If you’ve been looking for a good homemade cracker recipe that’s also gluten free, this one is for you.

These gluten free rosemary and sea salt crackers are crispy, flavorful, and surprisingly easy to make. You only need a handful of simple ingredients and about 20 minutes of your time.

The combination of fresh rosemary and sea salt gives them a really nice savory flavor. They’re great on their own or paired with your favorite dip.

The base of these crackers is almond flour, which keeps them gluten free and adds a slightly nutty taste. No complicated ingredients, no weird substitutes.

I’ve made these so many times now and they always turn out great. Let me show you how to make them.

Why You’ll Love This Recipe

Only 5 Ingredients – These rosemary and sea salt crackers use just five simple ingredients, so you won’t need to hunt down a long list of specialty items or spend a fortune at the store.

Perfectly Crunchy and Satisfying – Almond flour gives these crackers a wonderfully crispy texture that rivals any store-bought cracker, and the combo of rosemary and sea salt makes every bite feel fancy.

Great for Snack Boards – These crackers are perfect for cheese boards, charcuterie spreads, or party platters. They look impressive and taste amazing paired with soft cheese, hummus, or your favorite dip.

Naturally Gluten Free – Made with almond flour instead of wheat flour, these crackers are naturally gluten free without any weird substitutions or hard-to-find gluten free flour blends.

Ingredients

1 1/2 cups Almond Flour
1 tbsp Fresh Rosemary (chopped)
1/2 tsp Sea Salt
1 large Egg
1 tbsp Olive Oil

How to Make

Step 1

Preheat the oven to 350F and prepare a large baking sheet with a piece of parchment paper.

Step 2

In a mixing bowl, combine the almond flour, chopped fresh rosemary, and sea salt.

Step 3

Add the egg and olive oil to the dry mixture, stirring until a firm dough ball comes together.

Step 4

Roll the dough out flat between two layers of parchment paper until it is uniformly thin.

Step 5

Cut the dough into rustic squares or rectangles, poke a few holes in each with a fork, and move the parchment to your baking sheet.

Step 6

Bake for 12 to 14 minutes until crisp, then cool fully before serving.

Helpful Tips

Roll the Dough as Thin as You Can

The thickness of your dough is the single biggest factor in whether these crackers come out crispy or chewy. You want to roll it out to about 1/8 inch thick or even a little thinner if you can manage it.

If the dough is too thick, the centers of the crackers will stay soft and never fully crisp up, even if you bake them longer. Thinner dough means even baking and that satisfying snap when you break a cracker in half.

Take your time with this step. It’s better to spend an extra minute rolling than to end up with crackers that feel undercooked in the middle.

Keep the Dough Between Two Sheets of Parchment

Almond flour dough is sticky and soft compared to regular dough, so rolling it directly on a counter will be a frustrating mess. Place the dough ball between two pieces of parchment paper before you start rolling.

This makes it so much easier to get it thin and even without it sticking to your rolling pin or tearing apart. Once it’s rolled out, just peel off the top layer of parchment, cut your shapes, and slide the bottom parchment right onto your baking sheet.

Use Fresh Rosemary Instead of Dried

This recipe calls for fresh rosemary and it really does make a difference. Fresh rosemary gives the crackers a bright, fragrant flavor that dried rosemary just can’t match.

Make sure you chop it up finely so you don’t end up biting into big woody pieces. The smaller the chop, the more evenly the rosemary flavor spreads through every cracker.

If you absolutely only have dried rosemary on hand, use about 1 teaspoon instead of 1 tablespoon since dried herbs are more concentrated in flavor.

Frequently Asked Questions

How thin should I roll the dough for these crackers?

You want to roll the dough to about 1/8 inch thick for the best results. This gives you that satisfying crispy snap you want in a cracker. If the dough is too thick, the crackers will turn out more like soft biscuits than crunchy crackers.

A good trick is to roll the dough between two sheets of parchment paper. This keeps it from sticking and makes it much easier to get an even thickness throughout.