These gluten-free crackers make a delicious snack on their own or with dips and cheeses. You can add other seeds such as caraway, cumin, or nigella for different flavor profiles. Or you can experiment with dried herbs or garlic powder depending on your individual preferences.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cut a small square out of a separate sheet of parchment paper and oil 1 side; set aside.

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  • Blend brown rice, quinoa, and tamari in a food processor, adding water if mixture is too dry, until a dough starts to form. Add chia seeds, sesame seeds, flax seeds, and salt; pulse until dough is a sticky ball.

  • Roll small pieces of dough into 1/2-inch balls and arrange at least 2 1/2 inches apart on the prepared baking sheet. Place the oiled square of parchment paper, oil-side down, onto a dough ball. Flatten the dough ball into a very thin 2-inch-wide disk by pressing the top of a small jar onto the parchment square. Repeat with remaining dough balls.

  • Bake in the preheated oven until edges of crackers begin to brown, 10 to 12 minutes. Transfer crackers to a wire rack. Place the rack onto the baking sheet and return to oven.

  • Bake until crackers are dry and crisp, 2 to 3 minutes more.

Cook's Notes:

You can also divide the dough in half and keep half in the fridge for about a week, then make a second batch of these crunchy gluten-free crackers.

Tips

Baking time will vary depending on thickness of crackers, but thinnest is best.

Nutrition Facts

126 calories; 4 g protein; 14.8 g carbohydrates; 0 mg cholesterol; 107.7 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/12/2016
Fabulous, easy, quick. I didn't bother with the balls and the squishing with greased parchment. I just rolled the whole mess between two sheets of greased parchment and scored it with a pizza cutter (also greased). Will make again with different combinations of ingredients!! Read More
(17)
14 Ratings
  • 5 star values: 14
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/12/2016
Fabulous, easy, quick. I didn't bother with the balls and the squishing with greased parchment. I just rolled the whole mess between two sheets of greased parchment and scored it with a pizza cutter (also greased). Will make again with different combinations of ingredients!! Read More
(17)
Rating: 5 stars
01/12/2016
Fabulous, easy, quick. I didn't bother with the balls and the squishing with greased parchment. I just rolled the whole mess between two sheets of greased parchment and scored it with a pizza cutter (also greased). Will make again with different combinations of ingredients!! Read More
(17)
Rating: 5 stars
04/27/2016
These are great! I had added them to my favorites a couple of months ago as I love Mary's Gone Crackers and was looking for a less expensive alternative. I completely forgot to make them until I was scrolling through my favorites last night and came across them again. I followed the recipe exactly except I added a tablespoon or two of pepitas (raw pumpkin seeds) in addition to the rest of the seeds. This is so versatile I want to make several different flavors! I did make the mistake of trying to use grease foil instead of parchment because I did not have any parchment. They stuck pretty badly but I was able to peel them off anyway. I used wax paper trickled with water to squish down the balls. Originally had planned on making a full sheet and cutting them with a pizza cutter glad I didn't because it would have been impossible. Lesson learned: if you don't have parchment best to stick them straight to the cookie sheet. Mine did not come out super crispy even in the second go around in the oven but they are still so good. Read More
(10)
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Rating: 5 stars
11/29/2015
This recipe is awesome! I recommend making a quarter batch so you don't overwhelm your food processor because the dough is VERY sticky! I have started to experiment with different spice flavoring combinations like Rosemary and Garlic adding nutritional yeast and even a little goat cheddar. Every batch comes out better than the last. Read More
(6)
Rating: 5 stars
02/28/2016
I loved these. Similar to another reviewer I rolled these out rather than dropping them in balls. I also added extra soy sauce. I am about to make another batch trying some new flavors. This is definitely a keeper! Read More
(3)
Rating: 5 stars
06/25/2018
I don't know how this compares to the original, but boy, I love these! Gotta be careful or I'll eat them all! Read More
(2)
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Rating: 5 stars
10/22/2019
Easy, delicious, flexible!!! Yay! I just put everything in the processor at once and it worked great. I cooked 10 min, flipped with the greased parchment, cut into crackers with pizza cutter, and cooked 10 more minutes. I didn't roll it out very evenly so some cooked more quickly than others. Just took those out, started devouring them, and put the rest back in for a few. Thanks for this recipe!!!! Read More
(2)
Rating: 5 stars
01/25/2018
wow - these turned out good! a little salty, but that was my fault. i should have tasted before baking. i used some trader joe's everything bagel seasoning, somehow i had 3 bottles of it . i think they came out better than the boxed crackers. easy peasy to make too. i will make again for sure. Read More
(2)
Rating: 5 stars
01/27/2018
I just finished tasting my first batch--FANTASTIC! I used lite soy sauce and did roll the dough out between oiled layers of parchment, then cut it with a pizza wheel before baking, as suggested by some of the other reviewers here. They're nutty, they have a nice crunch, and will go great with a nice bowl of soup. Read More
(2)
Rating: 5 stars
01/21/2020
Crackers taste great. I will add more seasonings next time. For my oven I had to cook at 400 degrees for 25-30 minutes. Next time I will try to make a roll and slice and bake. Making little balls is tedious. Otherwise, great recipe. Read More
(1)