Gluten-Free Rosemary & Garlic Crackers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
2 cups Arrowhead Mills Gluten Free All Purpose Baking Mix1 tsp baking powder1 tsp sea salt3 to 4 tsp dried rosemary (I used 1/2 tsp ground rosemary and 3 tsp dried rosemary)2/3 cup warm water1/3 cup olive oilToppingGarlic Powder
Preheat oven to 400 degrees.
Grease two baking sheets with cooking spray and set aside.
In a large mixing bowl combine the flour, baking power, salt, and rosemary.
In a separate bowl, mix together the water and olive oil; add it to the flour mixture.
Stir it all together until you get a smooth dough. Cut the dough in half, one for each baking sheet.
Using your hands and fingers, flatten the dough onto the bottom of the baking sheet. Get it as flat and as thin as possible. Do the same with the other dough ball.
Sprinkle garlic powder on top then cut the dough into squares with a pizza cutter.
Bake for 12-14 minutes.
Cool for 10 minutes.
Calorie count is per cracker.
Serving Size: Makes approximately 60 crackers
Grease two baking sheets with cooking spray and set aside.
In a large mixing bowl combine the flour, baking power, salt, and rosemary.
In a separate bowl, mix together the water and olive oil; add it to the flour mixture.
Stir it all together until you get a smooth dough. Cut the dough in half, one for each baking sheet.
Using your hands and fingers, flatten the dough onto the bottom of the baking sheet. Get it as flat and as thin as possible. Do the same with the other dough ball.
Sprinkle garlic powder on top then cut the dough into squares with a pizza cutter.
Bake for 12-14 minutes.
Cool for 10 minutes.
Calorie count is per cracker.
Serving Size: Makes approximately 60 crackers
Nutritional Info Amount Per Serving
- Calories: 29.5
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 93.6 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 0.1 g
- Protein: 0.3 g
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