Baking · gluten free · starters

Gluten free cheese and herb crackers

Even if you are not gluten intolerant these crackers are are perfect to serve on a cheese board. Top them with tasty spreads, dunk them in hummus or just nibble on them for a snack. On my recent trip to Provence I bought a large packet of Herbs de Provence and used that to flavour them. Any dried herbs can be used as a substitute. I don’t recommend using dried powdered Parmesan. The beauty about freshly grated Parmesan is that a little goes a long way. Just grate it using a microplane grater till you have a cup full. I used square cutter but any shape will do.I also used the gluten free flour mix from my Gluten free cookbook, which is a blend of different gluten free flours that I found worked well. If anyone is interested in the quantities for that let me know and I will send it to you. Otherwise use a bough mix will be fine.



Makes 35-40 biscuits


2 cups  gluten free flour

5ml salt

10ml castor sugar

5ml  baking powder

5ml xanthan gum

250ml freshly grated Parmesan or Pecorino cheese

10ml dried herbs ( I used Herbs de Provence  but mixed herbs will also work)

250ml  fresh cream

50-60 ml water to mix


Place the flour, salt, castor sugar, baking powder and xanthan gum in your mixing bowl. Add the cheese and herbs. Mix this to combine

Using a K beater add the cream and enough water to make the dough come together.

Turn the dough out onto your work surface and knead lightly to form a smooth ball.

Wrap the dough in cling wrap and allow this to rest for 30 minutes.

Roll out the dough to 1mm thickness on a lightly floured surface. Cut out the desired shape. I used a square cutter.

Transfer the squares to greased baking sheets and poke 2 sets of holes into each square using a fork.

Bake the squares in a preheated oven at 180C for about 8  minutes on each side until lightly browned.



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