A while back, I went with my parents to a fabulous Italian restaurant. We were starving, and as we waited for our food, we stuffed our faces with these fabulous rosemary and olive oil flat bread crackers. They were super thin and super yummy.
Since then, I have been wanting to recreate these great crackers at home – both with and without the gluten. Today, I am sharing with you a gluten free rosemary cracker, that while not as thin as the cracker from the restaurant, the rosemary flavor in these crackers, combined with the sea salt and olive oil, give me the flavor and crunch that I’m looking for.
1 cup cooked brown rice
1 1/2 cups garbanzo bean flour (plus more for rolling)
1 tsp. sea salt (plus more for sprinkling over)
2 tbsp. chopped rosemary (plus a bit extra for sprinkling)
1/4 cup olive oil (plus more for brushing)
1/4 cup water
Preheat oven to 375.
In the bowl of a food processor, process the brown rice. It should be mushy. Slowly add in the rest of the ingredients while pulsing. Process until it forms a ball and moves away from the sides of the bowl.
Dust a flat surface with some more garbanzo flour. Knead a bit for a minute. The dough will be a bit sticky.
Place half of the dough on a piece of parchment paper that is sized to a baking sheet.
Roll out the dough as thin as possible on to the parchment paper. It’s important that you roll it thin so it can achieve ideal crispiness. Try for around 1/8 inch.
Brush the dough with olive oil and sprinkle on some sea salt and more rosemary sprigs.
Cut dough with a pizza cutter to preferred crackers shapes/sizes.
Repeat with the other half of the dough.
Bake in oven for around 25 minutes. Check periodically for browning. The crackers should be browner around the edges and browned a little on the bottom of the crackers. They will harden more once you let them cool down a bit.
Store in an airtight container. Enjoy!