Grain Free Saltine Crackers made with Cassava Flour

Homemade Grain & Gluten-Free Saltine Crackers made with Cassava Flour {primal friendly}I LOVE crackers, I even prefer them over potato chips. They are great with both sweet and savory toppings, but especially topped with a thick layer of butter! With my Grain Free Saltine Crackers made with Cassava Flour you don’t have to go without crackers any longer, they are gluten free, nut free, egg free and primal friendly.

These amazing, crispy crackers feature my favorite grain free flour; Cassava Flour. Also known as yuca, cassava is a delicious root vegetable that becomes the perfect alternative for wheat when dried and ground. The most commonly used version of cassava is tapioca, which is the bleached and extracted starch of the cassava flour. Cassava Flour, on the other hand, is a whole food; the entire root, minus the peel. A Gluten-Free, Grain-Free, AND Nut-Free flour with the taste and texture of wheat!

Buy Cassava Flour--> https://bit.ly/ottoscassava

There is only one brand of cassava flour I use; Otto’s Cassava Flour. It is the very highest quality cassava flour available. Other cassava flours are hand peeled and sun dried. That sounds romantic, but unfortunately hand peeling misses small pieces of peel, resulting in grittiness or a “sand-like”crunch in the finished product.  If that’s not bad enough, sun drying presents its own issues. Because drying cassava in the sun takes so long, the cassava flour ferments and takes on a sour, musty smell and taste.
Otto’s Cassava Flour is thoroughly peeled, flash dried and ground 5x  into a beautifully clean smelling and tasting flour that you can count on again and again.

Homemade Grain & Gluten-Free Saltine Crackers made with Cassava Flour {primal friendly}

These crackers are super easy to make, just toss everything into your food processor and it magically transforms into a beautifully silky dough that is rolled out and cut into crackers, then in less than 10 minutes they are baked into crispy crackers!

Homemade Grain & Gluten-Free Saltine Crackers made with Cassava Flour {primal friendly}

Grain Free Saltine Crackers made with Cassava Flour

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Servings: 144 crackers



  • Preheat oven to 400 degrees F
  • In a small pot, over low heat melt 1/4 cup of butter, remove from heat and set aside.
  • In your food processor, fitted with dough blade (or stand mixture with dough hook) combine 2 1/2 cups cassava flour, 1/2 cup room temperature butter, sea salt, yogurt, and water. Process until a smooth dough is formed. If it is too dry add more water 1 teaspoon at a time or if it is too wet add additional cassava flour 1 tablespoon at a time. Do not worry you cannot over work this dough.
  • Divide dough into 4 equal portions. Roll out one portion on a surface generously dusted with cassava flour until 1/8 inch thick.
  • Cut into desired shapes using biscuit, cookie cutter, sharp knife or pizza cutter. Arrange crackers on a parchment paper lined baking sheet, leaving at least 1/4 inch between crackers. Prick each cracker using a fork (to avoid puffing) and gently brush melted butter. If desired, lightly salt the tops of the buttered crackers.
  • Bake at 400 on a middle oven rack for 6-8 minutes or until lightly brown and crispy. (I suggest turning your rack after the first 4 minutes of baking)
  • Transfer baked crackers to a cooling rack, they will get crispier as they cool.


Crackers that are thinner will start to brown. Adjust cooking time according to the thickness of your crackers.


Calories: 17kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 15mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 50IU | Calcium: 3mg
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!

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  1. These are so so good! I’ve made them twice I can see myself making them every week. We love them with cheese or sunflower butter. I’m going to try this dough as a thin crust pizza crust next!

  2. 5 stars
    I didn’t have enough flour for a whole batch and I had to sub the dairy for coconut oil and full fat coconut milk. They cooked for 15 minutes total and were the best crackers I have had!!! Thank you so much for the recipe. Going into my keep book!

  3. 5 stars
    These were very good and easy to make. Time-consuming, yet, but worth it! I mixed with a little granulated garlic, chili powder, and dry mustard into the sprinkling salt, it added just a touch of flavor.

  4. 5 stars
    These crackers blow my mind! My first cassava flour recipe and I’m in heaven. I didn’t have enough yogurt so used coconut milk for the other half. The dough was a little wet, but fine and it definitely took longer for mine to cook. I just kept an eye on them. So good I could cry. I haven’t had anything bread like for 5 weeks. It’s all I can do from just eating them all plain.

  5. This looks amazing, but cutting and transferring individual shapes is a bit more work than I’d like. Have you ever tried simply cutting a grid on parchment paper and baking as is? Or do they need their space to properly bake? Thanks so much.

    1. I enjoy creating food so I don’t mind the time, if you try simply cutting them I”d break them apart about 1/2 way through.

      1. Hayley, I made them and they’re incredible! I too enjoy creating but chronic pain prevents much elaboration when I make all my own. For the record, baking them as one big scored square doesn’t work, they merge together somewhat, making breaking them apart really difficult, especially in the middle of baking them. So I’ll jut cut squares and separate them before baking. This recipe is worth it. Mom says they’re the best saltines she’s every tasted, period. And even the burned ones were still edible. Thanks so much.

    2. I haven’t tried this recipe yet, but was wondering if these crackers can be frozen? Looking forward to making them!

  6. I don’t have a food processer or mixer with dough hooks but I’d really like to try these. Will a regular hand held mixer be okay? Or maybe just by hand?

  7. I used coconut milk and duck fat in place of the yogurt and butter. It worked great. The dough was very easy to work with. I brushed some of the tops with coconut oil and some with olive oil. I sprinkled some with only sea salt and some with a combination of sea salt, onion powder and garlic powder. They were all delicious! So happy to have a good Paleo and nut free fracker recipe. Thank you!

  8. I made these today and they are delicious! They taste like sourdough wheat crackers. How are they best stored?
    Thanks so much for the recipe!

  9. I made these yesterday and they are really good. I found that they come out best using convection bake for about 10 minutes. My first batch was under cooked (I ended up putting them back in the oven for a few minutes after they cooled, which worked fine). I liked them best rolled out thinner than 1/8 inch and baked so that they were a bit more brown than the ones in the picture. Awesome recipe. My daughter wants to bring them for her snack day next week!

    1. Cassava flour is different than tapioca flour/startch. I don’t think it would be a good swap. Tapioca flour is more like corn startch in baking while cassava flour is more like traditional flour.

  10. Delicious! I subbed cocnut oil for butter, and coconut milk for all liquid. It worked perfectly. Lightly brushed melted cocnut oil on top and sprinkled a mix of salt, garlic powder and onion powder. So good…

  11. By the way, these totally work with coconut milk instead of yogurt! Make sure to use full fat, though.
    These are AMAZING. I added a little extra salt, and they were perfect 😀 😀

  12. I love crackers too – I swear I eat cheese, crackers and dip TOO often. I never thought to make my own crackers before though so this is something I must try. I never have tried cassava flour either and am keen to get my hands on some.

    1. In theory a coconut milk or other non dairy plain yogurt should work. I haven’t personally tried it, if you do let me know how it turns out!

  13. Is there a replacement for the yogurt? I can’t do yogurt in general, even if it is a but milk yogurt.

    1. In theory a coconut milk or other non dairy plain yogurt should work. I haven’t personally tried it, if you do let me know how it turns out!

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