Quinoa Crackers

Seedy, crispy, gluten free and delicious crackers! This recipe for delicious, crispy crackers comes to us courtesy of nourishingmeals.com. Making crackers at home is a fun project and the results can be scrumptious. These gluten-free crackers are made from cooked quinoa, brown rice flour and sorghum flour. Top them with the seeds of your choice: the flax and chia seeds pictured in this photograph are packed with antioxidants and add to the nutrition as well as the flavor. Get creative with your toppings if you feel inspired: why not some garlic granules and coarse sea salt for an “everything” flair! These crackers go great as a side for soups, stews or salads, or serve them up with your favorite dips or cheeses. Have you tried our local cheese options? Look out for cheeses from Don Froylan, La Mariposa, Beaver Classic Cheese or Willamette Valley Cheese Company!

Quinoa, raw and cooked
  • 1 cup brown rice flour
  • ½ cup sorghum flour
  • ¾ tsp sea salt, divided
  • 2 Tbsp arrowroot
  • ½ tsp baking soda
  • ¾ cup cooked quinoa
  • 6 Tbsp olive oil
  • ½ cup water (approx.)
  • Flax seeds, poppy seeds, and chia seeds, for topping


Heat oven to 375° F. Place flours, ½ tsp salt, arrowroot and baking soda in a food processor and pulse 3-4 times. Add quinoa and olive oil and process until mixed. With machine running, add water, very slowly, until mixture forms a ball. Divide dough into 3 sections. Tear off three 12-14″ squares of parchment paper. Place I ball of dough in the middle of a sheet of parchment; place another over the top. Roll dough out until it nearly reaches all 4 edges of the paper. Carefully remove top sheet of parchment and cut dough into I ½ – 2″ squares, with a pizza cutter; sprinkle seeds and salt over the top. Replace paper and lightly press seeds into dough. Remove top parchment. Slide dough-covered parchment onto a cookie sheet. Repeat process with remaining 2 balls of dough. Bake 25-30 minutes or until crackers are crispy. Slide parchment, with crackers, onto a cooling rack. Store in an airtight container.