This is adaptation from a recipe I found online.
Kathy's Olive Oil Rosemary Crackers
3 cups gluten free flour mix
1 teaspoon sea salt, or I like a good mineral salt for flavor
1 teaspoon cracked rosemary
1 cup warm water
1/3 cup virgin olive oil-robust full flavor one
Put the dry ingredients in a bowl, add the flour till crumbly, add in the water, work up til dough will stick together nice, I kneaded just a bit.
Divide into 12 small balls-this makes life easier when rolling out gluten free dough
Put a little olive oil on each ball, place in bowl and cover, let rest for at least an hour.
Preheat oven to 400 degrees
I baked on a stone
Roll out thin, cut into shapes, prik with a fork, place on stone.
Bake 10 minutes on one side, flip over the crackers and bake another 8 to 10 minutes.
I decided to place mine in a tin a freeze til I need them, and then will freshen up in the oven for a just a bit-when I need crackers. These had a wonderful taste, but then I love olive oil and rosemary together. This one of those recipes-to use the herbs and spices you love the best.