Appetizers Recipes

Gluten-Free Garlic Herb Crackers (AIP)

aip crackers

Your search for delicious and easy gluten-free and AIP crackers ends here! These garlic herb crackers are the real deal… crisp and crunchy with a hint of olive oil flavor on top of the rosemary and thyme that gives them plenty of interesting taste. I created them to be a vehicle for my favorite liver pâté but I found they are addictively good all by themselves!

But first, a little bit of bragging…

Last week was my 44th birthday and I got to celebrate it at my parents’ lake house in northern Wisconsin. Incidentally, this also happens to be just a few miles away from where I was born. My parents lived there for just a few years at the start of my dad’s long career with the federal government that eventually brought him first to Madison and then all the way to Washington, DC. But they loved the Wisconsin northwoods so much that they returned to the area when they retired. Most of my formative years were spent in the Madison area and my young child memories are hazy, so it has been fun these past few years to visit and get more deeply acquainted with my proverbial roots.

Ready Set AIP - Your on ramp to the Autoimmune Protocol lifestyle

One big part of my roots is definitely the water! Wisconsin is home to some 15,000 lakes (yes, more than Minnesota – though I will grant that the two states don’t define “lakes” the same way) and my parents have always had a boat and we spent many summer days on and in those lakes. During the years we lived near Madison, we braved the crowds and big waves on Lake Mendota and Lake Monona. Today, they have a pristine lake right at their doorstep and I try to spend as much time as I can enjoying it whenever I visit.

Of course, there are many ways to enjoy a lake. You can kayak or paddle board, fish for trophy muskie or bluegills (my favorite eating fish), or just tool around in a pontoon boat.

All of those are just fine… but I grew up waterskiing. To age 7, it was on a saucer like in this video. From age 8 onward, it was on actual skies. Though I never had the opportunity to do any competitive or team skiing, by the time I was a teenager I had graduated to slalom skiing and was as good as anyone out on the lake. So, when my health completely crashed in 2007 and I became so weak that I could no longer had the strength to get up on a slalom ski, I was heartbroken.

But I kept trying… After I adopted a healing lifestyle, including the paleo autoimmune protocol (AIP), in 2013 I was able to ski again with two skis. And then I was able to start on two skis but then drop one and continue skiing. But I still hadn’t returned to full strength and to the “harder-than-it-looks” feat of getting out of the water on that single ski.

Until this summer! See for yourself…

Now, about these crackers…

Notes on ingredients

I played around with some of the harder to find AIP flours like cassava and tigernut, but ultimately ended up with arrowroot flour because it resulted in better crunch and seemed to store better. You might see it labeled as arrowroot “powder” or “starch.” These are just different names for the same thing and depend on the manufacturer’s preferred label. This is the brand I use.

These AIP crackers use olive oil because I like the complexity of the flavor here. You may have heard that olive oil shouldn’t be heated, but in fact it is quite stable and even extra virgin olive oil has a smoke point of 374° which makes it perfectly appropriate for anything you’d bake in your home oven. Counterfeit and adulterated olive oil is a big concern, so make sure you are using a trusted brand such as this one.

Not sure where to buy arrowroot flour, legitimate olive oil, and other AIP-friendly ingredients? I recommend ShopAIP!

Notes on equipment

I discovered that the easiest way to make these AIP crackers is to roll them out between two pieces of parchment paper, transfer the whole thing over to a sheet pan, and then remove the top layer of parchment and use a pizza cutter to cut them into approximately 2 inch squares. It will look like the crackers are merging back together when you bake, but they are actually very easy to break apart again after they have cooled. The only critical element here is that you use a standard “half sheet” baking pan. If you cut your parchment to match the size of the pan and then roll the dough out to fill most of that parchment, you’ll end up with perfectly thin crackers.

Garlic Herb AIP Crackers Recipe

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Gluten-Free Garlic Herb Crackers (AIP)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Jaime Hartman
  • Total Time: 35 mins
  • Yield: 2430 crackers 1x


These easy crackers are a gluten-free eater’s delight! They also happen to be AIP-friendly and vegan too, so you can serve them to all your guests… or keep for yourself!




