This gluten-free cracker recipe is unbelievably easy! You will be amazed that a few simple ingredients of quinoa, water, and spices can turn into a delicious cracker! These crackers are vegan, gluten-free, soy-free, and whole-grain clean eating!
How do you make easy gluten-free crackers?
These crackers are made from whole grain quinoa, not processed flour! You simply soak the quinoa grain and then blend it into a batter! I learned that you can use quinoa in this way from the blog Simply Quinoa. Her quinoa pizza crust recipe is delicious and made using a similar process. I decided to play around and see if I could make crackers this way too, and… it worked! It’s hands down the easiest way I have ever found to make homemade crackers.
How can you turn whole grain quinoa into crackers?
Most homemade cracker recipes require you to make a dough, roll it out, and carefully cut out and transfer the crackers to a cookie sheet for baking. This method of making crackers doesn’t require any of that hard work!
- Start by soaking the quinoa grain in water for a few hours or overnight in the fridge.
- Then drain and rinse the grain and add a little water, spices, and salt.
- Using an immersion blender or regular blender, blend on high for a few minutes until the grain turns into a pancake-like batter.
- Pour the batter onto a parchment-lined cookie sheet. (Sprinkle with some hemp or sesame seeds and kosher salt if desired).
- Bake the crackers for about 15 minutes before taking out of the oven and cutting into squares.
- Then flip the crackers and peel off the parchment paper.
- Bake again for 15 minutes.
- Make sure all the crackers are in separate pieces and flip again seed side up and bake about another 10-15 minutes until dry and crisp. (The ones on the outside of the cookie sheet or those that are thinner will cook faster. Remove any that start to get golden brown and leave the others until they have all cooked evenly).
It’s that easy! With very little effort on your part, you have healthy whole grain quinoa crackers that you can use for guilt-free snacking! The hardest part is remembering to soak your quinoa.
This gluten-free cracker recipe is one that you will want to make over and over again!
What goes well with this gluten-free cracker recipe?
Serve these crackers with your favorite vegan soups like Vegan Minestrone, Vegan Chicken Noodle or Vegan Cream of Mushroom Soup.
Top these quinoa crackers with:
Be sure to follow me on Instagram for daily vegan inspiration and recipe ideas! Tag me at #thehiddenveggies! I love to see what you made too!
An easy recipe using whole grain quinoa to make gluten-free and vegan crackers.
- 1 cup quinoa
- 1/2 tsp salt
- 1/3 cup water (Plus 1 -2 tbsp if needed)
- 1 tbsp Herbs de Providence (or any dried herbs of choice)
- 1 tbsp hemp seeds or sesame seeds (optional)
- 1 sprinkle Kosher salt for sprinkling on top (optional)
Preheat the oven to 375° F.
Soak 1 cup of whole-grain quinoa in about 2 cups of water until it doubles in volume. (I soak it right in my immersion blender container). Soak for at least 6 hours with cold water or 1 hour in very hot water.
Drain and rinse the expanded quinoa and put it into a blender or immersion blender container.
Add 1/3 cup of water, 1/2 tsp salt, and 2 tsp herbs of choice.
Blend for about 3-4 minutes until it becomes like a slightly chunky pancake batter consistency. (It will seem like it may never turn into a batter at first, but keep mixing)!
(If you did not soak the grain long enough you may need to add another tablespoon of water to get it to blend into a batter, but only do this after you have blended for a few minutes and you are sure that it needs to be thinned out).
- Line a large cookie sheet with parchment paper and pour the batter on the parchment paper.
- Use a spatula to spread it out evenly and give it a shake to get the batter very thin and even on the cookie sheet. (Sprinkle with seeds and/ or kosher salt if desired).
- Bake for 15 minutes then take out of the oven and cut into squares with a pastry or pizza cutter.
- Flip the crackers over and peel off the parchment paper and bake for another 15 minutes.
Make sure all the crackers are in separate pieces and flip again seed side up and bake about another 10-15 minutes until dry and crisp. (The ones on the outside of the cookie sheet or those that are thinner will cook faster. Remove any that start to get golden brown and leave the others until they have all cooked evenly).
Let cool completely before storing in an airtight container.
