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Cheesy Rosemary Gluten-Free Crackers and Cranberry Cheeseball

Cheese and crackers are one of food’s greatest couples. Just like eggs and bacon and peanut butter and jelly, the combo just belongs together. If you’re entertaining gluten-free guests this holiday season, here’s a recipe that will let you serve crackers that they can eat, too.

Cheesy Rosemary Gluten-Free Crackers and Cranberry Cheeseball

Cheesy Rosemary Gluten-Free Crackers

Makes about 40 crackers


  • 1 cup of chickpea flour
  • 1 teaspoon of baking powder
  • 2 tablespoons of grated Parmesan cheese
  • 2 teaspoons of rosemary leaves
  • 1 teaspoon of sesame oil
  • 1 to 2 tablespoons of water
  • Directions:

    Mix the chickpea flour, baking powder, Parmesan and rosemary together in a large bowl.

    Add the sesame oil and mix well. Add a tiny amount of water at a time until you have a soft dough (you may not use all of the water).

    Form the dough into a ball and place on a floured surface. You can use more chickpea flour for this. I prefer to use rice flour because it is slightly grainy and adds a bit of texture to the outside of the crackers, but use what you have. This dough is pretty soft and sticky, so make sure you generously flour the surface and the rolling pin. I also sprinkle some on top of the dough.

    Roll out the dough until it is about 1/8 inch thick.

    Using a sharp knife or a pizza cutter, cut your dough into cracker size squares or rectangles. If you prefer round crackers, you can use a small round cookie-cutter instead.

    Gently transfer the cookies to a cookie sheet that is either greased well or lined with a baking mat. Prick the tops of each cracker with a fork (to prevent them from puffing up too much).

    Bake in a 350 oven for 10-15 minutes, or until they are a nice golden brown. Transfer to a wire rack to cool.

    Cranberry Cheeseball


  • 1 package of cream cheese, softened
  • 1 cup of finely grated sharp cheddar
  • 2 tablespoons of goat cheese
  • 1/2 teaspoon of Worcestershire sauce (gluten-free)
  • 1 1/2 cups of dried cranberries
  • Directions:

    Place the cream cheese, cheddar cheese, goat cheese and Worcestershire sauce in a bowl. Mix until they are well incorporated.

    Take 1/2 cup of the dried cranberries and put in a grinder or food processor and process until they are about the consistency of coarse salt. Add to the cheese mixture and mix well.

    Form a ball with your cheese mixture.

    Place the rest of the dried cranberries on your working surface and roll the bottom half of the cheese ball onto them. I recommend that you go and wash your hands at this point, so when you turn your cheeseball over, you don’t get cheese on your cranberries. Continue to roll the cheeseball over the cranberries until it is entirely covered. If you have any big open spots just fill them in with cranberries by hand.

    Cover the cheeseball tightly with plastic wrap and place in the fridge for a couple of hours to firm up. Serve with the gluten-free rosemary crackers.