Rosemary Crackers

Recipe courtesy Daniel Ahern

January 14, 2009 Published in the February 2009 issue of Seattle Met

These delicate, gluten-free crackers taste like a rustic flatbread, with a crisp crunch and a little give. They’re best when eaten within a day of baking.


1 packet active dry yeast (about 2½ tsp)
2 tsp sugar
1 cup warm water
1 cup sweet rice flour
1 cup potato starch
1 cup tapioca flour
¾ cup ground flaxseed
2 tsp kosher salt
1 tsp baking soda
1 tsp xanthan gum
1 large egg
¼ to 1/3 cup olive oil or grape-seed oil, plus more for brushing
Cornmeal, for dusting baking sheet
Fresh rosemary, chopped
Sea salt


1 Stir yeast, sugar, and water together in a small bowl. Set aside.

2 Combine dry ingredients in a bowl. Sift them into a larger bowl, adding any flaxseed remnants back in at the end.

3 Stir yeast-water mixture and egg into dry ingredients. Add oil—up to 1/3 cup—stopping when no dry spots remain and mixture begins to resemble cookie dough.

4 Set dough aside and cover with a clean dish towel; let rise for 1 hour.

5 Preheat oven to 450 degrees. Sprinkle a baking sheet with cornmeal.

6 Between 2 pieces of parchment paper roll a third of the dough as thin as you can make it, as big as the baking sheet.

7 Transfer dough to the prepared sheet. Brush the top with olive oil and press fresh rosemary and sea salt lightly into the top. Bake for 8 to 10 minutes, or until the dough has hardened. Repeat with remaining dough. Allow dough to cool for at least an hour. Break into shards with your hands, and enjoy.

Makes 30 crackers.

Active Time 30 Minutes.

Total Time 40 Minutes.

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