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Karen’s Gone Crackers – Foolproof Gluten-Free Seeded Crackers

Homemade crispy and delicious crackers, gluten-free, dairy free and sugar free...delicious!
These homemade crackers are better than store-bought varieties with unwanted preservatives; plus, you can make them easily from your everyday pantry staples—and they’re actually fun to bake.

Homemade crispy and delicious crackers, gluten-free, dairy free and sugar free…delicious!

Homemade crispy and delicious crackers,  gluten-free,  dairy free and sugar free...delicious!


1 cup brown rice, cooked

1 cup quinoa, rinsed and cooked (no need to rinse if using sprouted quinoa)

1 ½ tablespoons filtered water

2 teaspoons organic tamari sauce*

¼ cup sesame seeds

¼ cup flax seeds

¼ cup chia seeds



Whirl the brown rice, quinoa, water and tamari* in a food processor until thick, and somewhat mushy – about 2 minutes.
HINT: Will blend easier if the rice and quinoa are warm. Add the sesame seeds, flax seeds and chia seeds – pulse just to mix in.


Use a rubber spatula around the inside edges of the bowl once to blend the mixture properly.


Remove the dough to a sheet of waxed paper on your counter. Shape into a ball with your hands, then slice into 6 even portions. Preheat the oven to 350 degrees.


Lightly oil a stick proof cookie sheet. Lay down 3 balls of dough, spacing well. (Use a piece of parchment paper underneath if you do not have a stick proof pan.)
One at a time, roll thinly into round disks – as thinly as possible.


Cut each round into 8 triangles, with a sharp knife, or pizza cutter.


Sprinkle with sea salt if desired, (I like a little) and bake for about 12 minutes until very crispy with golden edges.
Repeat with remaining 3 balls of dough.


*alternately you can use 1 t. tamari and 1 t. organic “better than bouillon” seasoned vegetable base.


Other Flavor Ad-Ins: Want to add your favorite flavors to the crackers? Some suggestions:
1 tablespoon of either poppy seeds or amaranth, 1/2 teaspoon of either garlic powder, dried rosemary, dried thyme, cracked black pepper or smoked paprika.


These crackers are great “keepers.” Place them in an airtight container, will stay fresh for a few weeks.


Cook rice and quinoa al dente (not mushy! Will be added to a food processor.)
Add a piece of parchment paper on top of the dough if too sticky.
If the dough is not rolled thinly – will take longer to cook.

This recipe may not be reproduced without the consent of its author, Karen Sheer

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

    • Carmen
    • 23 Mar 2016

    Should i boil rice and quinoa before? Or raw?

    1. Reply

      Hi Carmen. The brown rice and quinoa should be fully cooked – and added to the food processor when warm.
      Can reheat if made in advance. Best, Karen

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