Gluten Free Rosemary Infused Cracker Recipe

Have you ever tried to make homemade crackers? If you have, you likely ate them very slowly and savoured each and every one because of all the time and work put into making them! It’s worth it though. The satisfaction of eating a homemade cracker, especially a gluten-free rosemary infused cracker, is incredible. After you made it, you’re in this moment of awe – I made crackers!

Something normally seen as a filler food that you just dive your hand into a box and eat far too many in a comatose state, suddenly you will have great appreciation for. I’ve decided that all of my clients who are over-eaters of crackers (and not the good quality kind of crackers) are going to get the homework of making their own crackers from now on 😉

The thing I loved about these, is that even though the dough was delicate, once cooked, these cookies were sturdy! I expected them to crumble upon touching and never make it in my purse in tact, but alas, I was proven wrong. They are also deliciously crunchy and the rosemary flavour was overpowering in a great way. These gluten-free crackers were built to last! I made them in a few shapes and size, and my favourite were the square ones that I cut and cooked and then separated them.

wholegrain gluten free cracker recipe

gluten free crackers

gluten free cracker

Gluten free cracker

Gluten Free Rosemary Infused Crackers

created by Sarah Maughan – makes approx 60 1×1 inch crackers (very small)

1 1/4 cup Allergic Solution gluten free all purpose flour
1/2 tsp sea salt (plus a bit more for decoration)
1/4 tsp baking powder (ensure gluten free)
1/4 cup dried rosemary, slightly crushed in a mortar and pestle
1/4 tsp garlic powder
2 1/2 tbsp extra virgin olive oil
1/2 cup warm water, plus more for your fingers
Parchment paper
Rolling pin


  1. Preheat oven to 350F
    Snack - gluten free rosemary infused cracker with allergic solution all purpose mix
  2. Combine all the dry ingredients in a bowl and mix.

  3. Add the oil and the water to the dry ingredients. Use your hands to make a crumbly moist mixture.

  4. Dampen your fingers with warm water and continue to clump the mixture into a ball – make sure it’s not too sticky, but also not too dry that it just crumbles when you touch it. Keep wetting your fingers until you feel the mixture is wet enough to stay together to form a ball, but not too sticky that it sticks to your hands. If it gets sticky, add a bit more gluten free flour.

  5. Put the dough on parchment paper and use the heel of your hand to flatten it into a disc shape.

    gluten free cracker

  6. Add another piece of parchment paper on top, and gently roll out the dough changing directions frequently to ensure it’s relatively even, until you reach as thin of a dough as you can – approx 1/16 of an inch – which I know doesn’t really help, so eyeball it and think much thinner than a cookie, almost uncomfortably thin especially in the centre to ensure even crackers.

  7. Use a large knife to cut it into a large square and discard the uneven pieces, and then make vertical and horizontal cuts within the square to the size of cracker you would like (see picture).  You can also use a shot glass to make round crackers, but discard of the dough in between. Transfer the parchment paper with the cut squares on to your baking pan and bake for 15 – 20 minutes (check after 10 min) until slightly browned and crispy looking. Repeat all the steps with new parchment paper until all the dough is made into crackers. DO NOT ATTEMPT TO LIFT THE RAW DOUGH OFF THE PARCHMENT TO TRANSFER TO A NEW PARCHMENT PAPER.

  8. Once cooked, let them fully cool, then gently break the crackers down the pre-cut lines. Store in a container and enjoy!

Best served with garlic hummus, an herbed cheese or eat as is!


*Sarah Maughan and Empower Your Body with Food have no financial or business connection to any of the products mentioned on this page or throughout Any products mentioned are personal choices and not meant for soliciting sales, or for financial profit for companies mentioned or for personal financial profit. All mentions are unbiased and for your informational purposes only to spread the word on good things 🙂

About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
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