Barley Free Coconut Flour Garlic Crackers
Crunchy, garlicky, and genuinely satisfying, these little squares deliver everything you want from a snack cracker without a single grain in sight. Coconut flour and arrowroot starch do all the heavy lifting here, creating a dough that rolls out beautifully thin and bakes up with that irresistible snap. The combination of garlic powder, dried oregano, and onion powder means every bite is savory and aromatic — not bland or cardboard-y like some grain-free crackers can be. Coconut oil pulls double duty, binding the dough and then getting brushed on top for a golden, slightly glossy finish before the oven does its thing. A sprinkle of flaky sea salt right before baking takes them from good to genuinely hard to stop eating. Store-bought crackers are a minefield when you're avoiding barley and its sneaky derivatives, but making your own batch with a short, clean ingredient list puts you completely in control. Let them cool fully on the pan and they'll crisp up perfectly — then break along the scored lines and try not to eat them all before they make it to a bowl.
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Learn more →Ingredients
4 servings
- ½ cup coconut flour
- ¼ cup arrowroot starch
- ½ tsp fine sea salt
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp onion powder
- 3 tbsp coconut oil, melted and cooled slightly
- ¼ cup water, plus more as needed
For brushing
- 1 tbsp coconut oil, for brushing
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the coconut flour, arrowroot starch, fine sea salt, garlic powder, dried oregano, and onion powder until evenly combined.
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