Gluten Free Turmeric Crackers (Vegan)
Recipe type: Crackers, Gluten Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 25-30 small crackers
  • Dry Ingredients
  • 1 cup gluten free all purpose flour, I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour*
  • 1½ cups almond meal
  • ¼ cup ground flax seeds**
  • 2 Tbsp nutritional yeast
  • 2 tsp ground turmeric
  • 1 tsp garlic powder
  • 1 tsp dried all purpose herb seasoning
  • ½ tsp Himalayan pink salt
  • ½ tsp baking soda
  • 3 Tbsp sesame seeds
  • Wet Ingredients
  • ½ cup + 3 Tbsp filtered water***
  • 1 tsp olive oil
  1. Preheat oven to 180°C (350°F). Line a baking tray with parchment paper and set aside. Prepare a lightly floured surface such as a large wooden board or your kitchen bench. I used the all purpose flour for this.
  2. In a large mixing bowl, combine all dry ingredients, mix well.
  3. Make a well in the center and pour in water and olive oil. Mix the liquid into the flour with a wooden spoon or spatula until just combined.
  4. Using your hands, work mixture into a dough.
  5. Turn dough out onto prepared floured surface or board. Lightly knead the dough until it all comes together and is smooth.
  6. Gently roll dough out with a rolling pin, approx. ¼” thick or to your desired thickness. NOTE: If you would like your crackers quite thin, roll dough out as thin as possible just before the dough looks like it may tear. Just be sure to have enough flour on your surface so it’s easy for the dough to come off of the board.
  7. With a pizza wheel or a sharp knife, trim excess edges to create straight edges. Cut dough into small-medium sized square/rectangle crackers using your pizza wheel or sharp knife. Place crackers onto prepared tray. Take any excess trims and form back into a dough, repeat the same above process to create more crackers.
  8. Bake for 18-20 minutes or until crackers are golden and crispy.
  9. Remove and cool on tray for 5 minutes.
  10. Transfer to a wire rack to cool completely. Letting them cool completely will allow the crackers to create that “crunch” texture of a cracker.
  11. Serve with your favourite dips and toppings.
  12. Enjoy!
Store in an airtight container, in the pantry, for 1 week - 10 days.
*I love Bobs Red Mill 1-to-1 Gluten Free Baking Flour in my baked goods. It works perfectly as an exact swap for regular flour as a 1:1 ratio. You may also use any other gluten free all purpose flour or any regular wheat all purpose flour. Or use another gluten free flour option, brown rice flour will also work great for these crackers!
**Make your own ground flax by simply buying whole flax seeds and grinding them up in either a mortar and pestle, pepper mill or what I like to use, an electric coffee grinder.
***The ½ cup water alone wasn’t quite enough liquid to help the dough form. I used the extra 3 tablespoons of water for my dough and I used the gluten free all purpose flour. Remember, if you’re using a different type of flour such as brown rice flour or regular wheat flour, I would start with adding the full ½ cup of water and gently bringing the dough together. Then begin adding more water, 1 tablespoon at a time, until it forms a soft dough.
Recipe by Wholesome Patisserie at