Recipes on June 28, 2011 by

Corn Flour Rosemary Crackers

For June’s bakery special we are featuring Bob’s Red Mill Organic Corn Flour. All of our corn flour is on sale in the whole grain store, along with other fabulous corn products. Corn flour can add flavor and richness to almost any recipe. It is often used to replace a portion of cornmeal in cornbread, or added to pancakes for a great texture. We wanted to make a recipe that really showcased the whole grain flavor of corn flour, so we decided on a savory cracker. What a perfect summer snack! The first time I made these delicious Rosemary Corn Crackers, one of my co-workers jokingly said, “Yum, but where’s the hummus?” So, might I suggest a simple hummus plate to serve aside these crackers? The recipe is super easy and the dough is nice to work with. This recipe works well with a variety of shapes, just be sure to adjust the baking time. Forget the box of crackers at the store; have fun making your own with this delicious recipe!

Corn Flour Rosemary Crackers

  • 1 ½ cups Bob’s Red Mill Organic Corn Flour
  • 1 ½ cups Bob’s Red Mill Organic Unbleached White Flour
  • ¾ teaspoon Sea Salt
  • 2 Tablespoons Fresh Rosemary (chopped)
  • 1 cup Water
  • ⅓ cup Safflower Oil
  • Salt for sprinkling


Preheat oven to 350°F degrees.

In a medium bowl, stir together the flours and ¾ teaspoon salt and rosemary.

Pour in oil and water, mix until just blended.

On a lightly floured surface, roll out the dough thinly.  Place dough on an ungreased cookie sheet and make 1 x 4-inch rectangles, cutting with a pizza cutter or knife.

Prick the center of each section several times and sprinkle with salt.

Bake for 15-20 minutes in the preheated oven, or until crisp and light brown. (Baking time will depend upon how thin your crackers are).

Enjoy this whole grain treat!

YIELD: 24 – 1 x 4-inch crackers


Matt says:

But what do I do with the cookie sheets that I greased at the beginning of the recipe?

We’re sorry! We clearly made a mistake in the directions. You do not need to grease the cookie sheets.

Connie L says:

I like this recipe, but was experimenting with ways to use the blue corn that I grew in the summer. I had tried to grind it in a blender so while the majority of it was like flower, there were also pieces that are usually in stone ground cornmeal. I used Bobs Red Mill bread flour as part of my experiment.
I am sure it would be better with BRM corn flour, but this is still very delicious and it is fun to make your own healthy crackers!

Sounds wonderful, Connie!

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