Gluten Free Rosemary Crackers Recipes

TO-DIE-FOR ROSEMARY & THYME CRACKER RECIPE (GLUTEN-FREE)

Steps:

• Preheat the oven to 350. In a small bowl, lightly whisk the oil, egg and water to combine. In a larger bowl, combine the rest of the ingredients into a uniform dry mixture.
• Add the wet ingredients to the dry ingredients and stir well to combine. Once the dough comes together, use your clean hands to mix well and ensure a uniform mixture.
• Place the dough between two sheets of parchment paper and roll out to 1/8 inch thickness. Peel off the top sheet of parchment paper and place the bottom sheet with dough onto baking sheet.
• Cut into 2-inch squares and bake 12-15 minutes until lightly golden around the edges. Let cool at least 15 minutes before serving.
• Store in the refrigerator up to one week, or at room temperature up to two days.

GLUTEN-FREE ROSEMARY CRACKERS

Steps:

• Preheat oven to 325°F. Whisk 1 tablespoon of water into flax meal and rosemary essential oil and set aside to thicken.
• In a large mixing bowl, whisk together white rice flour, tapioca flour, almond flour, salt, and pepper. Create a well in the center of the dry ingredients and add the olive oil, flax seed mixture, and 3 tablespoons filtered water. Mix well until dough forms.
• Knead dough, adding additional water (a little at a time) if needed until dough sticks together without crumbling apart. Place dough on a piece of parchment paper. Cover the dough with an additional piece of parchment paper and roll out using a rolling pin until dough is really thin (about 1/8 inch thick).
• OPTIONAL: Brush with additional olive oil and sprinkle with minced rosemary.
• Using a sharp knife or pizza cutter, cut the dough into cracker-size squares and place onto a parchment-lined baking sheet. Leave a little space between each cracker so they're not touching.
• Bake for about 12 minutes or until crackers turn light golden and are dry to the touch. Let cool completely on baking sheet before transferring to an airtight glass container. Store in a cool, dry cupboard.

GLUTEN FREE ROSEMARY CRACKERS

Steps:

• In a large bowl, combine almond flour, salt and rosemary.
• In a medium bowl, whisk together olive oil and egg.
• Stir wet ingredients into almond flour mixture until thoroughly combined.
• Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness.
• Remove top piece of parchment paper.
• Transfer the bottom piece with rolled out dough onto baking sheet.
• Cut dough into 2-inch squares with a knife or pizza cutter.
• Bake at 350° for 12-15 minutes, until lightly golden.
• Let crackers cool on baking sheet for 30 minutes, then serve.

ROSEMARY FIG CRACKERS

Steps:

• In a large mixing bowl, stir together almond flour, salt, rosemary and figs.
• Mix in egg and oil until well combined.
• Roll out dough between 2 sheets of parchment paper until 1/8-inch thick.
• Cut dough with a knife or pizza cutter into 2 inch squares.
• Bake at 350°F for 10-12 minutes until golden brown.
• Cool and serve.

GLUTEN FREE ROSEMARY BREAD RECIPE BY TASTY

Steps:

• Prepare a 6-inch cast iron skillet (if you don't have cast iron, use a 6-inch round oven safe dutch oven or bowl). Using ½ tsp olive oil and a paper towel, lightly coat the entire inside of the dish to help prevent sticking.
• In a small bowl, combine warm water (about 110° F), sugar and yeast. Gently stir and set aside for 5-10 minutes. The yeast should start to bubble and foam at the top.
• In a stand mixer, combine gluten free flour, guar gum, salt, black pepper, Italian seasoning, and chopped rosemary until mixed (about 30 seconds).
• Once the yeast has become bubbly and foamy, pour into the flour mixture. Add 2 tbso olive oil. Mix on medium speed for 2-3 minutes, scraping down the sides if needed. The dough will be sticky.
• Transfer the dough to your prepared cast iron skillet. Using a spatula (get it wet to help prevent sticking), gently mound the dough into a ball, smoothing out the dough as you go. The ball should be about 4 inches in diameter.
• Using the remaining 1 tsp olive oil, gently rub it over the dough (this prevents the dough from drying out as it will not be covered during proofing. It also helps the bread develop a crispy crust.) Place the pan in a warm spot and allow the dough to double in size. This can take anywhere from 35-45 minutes, depending on the temperature. Toward the end of the dough proof, preheat your oven to 425° F (removing the pan from the oven if necessary).
• Sprinkle remaining ¼ teaspoon kosher salt on the dough. If desired, make two slashes with a sharp knife on the top (purely decorative), but be careful not to slash too deep. Place in the oven and bake for 30-35 minutes, or until the outside crust is lightly browned.
• Serve warm.