Rosemary Cracker Recipe

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Rosemary crackers (free of the top eight allergens) with a crunch of poppy seeds. I created this recipe after making the Healthy and Delicious Tuna Salad posted earlier. Tuna is amazing (especially with all the fresh herbs and balsamic), but I personally need to eat my tuna with something crunchy. I tried it as a lettuce wrap for lunch, and it was really good, but I wasn’t convinced. After an unsuccessful cabinet sweep for anything that sounded more appealing to pair with it, a decision was made to create a cracker. There was a problem. I don’t eat gluten anymore. Mission? Bake a yummy gluten-free cracker. Result? This FANTASTIC crispy, yummy, rosemary CRACKER! It is super crunchy because of the poppy seeds, a little bit salty, has loads of rosemary (which I love) and the slightest spice of fresh cracked pepper. It was made to be topped with the tuna salad, but that’s only the beginning of the possibilities! Hummus, guacamole, cheese (if you can eat dairy) and so many more options. Hope you enjoy these allergen free crackers as much as my family did!

allergen free crackers

Rosemary Cracker
Author: 
 
These crunchy, delicious crackers are free of the top eight allergens and can be enjoyed by your entire family!
Ingredients
  • 1¾ cup gluten-free all-purpose flour
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons dry rosemary
  • 3 tablespoons poppy seeds
  • fresh cracked pepper to taste
  • 1 tablespoon extra virgin olive oil
  • ¼ cup water
Instructions
  1. Preheat oven to 450. Combine flour, salt, baking powder, rosemary, poppy seeds and pepper in a bowl. Add the olive oil then slowly stir in the water one tablespoon at a time. You shouldn’t need all of the water in your measuring cup! Stir together until it forms an ever-so-slightly sticky dough. Form a ball, knead a few times to be sure all ingredients are well combined then place on a parchment or silicone lined baking sheet. Either sprinkle with a little gluten-free flour or place another sheet of parchment paper and roll out to approximately ⅛ of an inch thickness. Remove top parchment paper, cut to desired cracker size with a pizza cutter then place in the oven for 8-10 minutes. Watch for the edges browning to know when finished. Remove from oven and enjoy as soon as it is physically possible to eat without burning your mouth!

Allergen free crackers with tuna salad

Alayna Wetherhead

Alayna Wetherhead lives in Connecticut with her husband and son who totally thinks he's a superhero. She likes running, making cookies out of chick peas, is a Yankee fan by marriage, and gets a high out of seeing her grocery total after coupons. She also has an Instagram you can follow.

2 Comments to Rosemary Cracker Recipe

  1. Leigh

    These sound delicious! I haven’t found a ready made cracker my child can have and am so excited to make him some so he can have crackers for the first time in 2 years! He’s only 3 so he likely doesn’t remember eating them at all.

    • Alayna Wetherhead

      Let me know if you try them Leigh! My next batch I would like to do just sesame seeds and salt and pepper. So many variations are possible! Hope you enjoy! :)

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