These lovely rustic Gluten Free Parmesan Herb Crackers were born of necessity. These are Gluten free but crunchy and perfect to use as chip and dip or with cheese. These are perfect with my Whipped Feta and Yogurt Dip. The original recipe was found on the lovely blog, Fox and Briar. They have a lovely recipe for Rosemary crackers that is delicious. This Gluten free version was inspired by that original recipe.
For this recipe, the best Gluten Free flours are Bob’s Red Mill Gluten Free All Purpose Flour and King Arthur Gluten Free All Purpose flour. The recipe has been perfected using these flours only. The recipe comes together really quickly; where you need a little bit of patience is in the rolling of the dough. You want this to be thin, about 1/8″ thick.
How to make the crackers
Preheat oven to 450 degrees.
To start, combine your dry ingredients in a bowl and whisk until combined.
Add 1/2 cup of water and 1 1/2 tbsp of olive oil. Continue to whisk the dough until combined. If the dough appears dry and crumbly, add a tablespoon of water at a time until the consistency appears as the photo below. At this point, you can also add a tiny bit more olive oil too.
Once you get the consistency just right, place dough on a lightly floured parchment paper sheet approximately the size of a rimmed baking sheet (13 inches x 18 inches). Dust the top of the dough with a little flour and start working the dough to thin it out. Continue to lightly dust the dough with flour as needed. It may become a little sticky from working it. Continue to roll out until it’s 1/8″ thick.
Slide the dough on the parchment paper onto the rimmed baking sheet and trim both the paper and the dough if you need to. IMPORTANT: This is going in the oven at the max temperature for the parchment paper, so you don’t want ends of the cracker and paper burning. So I highly suggest trimming the sides of both before baking it.
Now that the dough in on the baking sheet, brush on a little bit of water and sprinkle a little bit of sea salt, a pinch of dried Italian herbs and a sprinkling of parmesan cheese. Take a fork and poke the dough a little here and there and now you are ready for the oven.
Bake for 20 minutes. Depending on the heat of your oven, you may need up to 5 more minutes. It will be golden brown when it’s done and be crisp. Remove from oven and allow to cool on the baking sheet.
Once cooled, break into pieces and enjoy these delicious, crispy Gluten Free Parmesan Herb Crackers.
Gluten Free Parmesan Herb Crackers
Equipment
- rimmed baking sheet
Ingredients
- 1 1/2 cups Gluten Free all purpose flour Bob's Red Mill or King Arthur brands
- 1 tbsp parmesan cheese grated (plus a pinch extra for topping)
- 1 1/2-2 tbsp olive oil extra virgin
- 1/2-3/4 cup water
- 1 tsp Italian herbs dried (plus a pinch extra for topping)
- 1 tsp sugar granulated
- 1 tsp sea salt coarse grind (plus a pinch extra for topping)
Instructions
- Preheat oven to 450 degrees.
- Combine your dry ingredients in a bowl and whisk until combined.
- Add 1/2 cup of water and 1 1/2 tbsp of olive oil.
- Continue to whisk the dough until combined. If the dough appears dry and crumbly, add a tablespoon of water at a time until the consistency appears as the photo below. At this point, you can also add a tiny bit more olive oil too.
- Once you get the consistency just right, place dough on a floured parchment paper sheet approximately the size of a rimmed baking sheet (13 inches x 18 inches).
- Dust the top of the dough with a little flour and start working the dough to thin it out. Continue to lightly dust the dough as needed. It may become a little sticky from working it. Continue to roll out until it’s 1/8″ thick.
- Slide the dough on the parchment paper onto the rimmed baking sheet and trim both the paper and the dough if you need to.
- IMPORTANT: This is going in the oven at the max temperature for the parchment paper, so you don’t want ends of the cracker and paper burning. So I highly suggest trimming the sides of both before baking it.
- Now that the dough in on the baking sheet, brush on a little bit of water and sprinkle a little bit of sea salt, a pinch of dried Italian herbs and a sprinkling of parmesan cheese. Take a fork and poke the dough a little here and there and now you are ready for the oven.
- Bake for 20 minutes. Depending on the heat of your oven, you may need up to 5 more minutes. It will be golden brown when it’s done and be crisp. Remove from oven and allow to cool on the baking sheet.
- Once cooled, break into pieces and enjoy these delicious, crispy Gluten Free Parmesan Herb Crackers.
Notes
Nutrition
All content and photographs ©Claudia’s Table and claudiastable.com
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