These gluten-free quinoa crackers are unbelievably easy to make! 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 at its best!
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.
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!
🥄 How to make quinoa crackers
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 - Start by soaking the quinoa grain in water for a few hours or overnight in the fridge.
Step 2 - Then drain and rinse the grain and add a little water, spices, and salt.
Step 3 - Using an immersion blender or regular blender, blend on high for a few minutes until the grain turns into a pancake-like batter.
Step 4 - Pour the batter onto a parchment-lined cookie sheet. (Sprinkle with some hemp or sesame seeds and kosher salt if desired).
Step 5 - Bake the crackers for about 15 minutes before taking them out of the oven and cut them into squares.
Step 6 - Then flip the crackers and peel off the parchment paper.
Step 7 - Bake again for 15 minutes.
Step 8 - Make sure all the crackers are in separate pieces and flip again the seed side up and bake for 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!
🍲 Serving Suggestions
Serve these crackers with slices of vegan cheese like vegan provolone, vegan smoked gouda, vegan cheddar, or vegan garlic herb cheese.
Serve them with your favorite soups like Vegan Minestrone, Vegan Chicken Noodle, Hippie Soup, Vegan Italian Wedding Soup, or Vegan Cream of Mushroom Soup.
👩🏻🍳 Pro Tips
- 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!
🌟 Dips for these crackers
- Vegan Pesto Hummus
- Tofu Egg Salad
- Vegan Cheese with Garlic and Herbs
- Vegan Mushroom Pate
- Vegan Spinach Dip
- Cashew Cheese Dip
- Vegan Cream Cheese
If you are looking for a super easy vegan cracker recipe, you have to try my vegan Cheez-Its recipe or my homemade vegan pork rinds!
📌 Be sure to follow me on Pinterest for new vegan recipes!
Gluten-Free Crackers - Whole Grain Quinoa Crackers
Equipment
Ingredients
- 1 cup quinoa
- 1/3 cup water
- 1/2 teaspoon salt (Plus 1 -2 tbsp if needed)
- 1 tablespoon herbes de Provence (or any dried herbs of choice)
- 1 tablespoon hemp seeds or sesame seeds (optional)
- 1 sprinkle Kosher salt for sprinkling on top (optional)
Instructions
- Preheat the oven to 375° F (190°C)
- 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 1 tablespoon 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.
- 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 for 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.
Video
Notes
- 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!
Nutrition
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
Hi Monica,
It seems your spellcheck turned herbes de Provence into herbs de Providence in your ingredients list…
Becky
Haha, thanks for letting me know! I have had that problem with spell check. I'll fix it now. 🙂
Hi there, I am very new to this way of cooking but hubby and I are on a health kick so giving it a whirl. Just a question, can I add nutritional yeast to these crackers as a flavour? Yes, I bought the yeast to try making your cheddar cheese too 😂
Smiles Joy-Maree from New Zealand
Yes you can. About 2 tablespoons of nutritional yeast will give it a great cheesy flavor.
I was excited to find this oil free recipe. I made these for the first time today. They were too thick even though I covered the whole cookie sheet with the batter. Should I have divided it in two pans perhaps? They were too thick to dry thoroughly.
I'm not sure why they would have been too thick. The batter should be a similar consistency to pancake batter. You can bake it on two small cookie sheets or one large one.
I'm going to love these crackers!! What's the cute little wheelie thingie you use to make same-size crackers??!!
Has anyone tried putting nutritional yeast on top to make a sort of cheesy cracker? I wonder if this would work and when to add it. Thanks!
I haven't tested it, but I think that it would be delicious!
Mine are stuff to the parchment paper so should you cook a little more before are ping to peel the paper off?
If they are sticking to the paper, I would cook it a little longer and it should peel off fairly easily.
Would a Vitamix work as a blender for this?
Yes, it should work fine. Enjoy! 🙂
I can’t seem to find your quinoa pizza crust - is it still available? Thanks
Hi Heather, I don't have a quinoa pizza crust on my site, but I link to a great one in the second paragraph of this post.
I found it, very delicious and easy to make.
The second time i made the crackers I only turned them once since 3 times in the oven made them too tough.
I also tried with cooked quinoa, and it worked well.
it's amazing with your vegan hard cheese!
I'm happy that you liked them, Sharone. 🙂
I’m so happy I found this recipe. Thank you so much for sharing. I tried it yesterday and have already made 4 batches and experimenting with different spices. Who would have thought making your own healthy crackers would be so easy?!?
Thanks again!
You are very welcome! I'm so happy that you liked it! 🙂
can i use cooked quinoa?
I have never tried it with cooked quinoa, but I think that it would work.
I was looking for a cracker to make for my friend’s birthday. She is on bright line eating program and I found these from someone’s blog who is doing bright line. They are simple and by far the best crackers I’ve tried to make. I’m eating a whole food plant diet so they are now my go to cracker I think. Thanks so much
I'm so happy that they worked for you and your friend! Enjoy! 🙂
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!