Rosemary Crackers



  • 2/3 cup brown rice flour
  • 1/3 almond meal (lowFODMAP replace with all purpose gluten free or buckwheat flour)
  • 1/4 tsp baking powder 
  • 1 tbsp rosemary, leaves only 
  • 3 tbsp olive oil 
  • 2 tbsp water and more if required 
  • pinch salt 


  1. Add the dry ingredients to a food processor 
  2. Blend for a few seconds 
  3. Add the olive oil 
  4. Blend until well combined
  5. Add the water, 1 tbsp at a time
  6. Once it forms a dough constancy you can stop 
  7. Place baking paper down on a dry flat surface 
  8. Remove the dough and roll into a ball with your hands
  9. Place the dough on top of the baking paper
  10. Place another piece of baking paper on top of the dough
  11. Using a rolling pin or anything similar roll the dough out evenly
  12. Should be very thin, the thiner it is the crispier the crackers will be
  13. Remove the top layer of baking paper
  14. Using a pizza cuter or knife, cut the dough into small squares 
  15. Leave the dough flat, do not separate the squares that you have cut 
  16. Place on a baking tray by lifting the baking paper 
  17. Bake for 15 - 20 minutes, until golden brown 
  18. Remove from the oven and allow to cool 
  19. Separate the squares and enjoy 
  20. Best eaten with hummus dip