Gluten Free Truffle Parmesan Crackers

If you love fancy snacks but want to keep things gluten free, these truffle parmesan crackers are about to become your new favorite.

They are crispy, savory, and have that rich truffle flavor that makes them taste way more impressive than they actually are to make.

The base is almond flour and parmesan cheese, so they are naturally gluten free without needing any weird substitutes or hard to find ingredients.

You just mix everything together, roll it out, score it into little squares, and bake. That’s really all there is to it.

They are perfect on their own, with cheese, or alongside a bowl of soup. Once you try them, you will probably want to make them all the time.

Why You’ll Love This Recipe

Irresistible Truffle Flavor – The truffle oil gives these crackers a rich and earthy taste that makes them feel like a fancy restaurant snack.

Perfectly Crispy Texture – These crackers crisp up beautifully as they cool and deliver that satisfying crunch you crave in a great cracker.

Naturally Gluten Free – Almond flour and tapioca starch keep these crackers completely gluten free without sacrificing any flavor or texture.

Ingredients

• 1 1/2 cups Almond Flour
• 1/2 cup Finely Grated Parmesan Cheese
• 1 tbsp Tapioca Starch
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 tbsp Truffle Oil
• 1 Large Egg White
• Flaky Sea Salt, for topping

How to Make

Step 1

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

Step 2

In a medium bowl, whisk together the almond flour, parmesan cheese, tapioca starch, salt, and black pepper until evenly combined.

Step 3

Add the truffle oil and egg white to the dry mixture. Stir with a fork until a smooth, slightly sticky dough forms. If the dough feels too dry, add truffle oil half a teaspoon at a time until it holds together.

Step 4

Place the dough between two sheets of parchment paper. Roll it out evenly to about 1/8 inch thickness, keeping it as uniform as possible for even baking.

Step 5

Remove the top sheet of parchment and use a pastry wheel or the edge of a spatula to score the dough into small squares or rectangles. Sprinkle the tops generously with flaky sea salt.

Step 6

Transfer the parchment with the scored dough onto the baking sheet. Bake for 15 to 18 minutes, or until the edges are deep golden brown and the centers look dry and set.

Step 7

Let the crackers cool completely on the baking sheet. They will continue to crisp up significantly as they cool. Once fully cooled, snap them apart along the scored lines and serve.

My Tips

Roll the Dough Thin and Even

Getting the dough to an even 1/8 inch thickness is the most important step here. If some areas are thicker than others, the thin parts will burn while the thick parts stay soft and chewy.

Press down on your rolling pin gently and roll from the center outward. If the dough keeps sticking to the top parchment, peel it off, lightly dust the dough with a tiny bit of tapioca starch, and lay the parchment back down.

Take your time with this step. It makes or breaks the whole batch.

Use Finely Grated Parmesan

You want the parmesan grated on the finest side of your box grater, almost like a powder. If the pieces are too big, the dough won’t hold together well and you’ll get uneven texture in the crackers.

Pre-shredded parmesan from a bag won’t work here because it has anti-caking agents that mess with how the dough binds. Grab a block of parmesan and grate it yourself for the best results.

Score the Dough Before Baking

Press your pastry wheel or spatula edge firmly enough to leave a visible line, but don’t cut all the way through the dough. You want the squares to stay connected while they bake so they cook evenly.

If you cut all the way through, the edges of each cracker will brown too fast and the small pieces can burn quickly. Keeping them connected protects the edges and lets you snap them apart cleanly once they cool.

More Tasty Recipes

• Gluten Free Cheddar Cheese Crackers
• Gluten Free Everything Bagel Crackers
• Gluten Free Rosemary & Sea Salt Crackers
• Gluten Free Crunchy Cheese Crisps
• Gluten Free Garlic Parmesan Pita Chips

FAQ

Can I use regular olive oil instead of truffle oil?

You can, but the truffle oil is really what makes these crackers special. Without it, you’ll have tasty parmesan crackers but you’ll miss that earthy, luxurious truffle flavor that sets this recipe apart.

If truffle oil is hard to find near you, check online or look in the specialty oils section at your grocery store. A little bottle goes a long way since you only need a tablespoon per batch.