These quinoa crackers are gluten-free and super crunchy. They are simple to prepare and perfect for snacking or serving with dips.
Now that I no longer use gluten grains and flours, I have been experimenting with alternatives and hit the jackpot with this quinoa crackers recipe. It produces some of the crunchiest gluten-free crackers I have ever tried.
The quinoa’s nutty, somewhat earthy flavor holds up well to strong-flavored dips and adds character to milder toppings.
Prior to this, our go-to was my seeded cracker recipe. And while I still love it, sometimes I just want something that works well with everything. I have made these crunchy quinoa crackers many times, slightly varying the ingredients, adding optional flavors, and changing the coarseness of the ground batter.
It took a few experiments, but it was worth the effort. I’ve mastered a crispy gluten-free crackers recipe that even satisfies my munchy cravings.
What you need to make quinoa crackers
- Quinoa – I use tri-color quinoa, but any combination of white, red, and / or black quinoa will do
- Flaxseed – ground flax is the ‘glue’ that binds the mixture together
- Water – just enough to blend the soaked quinoa into a batter
- Salt – any fine salt works
- Garlic-infused olive oil – optional for an aromatic flavor (and keeps the crackers low FODMAP)
- Lemon juice – optional if you prefer a tangy flavor
Do you have a favorite gluten-free recipe? Why not share it with the Kibitz Spot Community? Whether you’ve mains, desserts, side-dishes, drinks, or pretty much anything gluten-free, we’d love to see what you can create, and we will let you publish it on our site for free.
Submitting your recipes is now easier than ever.
Quinoa for celiacs
Disclaimer: Statements regarding health benefits are not intended to diagnose, treat, cure, or prevent any disease or health condition.
While there’s been some discussions about quinoa, it’s generally considered a safe and nutritious choice for people with celiac disease, according to Beyond Celiac and the Celiac Disease Foundation. It’s naturally gluten-free and often recommended as a substitute for wheat, barley, and rye in a gluten-free diet. When buying quinoa, look for labeled or certified gluten-free quinoa and avoid bulk-bin quinoa to reduce the cross-contamination risk.
Tips for making quinoa crackers
- Rinse and soak the quinoa before grinding. This removes bitterness and helps make the quinoa softer for grinding in a food processor.
- Use a small food processor or spice grinder (produces a coarser cracker) to grind the soaked quinoa. I add the first tablespoon of water initially and only add more if necessary.
- Spread the batter thin (about ⅛-inch thick) using a silicone spatula (lightly oiled if needed).
- Monitor the crackers as they bake. If you spread the batter thinner than ⅛ inch, they will finish in much less time and may brown excessively.
- Store the crackers in an airtight container. If they soften, I gently re-crisp them in a low oven (~180 °F).
Serving suggestions
Serve these gluten-free quinoa crackers with savory dips, such as hummus or guacamole. I think their texture goes well with creamy spreads.
They also go nicely with nut butters. If I spread the batter a little thicker, I get something closer to a quinoa flatbread. I like that version for open-faced toppings like sliced tomato and avocado.
Our crunchy quinoa crackers recipe
Crunchy Quinoa Crackers
Quinoa crackers are crunchy, easy to make, and gluten-free. Their nutty flavor is a nice change from typical store-bought crackers.
Ingredients
- 2 ounces quinoa - dry (60 grams)
- 1 - 1 ½ Tablespoons water
- 1 teaspoon flax seed, ground
- ⅜ teaspoon salt
- 1 teaspoon olive oil, garlic infused (optional)
- ½ teaspoon lemon juice (optional)
Instructions
- Rinse and soak quinoa in cold water for 5 hours.
- Preheat the oven to 300°F (150°C).
- Drain the quinoa and grind in a small food processor or whirly type coffee/spice grinder. Add water as required.
- Add all other ingredients and process until relatively smooth.
- Line a cookie sheet or baking tray with parchment paper and spread the quinoa batter flat to about ⅛” thick. I use a silicone spatula, although the back of a large spoon or a fork will do as well. If the batter sticks, put a drop or two of olive oil on the spatula and reapply as necessary.
- Cook for about 30 minutes and remove from the oven. Flip the partially cooked cracker onto a cutting board and cut it into the desired size.
- Return the crackers to the parchment paper (uncooked side up) and place the tray back in the oven for an additional 30 minutes, or until they are crispy. If your oven has a fan assist feature, this will shorten the cooking time.
Notes
To make these crackers extra crunchy, leave them in the oven turned off at the end of the cooking cycle. This helps to dehydrate them further.
The cooking time depends strongly on how much water is added to make the batter and how thin you can spread the batter. If you grind the quinoa finely, you will be able to spread the batter more thinly and reduce the cooking time.
Options:
My favorite combination is just salt and garlic infused olive oil.
Add chopped rosemary, cumin, Mexican chilli powder, or your favorite spice to the batter. For a smoky flavor, add 2 to 3 drops of liquid smoke.
Before baking, top with sesame, caraway, cumin, pumpkin, and/or sunflower seeds. Press the seeds in a bit to ensure they stay attached.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 64Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 405mgCarbohydrates: 7gFiber: 1gSugar: 0gProtein: 2g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
If you enjoyed our quinoa crackers recipe, please share it on social media and save it for later on Pinterest.
Leave a Reply