Karen’s Gone Crackers – Foolproof Gluten-Free Seeded Crackers
Mar 21, 2016, Updated Mar 31, 2023
Homemade crispy and delicious crackers, gluten-free, dairy free and sugar free…delicious!
Ingredients
- 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
Instructions
- 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.
- HINTS: 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
Should i boil rice and quinoa before? Or raw?
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