A friend wanted a thin, savory, and crisp cracker recipe. “But,” she said, “I don’t eat wheat so it has to be gluten-free.” Taking this as a challenge I modified a standard saltine cracker recipe by substituting blanched almond flour for wheat flour, deleting the baking soda/yeast and adding fresh rosemary from my garden.
This gluten-free cracker recipe is simple and easy to make. Try this and let me know what you think!
2 cups blanched almond flour
1 large egg
½ teaspoon sea salt
½ teaspoon fresh cracked black pepper
2 teaspoons fresh rosemary (chopped fine)
Preheat oven to 350 degrees.
Place all ingredients in a food processor and pulse until dough forms. Remove the dough and place between 2 pieces of parchment paper.
Roll out dough to about 1/16-inch thick. I’ve made the crackers ⅛-inch thick and they are good but try to get them thinner. The thinner the cracker the better.
Remove the top sheet of parchment paper and cut into 2 inch squares using a pizza cutter. Make indentations in each cracker using a fork and sprinkle with extra salt and pepper if desired.
Place parchment paper and crackers on a large baking sheet. Bake for about 12 – 15 minutes or until crisp! These are best eaten within a few hours after they come out of the oven. Place any uneaten crackers in a Tupperware type container to keep them fresh for the next day.