Special Diet - Created Date : 22.11.2019
Gluten Free Cracker Recipe That Will Amaze You!
This gluten-free cracker recipe is unbelievably easy! You will be amazed that a few simple ingredients of quinoa, water, and spices can turn into a delicious cracker! These crackers are vegan, gluten free, soy free, and whole grain clean eating!
How do you make easy gluten-free crackers?
These crackers are made from whole grain quinoa, not processed flour! You simply soak the quinoa grain and then blend it into a batter! I learned that you can use quinoa in this way from the blog Simply Quinoa. Her quinoa pizza crust recipe is delicious and made using a similar process. I decided to play around and see if I could make cracker this way too, and… it worked! It’s hands down the easiest way I have ever found to make homemade crackers.
How can you turn whole grain quinoa into crackers?
Most homemade cracker recipes require you to make a dough, roll it out, and carefully cut out and transfer the crackers to a cookie sheet for baking. This method of making crackers doesn’t require any of that hard work!
Start by soaking the quinoa grain in water for a few hours or overnight in the fridge.
Then drain and rinse the grain and add a little water, spices, and salt.
Using an immersion blender or regular blender, blend on high for a few minutes until the grain turns into a pancake-like batter.
Poor the batter onto a parchment lined cookie sheet. (Sprinkle with some hemp or sesame seeds and kosher salt if desired).
Bake the crackers for about 15 minutes before taking out of the oven and cutting into squares.
Then flip the crackers and peel off the parchment paper.
Bake again until crispy.
It’s that easy! With very little effort on your part, you have healthy whole grain quinoa crackers that you can use for guilt-free snacking! The hardest part is remembering to soak your quinoa.
This gluten-free cracker recipe is one that you will want to make over and over again!
Soak 1 cup of whole grain quinoa in about 2 cups of water until it doubles in volume. (I soak it right in my immersion blender container). Soak for at least 6 hours with cold water or 1 hour in very hot water.
Drain and rinse the expanded quinoa and put into a blender or immersion blender container.
Add 1/3 cup of water, salt, and 2 tsp herbs of choice.
Blend for about 3-4 minutes until it becomes like a slightly chunky pancake batter consistency. (It will seem like it may never turn into a batter at first, but keep mixing)!
(If you did not soak the grain long enough you may need to add another tablespoon of water to get it to blend into a batter, but only do this after you have blended for a few minutes and you are sure that it needs to be thinned out).
Line a large cookie sheet with parchment paper and pour the batter on the parchment paper.
Use a spatula to spread it out evenly and give it a shake to get the batter very thin and even on the cookie sheet. (Sprinkle with seeds and/ or kosher salt if desired).
Flip the crackers over and peel off the parchment paper and bake for another 15 minutes.
Make sure all the crackers are in separate pieces and flip again seed side up and bake about another 10-15 minutes until dry and crisp. (The ones on the outside of the cookie sheet or those that are thinner will cook faster. Remove any that start to get golden brown and leave the others until they have all cooked evenly).
Let cool completely before storing in an air tight container.
White quinoa tastes best in this recipe, however, you can use red or a mix.
The amount of water needed with vary slightly depending on how long the quinoa has soaked.
Quinoa is ready to blend after it has doubled in size.
Shorten soaking time by soaking in very hot water.
These crackers are delicious hot out of the oven, but they store well in an airtight container too.
Hi Monica, love this recipe and have been playing with lots of flavours, sun-dried tomato and basil, pumpkin and sunflower seed and onion, rosemary, garlic and Poppy seed, etc. Stored them in an air tight container but next day they were soft. Could this be due to them being too thin or not baked enough. Really disappointed as they were delicious! ??
Just set your oven to 200° F and bake them again for about 7-10 minutes to dry them back out. The humidity in the air can change them a little. They may stay crisper for you in a paper bag. All your combos sound delicious! I’m so happy that you are enjoying this recipe! ??
I’m so happy I found this recipe, thank you! I didn’t want to grind dry quinoa into flour, like majority of online recipes tell you to do (or use store-bought flour), since I had accidentally discovered that soaking quinoa overnight gives it a much better flavor! Your instructions were exactly what I was looking for and the crackers came out great! I had only half a cup of quinoa left and used a little bit too much water, so I ground flax seeds and added those to thicken the batter (and decreased the oven temperature to 350F). For spices I used only salt and dried rosemary. The crackers came out so good, I devoured almost the whole batch at once! Will definitely make it again, thank you!! ??
Thanks Alice! I’m so happy that you liked them! I’m still amazed to be able to make a cracker from soaked quinoa and no flour. I keep thinking that I’m going to have extra left over for snacking, but my family eats the whole batch warm out of the oven every time. ??
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Hi, I’m Monica
With over 19 years of being vegan and raising 2 vegan boys since birth, I’ve learned how to feed a hungry vegan family! I created The Hidden Veggies to share my recipes, tips, and tricks with all of you. You will find recipes for “normal” everyday comfort foods that you and your whole family will LOVE! ~Veganizing all the classic recipes that you crave!More about Monica
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