Homemade Crackers (Gluten-free, Dairy-free)

Course Snack
Cuisine Dairy Free, Gluten Free
Servings 20 crackers
Author Kula Mama


  • 1 cup cooked millet warm, best if you cook millet and use right away when it's softer.
  • 1 cup almond flour
  • 5 tablespoons ghee butter or coconut oil (for dairy free), melted.
  • 1/2 teaspoon sea salt


  1. Pre-heat oven to 350 degrees.
  2. Place the cooked millet and almond flour in a food processor and process until combined.  Add the oil and salt and continue to process until combined.  The dough won't necessarily form a ball, but it shouldn't be soupy.  The proportions above should give you something in the middle.
  3. In a prepared 9x12 glass dish (either line it with parchment paper or grease it with butter/oil) spread the mixture with a greased rubber spatula.  Try to spread the dough as thinly as possible.  Bake for 30-35 minutes until it looks golden brown.  Remove from oven and cut into squares (2x2 works well).  Let crackers rest a few minutes and they will harden as they cool.  Remove carefully with a metal spatula.  These crackers will crumble more easily than store bought brands so use caution.  Enjoy the buttery yumminess!