Herbed Parmesan Crackers
These fragrant crackers are delicious on t heir own or spread wit h your favorit e bruschet t a t opping, egg salad,
or dip. Feel free t o vary t he select ed dried herbs according t o your own t ast es, or t o complement a favorit e
t opping. For best result s, use finely grat ed, not freshly shredded, Parmesan cheese; if using a commercially
prepared variet y, check t he label t o ensure t hat it ’s glut en-free.
MAKES 18 TO 24 SMALL CRACKERS OR 8 TO 12 LARGE CRACKERS
- 1/4 cup gluten-free all-purpose flour
1/4 cup grated gluten-free Parmesan cheese
2 tablespoons dried parsley flakes
1/2 teaspoon sugar
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano
1/4 teaspoon garlic salt
1/8 teaspoon freshly ground black pepper
2 egg whites
1 tablespoon extra-virgin olive oil
Preheat oven to 300F (150C). Lightly oil a large baking sheet and set aside.
In a small bowl, whisk together the dry ingredients until thoroughly blended. In a medium mixing
bowl, using an electric mixer on medium speed, beat the egg whites until foamy. Add the oil and beat
on high speed until the mixture is thick and creamy. With a spoon, gradually add the dry mixture to
the egg white mixture, stirring until thoroughly combined.
For smaller crackers: Drop the batter by level 1/2 tablespoons onto the prepared baking sheet,
leaving a 2-inch space in between each. Spread the batter slightly with the back of the spoon to form
11/2- to 2-inch circles. For larger crackers: Drop the batter by level tablespoons onto the prepared
baking sheet, leaving a 2-inch space between each. Spread the batter slightly with the back of the
spoon to form 3- to 31/2-inch circles. Bake about 15 to 18 minutes for smaller crackers, or 18 to 20
minutes for larger crackers, or until golden brown.
Let cool on the baking sheet 5 minutes before transferring the crackers to a wire rack to cool
completely. Serve at room temperature. Completely cooled crackers can be stored in an airtight tin at
room temperature up to 1 day for optimal freshness. Re-crisp in a warm oven (about 200F/95C) for 5
to 10 minutes, if necessary.