Wheat free, gluten free Cinnamon Crackers

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Serves 6, 2 cracker each | Prep Time 10 | Cook Time 15

Why I Love This Recipe

I have been trying to start wheat free but miss the crunch of crackers and chips. Most recipes I found included rice flour, potato starch and other ingredients that are also reported to increase blood sugar. I found a recipe for crackers and started substituting other ingredients. It's nowhere like the original recipe photo but it's got a good crunch and satisfies that craving. This variation is a slightly sweet cinnamon cracker that's reminiscent of the pie crust scraps I had as a child.

These make great S'Mores! Place 1 square on a plate. Add milk chocolate (bar or chips). Top with marshmallow and microwave for 15 - 30 seconds until the marshmallow puffs to your liking. Eat as is or add another cracker. Yummm!

Ingredients You'll Need

3/4 c almond flour
3/4 c garbanzo bean flour
2 T Splenda sweetener
1/2 tsp salt
1/2 tsp baking powder
4 T butter, in 1 T units
1 tsp imitation butter flavor
6 T cold water
sugar & cinnamon blended together


Combine dry ingredients in a food processor.

Add butter and pulse until it resembles coarse meal.

Add flavoring and water, process until it comes together about 15 - 20 seconds.

Place on parchment paper about the size of your baking sheet, roughly 12 x 16.

Top with another layer of parchment paper and roll to size of pan.

Place in freezer for about 5 min, then remove top layer of parchment.

Score with a pizza cutter. I score these about 2" square.

Sprinkle with sugar and cinnamon blend.

Bake at 400° for 12 - 15 minutes.

You may need to remove the thinner edges early and return the rest to finish.

Let cool on rack and then break along your score lines.

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