gluten-free rosemary crackers recipe


  • 1/2 cup gluten-free flour of your choice – I used Bob’s Red Mill GF All Purpose Baking Flour. Of course, you could always use whole wheat flour or regular all purpose flour
  • 1/2 cup almond meal (flour) – I used the left-over almond meal from the almond milk I made the previous day
  • 1 1/2 Tbsp nutritional yeast
  • 1 3/4 Tbsp flax meal
  • 1/4 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 1/2 tsp dried, crushed rosemary
  • 1/4 tsp baking soda
  • 2 tbsp sesame seeds – I used ones I had previously roasted
  • 1/4 cup water
  • 1/2 tsp olive oil


  • Preheat oven to 350F.
  • Line a baking sheet with parchment paper.
  • Mix dry ingredients together in a large bowl.
  • Add wet ingredients and mixing well.
  • Knead the dough with your hands.
  • Shape into a ball.
  • Roll out the dough on the parchment paper until it’s about 1/8th inch thick, or as thin as you can get it without ripping. Using a pastry wheel or pizza slicer, cut the sheet into cracker sizes.
  • Bake at 350F for 18-20 minutes or until the crackers are a light golden.
  • Cool on cooling rack for 10 mins.
  • Store in air-tight container once fully cooled.


  1. dawnselene August 15, 2012 6:00 pm

    It has garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour.

  2. Pol August 15, 2012 5:35 pm

    What kind of flour is the Red Mill AP flour?


Post a Comment

Your email address will not be published.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