Gluten Free Ranch Seasoned Crackers

If you miss snacking on ranch flavored crackers, this recipe is for you. These gluten free ranch seasoned crackers are crispy, buttery, and loaded with herb flavor.

They taste just like the classic ranch crackers you remember, but made completely from scratch with simple ingredients. No gluten, no weird additives.

The base is almond flour and tapioca starch, which gives them a light and crispy texture that actually snaps when you break them apart.

All the ranch flavor comes from a mix of dried herbs and spices that you probably already have in your pantry. Nothing fancy or hard to find.

These are perfect for snacking on their own, dipping into hummus, or adding to a lunch box. Once you try them, you will want to make them every week.

Why You’ll Love This Recipe

Irresistible Ranch Flavor – The blend of dill and parsley and garlic gives these crackers that classic ranch taste you crave in every single bite.

Perfectly Crispy and Crunchy – These crackers bake up light and snappy with a satisfying crunch that rivals any store-bought cracker.

Better Than Store-Bought – Homemade means no weird preservatives or fillers and they taste so much fresher than anything from a box.

Ingredients

• 1 1/4 cups Almond Flour
• 1/3 cup Tapioca Starch
• 1/4 cup Finely Grated Parmesan Cheese
• 1 tbsp Dried Dill
• 1 tsp Dried Parsley
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Dried Chives
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Cold Butter, cut into small pieces
• 1 Large Egg White
• 1 tsp Apple Cider Vinegar

How to Make

Step 1

Preheat your oven to 325F and line a large baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the almond flour, tapioca starch, parmesan, dill, parsley, garlic powder, onion powder, chives, salt, and black pepper.

Step 3

Add the cold butter pieces and work them into the flour mixture using your fingertips or a pastry blender until the mixture resembles coarse sand with a few small butter bits remaining.

Step 4

Add the egg white and apple cider vinegar. Stir with a fork until the dough comes together. Knead it briefly with your hands to form a smooth ball.

Step 5

Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thickness. Try to keep the edges as even as possible.

Remove the top parchment and score into small squares. Poke each square once with a fork.

Step 6

Bake for 15 to 18 minutes, rotating the pan halfway through, until the crackers are light golden brown and feel dry and firm to the touch.

Step 7

Let the crackers cool completely on the baking sheet before snapping them apart. They will get crunchier as they cool and should have an irresistible herbaceous, buttery ranch flavor.

My Tips

Keep the Butter Cold

The butter needs to be cold when you work it into the dry ingredients. If it’s soft or room temperature, it will melt into the flour and you won’t get those little pockets that make the crackers flaky and crispy.

Cut the butter into small cubes and pop it back in the fridge for a few minutes before you start. Work quickly with your fingertips so the heat from your hands doesn’t warm it up too much.

Roll the Dough Thin and Even

Getting the dough to an even 1/8 inch thickness is really important here. If some spots are thicker than others, the thin parts will burn before the thick parts are done baking.

Use the two sheets of parchment paper trick from the recipe – it keeps the dough from sticking to your rolling pin. If the dough keeps springing back while you roll, let it rest for 5 minutes and try again.

If you have trouble judging 1/8 inch, think of it as roughly the thickness of two stacked pennies.

Score Deeply but Don’t Cut All the Way Through

When you score the squares, press your knife or pizza cutter firmly enough to leave a clear line but don’t cut completely through the dough. You want it to bake as one big sheet and then snap apart cleanly after cooling.

A pizza cutter or bench scraper works great for straight, even lines. A regular knife tends to drag and can mess up the edges of your squares.

More Tasty Recipes

• Gluten Free Cheddar Cheese Crackers
• Gluten Free Everything Bagel Crackers
• Gluten Free Homemade Goldfish Crackers
• Gluten Free Rosemary & Sea Salt Crackers
• Gluten Free Savory Seed Crackers

FAQ

Can I substitute the tapioca starch with something else?

Tapioca starch plays an important role here because it gives the crackers that light, crispy snap that almond flour alone can’t achieve. Without it, the crackers tend to be more crumbly and dense.

If you need a swap, arrowroot starch is the closest option and works as a 1:1 replacement. Potato starch can also work, though the texture may be slightly different. Cornstarch is another possibility, but the crackers may not be quite as crispy.