  1. Preheat oven to 400° F.
  2. In a medium mixing bowl, whisk together arrowroot flour, baking soda, thyme, rosemary, and garlic powder.
  3. Add olive oil and water and mix. You can start with a spoon, but ultimately you will need to get your hands in the bowl and knead the thick dough until it forms a smooth ball.
  4. Place the dough ball on a piece of parchment paper about as large as a standard sheet pan. Place another piece of parchment paper over top and use a rolling pin to roll out the dough until it is as flat as possible on that piece of paper.
  5. Slide the rolled out dough, still between the two sheets of parchment, onto the sheet pan. Carefully remove the top parchment and then use a pizza cutter or sharp knife to cut the crackers into 2 inch squares but don’t move them.
  6. Sprinkle with coarse sea salt.
  7. Bake for 20 minutes, or until lightly browned.
  8. Remove from oven and let cool without disturbing for at least 15 minutes.
  9. Break the crackers apart along the lines cut into them before baking.
  10. Serve immediately or keep in a covered container for up to 4 days.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Appetizer

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28 replies on “Gluten-Free Garlic Herb Crackers (AIP)”

These turned out really well and very tasty! I didn’t have rosemary so used oregano instead and rolled mine out super thin, I enjoyed the texture and will make again!

These are my go-to AIP crackers! Love them! I’ve got them down to a science now! Haha. And I only use garlic and oregano. I wonder however, would it be possible to turn these sweet? Say, omitting the herbs, add cinnamon and coconut sugar?

My partner and children LOVE these! I use chunky sea salt flakes which add a nice look and texture. Left a batch in for too long and discovered once the crackers turn brown they really have a pretzel-y taste! Thanks for the simple recipe!

I liked the texture but had a bitter taste also. Wish I knew what is causing … as excellent texture and the best texture for an aip cracker I’ve had.

Hm, these did not work out for me… when I used the pizza cutter, the arrowroot just melded back together. And they were very chewy. Arrowroot flour and starch are the same, right?? Not sure why else they didn’t work out.

It is normal for the dough to meld back together after the pizza cutter. That just provides scored lines that you can then break the crackers apart along. If they were chewy after baking as described, then you probably either need to roll them out thinner next time, or bake a little bit longer.

I don’t know for sure; I’ve only ever made it with arrowroot. I suspect tapioca starch would work, but I’m not sure about cassava or coconut. It’s hard to substitute AIP flours for another as they are all very different from each other.

Likewise mine was very very runny. I cut back the water and oil by 1/3 (so 2/3 total) and they came out better though very very hard. Going to experiment with some ingredients to try and work some air in to them. Maybe a dash of vinegar with the baking soda as the two will create bubbles.
But not sure how that will taste or bake up.

These are so delicious and easy to make. I used oregano and thyme as the herbs, on one half I sprinkled sea salt and the other half sprinkled nutritional yeast. Next time I think I’ll mix the nutritional yeast through to make cheesey crackers.

Decided to give a sweet version a try and WOW! I replaced the herbs and garlic with ;
– 1/2 teaspoon cinnamon
– 1/2 teaspoon coconut sugar
– 3 tablespoons homemade berry sauce plus 2 tablespoons water
Finally sprinkled with coconut sugar and cinnamon

Similar to other comments, the texture was like when you try to make custard (arrowroot similar to cornflour in that respect), so much runnier than I imagined…..can’t call it a ‘dough’. I’m using a UK ‘cup’, which i believe is the same as the US cup (it also says 250ml on the back). Could you please confirm measurements as this really doesn’t feel right, and I’ve recently started following quite a few of your recipes!
I didn’t have to roll anything, it has just spread out by itself. Have just cooked them…….and they don’t taste good I’m afraid!!! Chewy and hard….. 🙁
Would like to try again after your advice

Could you tell me what brand of arrowroot flour you used? The link you provided above is not working so I couldn’t check. Thank you.

Wow, when I tell you these are life changing I mean it. This is an easy recipe to follow with normal ingredients and I can whip it up easy. I miss crackers with my chicken salad while on AIP and now I have an alternative! Ive made this twice, first the way as written, and second subbing in garlic powder and onion powder for the rosemary and thyme, and even my kids liked them! Thank you so much for this!!

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