Homemade Gluten Free Rosemary Crackers

Last updated: August 13, 2014

Gluten Free Nutty Rosemary CrackersDon’t get me wrong – I’m very thankful for companies that make gluten free crackers. They’re convenient, taste pretty good, and fairly easy to find at most stores. But let’s be honest, they just aren’t the same.  Mostly because they’re made of rice or they’re trying to be a whole bunch of things – vegan, dairy free, wheat free, gluten free, whole grain, kosher, and the list goes on. Selfishly I decided I would make my own gluten free rosemary crackers just the way I wanted.

It’s not unusual for several of my dinners throughout the week to be a pretty cheese plate with a glass of wine. Simple, yet satisfying and quick to put together. When I found out that I had a gluten allergy several years ago, I knew I was going to miss a certain rosemary cracker from Whole Foods that was always part of my cheese plate.

It’s not unusual for several of my dinners throughout the week to be a pretty cheese plate with a glass of wine. Simple, yet satisfying and quick to put together. When I find out that I had a gluten allergy several years ago, I knew I was going to miss a certain rosemary cracker from Whole Foods that was always part of my cheese plate. – See more at: http://www.grainmillwagon.com/rosemary-multi-seed-crackers/#sthash.HmGUwqkn.dpuf
It’s not unusual for several of my dinners throughout the week to be a pretty cheese plate with a glass of wine. Simple, yet satisfying and quick to put together. When I find out that I had a gluten allergy several years ago, I knew I was going to miss a certain rosemary cracker from Whole Foods that was always part of my cheese plate. – See more at: http://www.grainmillwagon.com/rosemary-multi-seed-crackers/#sthash.HmGUwqkn.dpuf

I played around with a few different options and finally landed on these: with a combination of nuts, seeds and freshly ground millet flour they’re a natural, yet flavorful cracker with just the texture and taste I was looking for. They’re the real deal – buttery, crisp but not crunchy, lightly sweet + salty and they hold toppings well.

Gluten Free Nutty Rosemary CrackersCashews, almonds, sesame and flax seeds are all part of the equation, lending healthy fats and protein to make this a good-for-you snack. Whole grain millet flour helps gives them a softer, buttery texture than rice crackers. I made my own flour in my Wondermill, (really loving the convenience of making flour at home so quickly!) but you can find millet flour in most bulk bins. Otherwise oat flour would work too.

You simply add all of the dry ingredients to a food processor and process until it forms a coarse crumb. Then a little bit of honey, oil, and fresh rosemary is pulsed in. Soon you’ll find yourself with a slightly crumbly ball of dough that you pack together, resembling a softball.

Homemade Gluten Free Almond Cashew Crackers A short stint in the refrigerator helps strengthen the dough so you can roll out the crackers pretty thin. And then we bake!

I’m in love with these babies. Their toasty flavor and soft, yet durable texture is fantastic. And the protein is a nice cushion for that glass of wine you’ll be sipping along with them. They turned out so well with such little effort that I think I’ll be hard pressed to buy packaged gluten free crackers unless I’m in a pinch. Enjoy them with your favorite cheese, hummus, or homemade chutney, and as always, your favorite glass of vino.

homemade gluten free rosemary crackers | heartbeetkitchenSide note: If you’re around this weekend, I’ll be doing a demo and book signing at the Minneapolis Farmers Market, 10:30 am, on Saturday, August 9th and would love to see you there! I’ll being talking about the book, some hints on how to use up all that summer squash and have samples. {Books will also be available for purchase, cash or check.}

Homemade Gluten Free Rosemary Crackers

makes about 20 crackers
adapted from The Sprouted Kitchen Cookbook

1/3 cup millet flour (30 grams)
1/2 cup almond meal (50 grams)
1/2 cup raw cashews (50 grams)
2 tablespoons sesame seeds
2 tablespoons flax seeds
a sprig of fresh rosemary
1/2 teaspoon salt
1 tablespoon honey
1 tablespoon olive oil
2 tablespoons water

Combine the millet flour, almond meal, cashews, flax seeds and sesame seeds in a food processor and pulse until the mixture resembles a meal. Add the leaves from your sprig of rosemary, salt, honey and the olive oil and pulse for a few more seconds until the rosemary is chopped up. Drizzle in water and pulse until everything comes together into a ball. If it doesn’t, add a tiny bit more water.Place the ball of dough in plastic wrap and refrigerate for at least an hour.When ready, preheat the oven to 325 degrees.

Remove the dough from the fridge and roll out with a rolling pin on a sheet of parchment paper. This will be easier if you put another sheet of parchment paper on top of the dough and then roll out to ⅛ inch thickness. If it starts to crack at the edges you can gently push it back together before continuing.

Cut the crackers into squares using a pizza cutter, then transfer them, still on parchment paper, onto the baking sheet.Bake for about 12-14 minutes until toasted and brown. Store in an airtight container for 10 days.

 

This post is part 2 of a 3 part series that I am writing and developing for Wondermill, a brand whose mission is to inspire others to make their own flour at home with ease. All opinions are 100% my own, as always. Thank you for supporting the brands that help make this site possible!

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August 6, 2014

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26 comments

  1. these are great! so tasty and great a great chew. Thank you so much for sharing. I am trying to come up with some great finger food options for my husbands lunches, bonus if the kids like it as well. I think these will be a staple in out pantry.

  2. I am allergic to almonds. Any suggestions for alternatives. Please don’t say corn because my oldest daughter is allergic to corn. I can experiment but it would be nice if someone else already did that.

    • Yes, you are right Karen! Thanks so much for catching that. I missed that piece and have now added millet flour into that first step of the directions. Happy cooking!

  3. These look perfect and so super healthy too! I could live off of crackers, cheese and wine, too. Thanks for sharing the recipe – I can’t wait to make these.

  4. Have you tried adding a hard cheese like Parmesan or Romano in the dough? I’ve made ones similar with the cheese in them. Delicious!

  5. I’m not a rosemary fan but I think cumin will be a substitute when I make these. I have a friend that can’t tolerate gluten and I think everyone else at a party will love these too.

  6. I just love this! I made a seedy sea-salt rosemary cracker a couple of years ago with an oat base and it changed my life. Crackers are easier than people think. I’ll definitely give these a try.

    • Hi Kri! It’s amazing how easy homemade crackers are, I wish I wouldn’t have waited this long to make them. I know I’ll still by things like Mary’s Gone Crackers when I’m entertaining and need more of a supply, but these are definitely going to be a staple in our house now. Yours sound fantastic too! I’ll have to look for them on your blog. xo