Monday, September 12, 2011

Gluten Free Savory Caraway Quinoa Crackers

These savory crackers get a protein boost from the nutty-flavored quinoa.
Gluten free, vegan, egg and dairy free, corn free, sugar free, nut free, soy free.
Gluten Free Caraway Quinoa Crackers
Makes 2 baking sheets of crackers (actual number of crackers depends on how you cut them)

1 1/2 cup of your favorite gluten free flour mix
1 tsp guar gum
1/2 tsp baking soda
1/4 tsp sea salt
3/4 cup cooked quinoa
5-6 Tbsp olive oil
1/3-1/2 cup water
Topping: Caraway seeds and coarse ground sea salt

Preheat oven to 375F
Place the GF flour mix, guar gum, baking soda, and salt in the food processor. Process to combine.
Add quinoa, process to combine.
With processor running (I use the "dough" setting) add the olive oil, and then the water. Only add enough water for the dough to form a ball. Stop when you have a ball.
Divide the ball in half (it is easier to work in small batches).
Place one half of the dough ball on a piece of parchment paper. Lay another piece of parchment paper on top and roll flat, as thin as you can.
Remove top piece of parchment paper. Sprinkle dough with caraway seeds and sea salt, and put the parchment back on top. Gently roll, just enough to press the seeds into the dough.
Remove top piece of parchment, and use cookie cutters or knife to cut into desired shapes.
Slide entire sheet of parchment and dough onto baking sheet and bake at 375 for 12-15 minutes.
Let cool.
Repeat with second ball of dough.

Health benefits of quinoa, caraway, olive oil

I have an illustrated tutorial on the method in this post. I just wanted to post the ingredients for this recipe for my own reference because I keep forgetting to write down which one works. OK, now I am going to throw away my recipe page with notes scribbled all over it, and go with this one on the blog!


  1. Wow - this looks easier than I thought it would be to make crackers! Last time I even thought about making my own crackers, I looked at one recipe by Martha Stewart and gave up before I even started :) Have you ever tried making this in one large circle and breaking it up after it was baked?

    ~ Lisa @ Allergy Free Vintage Cookery

  2. VintageMom, crackers are so easy to make it's almost unbelievable. If you mix the dough in the food processor, you only have one thing to wash! The "hardest" part (most work) is rolling them out, which is not that hard at all. I have not tried making one giant sheet and breaking it up, but sometimes I just score the dough into squares with a knife before baking, which is really fast and easy.