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



  • 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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