• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
An Edible Mosaic™
  • about
    • contact
    • accessibility
    • privacy policy
    • terms and conditions
  • cookbooks
  • recipes
  • world cuisine
    • arabic and middle eastern
    • asian
    • british
    • buffalo foods
    • czech
    • dutch
    • ethiopian
    • french
    • german
    • greek
    • indian
    • irish
    • italian
    • jamaican
    • jewish
    • latin
    • polish
    • russian and ukrainian
    • swedish
    • tex mex
    • thai
    • west african
  • Nav Social Menu

menu icon
go to homepage
  • cookies!
  • about
  • recipes
  • cookbooks
  • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • cookies!
    • about
    • recipes
    • cookbooks
    • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Type » Appetizers

    Swiss Cheese and Thyme Homemade Gluten Free Crackers

    Published: Jul 20, 2018 · Modified: Jan 19, 2022 by Faith · This post may contain affiliate links · Leave a Comment

    Swiss Cheese and Thyme Homemade Gluten Free Crackers are crispy with a slightly nutty cheesy flavor and a good thickness that makes them sturdy enough to serve with dip.

    Swiss Cheese and Thyme Homemade Gluten Free Crackers Front View

    Gluten free baking is its own entity. Gluten is a protein found in wheat, rye, and barley, and it helps give regular baked goods their structure, rise, and chewy texture. Baking without gluten can yield wonderful results in everything from gluten free crackers, to cookies, muffins, and breads. However, the key is to understanding which gluten free flours to use.

    This recipe for Swiss Cheese and Thyme Homemade Gluten Free Crackers is a spin-off of my Gluten Free Savory Parmesan-Garlic Crackers. Here, I amped up the cheese flavor with Swiss cheese, which also adds a bit of nuttiness. Additionally, I used fresh thyme instead of dried herbs to pack a punch. These gluten free crackers are great for when you’re feeling snacky; they’re perfect for serving with cheese and are also sturdy enough for dipping.

    Baking with Gluten Free Flours

    There are so many gluten free flours available out there, I want to briefly touch on a few of them that I use most frequently.

    In This Article

    • Almond Flour
    • Coconut Flour
    • Tapioca Flour
    • Chickpea Flour

    Almond Flour

    Almond flour is made from ground blanched almonds; it’s similar to almond meal, but almond meal also contains the almond skins. I find that almond flour gives a “white flour” look to baked goods, and almond meal results in a “whole wheat” look. Almond flour lends a slightly nutty flavor to baked goods, and it also results in great structure. It’s fairly easy to work with and generally won’t dry out baked goods because it doesn’t absorb too much liquid.

    I make a lot of baked goods using almond flour as the main flour.

    Coconut Flour

    I don’t typically use coconut flour as the main flour in my baked goods for a couple reasons. First of all, personally I find coconut flour to have a strong coconut flavor. Additionally, I’m not entirely crazy about the texture of baked goods made with just coconut flour. This is because coconut flour is typically used in conjunction with a lot of eggs (because the eggs act as binder so the baked good doesn’t crumble apart because of how dry coconut flour is), and I find the final product too eggy. Lastly, coconut flour absorbs a lot of liquid, so it can be a bit more difficult to work with.

    In general, if you’re trying to replace wheat flour with coconut flour, use ¼ the amount of coconut flour. For example, if a recipe calls for one cup wheat flour, you would use ¼ cup coconut flour (and I typically wouldn’t use more than ¼ cup coconut flour in a recipe). I like to use a little bit of coconut flour in conjunction with other gluten free flours (such as almond flour), but I don’t usually use coconut flour as the base by itself.

    Tapioca Flour

    Tapioca flour (also called tapioca starch) comes from the cassava plant. I find that tapioca flour lends lightness and a bit of chew to gluten free baked goods, which can help achieve a good simulation of regular baked goods containing gluten.

    When I’m making gluten free baked goods, I don’t typically use tapioca as the main flour. Instead, I’ll use a bit of it (around one to four tablespoons) for every one cup or so of almond flour. Tapioca flour is also used as a thickener in sauces, similar to cornstarch.

    Chickpea Flour

    Also known as garbanzo bean flour, besan, or gram flour, chickpea flour is a really useful gluten free flour. It lends beautiful color to baked goods, and also helps with rising. Chickpea flour can have a bean-y flavor (surprise, surprise, lol!), but it’s covered well in the final product when used with other flours.

    Swiss Cheese and Thyme Homemade Gluten Free Crackers in Bowl

    Playing With the Flavor of These Crackers

    You can easily change the flavor profile of these homemade gluten free crackers; just use a different kind of cheese and herb! One thing to note, be sure to use a hard cheese, and not something soft like cream cheese or semi-soft like mozzarella. Here are a few combinations I like: cheddar and minced dried cranberries; Gruyere and dried herbs de Provence; and Gouda and rosemary.

