Lupin Free Coconut Flour Garlic Crackers
Crispy, garlicky, and satisfying in a way that store-bought crackers rarely manage, these little squares deliver serious snack energy with a surprisingly short ingredient list. Coconut flour and arrowroot starch form the base, giving each cracker a light, dry snap once fully cooled ā no graininess, no gummy texture, just clean crunch. Garlic powder, dried oregano, and onion powder layer in a savory depth that makes them genuinely hard to stop eating, especially with a pinch of flaky salt on top. For anyone navigating lupin-free eating, crackers are one of those sneaky problem foods ā lupin flour turns up in all kinds of baked goods and snack products, often without obvious labeling. Making your own from scratch with coconut flour completely sidesteps that concern, and the process is straightforward enough for a weeknight batch. Rolling the dough thin between two sheets of parchment is the real trick here ā get it close to 1/8 inch and the crackers bake up evenly golden rather than soft in the middle. Serve them with dips, cheese, or just on their own straight off the baking sheet while they're still warm.
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Learn more āIngredients
4 servings
- Ā½ cup coconut flour
- Ā¼ cup arrowroot starch
- Ā½ tsp fine sea salt
- Ā½ tsp garlic powder
- Ā½ tsp dried oregano
- Ā¼ tsp onion powder
- 3 tbsp coconut oil, melted and cooled slightly
- Ā¼ 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 350Ā°F (175Ā°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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