Rosemary Parmesan Crackers

gluten free pie dough sheeting technique
gluten free pie dough final butter size
finely grated parmesan cheese
minced fresh rosemary
gluten free rosemary parmesan cracker dough
 rolled gluten free rosemary parmesan cracker dough to be portioned
unbaked gluten free rosemary parmesan cracker discs


Enriched with cheese, herbs and spices, our Cheatin' Wheat Pie Crust Mix transforms into a buttery cracker with exceptional flavor and crunch. Although you can partner this gluten free Rosemary Parmesan Cracker with cheese, pâté or any sort of spread, this is really meant to be enjoyed on its own. It is both a cheese and a cracker in one! These salty discs beg to be washed down with a delicious bevvie, and in that sense, they are the perfect start to any party. If you really need to pull out all the stops, use decorative cutters to create delicate shapes from the dough.


13 1⁄5 oz
Cheatin' Wheat Pie Crust Mix
4 oz
Parmesan Cheese (Very Finely Grated)
1 T
Fresh Rosemary (Finely Chopped)
1⁄4 t
Dry Mustard Powder
1⁄4 t
Black Pepper
Salt (Or To Taste)
Cayenne (Or To Taste)
8 oz
Butter (Cold, Cut into 1/4" Cubes)
Egg (Cold)
1 T
Vinegar (Optional)
3 oz
Water (Ice Cold)
Prep time: 25 minutesCooking time: 25 minutesTotal time: 50 minutes


To Make the Dough:
Put the Cheatin' Wheat Pie Crust Mix in a large bowl. Add the salt, black pepper, cayenne pepper and dry mustard powder. Blend thoroughly.

In a measuring cup, whisk the egg, vinegar and water together to blend thoroughly; set aside and keep cold. The wet ingredients should equal about 4 oz.

Cut the cold cubes of butter into the dry ingredients working the butter through your fingers using a snapping motion. Stop just before the butter is pea sized and make sure the mixture stays cold (this will help ensure a flaky cracker). If you feel like the butter is getting too warm, stop at any point and put the mixture in the freezer for five minutes. Visit our pie crust recipe to watch a video with tips about this step in the process.

When the butter is ready, add the parmesan cheese and rosemary. Toss gently with your fingers to combine.

Add 3 oz. of the liquid to the gluten free flour/butter mixture and mix gently. Add the additional liquid only if necessary. If it feels a little dry but comes together into a ball, resist the urge to add more liquid - your caution will be rewarded!

Divide the dough into manageable pieces and press into discs. Wrap in plastic and refrigerate for at least one hour to chill the dough.

To Bake the Crackers:
Preheat oven to 350 degrees.

Roll out the dough to the desired thickness and cut into the desired shape. Arrange on a baking sheet lined with parchment. The crackers will not spread so you can place them close together. If the portioned crackers have gotten warm, chill briefly before baking.

Bake until the crackers are crisp and deep golden brown. The time will vary depending on the size and shape you choose.


Feel free to substitute different herbs or cheeses. However, make sure you use aged, dry cheeses like Pecorino, Manchego, Locatelli, etc. so that the cracker stays crisp.