Makes about 20 crackers. Difficulty
3/4 cup gf flour 1 teaspoon kosher salt Dash of white pepper 2 teaspoons fresh rosemary, finely chopped 3 Tablespoons cold unsalted butter, cut into small pieces 1 cup Parmigiano-Reggiano cheese, grated 5 Tablespoons sour cream 1 large egg white, lightly beaten Rosemary sprigs for garnish
Using a food processor, combine gf flour, salt, white pepper and rosemary together and pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add Parmigiano-Reggiano cheese and pulse until combined. Add 1 tablespoon sour cream at a time, pulsing between each addition. Process until dough comes together and is thoroughly combined.
Lay a sheet of plastic wrap on a work surface. Transfer dough to plastic wrap and shape into a 2-inch wide log. Wrap log with plastic wrap and refrigerate for at least 24 hours.
Preheat oven to 325°F.
Slice dough into 1/4-inch slices. Transfer crackers to a baking sheet. Dip a sprig of rosemary into the egg white and place on top of each cracker. Bake until crackers are golden and firm in centers, about 25-30 minutes.
Transfer to a cooling rack to cool. The crackers may be made a day ahead of time and kept in an airtight container at room temperature.
We use The Gluten Free Pantry’s Country French Bread Mix Flour for the gf flour in this recipe. To purchase please click the link below in the Recommended Tools section.
You can make the dough and store in the freezer for up to 4 weeks. When you are ready to make them let them sit out for about 1/2 hour before slicing. Slice with a thin blade knife. You may need to place the knife under hot water, then dry it so that it slices through the frozen dough with ease.