Nooch Crackers (gluten free)

These gluten-free, grain-free, and dairy-free crackers have a delicious, cheesy flavor.

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Votes: 552
Rating: 3.14
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Servings 50crackers (approx.)
Prep Time 15minutes
Cook Time 25 - 30minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 552
Rating: 3.14
You:
Rate this recipe!
Servings 50crackers (approx.)
Prep Time 15minutes
Cook Time 25 - 30minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Instructions
  1. Preheat oven to 350°F.
  2. In a small bowl, combine golden flaxseed meal and water. Let sit for 5 minutes.
  3. Meanwhile, combine almond meal, nutritional yeast and salt in a large bowl. Add melted coconut oil, lemon juice and flaxseed meal mixture and mix until a dough forms.
  4. Transfer dough to a piece of parchment paper and cover with a second piece of parchment paper. Roll dough between parchment paper, removing and replacing the parchment as needed, to 1/16-inch thickness.
  5. Remove top sheet of parchment paper and transfer crackers on bottom sheet of parchment paper to a sheet tray. Cut into 1 ½-inch squares or desired shapes. Dock each cracker with a fork and sprinkle generously with kosher or large flake salt.
  6. Bake in preheated oven until deep golden, about 25 minutes.
Products Used in this Recipe
Recipe Comments

17 thoughts on “Nooch Crackers (gluten free)

    1. recipe specialist

      Hi Jean,
      You can use an equal amount of melted butter, or olive oil as a substitute for the coconut oil called for in this recipe. We hope you enjoy it!

      Reply
    2. Lauren

      I always use aquafaba (chickpea liquid from can) in place of oils. I made these today and they are fantastic. I added an herbed pepper to the mix and we can’t stop eating them! ediblemusings.com

      Reply
    1. recipe specialist

      Hi Holly,
      We haven’t made this crackers using another flour, but a “heavier” gluten free flour like garbanzo bean flour or quinoa flour might work better than a starchy flour like rice flour. Let us know if you try this substitution! Please note too that our gluten free facility does process nuts, so there is a chance for cross contact to occur. If you need any additional assistance please call our Customer Service Department at 1-800-349-2173.

      Reply
  1. Holly

    I tried the crackers using your all purpose gluten free flour. They turned out wonderful! Thank you so much for helping my family in our gluten free journey, we are still able to eat what we love!

    Reply
    1. recipe specialist

      Thank you so much for following up with us, Holly! We’re so glad to hear that you loved the results! Thank you for letting us know and for your interest in Bob’s Red Mill- we appreciate it!

      Reply
    1. recipe specialist

      Hi Kat,
      The oil will help bind the crackers together and adds to the texture as well. You can try omitting the oil, but it may change the texture and flavor and make the crackers a bit more delicate.

      Reply
  2. Linda Parks

    Hmm, I think you could vary this by sprinkling some Parmesan cheese on them before baking. Need to get some nutritional yeast and try this!

    Reply
    1. recipe specialist

      Hi Linda,
      Parmesan cheese sounds like a great addition! Let us know what you think if you decide to try the crackers!

      Reply
  3. Mary Lou

    I saved link to make these. My husband is,now gluten (wheat) free. I love the Bob’s Red Mill product and want to try making these.
    I made vegan shortbread cookies with the almond flour and they are delicious!

    Reply
  4. Michelle McClintock

    I have a question. I don’t use yeast when I bake because I live alone and I don’t think I can use it up fast enough. Do you need yeast to make these crackers? What can you use as a substitute if it needs yeast?

    Reply

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