These Gluten-Free Rosemary and Poppyseed Crackers will make you forget all the gluten-filled crackers that you used to eat and love! They are so good to eat on their own or in combination with your favorite cheese board companions.
They are super easy to make and come together really quickly. Once you have everything combined, place the dough between them and roll it out to be about 1/4" thick.
Carefully peel back the top layer of the paper and then cut with a small scalloped cookie cutter (about 2"/6cm in diameter). Being very gentle, transfer your crackers to the fridge to firm everything up again for 20 minutes before baking for 21 minutes at 320 degrees Fahrenheit.
Gluten Free Rosemary & Poppyseed Crackers
These crackers are such a great gluten-free option for appetizers, charcuterie boards and snacks!
Line three baking trays with parchment paper.
Sift the flour and combine all dry ingredients in a medium size bowl.
Add 125ml cold water and mix until the dough comes together.
Cut the dough into 4 pieces. Between two pieces of parchment paper roll out a quarter at a time until about 1mm thick.
Cut out crackers with a 6cm scalloped edge cutter. Repeat with remaining dough and transfer raw crackers to the baking trays.
Prick each cracker uniformly with a fork in three rows. When all trays have raw crackers on them, refrigerate the trays for around 20 minutes.
Preheat oven to 320 degrees F. After chilling, put trays into the oven and bake for 21 minutes.
Remove trays from the oven and transfer crackers to cooling rack.
Recipe revised and made gluten-free from Richard Burr's recipe.
Best served with strong cheddar, goats cheese and Gorgonzola.