Gluten-Free Rosemary Crackers

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  • ½ cup white rice flour
  • ¼ cup tapioca flour
  • ½ cup almond flour
  • ½ teaspoon pink Himalayan salt or sea salt
  • ½ teaspoon black pepper
  • 2 ½ Tablespoons olive oil
  • 1 teaspoon flax meal
  • 4 Tablespoons filtered water
  • 4 drops rosemary essential oil (or 1 tsp fresh minced rosemary or 1/3 tsp dried rosemary)

For extra flavor:

  • Extra olive oil and minced fresh minced rosemary to add on top before baking


  1. Preheat oven to 325°F. Whisk 1 tablespoon of water into flax meal and rosemary essential oil and set aside to thicken.
  2. In a large mixing bowl, whisk together white rice flour, tapioca flour, almond flour, salt, and pepper. Create a well in the center of the dry ingredients and add the olive oil, flax seed mixture, and 3 tablespoons filtered water. Mix well until dough forms.
  3. Knead dough, adding additional water (a little at a time) if needed until dough sticks together without crumbling apart. Place dough on a piece of parchment paper. Cover the dough with an additional piece of parchment paper and roll out using a rolling pin until dough is really thin (about 1/8 inch thick).
  4. OPTIONAL: Brush with additional olive oil and sprinkle with minced rosemary.
  5. Using a sharp knife or pizza cutter, cut the dough into cracker-size squares and place onto a parchment-lined baking sheet. Leave a little space between each cracker so they’re not touching.
  6. Bake for about 12 minutes or until crackers turn light golden and are dry to the touch. Let cool completely on baking sheet before transferring to an airtight glass container. Store in a cool, dry cupboard.


Serves 10. Per Serving:

Calories: 100.6 |
Total Fat: 6.4 g |
Total Carbohydrate: 9.8 g |
Dietary Fiber: 0.9 g |
Protein: 1.7 g

Ingredient Highlights

Almond flour is a gluten-free flour made by grinding almonds after the skin has been removed. It’s softer and finer than almond meal which is made by grinding almonds with the skin left on.

Flaxseed meal is made by grinding fresh, whole flaxseeds. For maximum health benefit, grind flaxseeds in a coffee grinder or blender just before using as the oil in flaxseed breaks down quickly.

Pure olive oil is high in nutrients including vitamins D, E, K, and A as well as omega-3 fatty acids. For the highest quality, look for organic extra virgin olive oil in dark glass bottles or tins that has an expiry date.

Rice flour can be made at home by grinding dry, uncooked rice into a fine powder using a coffee grinder or high-speed blender.

Rosemary is a powerful herb that helps protect the liver from the toxic effects of chemicals, lowers cortisol levels, and is cytotoxic to many cancer cell lines. Smelling and consuming rosemary has been shown to improve memory and cognitive function.

Tapioca flour is a starch from the cassava (aka Yucca root) that makes an excellent gluten-free thickener. It contains folate, vitamins B and K, and is rich in iron and calcium.


  1. Can you psyllium husk instead of rosemary? I'm not sure I have flax seeds right now but I do have psyllium. Maybe I'll try it.

  2. Hi there I made these crackers this morning. They actually are pretty good. They didn't get brown like regular crackers would I even cooked them a little longer, but they firmed up rather nicely. I brushed them with a little olive oil the Himalayan salt & added a touch more of chopped fresh rosemary. I got about a little over 3 doz. Yummy! Thank you Katrina.

    • That's wonderful, Carol!

      Thank you so much for recreating this recipe. We love how you added your own twist to your crackers. They sound really tasty!

      We hope you can also check out our other easy, healthy, and delicious recipes here: We would like to hear which one you would want to try out next.

      Wishing you a lovely weekend!

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