Gluten-Free Rosemary Almond Crackers | culture: the word on cheese

Name: Gluten-Free Rosemary Almond Crackers | culture: the word on cheese
Ingredients: ¾ cup whole almonds; 1 can (15.5 ounces low-sodium chickpeas, rinsed and drained); ⅔ cup potato starch flour; ⅓ cup sorghum flour; 3 tablespoons olive oil; 1 to 2 sprigs fresh rosemary (chopped to make about ½ tablespoon); 1 scant teaspoon kosher salt (reduce salt to ½ teaspoon if not using low-sodium chickpeas); ¼ to ½ teaspoon fresh ground pepper; 3 tablespoons cold water

culturecheesemag.com

Grinding almonds in a food processor to make your own almond flour contributes a coarser texture, which is ideal for these crisp crackers.

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Ingredients

¾ cup whole almonds
1 can (15.5 ounces low-sodium chickpeas, rinsed and drained)
⅔ cup potato starch flour
⅓ cup sorghum flour
3 tablespoons olive oil
1 to 2 sprigs fresh rosemary (chopped to make about ½ tablespoon)
1 scant teaspoon kosher salt (reduce salt to ½ teaspoon if not using low-sodium chickpeas)
¼ to ½ teaspoon fresh ground pepper
3 tablespoons cold water