Gluten Free Rosemary Parmesan Crackers

Gluten Free Rosemary Parmesan Crackers

Blogging is definitely more of a winter sport for me; it’s hard to justify sitting in front of a computer when I could be reading in the park on a sunny day – so, sorry about the sparse posts this summer! Once cool weather hits again I will be more diligent about posting regularly. 🙂

I started making gluten free crackers when I wanted to have more quick gluten free snacks on hand. Crackers are really are not that difficult to make as long as you have a rolling-pin and some parchment paper handy. I’ve experimented with a few recipes and eventually created my favourite gluten free cracker that pleases both celiacs and wheat lovers alike! This is the perfect recipe for using up leftover nut-milk pulp from making nut milk, plus it boost the protein content of these gluten free crackers, making them a great snack that won’t spike blood sugar levels. These crackers are tasty on their own or make the perfect vehicle for hummus, dips and cheese too!

Gluten Free Rosemary Parmesan Crackers

Gluten Free Rosemary Parmesan Crackers

Cracker Flour Mix

This mix is fairly versatile, so play around with your ratios depending on what ingredients you have access to. Because these are crackers, the type of gluten free flour you use shouldn’t affect texture too much – it’s more about taste/nutritional preference. It’s the perfect recipe for using up leftover nut pulp from making your own almond/nut/seed milk – however, since nut pulp is slightly moist, you will need less water in the final recipe.

  • ½ cup All Purpose Gluten Free Flour Mix and/or Rice Flour
  • ½ cup ground nuts or nut-milk pulp (You can make ground nuts at home by pulsing in a food processor or finely chopping with a knife.)

OR

  • 3/4 Cup /180 mL Gluten Free Flour (I use a mixture of all-purpose, rice and buckwheat)
  • ¼ cup /60 mL finely chopped walnuts

Crackers Recipe

Herbs like thyme, oregano or dried basil would make great variations too. The measurements are volume, not weight, so I’ve used mL to measure out ingredients if you don’t have US measuring cups.

Makes: 2 trays of crackers

  • 1 cup /240 mL Cracker Flour Mix
  • ¼ cup /60 mL  toasted sunflower seeds
  • A couple sprigs of fresh rosemary or 2 teaspoons dried rosemary, finely chopped
  • ½ teaspoon salt
  • Black pepper, to taste
  • ¼ cup /60 mL flax seeds
  • 2 teaspoons olive oil
  • Water
  • A few gratings of parmesan (optional)

Preheat your oven to 400 F/200 C.

Soak your flaxseed in ¼ cup/60 mL of water for about 15 minutes, until they have softened and formed a gel-like mixture.

In a medium bowl, combine the cracker flour ingredients with the sunflower seeds, salt, pepper and rosemary. Pour the flaxseed mixture into the mixture, along with the olive oil. Stir to form a ball of dough; add water by the half teaspoon to the dough so that it just sticks together – you do not want it to be too sticky (about 1 to 1.5 teaspoons total, unless you used nut-milk pulp – in which case you may not need to add any water, depending on moist the nut pulp was). Divide dough in half and form two balls.

Lay a piece of baking parchment (aka parchment paper) or a silicone mat on the counter; make sure you use baking parchment, which is non-stick, NOT grease-proof paper or wax paper, which will stick to the crackers and ruin them! Place one ball of dough on the paper and pat down to form a round.

Cover with another piece of baking parchment and use a rolling-pin to roll out the dough into a rectangular shape, approximately 1/8” (3mm) thick; to remove wrinkles In the paper as you roll out the dough, you may want to flip this “dough sandwich” over, lift the paper off and lay it down flat again.

Remove the top sheet of baking paper and use a sharp knife to score crackers into 1.25” (3 cm) squares. Pick up the crackers using the bottom layer of baking parchment and place on a cookie sheet. Finely grate some parmesan over the crackers and lightly press into the dough with your hand (a little freshly ground black pepper is also delicious!).

Bake for 10-15 minutes, until lightly golden. Let crackers cool slightly, then snap crackers apart.

Roll out second portion of dough and bake as above. Store in a plastic bag or other airtight container.

Shared on:
Whole Food Wednesdays
Real Food Wednesdays
Keep it Real Thursdays
Slightly Indulgent Tuesdays
Melt in Your Mouth Mondays
Allergy Free Wednesdays
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