Gluten-Free Animal Crackers Recipe Review

Personally, I don’t think these really taste like true animal crackers, but to a child who doesn’t know the difference, they are great! I have made three different batches, for the first batch I used a 3/4 cup cassava flour, 1/4 cup of tapioca four, and 1/3 cup of arrowroot starch. I would advise against this combination as it resulted in a somewhat bitter after taste. The crackers were also uncomfortably dry in my mouth, as well as that of my toddler’s, and he was not a fan! I tried again using cassava, potato, and millet flours and feel this is a great combination! I used these cookie cutters and they worked really well. I froze half of the cookies in a ziplock freezer bag and kept the rest in a glass container on the counter for a few days.



  • 1/4 cup oil (I used grapeseed)
  • 3 Tbsp unsweetened applesauce
  • 1/3 cup sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 3/4 cup cassava flour (Otto’s)
  • 1/3 cup potato flour
  • 1/4 cup millet flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Pinch of Nutmeg



Combine dry ingredients in medium-size bowl and thoroughly blend by whisking together with a fork. Combine sugar, vanilla extract, egg, applesauce, and oil in stand mixer (a handheld mixer should also work just fine) and mix vigorously to combine. Slowly add the dry ingredients while mixing. Dough will form into a ball and be very thick. Roll out portions of dough between two pieces of parchment paper and cut with cookie cutters. Bake at 350 degrees for about 8 min.

Original recipe can be found here.

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