Gluten Free Crackers
I think I eat a fairly healthy diet. I never eat fast food. Haven’t been to McD’s in at least 15 years and I prepare almost everything I eat from scratch. My guilty indulgence would be crackers. I absolutely love crunchy tasty crackers. By themselves or with cheese and sometimes with dips. These homemade crispy gluten free crackers are great by themselves or with a dip or topping such as mango salsa, Dill Dip or even with refried beans.
Crackers are the new ‘Chips’!! Gone are the days of a plain salty potato chip. If you have a craving for something crunchy while watching your favorite tv show or movie, it doesn’t have to be a carrot. Reach for something with more flavor and possibly something healthier then a deep fried and salted chip. Grab yourself a bowl of Gluten Free crackers and enjoy.
Being diagnosed as Hypothyroid and Hashimotos I’ve had to start eating gluten free (to save my thyroid) and Mary’s Gone Crackers Brand of organic crackers made the transition that much easier. The other day while I was munching away at these totally satisfying and tasty crackers I read the list of ingredients and discover that they contain soy. Complete sadness over took me because I am trying to avoid soy and unfortunately Mary’s crackers contain soy, Organic Soy but Soy none the less. :( Sorry Mary. I mean no disrespect. I love these crackers and if you don’t have a problem with soy I highly recommend them.
I decided to try and make my own crackers that are similar to Mary’s. Looking over the ingredients in the box and thinking about what I actually had in the cupboards, I decided to try Organic Black quinoa, Brown rice, toasted flax, black sesame seeds, chia seeds, Bragg’s apple cider vinegar, shredded cheese (just cuz I love cheese), pepper, Braggs gluten free Soy seasoning (no soy) and sprinkled them with Himalyan Sea Salt. These turned out perfect and I found myself eating them directly out of the oven. This recipe makes a huge batch of them but my family and I ate them all before the nights end.
I started out cooking the quinoa and rice as per the package direction. Once the rice and quinoa were cooked I put them aside and let them cool.
I put the flax seeds into a skillet and heated them on medium heat until they were nicely browned and toasted. Be warned that those little guys will start to pop and jump out of the pan as they toast so put a lip on that skillet and shake the pan like your making popcorn.
Then I put the rice in the food processor and pulsed it until in was chopped up and nearly smooth. I added the quinoa and the cheese and continued to pulse until smooth and evenly mixed. I turned this (extremely sticky) mixture out to another large mixing bowl and added the remaining ingredients.
Using a piece of slightly oiled parchment paper (that is exactly the same size as my pan) I put a scoop, roughly 1 cup, onto the paper and covered with a sheet of plastic wrap. I then press it down till flat and roll it out to the edges of he parchment paper using a rolling pin. I wanted my crackers fairly thin and if it cracked I or wasn’t big enough I just lifted up the plastic wrap and added a small scoop. This mixture isn’t like dough. IT IS REALLY STICKY and you can easily add to it. Sometimes I found the parchment paper would get wet and ripple a bit causing deep cuts in my dough so I flipped the plastic and paper over so the plastic was on the bottom. I was then able to unpeel and reposition the parchment paper and roll out the mixture more.
I just realized while editing these photos that the mixture is the same color and pattern as my counter. (*Awkward)
Then I peeled off the plastic and using a small cookie cutter (you can use any size you want, alternatively you can just slice them into squares, rectangles or just leave as is and break them apart after cooking) I cut out the shapes I wanted and removed the mixture in between them. I then Placed the entire parchment sheet on the baking pan and baked then in a 350 degree preheated oven for 20 minutes or until the became dry and brownish in color.
The thicker your crackers the longer they will take in the oven. My crackers are pretty thin and cooked nicely at20 minutes.
- 1 c Uncooked Black Quinoa
- 1 c Uncooked brown Rice
- 3 tsp Apple Cider Vinegar
- 1 1/2 c Shredded Cheese
- 3 Tbsp Soy Sauce
- 1/3 c Flax Seeds
- 1/4 c Chia Seeds
- 1/4 c Black Sesame Seeds
- 2 tsp Salt
- Preheat oven to 350 degrees
- Prepare Quinoa and Rice as per their package instructions.
- Toast Flax Seed in a skillet over medium heat. Be sure to cover as the flax will start to pop like popcorn. Toast until seeds are browned.
- Once Quinoa and Rice are cooked set them aside so they can cool.
- Add rice to food processor and pulse until smooth then add quinoa and shredded cheese and pulse a few more times until thoroughly mixed.
- Remove mixture from food processor to a large bowl and add remaining ingredients.
- Batter will be REALLY sticky.
- Cut a piece of parchment paper out the size of your baking pan and spray with cooking spray. Scoop a large spoonful (about 2/3rds of a cup) onto the parchment paper. Cover with a plastic wrap and press it down to a flat disk. Using a Rolling pin, roll out the mixture until very thin and covers the entire parchment paper. (I found it easier to flip it over so the parchment was on top other wise the parchment could wrinkle without you noticing cause cuts and seams in the surface.
- Remove the plastic wrap and either cut into bite size rectangles or use a cookie cutter to cut our circle shapes and remove the extra mixture between the circles.
- Sprinkle with sea salt.
- Put parchment on baking pan and bake for 20 minutes until slightly browned and dry. Crackers will come off the parchment easily.