Rosemary & Paprika Sourdough Crackers
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.
Instructions
9 stepsPrepare the Dough
In a large bowl, mix together the Parmesan cheese, rice flour, almond flour, salt, paprika, and chopped rosemary.
Gradually add the Gluten-free Sourdough Starter, 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.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes to firm up.
Shape the Crackers
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
Roll out the chilled dough between two sheets of parchment paper to about 3-5 mm (⅛ inch) thickness.
Use a sharp knife or cookie cutter to cut the dough into your desired cracker shapes.
Transfer the shapes to the prepared baking sheet, leaving some space between each cracker.
Bake the Crackers
Bake the crackers in the preheated oven for 12-15 minutes, or until the edges are golden and the crackers are crisp.
Allow the crackers to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Notes
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.
