Low Histamine Coconut Flour Garlic Crackers
Crunchy, savory, and genuinely satisfying, these garlic crackers are the kind of snack that feels indulgent without giving you anything to worry about. The base is coconut flour and arrowroot starch, both naturally grain-free and well-tolerated, while coconut oil keeps the texture crisp and rich without relying on dairy or fermented fats that can be problematic for sensitive systems. Garlic powder, dried oregano, and a touch of onion powder bring real depth of flavor — no vinegar, no yeast, no aged anything. Rolling the dough thin between two sheets of parchment is the key move here, giving you that satisfying snap when you break them apart. A light brush of coconut oil before baking adds a subtle gloss and helps the optional flaky sea salt stick beautifully to the surface. Store-bought crackers are a minefield of hidden additives and flavor enhancers, so having a clean, homemade option you can actually trust makes a real difference. These are great on their own or alongside a simple dip, and they crisp up fully as they cool — so resist the urge to taste-test straight from the oven.
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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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