Homemade Quinoa Crackers Recipe
Crunchy, clean, and deliciously easy to make—these homemade quinoa crackers can’t be beat! A salty, satisfying snack to enjoy with cheese, your favorite dip, or all on their own. Learn how to make gluten free crackers with quinoa flour and coconut oil. (Plus, some water and any seasonings you like.)
No artificial additives or sneaky sugars like you’ll find in store-bought crackers—just simple, fuel-filled ingredients. Yet, somehow, still perfectly crunchy and just as tasty as any processed cracker! Plus, they’re totally gluten free, nut free, vegan, and they only take around 30 minutes to make. A tasty kid friendly snack, even better served with some homemade hummus.
Truthfully, I enjoy these homemade quinoa crackers even more than store-bought because they’re so satisfying to make. Something about preparing the dough and cutting each cracker with my own hands makes me enjoy eating them that much more! Whether you’re a veteran or a newbie to making homemade crackers, these quinoa flour crackers are worth a try.
Which gluten free crackers are best?
In my view, the best gluten free crackers are whichever you enjoy! I love these homemade quinoa crackers, as well as my oat and seed crackers and my almond flour crackers. (Truthfully, I love regular old enriched white flour crackers best of all!) But, if you’re sensitive to gluten or allergic to it, or if you’re just trying to limit gluten in your life, opt for gluten free crackers that you actually enjoy.
Benefits of Quinoa Flour Crackers
Generally, the common concern with traditional crackers isn’t the gluten—but more so the refined flour. Refined grains are stripped of the fiber, vitamins, and minerals that whole grains still contain. Instead, these quinoa flour crackers are made with the nutritious, whole grain goodness of quinoa!
Quinoa flour is just quinoa grains that have been finely ground into a flour. It’s still rich in dietary fiber and micronutrients, like manganese, magnesium, folate, and iron. And, quinoa is one of the most protein-rich grains you can eat. Best of all, quinoa flour makes for sturdy homemade crackers with a satisfying crunch!
Homemade Quinoa Crackers Ingredients
- Quinoa Flour—I use a store-bought quinoa flour for this recipe, but you can also try making your own quinoa flour at home! I haven’t personally tried making this exact recipe with an alternative gluten free flour, so I can’t speak to how a substitute might work here.
- Coconut Oil—a rich, reliable plant-based fat that keeps these homemade crackers vegan! Again, I haven’t tried making this recipe with a substitute for coconut oil, but I suspect butter would be the most suitable alternative. (Coconut oil is rich in saturated fats, so alternatives like vegetable or olive oil aren’t ideal substitutes due to their unsaturated fat content.)
- Water—an essential ingredient to bring the dough together, and it must be warm to the touch but not boiling!
- Seasonings—keep it simple with salt and garlic powder, or get creative and add your favorite savory seasonings.
How to Make Quinoa Flour Crackers
- Combine quinoa flour and seasonings in a bowl. Then, create a well in the middle and add water and melted coconut oil.
- Mix with a wooden spoon to form a dough, then knead with your hands.
- Roll out dough until ~⅛” thick, cut into 1-inch crackers, and transfer to a lined baking sheet. Poke holes in each cracker and sprinkle with salt flakes.
- Bake at 350°F (180°C) for 10-12 minutes.
To see how these quinoa crackers are made, watch my Back to School Bento Box Lunches video!
Homemade Quinoa Crackers
- 1 cup quinoa flour
- ½ tsp salt
- 1 tsp garlic powder
- ⅓ cup warm water, + 3-4 Tbsp more if needed
- 2 Tbsp coconut oil, melted
- coarse sea salt/salt flakes
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, whisk together quinoa flour, salt, and desired seasonings.
- Create a well in the center of the mixture and add water and coconut oil. Mix with a wooden spoon to form a dough.
- Knead with your hands until pliable.
- Roll out dough between parchment paper until ~⅛” thick (or thinner). Cut into 1-inch squares/rectangles.
- Transfer to a parchment-lined baking sheet with space in between each rectangle/square. Poke holes in each cracker with a fork or skewer. (This will allow for steam to escape and prevent the crackers from rising too much.)
- Spray with cooking spray and sprinkle coarse sea salt or salt flakes on top.
- Bake 10-12 minutes, until golden brown and crisp. Allow to cool before eating. (They will crisp up more as they cool!)
- Serve and enjoy!
- Yields ~75 homemade quinoa crackers.
- Storage: Store quinoa crackers in an airtight container at room temperature for 7-10 days (or longer).