Eosinophilic Esophagitis Friendly Gluten Free Rosemary Rice Crackers
Total time35 min
Prep time15 min
Cook time20 min
4.7(14)
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Learn more →Ingredients
6 servings
- 1 ½ cups white rice flour
- ¼ cup tapioca starch
- ½ tsp fine salt
- ¼ tsp garlic powder
- 1 ½ tbsp fresh rosemary, finely chopped
- 3 tbsp olive oil
- 6–7 tbsp cold water
For brushing
- 1 tbsp olive oil, for brushing
For topping
- ½ tsp flaky sea salt, for topping
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the white rice flour, tapioca starch, fine salt, garlic powder, and chopped rosemary until evenly combined.
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