Photo: Oxmoor House
Hands-on Time
40 Mins
Total Time
1 Hour 30 Mins
Serves 10 (serving size: 3 crackers)

Gluten-free crackers are not hard to find on the market, but they're often highly processed, rice- or cornstarch-based, not very nutritious, and expensive. These homemade crackers are teeming with nutrients. Made with high-protein quinoa flour, they are also full of zinc, omega-3s, vitamins, and minerals from pumpkin, flax, sunflower, and caraway seeds.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours, pumpkinseed kernels, and next 6 ingredients (through onion powder) in a food processor; process until seeds are almost fully ground. Add shortening, oil, 1 tablespoon water, and egg; process until blended and dough pulls away from sides of bowl.

Step 3

Cover a large baking sheet with parchment paper. Place dough in center of paper; gently press dough into a square. Cover dough with an additional sheet of parchment paper. Roll dough, still covered, into a 13 x 10-inch rectangle. Remove top sheet of paper; cut dough into 30 (2-inch) squares. Separate squares on pan.

Step 4

Bake at 325° for 30 minutes or until crackers are golden brown and crispy. Cool 20 minutes on pan.

Gluten-Free Baking

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