Recipe Video
Tips and tricks for perfect quinoa crackers:
- White quinoa tastes best in this recipe, however, you can use red or a mix.
- The amount of water needed with vary slightly depending on how long the quinoa has soaked.
- Quinoa is ready to blend after it has doubled in size.
- Shorten soaking time by soaking in very hot water.
- These crackers are delicious hot out of the oven, but they store well in an airtight container too.
- Everything bagel seasoning also works great sprinkled on these crackers!
Hi I made these crackers and found they were hard snd not crunchy the day after but I did store them in a plastic container. How to keep the ceunchiness???
You have to make sure that they are very dry before storing them. You can also toss them back into the oven for about 5 minutes to crisp them up again. 🙂
These tasted waaaay better than I thought they would! I will definitely make them again and try some different spice combos. Thanks for a great recipe!
These crackers always amaze me too! They are so easy and my kids even love them! Enjoy! Let me know what flavor combos you like. 🙂
Delicious and pretty simple to make!
Glad that you liked them!:)
We make Dosa and Idly (South Indian dishes) from millets. There is no need to soak overnight. What you can do is to just coarsely grind the Quinoa, or any other Millets, in a blender,and soak it for 2 hours, and after that you can grind it into a fine paste adding water as needed.
This the shortest way to get things. For this reason, we get coarsely ground Rice also. It must be look like Semolina, after grinding.
You can prepare crackers on the same day.
Thank you for sharing wonderful Vegan recipes,especially Cheese and Butter. i am really glad I subscribed to your blog.
Wow! I haven’t tried that method yet. I’m excited to try it that way. So happy to hear that you like my recipes! 🙂
Hi! I was wondering if anyone has tried dehydrating these instead of baking to preserve the nutrients? Thanks!
I am totally obsessed with this recipe, I also learned if you do the same steps, but only bake for 20 mins, you get a similar texture as you would to a flour tortilla! This recipe is a double whammy!
So happy that you like it! Great idea to make it into a tortilla! I’m going to have to bake some rounds and try that! 🙂
Hi Monica, love this recipe and have been playing with lots of flavours, sun-dried tomato and basil, pumpkin and sunflower seed and onion, rosemary, garlic and Poppy seed, etc. Stored them in an air tight container but next day they were soft. Could this be due to them being too thin or not baked enough. Really disappointed as they were delicious! 😕
Just set your oven to 200° F and bake them again for about 7-10 minutes to dry them back out. The humidity in the air can change them a little. They may stay crisper for you in a paper bag. All your combos sound delicious! I’m so happy that you are enjoying this recipe! 🙂
Hi 🙂
My first batch of these crackers came out of the oven half an hour ago and they are already gone! Fab recipe. I will definitely make it again and again.
I’m so happy to hear this Ella! Mine rarely make it off the cookie sheet before we eat them all! 🙂
I don’t have any parchment paper on hand… Can I use tin foil instead?
Hi Beci, I have never tried it with foil, but I think it may stick to your cracker. Sorry, I don’t know the answer to this. If you do use foil, let us know if it worked. 🙂
I’m so happy I found this recipe, thank you! I didn’t want to grind dry quinoa into flour, like majority of online recipes tell you to do (or use store-bought flour), since I had accidentally discovered that soaking quinoa overnight gives it a much better flavor! Your instructions were exactly what I was looking for and the crackers came out great! I had only half a cup of quinoa left and used a little bit too much water, so I ground flax seeds and added those to thicken the batter (and decreased the oven temperature to 350F). For spices I used only salt and dried rosemary. The crackers came out so good, I devoured almost the whole batch at once! Will definitely make it again, thank you!! 🙂
Thanks Alice! I’m so happy that you liked them! I’m still amazed to be able to make a cracker from soaked quinoa and no flour. I keep thinking that I’m going to have extra left over for snacking, but my family eats the whole batch warm out of the oven every time. 🙂
Hi thanks for the recipe. Just one question before I try this. Can I use the prewashed quinoa ? Will the soaking time be the same?
Hi Rozina- Yes, you can use the pre-washed. As long as you are starting from dry the soaking time will be the same.
I love this recipe! I can’t believe how easy it was to make my own crackers! Thanks so much for sharing this !
Thanks Kim! I never thought that I would be making my own cracker, but this method makes it so easy!