Gluten-Free Rosemary Almond Crackers

Heat the oven to 350ºF. To make the almond flour, put the whole almonds in the bowl of a food processor and chop them until most of the bits are very small, but not for so long that the mixture becomes pasty. Remove from the processor, and measure out 1/2 cup of the pulverized nuts.

Pulse the chickpeas in the food processor bowl (no need to wash it out) until coarsely chopped. Add the almond, potato starch, and sorghum flours, olive oil rosemary, salt, and pepper, and pulse until thoroughly combined. With the machine running, gradually add the cold water until the dough forms a ball.

Scrape the dough out of the bowl. Knead a few times to ensure that the dough is equally moist. Divide the dough into two pieces. You can roll it out immediately or wrap in plastic and chill overnight. If you chill it, let it warm up a little before rolling or it will crack.

Roll out one of the dough pieces as thinly as you can, using a rolling pin on a large rectangle on the parchment paper. (You will not be able to move it easily once it is rolled.) Use a light dusting of potato starch flour if the dough seems to be sticking to the rolling pin.

Slide the parchment with the sheet of dough onto a baking sheet. Dock the dough lightly with a fork. You can use a pizza cutter to score the dough into rectangles if you’d like, but leave them together on the parchment so they don’t rip apart. Repeat with the other piece of dough.

Bake until lightly brown and crisp, 25 to 30 minutes, rotating sheets halfway through. The crackers will curve away from the pan and be slightly golden brown along the edges when done. (For a crisp texture it’s best to err on the side of slightly over-baking than under-baking.) Let crackers cool on sheets, then break into shards or along score marks. Store in an airtight container at room temperature up to two weeks.