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Gluten-Free Teff Crackers

Timbo

"Super easy recipe that everyone can enjoy including vegetarians, vegans, gluten-free, kids, and everyone else! The tapioca helps bind everything together and makes for a wholesome nutritious snack that tastes great! These are incredibly nutritious with the only oil coming from the pan and whatever might be in the seeds. They go great with dips or a strong base for appetizers."
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Ingredients

50 m servings 161 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking sheet.
  2. Stir water, teff flour, and tapioca flour together in a bowl until smooth; add sunflower seeds, pepitas, sesame seeds, flax seeds, teff, black sesame seeds, and 1/4 teaspoon salt and stir until mixture is soupy. Pour mixture onto the prepared baking sheet, tapping pan on the counter to evenly distribute mixture in the pan.
  3. Bake in the preheated oven until crackers are crisp, about 40 minutes. Sprinkle salt over warm crackers.

Footnotes

  • Cook's Note:
  • If you remove the crackers from the oven too early they will be soft and not a lot of fun. Allowing them to brown will give them a wonderful nutty flavor with a great crisp snap. Wait too long and they can scorch.

Nutrition Facts


Per Serving: 161 calories; 8.5 g fat; 18.3 g carbohydrates; 4.9 g protein; 0 mg cholesterol; 247 mg sodium. Full nutrition

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Reviews

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  1. 10 Ratings

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Most helpful positive review

Make sure that you don't confuse the teff flour for teff grain, both of which are available. The flour is mixed to make the crust and the whole grain is added like the other ingredients. When ...

Most helpful critical review

Not sure if I'll make this again. Even though I greased my containers they stuck like crazy. Had to chop then out. Baked then for 40 min. at 375.

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Make sure that you don't confuse the teff flour for teff grain, both of which are available. The flour is mixed to make the crust and the whole grain is added like the other ingredients. When ...

I've made it twice now. I roasted the pepitas, flax and sesame seeds for added zip. I also made them savory with 1/4 t. each of garlic powder, onion powder and a touch of fresh ground black pepp...

Very versatile and easy recipe. I made two versions using dark and white teff flours. In neither did I use teff grains but used fonio grains instead, the taste is similar. I used different seeds...

I have tried two gluten free recipes from this site and both are very good. This cracker is exceptionally crispy. I really like that. The batter is surprisingly loose and I wasn't sure what to e...

I've made these three times now and they are my favourite crackers! I added a tablespoon of olive oil to the mix, as well as chia seeds and sliced almonds (along with all other listed ingredient...

Not sure if I'll make this again. Even though I greased my containers they stuck like crazy. Had to chop then out. Baked then for 40 min. at 375.

These crackers are delightful! I had to substitute potato starch for the tapioca flour, using the same amount. I did find that these cooked much more quickly than I anticipated, so it pays to wa...

Thank you. I made it exactly as described. It is easy to make. I added Chia seeds instead of the Teff grains. Results are very tasty and crunchy, but a little more grey than I would like my fo...

I've made these crackers twice...both times they crisped perfectly . Prepared cookie sheet with coconut oil, added some dried rosemary and cayenne pepper to "batter" Used less salt as I only spr...