Rosemary Garlic Crackers

I’ve never tried making crackers before, but I got inspired and was surprised at how easy it is.

  • 3/4 cup almond meal
  • 1/2 cup sorghum flour
  • 1/4 cup potato starch
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried rosemary
  • 3 tablespoons olive oil
  • 3 tablespoons flax seed meal
  • 1/3 cup boiling water

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place the flax seed meal in a small bowl. Pour in the boiling water and stir well. Let sit about 5 minutes.
  3. Put the flours, salt, garlic powder, and rosemary into the bowl of a stand mixer. Stir to mix the flours. Add the oil and flax seed mix. Mix on a medium-speed until dough comes together.
  4. Tear a piece of parchment paper to fit a large baking sheet. Lay on the counter and turn the dough onto the parchment paper. Roll the dough out to 1/8 inch thickness. Use a pizza cutter or sharp knife to cut into squares. Transfer parchment paper to the baking sheet.
  5. Bake in the oven for 17-18 minutes, until edges are just starting to brown. Remove and allow to cool.

(Makes approximately 40 crackers)

A lot of cracker recipes suggest that you roll the dough out between two sheets of parchment. I found that to be a big pain. But it might help if you’re having problems with dough sticking to your rolling pin. Also, don’t be afraid to use your hands to help shape the dough and patch up cracks.

If you have coarse salt, a little sprinkle on top before baking would be nice.

I’m also sharing this recipe in the Slightly Indulgent Tuesday, Allergy Free Wednesdays, Full Plate Thursday, and Wellness Weekends.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


  1. Kalinda,

    These look amazing!! I’m totally loving your ingredients here and I have everything, so I’ll be making these this week for sure. You had me at garlic and rosemary. Amazing combo of flavors. Thanks for a great recipe!!

    You should share these on Allergy-Free Wednesdays this week!! I’ll send you a link in case your interested. :-)


  2. I like these! I haven’t made crackers before either. These would be great with some hummus, I might try them later this week, thanks!

  3. These look amazing! I love rosemary and garlic together.

  4. I bookmarked this to share and try. What could I use instead of sorghum flour, since I don’t have any :(

    • I don’t know what random GF flours you keep around. Perhaps brown rice or millet. Since I know you’re not GF, you might try regular all purpose flour.

  5. Rosemary and Garlic is such a classic combination – your crackers sound delicious! Thank you for sharing this wholesome recipe!

  6. Stopping by from the Hearth & Soul Tuesday Blog Hop!

  7. Hi Kalinda,
    I think it must be snack time, I about jumped through the screen trying to get to that wonderful plate of crackers, fruit and cheese, it looks delicious! Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  8. What a wholesome and flavorful combination! Your crackers look lovely and delicious!

  9. Wow, these look really yummy! I have some sorghum flour just waiting to be used, so I’ll have to try this! Thanks for sharing on Allergy-Free Wednesday. Hope you’ll join us again this week with another great recipe!

  10. I’d love to try these if I knew what to substitute for the flax seed meal. Can’t touch that stuff, it gives me a reaction like food poisoning.


    • Have you ever tried working with chia seeds? They form a gel much like flax seeds. They don’t need to be ground up like flax seeds, but if you were going to use them for this, I might do it anyway just for texture issues.

  11. I am not gluten free and was wondering if I could just use reg flour instead of the sorghum flour?

    • Well, I’ve certainly never tried it with regular flour. I’d assume it would work. Unless you happen to have potato starch, you’d want to substitute enough flour for both the potato starch and sorghum flour. Hope it works out for you.

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