A few weeks ago a friend of mine with a severe gluten intolerance asked me to come up with a simple and tasty cracker recipe she could make to impress her friends at her next cheese and charcuterie night (post-pandemic, obviously). After a few failed recipes and a bit of trail and error, I came up with these 6 ingredient crackers. Not only are they so simple to make, but they are crispy, nutty and delicious. You can top them with any fresh herb of your choice such as thyme or sage, however, I think that rosemary is such a wonderful flavour on these crackers.
1 cup ground flaxseed
1 cup rice flour (plus 3 tbsp more set aside)
1 1/3 cup water
2 tsp salt
2 tsp fresh rosemary
1 tbsp avocado oil
Begin by preheating your oven to 400. In a large bowl begin by combining flaxseed and water, stir well until a thick paste starts to form.
Add in rice flour and begin needing the dough until smooth. If the dough is too sticky, add in a bit more rice flour. Dough should be slightly sticky but easy to work with.
Transfer dough onto a piece of parchment paper and roll out thinly and evenly.
Cut away uneven edges and then cut your dough into cracker like shapes, i like to make small 2 inch by 2 inch squares.
Brush dough with oil, and sprinkle on salt and rosemary. Bake at 400 for 30 minutes, until dough becomes firm and slightly crisp around the edges. Transfer to a wire cooling rack and allow to set for two hours, this will help dry the crackers out so they can become crisp.