Gluten-Free Cracker

Submitted by: Craig Ponsford - Ponsford's Place - San Rafael, CA


Total Formula
Metric/kg Bakers %
Oat Flour 0.133 40.00
Almond Meal 0.199 60.00
Baking Powder 0.003 1.00
Natural Raisin Paste 0.133 40.00
Water 0.133 40.00
Salt 0.005 1.50
Rosemary 0.003 1.00
 Totals 0.600


Posted July 10, 2012 by Gary

  • Ready Time :
    0 min





    • Chop fresh rosemary finely.
    • Briefly mix flours, baking powder, rosemary and salt in a bowl.
    • Add natural raisin paste and mix until mixture is crumbly.
    • Add water and mix until shaggy, press together and flatten into a rectangle.
    • Chill for one hour, roll out and fold until dough becomes cohesive and roll to 1/4″ thick.
    • Dock as desired and chill for 20 minutes.
    • Take out and cut into 1″ wide strips, place on parchment-lined sheet pans.


    • Bake for 15 minutes at 325°F. Crackers will be a deep golden brown.

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