    More Gluten Free Crackers Recipes:

    • Nutty Spiced Pumpkin Crackers from An Edible Mosaic
    • Sweet Potato and Rosemary Crackers from Rachel Cooks
    • Ritz-Style Crackers from Gluten Free on a Shoestring
    • 1-Bowl Vegan Crackers from Minimalist Baker
    • Date and Walnut Paleo Crispbread from An Edible Mosaic

    Close Up of Swiss Cheese and Thyme Homemade Gluten Free Crackers

    Print
    Swiss Cheese and Thyme Homemade Gluten Free Crackers
    Author: Faith Gorsky
    Prep time:  10 mins
    Cook time:  28 mins
    Total time:  38 mins
    Yield: 16 crackers, 4 servings
     
    These savory Gluten Free Crackers are crispy with a slightly nutty cheesy flavor and a good thickness that makes them sturdy enough to serve with dip.
    Ingredients
    • 1 cup (112 g) almond flour
    • ¼ cup (30 g) chickpea flour
    • ½ oz (15 g) freshly grated Parmesan cheese
    • 3 oz (45 g) Swiss cheese, grated
    • 1 teaspoon minced fresh thyme leaves
    • ½ teaspoon onion powder
    • ⅛ teaspoon ground black pepper
    • 1 tablespoon olive oil
    • 1 to 3 tablespoons water (slightly more or less as needed)
    • ½ teaspoon flaky sea salt
    Instructions
    1. Preheat oven to 350F.
    2. Whisk together the almond flour, chickpea flour, Parmesan, Swiss cheese, thyme, onion powder, and black pepper in a medium bowl. Stir in the olive oil; start with 1 tablespoon water and add enough water so it comes together as a dough.
    3. Line an 8 by 8-inch baking dish with parchment paper so that the paper hangs over 2 sides. Press the dough into the prepared baking dish, using a metal spatula to even out the dough.
    4. Once the dough is pressed into uniform thickness, carefully use the overhanging parchment paper to pull out the dough in 1 square. Sprinkle on the sea salt, lightly pressing it into the top of the dough, and then cut it into 16 crackers.
    5. Arrange the crackers about 1 inch apart on a large baking sheet and bake until the crackers are golden and crisp, about 25 to 30 minutes, rotating the tray once. Cool completely before removing from the tray and serving.
    6. Store in an airtight container at room temperature for up to 1 month.
    3.5.3251

    Swiss Cheese and Thyme Homemade Gluten Free Crackers with DescriptionDisclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!

    More Appetizers

    • obatzda recipe featured image
      Obatzda Recipe - Easy German Beer Cheese Dip {video}
    • peach burrata salad recipe featured image
      Peach Burrata Salad Recipe with Pistachio, Bacon, and Basil
    • vegetable fritters recipe featured image
      Crispy Vegetable Fritters with Creamy Garlic Sauce
    • peanut butter hummus featured image
      10 Minute Easy Thai Curry Peanut Butter Hummus

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Rate this recipe:  

    Primary Sidebar

    faith photo with welcome

    Hi, I'm Faith!

    I’m the writer, recipe developer, photographer, and food stylist behind An Edible Mosaic. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had. Welcome to An Edible Mosaic!

    More About Faith →
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS Feed

    Popular Recipes

    • boba milk tea featured image
      How to Make Bubble Tea (Easy Boba Tea Recipe)
    • mini victoria sponge cakes featured image
      Mini Victoria Sponge Cake Recipe - Fit for Royalty & Easy to Make as Cupcakes! {video}
    • canned chicken salad featured image
      Canned Chicken Salad Recipe
    • low carb chicken casserole featured image
      Keto Spinach Artichoke Chicken Casserole - Based on the Dip! {video}

    Seasonal Recipes

    • pear kale salad featured image
      Simple Pear Kale Salad with Candied Almonds and Crumbled Feta
    • slow cooker enchiladas featured image
      Really Easy Crockpot Enchiladas (Ground Beef Slow Cooker Enchilada Casserole)
    • baked brie featured image
      20-Minute Elegant Baked Brie Recipe with Honeyed Grapes
    • caramel apple popcorn featured image
      Easy Caramel Apple Popcorn Recipe and a Fall-Themed Movie Night Snack Board

    Footer

    ↑ back to top

    About

    • Contact
    • Accessibility Policy
    • Privacy Policy
    • Terms & Conditions
    an edible mosaic stamp logo 1200 square

    SEE RECIPE INDEX

    Social

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS Feed

    My Other Blogs

    • Daily Desserting
    • The Keto Queens

    An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I use and love.

    Copyright © 2023 An Edible Mosaic