Ingredients:

  • 1.5 cups (210g) All-purpose Gluten-Free Flour Blend (containing Xanthan Gum)
  • 0.5 tsp Fine Sea Salt
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Onion Powder
  • 6 tbsp (85g) Unsalted Butter, chilled and cubed
  • 1.5 cups (150g) Parmesan Cheese, freshly grated
  • 3 tbsp Cold Water
  • 1 tsp Flaky Sea Salt
  • 0.5 tsp Dried Oregano

Instructions:

  1. Place the gluten-free flour, fine sea salt, garlic powder, and onion powder into a food processor. Pulse three times to aerate.
  2. Add the chilled, cubed butter to the flour mixture. Pulse until the mixture resembles coarse sand with no butter lumps larger than a pea.
  3. Add the finely shredded Parmesan cheese and pulse to incorporate. While the processor is running on low, drizzle in cold water one tablespoon at a time until the dough begins to clump together.
  4. Place the dough between two sheets of parchment paper. Use a rolling pin to flatten the dough to a uniform thickness of 1/8th of an inch or thinner.
  5. Remove the top parchment sheet. Use a pizza cutter to score the dough into 1-inch squares. Use a fork to dock the center of each square.
  6. Sprinkle the surface with flaky sea salt and dried oregano. Bake for 15 minutes until the crackers achieve a shattering, mahogany-colored crust.