Gluten-Free Parmesan, Paprika, and Rosemary Crackers
Description
These Parmesan, Paprika, and Rosemary Crackers are a savory, flavorful snack perfect for pairing with cheese, dips, or a charcuterie board.
The sharpness of Parmesan, the heat from the paprika, and the earthy aroma of rosemary create a sophisticated yet simple cracker that’s naturally gluten-free.
The following recipe makes approximately 15-20 crackers.
Ingredients
Instructions
Prepare the Dough
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In a large bowl, mix together the Parmesan cheese, rice flour, almond flour, salt, paprika, and chopped rosemary.
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Gradually add the water, stirring until the mixture comes together into a dough. If the dough is too dry, add a small amount of water, 1 teaspoon at a time, until it holds together.
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Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes to firm up.
Shape the Crackers
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Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
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Roll out the chilled dough between two sheets of parchment paper to about 3-5 mm (⅛ inch) thickness.
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Use a sharp knife or cookie cutter to cut the dough into your desired cracker shapes.
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Transfer the shapes to the prepared baking sheet, leaving some space between each cracker.
Bake the Crackers
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Bake the crackers in the preheated oven for 12-15 minutes, or until the edges are golden and the crackers are crisp.
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Allow the crackers to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Note
Store the crackers in an airtight container at room temperature for up to 5 days. For extra crispness, reheat in the oven for a few minutes before serving.
