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Gluten-Free Rosemary and Parmesan Crackers


  • 1 cup gluten-free all-purpose flour

  • 1/2 cup grated Parmesan cheese

  • 1 teaspoon dried rosemary, finely chopped

  • 1/2 teaspoon salt

  • 1/4 teaspoon garlic powder

  • 1/4 cup olive oil

  • 1/4 cup water


  1. Preheat the Oven: Preheat your oven to 375°F (190°C).

  2. Mix Dry Ingredients: In a mixing bowl, combine the gluten-free all-purpose flour, grated Parmesan cheese, dried rosemary, salt, and garlic powder. Mix well to ensure even distribution of ingredients.

  3. Add Wet Ingredients: Add the olive oil and water to the dry ingredients. Stir until a dough forms. If the dough is too dry, you can add a little more water, one tablespoon at a time.

  4. Roll Out the Dough: Place the dough between two sheets of parchment paper. Roll it out to your desired thickness (thinner crackers will be crispier). Aim for about 1/8 to 1/4 inch thick.

  5. Cut into Shapes: Use a sharp knife or a cookie cutter to cut the rolled-out dough into your desired shapes. You can go for squares, rectangles, or any shape you prefer.

  6. Transfer to Baking Sheet: Carefully transfer the cut-out crackers onto a parchment-lined baking sheet. If you want, you can sprinkle a bit of extra grated Parmesan on top for added flavor.

  7. Bake: Bake in the preheated oven for 12-15 minutes or until the edges are golden brown. Keep an eye on them as baking times may vary depending on thickness.

  8. Cool: Allow the crackers to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They will continue to crisp up as they cool.

  9. Serve: Once the crackers are completely cooled, serve and enjoy! These gluten-free crackers are perfect for snacking or serving with your favorite dips and cheeses.

Feel free to customize the recipe by adding other herbs, seeds, or spices to suit your taste preferences.

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