Gluten-Free Rosemary Cracked-Pepper Crackers are wonderful crackers perfect for dips, cheese, meats, or even peanut butter and jelly cracker sandwiches. Nevertheless, these wonderful crisp, luscious, and tasty crackers use wine as the liquid in the recipe. In fact, these tasty snacks use Rosemary Wine Salt to season them. Indeed, they are a tasty treat for any cheese and cracker board. Add them to your appetizer list or add them to your tailgating list. 
Gluten-Free Rosemary Cracked-Pepper Crackers
Occasionally, I have a craving for a little snack. Cheese and crackers are the perfect snacks. In any case, I sometimes crumble them up and use them as a crouton in my salads. All in all, they are a tasty snack.
The inspiration to make these crackers came from my Rosemary Wine Salt. Consequently, I make seasoned salt that has wine in it. Therefore, I thought why not create a cracker and instead of adding water why not add wine? Right? Why not? Did I do that? Yes, I did. Hence, I am not a wine drinker and I prefer sweeter drinks and sweeter wines. Incidentally, I used Moscato Wine since that is what I had in my fridge.
In other words, I highly suggest you use what you drink in this or any of my recipes that call for wine. Needless to say, this cracker is good light brown or darker brown. Thus, it is up to you and the way you like it. Use it as an appetizer or a quick and light snack.
Chef Notes:
Read more about Cassava Flour Information here. Find Cassava Flour on Amazon here. Makes 90 crackers.
Nutritional Facts are listed below and are based on 4 crackers per serving. By the way, if you want it to be spicier just add a little more cracked pepper.
Gluten-Free Rosemary Cracked-Pepper Crackers
Ingredients:
- 1 cups cassava flour
- 1/2 teaspoon Rosemary Wine salt
- 1/4 teaspoon chopped fresh rosemary
- 1/4 teaspoon fresh cracked pepper
- 1/8 teaspoon powdered Jalapeno
- 1/2 cup white (Moscato) wine
- 1/3 cup avocado oil
Directions:
First, preheat the oven to 375 F. Secondly, chop fresh rosemary. Next, crack the peppercorns. Finally, mix cassava flour, Rosemary Wine Salt, Cracked Pepper, Powdered Jalapeno, and whisk together.
Lastly, add wine and avocado oil to the dough.
Mix thoroughly and form into a ball.
If it doesn’t stick together add more oil a tablespoon at a time. Keep in mind that cassava flour absorbs more liquid than regular wheat flour. Lay down two sheets of plastic wrap slightly overlapping. Next, form the dough into a rectangle and lay on top of plastic wrap. Lay down two more sheets of plastic wrap slightly overlapping on top of the cracker dough. Roll into 1/8 inch. Finally. remove the top plastic wrap layer. Using a small cookie cutter cut crackers out.
Oil a baking sheet with your hand or pastry brush. Using a spatula carefully lift up the cracker and place it on an oiled cookie sheet.
Lastly, bake 15 – 30 minutes or until slightly brown. Allow them to cool then move to an airtight container. Makes approximately 90 crackers.
Gluten-Free Rosemary Cracked-Pepper Crackers
Equipment
Ingredients
- 1 cup cassava flour
- 1/2 tsp Rosemary Wine salt see recipe on my blog
- 1/4 tsp chopped fresh rosemary
- 1/4 tsp fresh cracked pepper
- 1/8 tsp powdered Jalapeno see recipe on my blog
- 1/2 cup white (Moscato) wine wine of your choice
- 1/3 cup avocado oil
Instructions
- First, preheat oven to 375 F.
- Second, finely mince fresh rosemary.
- Thirdly, crack peppercorns.
- Next, mix cassava flour, Rosemary Wine Salt, Cracked Pepper, Powdered Jalapeno, and whisk together.1/2 tsp Rosemary Wine salt, 1/4 tsp chopped fresh rosemary, 1/4 tsp fresh cracked pepper, 1/8 tsp powdered Jalapeno, 1 cup cassava flour
- Add wine and avocado oil to the dough.1/2 cup white (Moscato) wine, 1/3 cup avocado oil
- Mix thoroughly and form into a ball.
- If it doesn’t stick together add more oil a tablespoon at a time.
- Keep in mind that cassava flour absorbs more liquid than regular wheat flour.
- Lay down two sheets of plastic wrap slightly overlapping.
- Form the dough into a rectangle and lay on top of plastic wrap.
- Lay down two more sheets of plastic wrap slightly overlapping on top the cracker dough.
- Roll into 1/8 inch.
- Remove top plastic wrap layer.
- Using a small cookie cutter cut crackers out.
- Oil a baking sheet with your hand or pastry brush.
- Using a spatula carefully lift up the cracker and place it on an oiled cookie sheet.
- Bake 15 – 30 minutes or until slightly brown.
- Allow to cool then move to an airtight container.
- Makes approximately 90 crackers.
Notes
| Nutrition Facts | |
|---|---|
| Servings 20.0 | |
| Amount Per Serving | |
| Calories 60 | |
| % Daily Value * | |
| Total Fat 4 g | 6 % |
| Saturated Fat 0 g | 2 % |
| Monounsaturated Fat 3 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 1 mg | 0 % |
| Potassium 5 mg | 0 % |
| Total Carbohydrate 5 g | 2 % |
| Dietary Fiber 0 g | 2 % |
| Sugars 0 g | |
| Protein 0 g | 0 % |
| Vitamin A | 0 % |
| Vitamin C | 1 % |
| Calcium | 0 % |
| Iron | 3 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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