Free Everything Bagel Crackers
• Gluten Free Rosemary & Sea Salt Crackers
• Gluten Free Savory Seed Crackers
• Gluten Free Cheesy Garlic Bread

FAQ

Can I use a different gluten free flour instead of cassava flour?

Cassava flour is really important in this recipe because it gives the crackers that light, crispy texture that’s close to traditional crackers. It behaves differently from most gluten free flours, so swapping it out can change the results quite a bit.

Almond flour or oat flour won’t work well here because they don’t have the same starchy, pliable quality. If you absolutely need a swap, a blend of gluten free all-purpose flour might work, but the texture and taste won’t be exactly the same.