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Gluten-Free & Vegan Garbanzo Flour and Rosemary Crackers

Total Time: Less than 45 minutes

Yield: 8-12 crackers


  • ¼ cup Bob’s Red Mill GF 1 to 1 flour

  • ¼ cup garbanzo bean flour

  • 2 teaspoons rosemary - finely chopped

  • ¼ teaspoon salt

  • 1 teaspoon olive oil

  • 3 tablespoons water


  1. Preheat oven to 350 degrees

  2. Mix flour, rosemary, and salt together

  3. Add oil and slowly mix in the water until dough ball is formed

  4. Flour your work surface and roll out the dough as thin as possible

  5. Cut into desired shapes - pick an easy shape for this dough

  6. Transfer onto a cookie sheet lined with parchment paper

  7. Poke holes into crackers and sprinkle with water & additional salt

  8. Bake for 12 minutes, flip, bake for 8-12 more

  9. Enjoy!

I really enjoy the flavor of these crackers. They are the perfect dipper for hummus if you feel like doubling down on your legumes. This dough is pretty fragile so I suggest making your shapes really simple so they’re easy to transfer to the cookie sheet. I went with sloppy rectangles and declared them ~*rustic*~. Speaking of rustic, don’t buy rosemary. It grows literally everywhere and there’s no reason you should have to buy it and waste that stupid plastic in comes in. Hope y'all enjoy these crackers!

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